——Cold willow sprouts

Overview

The jasper is as high as a tree, and there are thousands of green silk ribbons hanging down. I don’t know who cuts out the thin leaves. The spring breeze in February is like scissors. When I was a child, I learned a lot of poems about willow trees. My favorite is "Ode to the Willow" by He Zhizhang. I like this poem not only because I feel happy for the arrival of spring, but also because spring brings a kind of delicacy on the willow tree - willow buds. My mother-in-law’s hometown in the countryside has a big pit outside the courtyard, and a row of willow trees are planted on the edge of the pit. She likes to see the new willows in spring when she returns to her hometown. The willow leaves are green and green, and the long willow branches are soft and light, hanging low like thousands of green ribbons, dancing in the spring breeze. After seeing this beautiful scenery, of course you have to pick some new sprouts to make a delicacy that only belongs to spring. The only way to enjoy the original flavor of willow sprouts is with cold salad. Now I will share with you how to make it.

Tags

• cold dishes
• farm food
• garlic
• light soy sauce
• liuya
• olive oil
• oyster sauce
• vinegar
• salt

Ingredients

Steps

1. 1 Freshly picked willow buds and dead branches removed

   

2. 2 Wash and control moisture

   

3. 3 Boil water in a pot, pour in willow buds, blanch them until they change color, then take them out

   

4. 4 After cooling, squeeze out the water with your hands

   

5. 5 Add salt to the garlic mortar, peel the garlic, wash it and mash it into a paste

   

6. 6 Put the minced garlic into a bowl, add oil, light soy sauce, vinegar and oyster sauce, mix well and make a bowl of juice

   

7. 7 Spread the willow buds into a plate

   

8. 8 Pour the bowl of juice on top and mix well