How to make cold peppercorn sprouts
Among the hot topics on the Internet recently, spring wild vegetable cooking has become the focus, especially seasonal ingredients such as pepper buds have attracted much attention. The following is an overview of hot topic data in the past 10 days:
| Ranking | hot topics | Search volume (10,000) | Related ingredients |
|---|---|---|---|
| 1 | Spring Vegetable Recipes | 128.6 | Toon/Panthoxylum bungeanum sprouts |
| 2 | Effects of Zanthoxylum bungeanum buds | 89.3 | Zanthoxylum bungeanum |
| 3 | Innovative ways to prepare cold dishes | 76.8 | Various seasonal vegetables |
1. Nutritional value of pepper buds
Zanthoxylum bungeanum buds are the buds that sprout from the Zanthoxylum bungeanum tree in spring and are rich in volatile oil, vitamin C and various minerals. The data shows that each 100g contains:
| Nutritional information | Content |
|---|---|
| Vitamin C | 65mg |
| dietary fiber | 3.2g |
| Calcium | 112mg |
2. Steps for making cold peppercorn sprouts
1. Food preparation:
| Material | Dosage |
|---|---|
| fresh pepper buds | 200g |
| minced garlic | 15g |
| Millet Spicy | 2 |
2. Production process:
① Wash the pepper buds, blanch them in water for 30 seconds, take them out and chill them
② Prepare the sauce: 2 spoons of light soy sauce + 1 spoon of balsamic vinegar + half a spoon of sugar + 5 drops of pepper oil
③ Mix all ingredients and refrigerate for 10 minutes
3. Top 3 innovative practices of netizens
| practice | Number of likes | Key innovation points |
|---|---|---|
| Sesame paste mixing method | 2.4w | Add tahini and chopped peanuts |
| Dai flavor salad | 1.8w | Add lemon juice and fish sauce |
| Stir-fried version | 1.5w | Dried chili peppers poured with hot oil |
4. Precautions when eating
1. The daily consumption is recommended not to exceed 150g. Excessive consumption may cause dry mouth.
2. Pregnant women and patients with gastric ulcers should eat with caution
3. The best eating period is March to April, and the young sprouts taste better.
According to food platform data, the search volume of this dish has increased by 320% in the past 10 days, making it a new favorite in spring wild vegetable dishes. It is recommended to eat it with millet porridge, which can better neutralize the spicy taste.
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