What are the seasonal ingredients?

The red and green buds sprouting on the branches of Toona sinensis give off a burst of special fragrance under the warm sunshine in spring, which has become a limited-edition food in spring that many foodies are looking forward to. Toona sinensis has been controversial in the food industry, and people who hate its smell stay away from it.

People who love to eat feel that they are not full. Although not everyone can like it, the people who like it really like it to the extreme, which has given birth to various ways to eat Toona sinensis, making Toona sinensis served on the table, such as Toona sinensis scrambled eggs, Toona sinensis mixed with tofu, Toona sinensis fish, Toona sinensis sauce ... In mid-April, this Toona sinensis plant also reached the last edible crop, gradually changing from red to green, and its branches and leaves gradually changed from

Zanthoxylum bungeanum leaves

Strictly speaking, it is not a wild vegetable. After all, the leaves belonging to our common seasoning pepper tree can only be called relatively alternative food. Like Zanthoxylum bungeanum, Zanthoxylum bungeanum leaves are rich in Zanthoxylum bungeanum essential oil. The most common method of making pepper leaves in farm dishes is to wrap them in a vague layer and fry them until they are golden and crisp. The crispy taste of pepper is really refreshing, and it is full of the breath of spring in one bite. While the pepper is not old at this time, hurry to pick some and go home to taste the delicious taste of this spring.