Toona sinensis bud, how many ways are there? What is the best way to cook?

The fresh and tender Toona sinensis buds are full of the breath of spring and have a special aroma, which is simply wonderful with bright yellow and delicious eggs.

We also like to eat Toona sinensis here. The most common methods are cold salad and deep frying. I'll tell you what we do here. I hope you like it. Here, I recommend several other methods.

Let's talk about cold salad.

1. In our hometown, the most common way to eat is to cold-mix Toona sinensis buds. The practice is also very simple. First, the buds of Toona sinensis are picked and washed, and the old branches are removed. Then put them in a pot for 3-4 minutes to make them turn green, and then soak them in cold water for 2-5 minutes. After that, pick them up and drain them, cut them into small pieces and put them on a plate for later use. At this time, you can take some green onions, garlic paste, Chili noodles and pepper noodles, put them on the top of the Toona sinensis dish, then boil the oil with high fire. When the oil temperature is 8 minutes hot, pour them on the Toona sinensis, add seasoning, and then add salt, vinegar, soy sauce and monosodium glutamate and mix well. So a delicious cold Toona sinensis is ready.

The method of frying Toona sinensis is as follows:

1. Fried Toona sinensis is fresh and tender, and shorter is better.

2. Remove the roots. If Toona sinensis is a little longer, you can cut it off. If it is very small, it can be omitted.

3. Boil the water, blanch the rootless Toona sinensis in boiling water 1 min and take it out.

4. Beat an egg and break it up

5. add flour. I didn't weigh the flour. I added it according to the amount I wanted. The amount of flour determines the final dough. My own estimate is about100g. Slowly add the right amount of water and stir it into a thick batter. The consistency that can be hung on Toona sinensis should not be too thin. If it is too thin, it will not be starched.

6. Sprinkle some salt into the batter to taste. Put the blanched Toona sinensis into the batter in batches.

7. Take a pinch of Toona sinensis to hang the pulp.

8. Pour the right amount of oil into the pot, fry until it is about 50% hot, and then turn yellow after taking out the pot. After cooking, you can sprinkle your favorite peppers and salt to add flavor. It is recommended to eat it while it is hot.