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The chili peppers are about to quit the garden, come and destroy the chili seedlings quickly!
An end-of-season farmhouse treat: tender young chili shoots are blanched and squeezed dry, then tossed with garlic, aged vinegar, soy and chili-frying oil for a crisp, refreshing, gently spicy salad.
Instructions
- 1
Picked back the young chili pepper seedlings.
- 2
Soak and rinse clean.
- 3
Blanch in boiling water for 20 seconds, quickly cool, and squeeze out the water.
- 4
Heat oil and fry dried chili peppers and Sichuan peppercorns, add light soy sauce and vinegar, pour over the chili seedlings, add minced garlic, mix well and start eating! Crisp and refreshing!
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Ingredients
Auxiliary Ingredients
- Chili pepper seedlings300g
- Garlic clove3 颗
Seasonings
- Dried chili10g