The most unmissable local snack in spring, crispy fried pepper sprouts

Zanthoxylum pepper bud is the tender bud of Zanthoxylum pepper tree in spring, the oil is bright and green, the hemp fragrance is clear, it is the treasure in the spring sprouts.

Spring is the season to eat pepper sprouts, all year round, only so many days is a good time to eat pepper sprouts, today to make a crispy fried pepper sprouts, the taste of spring.

——Crispy fried pepper sprouts——

【Ingredients】

Ingredients: Sichuan pepper sprouts

Excipients: 50 grams of flour, 50 grams of starch, 6 grams of salt, 1 egg, appropriate amount of ice water

【Directions】

Step 1: Pick and wash the pepper sprouts. (If it is a fresh pepper sprout, you don't need to blanch it, you can wash it directly, I blanched it for easy preservation)

Step 2: Adjust the paste, flour, starch, eggs, and salt. (The ratio of flour to cornstarch is 1:1, so that the fried pepper sprouts are more crispy)

Add all the ingredients in step 3 and step 2 to the cold water one by one, and stir into a thin batter. (The consistency of the batter, the leaves of the pepper buds can hang the batter a little, and the batter is mixed with ice water, which is more crispy when fried)

Step 4: Put the cleaned pepper sprouts into the adjusted egg batter, stir evenly, and try to let each leaf hang a thin layer of egg batter. You can use chopsticks to pluck it more evenly.

Step 5, the oil temperature is 60% hot, put the pepper sprouts into the pot one by one to fry, because the batter is relatively thin, pay attention to turn it over, it is easy to fry through. (No thermometer is not easy to grasp sixty percent of the heat, you can use chopsticks to put it in the oil to try it, the dense small bubbles around the chopsticks are basically the same)

Step 6: Fry to a slight yellow, remove the oil, and put it on a plate to eat.

Slightly yellow, fragrant, fried peppercorn sprouts are used for wraps, don't be too delicious!

Tips:

1. Use ice water strip batter to make the fried peppercorn sprouts more crispy.

2. The batter must be thinner and thinner, because the batter is too thick and will cover up the crisp aroma of pepper buds.