How much does rose vegetable and Sichuan pepper sprouts cost per jin at market price, and their effects, functions, and how to eat them

Sichuan pepper sprouts are the tender buds of the Sichuan pepper tree during its sprouting period. In the old days they were a tribute to the imperial court. They contain multiple vitamins and both detoxify and invigorate the blood, so eating some Sichuan pepper sprouts in spring can warm the stomach and induce sweating, expel toxins and kill bacteria. So how much do Sichuan pepper sprouts cost per jin at market price? What effects and functions do they have? Can they be eaten? How do you eat them?

Sichuan pepper sprout market price:

Sichuan pepper sprouts are one of the five tree sprouts of spring. They generally come on the market in central Shandong in May and June, at about 20 yuan per jin, but they do not last long, only about three days or so, so for the exact price you still need to ask locally.

Sichuan pepper sprout vegetable, as the name suggests, is the tender sprout of the Sichuan pepper tree. Because it has small thorns, it is also called “rose vegetable”. Sichuan pepper sprout vegetable has the numbing aroma of Sichuan pepper, is tender and refreshing, glossy and bright green, and rich in nutrients. It is a treasure among sprout vegetables. It was once listed as an imperial tribute and was granted the title “First-Rank Pepper Stamens” by the emperor.

Nutritional value:

Sichuan pepper sprout vegetable is rich in vitamins A, B, C and E and minerals, with nutritional value much higher than the vegetables we usually eat, and its nutrients are also easier for the human body to absorb. It also has a unique numbing aroma and both detoxifies and invigorates the blood.

How do you eat them?

Sichuan pepper sprouts can be stir-fried with pork or beef, and stir-fried with chicken they taste very good. Chopped Sichuan pepper sprouts can be made into Sichuan pepper sprout pancakes (mix flour, salt, five-spice powder and water into a batter, heat a flat-bottomed pan, wipe in a little cooking oil, ladle a spoonful of batter into the pan, quickly swirl it to form a shape, flip and fry until cooked).

Cold-tossed Sichuan pepper sprouts

This cold-tossed Sichuan pepper sprout dish is very refreshing, and the method is simple. We usually choose wild mountain Sichuan pepper sprouts picked in the mountains (the flavor is even stronger than cultivated Sichuan pepper sprouts), wash them, blanch them in boiling water, scoop them out, rinse them thoroughly under cold water and drain well, add minced garlic, shredded chili, an appropriate amount of salt and fragrant vinegar, mix well, drip in a few drops of small-mill sesame oil, and a plate of cold-tossed Sichuan pepper sprouts with a rustic flavor is ready.

Stir-fried Sichuan pepper sprouts with cured meat

Sizzle scallion, ginger and garlic in the pan, add washed Sichuan pepper sprouts and cured meat and stir-fry over high heat. If you like it spicy, you can add an appropriate amount of shredded dried red chili. Pairing Sichuan pepper sprouts with smoked meat can reduce the smoky taste of the cured meat and cut the greasiness, giving a numbing, aromatic and refreshing flavor. The Sichuan pepper sprouts are glossy and tender, and paired with long-smoked cured meat, they make a rare delicacy.

Deep-fried Sichuan pepper sprouts

Remove the small thorns from fresh Sichuan pepper sprouts, wash them and drain well. Mix flour and water with a small amount of salt into a thin batter; the consistency should be such that the batter can evenly coat the Sichuan pepper sprouts. Heat peanut oil to 70 percent hot, put them in the pan, and scoop them out when the batter is golden.

Sichuan pepper sprout fried sauce

For Sichuan pepper sprout fried sauce, pork belly is best. Dice the pork belly, heat the pan with cool oil, add the pork belly and stir-fry for a while, then add scallion, ginger and Sichuan pepper sprouts, stir-fry several times, then add doubanjiang and simmer over low heat. When the sauce and meat are thick, add minced garlic, stir-fry evenly and take off the heat. When eating noodles, mix in Sichuan pepper sprout fried sauce, and the taste is absolutely superb.