How to Eat Willow Buds

The buds of weeping willow are also known as flying catkins. When the catkins are young, the flowers are emerald green and shaped like mulberry trees. When the flowers are old, they turn into white cotton and fall with the wind like snow. Tender flying catkins can not only be used as cooking materials, but also have certain effects and functions. Regular consumption can clear away heat and reduce fire, and improve eyesight. Eating tender flying catkins in early spring can be said to be good for health.

Directions:

1. Stir-fried cold dish catkins: Catkins are rare. In order to reduce the bitter taste, you can first wash the tender catkins and soak them in salt water for 24 hours. This will remove the bitter taste and keep the catkins tender. Then add mashed garlic, white vinegar, white sugar, chili oil, sesame oil, etc., stir and it is ready to eat. It looks emerald green in color, tastes fresh, salty and spicy, and is tender and crispy in every bite. It is a rare delicacy in late winter and early spring.

2. Pancakes: Wash and chop the willow buds, marinate them with salt and chicken essence for a while, add rice paste to make it sticky, and fry them in oil in a frying pan until they become pancakes. They are very fragrant.

When I was in the countryside before, life was relatively poor, especially some time ago when it was usually the second month of the lunar calendar, there was a "vegetable shortage" in many areas of the countryside. Because the temperature was relatively cold in winter, vegetables and fruits could not be planted and grown. Therefore, in North China, people used to rely on cabbage and potatoes to eat during the winter. By the second month of the lunar calendar every year, many people have run out of money, so they begin to turn their attention to wild fruits. I have eaten many wild fruits in my childhood, such as chrysanthemum, purslane, wheel grass, green reed, etc. I have also eaten poplar buds and weeping willow buds. Of course, I think the most delicious is locust tree flowers, because locust tree flowers taste very delicious whether they are made into cakes or steamed in white rice.

After picking the weeping willow buds and bringing them home, they cannot be left for a long time. Rinse them with tap water several times, then blanch them in a boiling water pot for 2 to 3 minutes, then rinse them with cold water, and after draining the water, put onions, ginger, and minced garlic on them, then pour boiling oil on them, and then add chili oil, vinegar, light soy sauce, soy sauce, sesame oil and sesame oil. Here I want to remind everyone to put more sesame oil, so that it can effectively cover up the bitter taste of the weeping willow buds.