Cool willow bud
By VicentaLakin
"Beautiful make-up is a tree tall and a thousand green silks fall. I don't know who cut it out. When I was a kid, I learned a lot of poems about Willows, the most favorite of which was the "Willows" of the greeting seal, not only to rejoice at the arrival of spring, but also to bring with them a delicious willowe. The mother-in-law in the countryside, outside the yard, was a big pit where she planted a row of willow trees, which liked to see the new willows of spring when she returned to her home. The willows were green and green, long and tender, were like thousands of green ribbons, were low and danced in the spring. After seeing this view, of course, some new buds are made for spring only. The only thing that tastes like a willow that tastes like it's cold。
Recipe Recommendations
- willow bud 300 grams
- salt Half a spoonful less
- olive oil 2 tablespoons
- soy sauce 1 scoop
- vinegar 4 tablespoons
- garlic 6-merous
- oyster sauce 1 scoop
Steps for Cool willow bud

1
I just picked the willows to pick the dead branch
2
Clean up dry moisture
3
It boils water in the pot and it burns and turns. Out
4
Squeeze the water with your hands
5
It's salted in the garlic
6
Put garlic mud in the bowl, with old oil, raw, vinegar, pelican oil and a bowl of juice
7
Disperse willows into disks
8
It's just a bowl of juiceCool willow bud Make Tips
Willow sprouts, if they taste them fresh, should not be overcorrigated, otherwise they may affect the growth of the willows; olive oil may also be replaced with sesame oil; and the willows must be burned to remove the bitterness。