「素食」最大化保留香椿香气，这几点很重！ |【Vegan】Chinese Toon Pepper Roasted Sauce, the Green Sauce for Your Taste

Chinese toon is a very special treat in spring. People like cabbage, but I like Chinese toon. Without the Chinese toon, the spring is incomplete.
香椿是春天非常特殊的一种树上蔬菜，喜欢的人喜欢的不得了，不喜欢的人避而远之，而我明显是前者，这气味真的非常与众不同，没有它春天是不完整的，虽然留不住春天，但我要留住春天的味道！
We people in Sichuan and Chongqing especially like this pepper sauce. It is used to make salad or with tofu. Every spring, I make a lot of toon sauce.
我们川渝这边特别喜欢烧椒酱这种酱料，用来拌菜吃豆花都会用到，而每年春天我都会在里面加入大量香椿，这味道会更上一层楼，你不妨试试！

Ingredients/材料：

香椿芽 一大把 Chinese Toon
二荆条和螺丝椒 150g Green Chili Pepper
海盐 适量 Salt
熟芝麻 一大匙 Cooked Sesame
葵花籽油 约一杯 1 Cup Sunflower Oil

步骤/Steps：

1.椿芽去老根，焯水30秒过凉白开，放滤网滤干水分。
Remove the woody ends from the sprouts, blanch them in water for 30 seconds, let them cool, and put them on a strainer to drain the water.
2.锅不放油放辣椒煎出虎皮。
Fry the green chili.
3.辣椒和椿芽一起搅碎不用太碎。
Crush the peppers and the Chinese toon together.
4.混合后加入研磨的白芝麻和海盐搅拌均匀。
After mixing, add in the grounded white sesame and sea salt and stir well.
5.油烧到筷子下去立马冒泡的程度，约180度。
Heat the oil to reach smoking point about 180 degrees Celsius (356 Fahrenheit).
6.离火后淋入食材中边搅拌，最后装入干净罐子上面用油覆盖。
Pour the oil into the ingredients and stir. Finally put it into a clean glass container and cover it with oil.

Tips:

How to retain the aroma of toon?
如何保留香椿香气？

1.调料越少越好，我们需要的是香椿的天然香气，过多调味料会破坏香气。
The less seasoning, the better. What we need is the natural aroma of toon. Too much seasoning will destroy the aroma.

2.使用当日采摘的新鲜椿芽，椿芽摘下来后会随着时间推移香气减少。
Use fresh toon picked on the same day. The fragrance will decrease over time after the toon are picked.

3.使用嫩的香椿芽，太老的香椿芽香气会大不如前。
Use tender toon for better aroma.

4.使用无味的油制作，这样更能突出它的香气。
Use odorless oil.

5.很多人制作会直接用油和香椿混合，而其实用热油混合会进一步激发它的香气从而将香气封存在油中浑然一体，但注意油温不要太高否则适得其反。
Many people use oil and toon directly to make it. In fact, mixed with hot oil will further stimulate its aroma and seal the aroma in the oil, but be careful not to make the oil temperature too high or it will be counterproductive.

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