Cold Tossed Fiddlehead Ferns
What is the first wild vegetable that comes to mind in spring? Is it Chinese toon? Wild leeks? Wild chrysanthemum? Bamboo shoots? Or fiddlehead ferns? Spring is the season when fiddleheads just emerge, and in the countryside, they grow abundantly. While people may not appreciate them much, they can still cost 8 yuan per pound in the city. I bought half a pound to taste and experience the flavor of spring.
Materials
| Coriander | 25g |
| Fiddlehead ferns | 250g |
| Ginger | a small piece |
| Garlic | 0.5 head |
| Chili powder | to taste |
| Light soy sauce | to taste |
| Oyster sauce | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Vinegar | to taste |
| Sugar | 1 tablespoon |
| Cooking oil | 50ml |
How To Make
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Take the freshly purchased fiddleheads, divide them into quarters using a toothpick, and soak them in clean water to remove the mucilage.
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After washing, let the fiddleheads dry.
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Add chopped coriander and minced ginger and garlic.
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Add light soy sauce, oyster sauce, and sesame oil. Finally, pour hot oil over the surface.
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Mix everything well and let it marinate to absorb the flavors.
