#春食野菜香#chilled Malantou

by Duoyun turns to sunny

4.6 (1)
Favorite
2

Difficulty

Easy

Time

30m

Serving

2

It’s another year of “grass-eating” season~
Malantou, also known as Malan, red stem, chicken intestines, field chrysanthemum, purple chrysanthemum, crabgrass, etc., belongs to the genus Malan of the Compositae perennial herb. Malantou was originally a wild species. It was born on roadsides, fields, and hillsides. It is distributed in most parts of the country. There are two kinds of red-stemmed and green-stemmed Malantou, both of which are edible. The medicine is preferably red-stemmed Malanto. Due to the combination of Cold Food Festival and Qingming Festival, some places still retain the habit of eating cold food on Qingming Festival. When eating Malan first-class fresh vegetables in Zhejiang, the word "green" is used to match the "green" of "qingming". "

#春食野菜香#chilled Malantou

1. Malan head dug from the ground picks up impurities

2. Wash with water

3. Boil the water in a pot

4. Soak the blanched Malan head in water for 10 minutes

5. Take out the soaked Malan head and squeeze out the water

6. Cut into small pieces and set aside

7. Dried tofu and carrots are also cut into small cubes for later use

8. Put an appropriate amount of oil in the pan and stir-fry the carrots and dried beans to create a fragrance

9. Pour the diced Malanto and stir fry quickly

10. Add appropriate amount of salt and MSG to taste

11. Drizzle a little sesame oil on

12. Stir it quickly and you can get it out of the pot

13. It's that simple, it's so delicious😍

Tips:

The blanched Malan head must be soaked in clean water to remove the astringent taste of the Malan head and make the taste better.

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