Malan Head Mixed with Fragrant Dried

Name: Malan Head Mixed with Fragrant Dried
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Malantou; 3 slices Spiced dried tofu; a little oil; a little salt

by Yueyue Yushi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

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 chosen to match the "green" of "Qingming". "

Ingredients

300g Malantou
3 slices Spiced Dried Tofu
a little Oil
a little Salt

Malan Head Mixed with Fragrant Dried

1. Dry the spiced tofu and cut into soy bean-sized cubes.

Malan Head Mixed with Fragrant Dried recipe

2. Malantou removes the old roots and yellow leaves, cleans them, and controls the water.

3. Add water to the pot and bring to a boil, add the malan head, stir, cook for about half a minute, remove and drain.

4. Add tofu and cook for about a minute, remove and drain.

5. Squeeze the water from Malantou slightly. Cut into small pieces.

6. Put the dried tofu and malantou in a bowl, add a little oil (preferably a lighter oil, or it will grab the flavor of the malantou) and salt and mix well. A refreshing side dish in spring, less oil and salt, simple and healthy!