Name: #春食野菜香#malantou Fried Bean Curd
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Malantou; Some Dried Tofu; 1 small piece (bacon) pork; Some Cooking oil; 1 spoon sesame oil; a little Cooking Wine; a little Corn flour; Some Soy sauce; Some Very delicious; 1 piece Dried chili; Some ginger; a little warm water

#春食野菜香#malantou Fried Bean Curd

by Travel with the wind cheng

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Malantou is a very common wild vegetable in our fields, and some grow on the ridge or beside the ridge. In the March and April of the lunar calendar, the Malan head is the most tender, especially close to the weeds and grow stronger. Some grow more than ten centimeters high. I remember that when I was young, I often carried a basket and scissors to find Malan head. Every time I like my mother’s bacon fried Malantou, it is very fragrant. I can’t wait to taste a few bites before it is put in the pot. Now I make delicious delicacies with Malantou several times a year before and after the Qingming Festival! "

#春食野菜香#malantou Fried Bean Curd

1. Malan's head, pick the yellow leaves and wash

2. Scald with boiling water for about a minute

3. Rinse again with cold water several times and dry water

4. Prepared Malantou and dried tofu are ready

5. Chopped up the Malan head

6. Tofu cut into long strips

7. And then cut into small pieces

8. Choose a piece of fat and lean pork and wash it, cut the fat into small pieces, and cut the lean into small pieces. It is best if there is bacon, it is more fragrant when it is fried.

9. Add the cooking wine and starch, pinch several times and then set aside

10. Add a little oil to the pot, please stir the cut fat to get the oil out.

11. Stir the fat into the oil, smell the fragrance, and stir-fry the diced lean meat.

12. Stir-fry minced ginger and chili

13. Pour in dried tofu, light soy sauce and salt, stir fry, and add a little warm water.

14. Pour the malan head into the pot and stir fry for a few times, then drizzle with the flavour and sesame oil

15. Out of the pot and plate

16. Finished picture

17. Finished picture

18. Finished picture

Tips:
1 If you don't like the astringency of malantou, scald it with boiling water when making malantou, and then rub it with cold water several times. This will help you find the astringency of malantou! I personally like the strong astringency of Malantou, which instantly opens up my taste buds and stimulates my appetite.
2 Malantou is more oily, you can add more cooking oil or it will be dry when eating it will affect the taste.