Malantou Mixed with Dried Bean Curd

Malantou Mixed with Dried Bean Curd

by White~Mist (from Tencent.)

4.6 (1)
Favorite
3

Difficulty

Easy

Time

15m

Serving

3

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. Malantou has red stems and green stems, both of which are edible. Due to the combination of Cold Food Festival and Qingming Festival, only Malantou before Qingming is the most delicious. Eat Malantou after Qingming. There will be a big difference, hurry up in the footsteps of spring and taste the gifts of spring.

Ingredients

Malantou Mixed with Dried Bean Curd

1. Prepare the required ingredients.

Malantou Mixed with Dried Bean Curd recipe

2. Peel the carrots and dice with dried tofu.

Malantou Mixed with Dried Bean Curd recipe

3. Put water in a pot, boil it, add carrots and dried tofu to blanch water.

Malantou Mixed with Dried Bean Curd recipe

4. Malan's head is also blanched.

Malantou Mixed with Dried Bean Curd recipe

5. The blanched Malan head is also cut into cubes.

Malantou Mixed with Dried Bean Curd recipe

6. Put edible oil in the pot, and stir-fry the Malanto with high oil temperature.

Malantou Mixed with Dried Bean Curd recipe

7. Add dried tofu and carrots, stir fry together, add salt, chicken essence, and sugar, and mix well.

Malantou Mixed with Dried Bean Curd recipe

Tips:

Add a little salt when blanching the Malan head to make the color of the Malan head more attractive.

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