#春食野菜香#malantou Mixed with Fragrant Dry

Name: #春食野菜香#malantou Mixed with Fragrant Dry
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Malantou; 2 pieces Xianggan; 1/2 a teaspoon salt; 1/4 teaspoon Sugar; 1 tsp sesame oil

by Xiao Geng's mother

4.7 (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. The tender stems and leaves of Malantou contain water, calcium, phosphorus, iron, carotene, potassium, vitamin B, niacin, etc. Traditional Chinese medicine believes that Malantou is pungent and cool in nature, slightly cold, and has the effects of clearing heat and detoxification, cooling blood to stop bleeding, and dampness and swelling. "

Ingredients

250g Malantou
2 pieces Xianggan
1/2 a teaspoon Salt
1/4 teaspoon Sugar
1 tsp Sesame Oil

#春食野菜香#malantou Mixed with Fragrant Dry

1. Prepared ingredients.

#春食野菜香#malantou Mixed with Fragrant Dry recipe

2. Boil the dried incense in salted boiling water for about 1 minute.

3. Malan head is blanched in a pot of salt and boiling water.

4. Blanch it for ten seconds to change the color.

5. Drain the water in too cold boiling water.

6. Then squeeze the water on the top by hand and chop into fine pieces.

7. Chopped dried fragrant dried mung bean size into the chopped Malan head.

8. Add salt, sugar and sesame oil and mix well.

9. Served with rice, steamed buns, and porridge are all good side dishes.

Tips:
1. If wild Malan grows on the roadside, it may be polluted by automobile exhaust, so it is recommended to be less practical.
2. Malantou is a food with crude fiber and high oxalic acid. Patients with enteritis and stones are advised to eat less.
3. The blanching time should not be too long to keep the brittleness of the malan head. The purpose of blanching better than cold water is to keep the color of the malan head emerald green.