Seasonal Spring Dishes-mixed Malan Tou
1.
After taking off the roots of Malan’s head and soaking it in clean water for one night, I grabbed it with my hands and washed it with three or four waters until there was no sediment
2.
After removing the shells and washing the bamboo shoots, cut a sharp point; the carrots are peeled and dried (actually used one piece) and rinsed.
3.
Put a few drops of oil in a pot of hot water to help maintain the color
4.
Get off the horse and quickly blanch the water
5.
Rinse with cold water and squeeze dry, chop finely and set aside (forget to take pictures)
6.
Finely chop bamboo shoot tips, carrots and dried fragrant
7.
Heat about two spoons of oil in a pot
8.
First add the bamboo shoots, carrots and diced dried fragrant, stir fry for three to four minutes until cooked
9.
Add the Malan head and mix well
10.
Add half a teaspoon of salt, mix well and turn off the heat
11.
Add a spoonful of light soy sauce and a few drops of sesame oil and mix well
12.
Out of the pot