#春食野菜香# Stir-fried Bamboo Shoots and Malan Head

Name: #春食野菜香# Stir-fried Bamboo Shoots and Malan Head
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Spring bamboo shoots; 150g Malantou; 100g Xianggan; Some salt; Some Dried chili; Some ginger; Some Cooking oil; 1 tablespoon Broth

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Malantou is a wild vegetable with the same name as shepherd's purse. It is a wild vegetable that both urban and rural residents are familiar with and love to eat. Some people call it the field chrysanthemum. It has rhizomes, thin leaves, sparse teeth or feathers, and has lavender flowers. By the side of the ditch, the wet lowland grows better. The tender stems and leaves of Malantou can be served cold or fried, and can be made into soup. It is not only delicious, but also has a certain therapeutic effect. Traditional Chinese medicine doctors of the past believe that Malantou has the effects of clearing heat and relieving diarrhea, eliminating inflammation and detoxification. Now it’s not just the season for picking Malantou, but the spring bamboo shoots are also delicious. Today, I will put these two kinds of ingredients that are regarded as wild vegetables together, and pair them with dried fragrant to make a fragrant and delicious delicacy ---- Stir-fried bamboo shoots and Malantou Xianggan"

Ingredients

150g Spring Bamboo Shoots
150g Malantou
100g Xianggan
Some Salt
Some Dried Chili
Some Ginger
Some Cooking Oil
1 tablespoon Broth

#春食野菜香# Stir-fried Bamboo Shoots and Malan Head

1. Fresh spring bamboo shoots, peeled off

#春食野菜香# Stir-fried Bamboo Shoots and Malan Head recipe

2. Boil the slices in light salt water for ten minutes, then soak in clean water. Change the water several times to better remove the astringency of the bamboo shoots, and the color will be whiter and tenderer.

3. Dice the blanched bamboo shoots, and dice the fragrant dried

4. Malan hair wash

5. Blanch in boiling water for about 20 seconds, until cooked, remove the water and set aside

6. Put an appropriate amount of oil in the pan and sauté fragrant minced ginger and dried chili

7. Put in the bamboo shoots and dried fragrant, add a spoonful of broth, if not, add a spoonful of boiling water

8. Wait until the soup is dry

9. Season with salt,

10. Put in the blanched Malan head

11. Stir evenly to get out of the pot

Tips:
Because the bamboo shoots and dried fragrant are not easy to taste, so the salt should be put in first before the malan head is removed, so that the salt flavor will be more evenly absorbed by the ingredients.