How to make wild vegetables delicious Ma Lantou, how to make Ma Lantou delicious

1. Fragrant dried Ma Lan Tou, Xiang Dried Ma Lan Tou is generally cold dressed, boiled with boiling water and cold salad or stir-fried, the taste is very good, very simple, but very intriguing.

Fragrant dried maran head.

Toon, Ma Lantou and bamboo shoots are fried together, the taste is light, so you can eat the faint fragrance and freshness of wild vegetables, and the fragrance of three kinds of wild vegetables in one dish is really a good innovation.

2. Scrambled eggs with Ma Lantou, mix the chopped Ma Lan head with the eggs and stir evenly, heat the oil pan, pour into the mixed Ma Lan head, wait until the egg liquid is solidified, start to turn it over, continue to wait for a while, wait until the egg liquid is almost solidified, and start to stir vigorously.

Maran head scrambled eggs.

3. Stir-fry Ma Lantou, this is the simplest method, heat the pot, add oil, put salt in the hot oil, put the prepared Ma Lantou into a quick fry, wait for the Ma Lan head to become soft, add chicken essence out of the pot.

Ingredients. Maran head.

200g dried fragrant.

1 tablet. Carrot.

1 paragraph. Lentinula edodes.

2 pcs. Accessories.

Sesame oil. Amount. Salt. Amount.

Sugar. Amount. Steps. 1.Prepare the materials.

2.Dice dried fragrant, carrots and shiitake mushrooms.

3.Blanch the water in the pot and remove it.

4.Drain and set aside in a bowl.

5.Malan plucked the old roots and washed them.

6.Boil water in a pot, put in the washed maran head, blanch and remove.

7.Squeeze out the water and mince.

8.Place in a bowl that was fragrant and dried.

9.Add an appropriate amount of salt, sugar and sesame oil according to personal taste, mix well and serve.

Tips: 1. Malan has a cold nature, so it should be eaten in moderation.

2. When blanching, try to boil in and out, that is, put in the boiling water, and remove it immediately when the water boils again. In this way, there is less damage to nutrients.

Malan sugar drink.

Ingredients: 30 grams of Malan head.

1. Wash the Malan head and set aside.

2. Put the peanuts in the pot and stir-fry.

3. Drain the fried peanuts and set aside.

4. Blanch Ma Lantou with boiling water and let it cool.

5. Squeeze out the water and chop the garlic.

6. Malan's head is also chopped.

7. Put the minced garlic into a basin, add salt, sugar, light soy sauce, balsamic vinegar, chicken essence and sesame oil and mix well.

8. Sprinkle with fried peanuts on a plate and serve.

Main ingredients: 500 grams of Ma Lantou, 150 grams of spring bamboo shoots.

Excipients: appropriate amount of light soy sauce, appropriate amount of white sesame seeds.

1. Wash the maran head.

2. Prepare a pot of hot water and blanch it.

3. Then take it out and squeeze the water dry.

4. Chop the maran head.

5. Prepare a pot of hot water and add bamboo shoots.

6. Then blanch and chop.

7. Put the maran head and bamboo shoots into the pot and add a little white sesame seeds.

8. Add light soy sauce and stir it up.

9. Spring bamboo shoots mixed with malan head finished product.

Malan head, also known as Maran, red stem vegetable, is a kind of wild vegetable that we are familiar with. It has the effects of clearing heat and detoxifying, dispersing stasis and stopping bleeding, diluting dampness and reducing swelling, and is also a good product for cancer prevention and anti-cancer. The fragrant Malan head is mixed with dried incense, light and crisp, refreshing and appetizing, and you can feel the fragrance of spring that you have not seen for a long time as soon as you enter it.

1. Stir-fry horsehead orchid.

Raw materials: maran, garlic. Seasoning: edible oil, sesame oil, sugar, salt, monosodium glutamate Method 1, peel the garlic and pat it into minced pieces, remove the maran head and wash it, blanch it in a pot of boiling water, remove it and drain it (stir-fry without squeezing water by hand).

2. Heat the oil in a pan, add the minced garlic and stir-fry until fragrant, pour in the maran head and stir-fry.

3. Add sugar and salt to taste.

4. Finally, put monosodium glutamate and sesame oil and mix well, and then you can get out of the pot.

2. Chilled tofu dried maran head.

Raw materials: Malan head, dried tofu, cooked pine nuts, cooked sesame seeds, salt, sugar, vegetarian and fresh, sesame oil.

Method 1: Blanch the dried tofu with boiling water and chop it;

2. Put the head into the boiling water for 10 seconds, take out the water and chop it slightly, and put some oil in the blanching process to maintain the color; 3. Mix the malan head, dried tofu, cooked pine nuts and cooked sesame seeds, add salt, sugar, vegetarian and fresh and sesame oil and mix well.

Malantou is a perennial herbaceous plant of the family Asteraceae, with creeping branches on rhizomes, sometimes with straight roots. Stems erect, 30-70 cm high, with short hairs on the upper part, branched on the upper part or from the lower part, basal leaves withered at the flowering stage;

stem leaves obflat-lanceolate or obovate-obovate-oblong, 3-6 long, sparsely up to 10 cm long, sparsely up to 5 cm wide, apex obtuse or acuminate, base tapering into winged stalks, margins obtuse or acupuncture with small pointed tips from mid up or with pinnate lobes, upper leaves small, entire, base acutely sessile;

bracts hemispherical, 6-9 mm in diameter and 4-5 mm long; total bracts 2-3 layers, covered with shingle-like arrangement; Outer layer inverted-lanceolate, 2 mm long, inner layer inverted-lanceolate, oblong 4 mm long, apex obtuse or slightly pointed, upper part grassy, with sparsely short hairs, marginal membranous, marginally hairy.

The steps to prepare Maran cuisine are as follows:

1.Remove the old leaves and roots from the fresh maran head and wash it. 2.

Boil a pot of boiling water, blanch the head of the lower maran until it changes color, then remove it and take it out. 3.Squeeze out the blanched maran head and chop it into fine pieces with a knife.

4.Seasoning: Pour 1 2 tablespoons of June Fresh 10g of light salt premium soy sauce, 1 tablespoon salad oil, a little white sugar into a small bowl according to your taste, and whip with your hands until the water and oil are emulsified.

6.The fragrance of Malan Tou brings us to the fields of spring, let us enjoy the gifts of spring to the fullest! 7.

Don't blanch the water for too long, otherwise the dishes will be rotten and have no texture. The amount of condiments is adjusted according to your taste. Salad oil can also be used with other tasteless vegetable oils that can be eaten raw, and it is not recommended not to add oil.

Malantou is a kind of wild vegetable, it is a perennial plant of the chrysanthemum family, and some areas also call it red stem cabbage, which grows in many areas of our country. It mostly grows on hillsides, roadsides or in fields, has good adaptability, and if it is planted, the temperature should be controlled at 20.

Malantou, also known as Maran, Red Stem Cabbage, Chicken Row Royal Intestine, Tanabe Chrysanthemum, Purple Chrysanthemum, Crab Head Grass, etc., is a perennial herbaceous plant of the genus Maran in the Asteraceae family. Malantou is a wild species, born on roadsides, fields, and hillsides, and is distributed in most of the country's slow-starved areas.

How to make Ma Lantou delicious: Ma Lantou fried fragrant dry, tofu mixed with Ma Lantou, Ma Lantou shrimp skin mixed with fragrant dry, Ma Lantou egg pancakes and Ma Lantou Qingtuan.

1. Stir-fry Ma Lantou until fragrant

Ingredients: 400 grams of Ma Lantou, 80 grams of dried fragrant oil, appropriate amount of vegetable oil, a little salt, a little chicken powder.

Method: Malan head, pick it clean and wash it. Cut into strips. Remove the oil from the pan and add the maran head and stir-fry for a while. Then add the dried fragrant and stir-fry well, add a little salt to taste. Add some chicken powder before cooking, mix well, and then remove from the pan.

2. Mix tofu with maran head

Ingredients: 400g of Ma Lantou, 2 pieces of tofu milk, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of olive oil.

Method: Wash the maran head and prepare two pieces of bean curd. Crush the bean curd with a spoon, add the bean curd juice, sugar, sesame oil, olive oil and mix well! (Taste if light add a little salt).

Boil a pot of water, boil the water, blanch the water and remove it. Soak in cool boiled water for a while, then squeeze out the water and cut into sections. Put the sliced maran head on a plate, add the prepared bean curd juice, and mix well when eating.

3. Mix the shrimp skin with dried shrimp

Ingredients: 250 grams of Ma Lantou, 3 pieces of dried fragrant meat, appropriate amount of shrimp skin, appropriate amount of salt, 1 tablespoon of sesame oil, a little sugar.

Method: Bring the water to a boil, add a little salt, and blanch for more than ten seconds. Bring to a boil again, put it into the malan head and blanch it for more than ten seconds, change color and take it out.

Let it cool, chop the maran head, and cut it into cubes. Add shrimp skin, salt, sugar, sesame oil. Mix well, it is refreshing and delicious, and the shrimp skin of Malan head can be mixed fragrant and dry.

4. Malan head egg pancakes

Ingredients: an appropriate amount of marantou, an appropriate amount of carrots, an egg of firewood, an appropriate amount of corn oil, an appropriate amount of salt, an appropriate amount of pepper powder, and an appropriate amount of flour.

Method: Wash and chop the maran head, and cut the carrot into small pieces. Put the carrots in a bowl and beat in a chai egg.

Salt to taste, peppercorn powder, stir well. Pour in an appropriate amount of flour and stir into a thick batter with a little water. Heat an appropriate amount of oil in a pan.

Fry until golden brown on both sides, turn off the heat and serve.

5. Malantou Youth League

Ingredients: 300 grams of Ma Lantou, 3 pieces of dried fragrant rice, appropriate amount of glutinous rice flour, a little green tea powder, a little salt, appropriate amount of sesame oil.

Method: Add glutinous rice flour with green tea powder, add water and knead into a smooth dough for later use. Dried fragrant, Ma Lantou boiled water separately, let cool, squeezed out the water, chopped. Add salt and sesame oil and mix well. Divide the glutinous rice dough into small pieces, take one portion and knead it into a bowl.

Wrap in an appropriate amount of maran head filling and wrap it well. After the water boils, put the finished Qingtuan embryo into high heat and steam for about 10 minutes. Leave it in a cold wrap and wrap it with plastic wrap.

Ma Lantou's practice:Ingredients: Malantou, garlic, salt.

1. Clean the malan head.

2. Heat the water in the pot and blanch the water under the boil.

3. Remove the shower water.

4. Heat oil in a pot and stir-fry garlic until fragrant.

5. Stir-fry the eggplant potatoes under the marantou.

6. You don't need a lot of seasoning, just sprinkle a little salt.