How to make garlic maran head, refreshing and delicious, easy to operate?

Wild Malan head is mostly dominated by red roots, and the efficacy and effect of this kind are also very high, which has the effect of clearing heat and removing fire, strengthening the spleen and appetizing and removing dampness, and has a good promoting effect on dry cough and sore throat. There are more than 17 kinds of carbohydrates, 7 of which are essential amino acids. In addition, it also contains a lot of minerals, with potassium and calcium being the most abundant, especially the potassium content is many times higher than that of ordinary vegetables and fruits.

But it's hard to buy this dish, so when you see it, you can buy as many as you want, and it's delicious to simply stir-fry. It's a good time to eat!

Garlic Malan Tou] [Food] Ma Lan Tou Garlic Salt Sesame Oil [Actual Production Steps] Pick the Ma Lan head neatly, remove the older roots, and clean it with warm water.

Garlic cut into minced garlic, the main fragrance of this garlic Ma Lan head is the garlic fragrance of garlic, pick the Ma Lan head neatly, remove the older roots, clean and tidy with warm water, there is no chemical fertilizer for wild vegetables, so there is no need to soak it in salt water, you can properly prepare some minced garlic. Heat the pan with cold oil, pour in the minced garlic, stir-fry until fragrant, add an appropriate amount of salt and seasoning, and then quickly stir-fry evenly. Cook until the head of the maran is broken, pour a small amount of sesame oil to improve the freshness, stir-fry evenly to turn off the heat.

Pour in the cleaned Ma Lan head, and then quickly stir-fry it when it becomes popular. When the maran head is fried, you can prepare more minced garlic appropriately. Heat the pan with cold oil, pour in the minced garlic, simmer and fry until fragrant, add an appropriate amount of salt seasoning, then quickly stir-fry evenly and add an appropriate amount of salt seasoning, and then quickly stir-fry evenly.

Cook until the head of the maran is broken, pour a small amount of sesame oil to improve the freshness, stir-fry evenly to turn off the heat. Put it on a plate and enjoy, it's crispy and delicious.

Chop the minced garlic and stir it directly into the marantou. Then drop a few drops of sesame oil, and the dish that comes out of this way is exceptionally refreshing and very tasty.

Prepare the maran head and wash it well. Heat the oil, add the garlic slices, and add a small amount of cinnamon. Put the maran head in the pan and stir-fry evenly, then add a little lemon juice and you're good to go.

Put oil in a pan, add the maran head, and add the minced garlic. Add light soy sauce, dark soy sauce, salt, chicken essence. It's refreshing, delicious and easy to use.

Ma Lan Tou is very common on the side of the road at the entrance of the village, in the wilderness, etc., and it is said that women can also eliminate acne on their faces by eating Ma Lan Tou. So how does Malan head make it delicious? Below I will provide you with a complete list of the practices of Ma Lantou.

How to make Ma Lantou delicious.

Malan seafood rice.

Ingredients: leftover rice (1 bowl), fried shiitake mushrooms (1 serving), clams (1 serving), soy sauce meat (1 serving), Ma Lantou (appropriate amount).

Method: 1. Boil water in the pot, and after the water boils, add the clams to blanch the shell slightly.

2. Clip out the shelled clams, let them cool and take the clam meat for later use.

3. Boil water in a soup pot until boiling.

4. Wash and cut the soy sauce meat and cook until the soup is slightly yellow.

5. Add the bowl of leftovers to the soup pot.

6. Cook until the soup base turns slightly white. Leftovers are scattered.

7. Add the clam meat and cook together.

8. Put the washed maran head into the pot again.

9. Add fried shiitake mushrooms.

10. Cook until the soup feels a little thick, then turn off the heat.

11. Add a few drops of sesame oil. Add an appropriate amount of pepper.

Maran head meat ravioli.

Ingredients: Malan head (500g), minced pork (300g), wonton wrapper (500g), salt (a little), light soy sauce (Shaohu). Jia Wei said: JF3380, health**-lose 10 pounds in 1 week, become a beauty in January!

Method: 1. Wash the Ma Lan head, boil the water in the pot, and put the Ma Lan head to scald.

2. Put the minced pork in a basin, chop the maran head and put it in the basin.

3. Add a little salt and light soy sauce and stir well.

4. Take a wonton wrapper and put it on the malan head filling, wrapping it into an ingot-shaped.

5. Put water in a pot and bring to a boil, add the wrapped wontons and cook.

6. Cook until the wontons float to the surface.

Malan head tofu rolls.

Ingredients: 300 grams of Ma Lantou, 2 eggs, half a carrot, 100 grams of soybean sprouts, 50 grams of crab mushrooms, 1 piece of tofu skin, a little salt, a little light soy sauce, 1 clove of garlic, a little sesame oil, a little sugar.

Method: 1. Wash and blanch the maran head, crab mushrooms, soybean sprouts, and carrot shreds, sprinkle a little salt, mix well, and squeeze out excess water.

2. Mix 2 eggs, fry them in a frying pan and cut them into shreds.

3. Wash the 1,000 skins of the tofu, blanch them slightly in boiling water, pick them up, carefully open them and spread them flat, and cut them into 4 small pieces.

5. Spread the mixed filling two-thirds of the tofu skin, roll it tightly and cut it into sections and put it on a plate.

1. Ingredients: Malan head, garlic, edible oil, sesame oil, sugar, salt, and 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 (you don't need to squeeze the water by hand for stir-frying).

2. Heat the oil in a pan, add the minced garlic and stir-fry until fragrant, pour in the maran head and stir-fry. Add sugar and salt to taste. Finally, put monosodium glutamate and sesame oil in front of the brother and mix well, and then you can get out of the pot.

2 Ingredients: 250 grams of malan, 100 grams of pork liver, 5 grams of cooking wine, 2 grams of salt, 2 grams of monosodium glutamate, 5 grams of soy sauce, 20 grams of lard (refined), 5 grams of green onions.

Method: 1. Wash the impurities of the Malan head with water and cut it into sections. Wash the pork liver, cut it into slices and set aside; Wash the green onion and chop the green onion.

2. Brush the oil pot first, heat it, put in the lard, after the oil is hot, put the pork liver into the pot and stir-fry, add soy sauce and green onion to stir-fry, add cooking wine, refined salt and a small amount of water, fry until the pork liver is fully cooked and flavorful, add Ma Lantou and fry it directly, add an appropriate amount of monosodium glutamate, and it is ready.

3 Ingredients: 200 grams of Ma Lantou, 2 slices of dried tofu, 2 garlic seeds, chili oil, salt, aged vinegar, monosodium glutamate, white sugar, sesame oil, appropriate amount of minced garlic.

Method: 1. First cook the washed maran head in boiling water, slightly control the moisture, and then chop it into malan head with a knife; Blanch the dried tofu and let it cool, then cut it into small cubes; Press the garlic seeds into minced garlic and set aside.

2. Mix the diced malan head and dried bean curd together in a large bowl, put the appropriate amount of chili oil, salt, vinegar, chicken essence and sugar down and mix well. Stir well while eating.

4 Materials: 1 kg of Ma Lantou, 5 pieces of dried incense, sugar, clear salt, monosodium glutamate, and sesame oil.

Method: 1. Pick the head of Ma Lan, wash and drain it for later use. Boil a pot of boiling water, blanch the marantou, drain and chop finely. Blanch the dried tofu, wash and cut into fine pieces.

2. Take a large bowl, put in the malan head and fragrant dry, add salt, monosodium glutamate, a small amount of sugar and sesame oil, mix well and it is ready.

Ingredient breakdown.

Malan head in moderation.

Ham to taste. Heat rice to taste.

Moderate amount of oil to taste plain.

The frying process takes one hour to eat.

Easy difficulty. The steps of how to make Maran head fried rice.

1. Wash the maran head and set aside;

2Finely chop the maran's head;

3. Cut a few slices of ham;

4 handfuls of ham finely sliced;

5. Cut the shredded ham into fine cubes the size of a grain of rice;

6. Pour a little oil into the pot, add diced ham and stir-fry to get the oil out (the ham will produce oil, so you don't need to put too much oil);

7. Add the maran head and continue to stir-fry;

8Add a large bowl of hot rice;

9. Stir-fry the rice until the grains are separated;

10 out of the pan, done.

Ma Lantou's approach is:After selecting the malan head, wash it, cut the fragrant dried hair into strips, remove the oil from the pan, put the malan head and stir-fry for a while, then add the fragrant dried and stir-fry well, add a little salt to taste. Add some chicken powder before cooking, mix well, and then remove from the pan

What is the shape of the Maran head

The first is a perennial herb with a stem height of 30-70 cm, cylindrical, with thin longitudinal stripes on the surface and branches in the upper part.

Second, the basal leaves wither at the flowering stage, the stem leaves are inverted-lanceolate or obovate-obovate, 2-8 cm long, the leaf edges have irregular notched coarse serrations or sometimes pinnate shallow lobes, the upper leaves of the stem are small, the whole margin, the leaves are scattered with short stiff hairs on both sides, and the pinnate veins are obvious.

The third is the capitate inflorescence solitary branch apex arranged in a sparse umbrella shape, the flowers are light purple, flowering in May-September, achenes obovate, crown hairs are extremely short, unequal in length, and bear fruit in August-October.

The practice of stir-frying Ma Lantou.

Tags: Vegetarian Home Cooking** Meal.

Stir-fry Maran head.

Clear the heat and go to the fire, Malan head; cayenne pepper (red, pointed, dry); Garlic;

Salt; Sesame oil; Olive oil;

Clear the heat and remove the fire. Stir-fry Malan head method and steps.

After Ma Lantou bought it, he picked out the yellow leaves and weeds inside, and cut off the old roots; Rinse the malan head several times with water;

After boiling the water in the pot, put it in the malan head, and take it out in about 10 seconds; Rinse the malan head immediately to cool down, or put it in ice water to cool down quickly;

Wring out the malan head and make it into a small ball and chop it (if you can't finish it, you can freeze it for a long time);

After heating the pan, add more olive oil; Add dried chili peppers and garlic puree, stir-fry over low heat for a few times; Add the chopped maran head and stir-fry a few times over high heat;

Quickly add salt, drizzle with sesame oil and remove from the pan.

Tips: 1. Blanch Malan Tou to remove some flavor, and secondly, the taste is better after blanching, and it tastes smoother and tenderer;

2. The blanching time must not be too long, the water is boiled, put in the malan head, the malan head can be taken out after shrinking, and it should be washed with cold water, because if you don't flush, the temperature in the malan head is still very high, it will become more ripe, and the taste will be discounted;

3. After blanching, the malan head can be chopped and used for cold dressing or stir-frying, remember to put more oil, it is generally delicious to fry alone, and there is a classic collocation is to put some fragrant dried dices, chili peppers with the taste, you can not put it.

Characteristics of the diet of stir-fried maran head.

The young stems and leaves of Marantou contain water, calcium, phosphorus, iron, carotene, potassium, vitamin B, niacin, etc. Traditional Chinese medicine believes that Ma Lantou has a spicy and slightly cold taste, and has the effects of clearing heat and detoxifying, cooling blood and stopping bleeding, and diluting dampness and reducing swelling. It is mainly used for the treatment of sore throat, boils and sores, jaundice, edema, dysentery, drenching and other diseases.

Malan head, dried fragrant, salt, sesame oil, concentrated chicken juice (without this, you can add chicken essence).

Method: Clean the malan head with water, put it in boiling water, take it out after scalding, and put it in cold water to cool. (Cook for about 1 to 2 minutes, and then it will be broken.) )

Squeeze out any excess water from the maran head by hand and chop it into minced pieces.

Wash with water and cut into small granules.

Put the chopped maran head and dried fragrant in a large bowl, add half a spoonful of salt, a little concentrated chicken juice and a small spoon of sesame oil, and stir well.

Malan head fragrant and dry.

Ingredients: 300g of Ma Lantou, 100g of dried fragrant, 3g of salt, 5g of white sugar, 2g of chicken essence, 10ml of sesame oil

Method: 1) Select the old stems and leaves of Malantou, wash the sediment with cold water, drain the water and set aside.

2) Boil the water in the pot over high heat, add fragrant dry and blanch for 2 minutes, remove and put in cold boiled water to cool and drain for later use.

3) Boil the water in the pot over high heat, put in the malan head and blanch for 3 minutes, remove and drain.

4) Put the maran head in cold water and wash it repeatedly, and finally squeeze out the juice from the maran head and chop it.

5) Cut the dried fragrant into small cubes, put them in a bowl and mix them with the minced marantou.

6) Add salt, sugar, chicken essence and sesame oil to the dried fragrant and maran head and mix well.