How to make cold salad malan head delicious? How to make cold salad maran head?

Ma Lantou to choose, crisp and vigorous. It contains a lot of water, and although it has a hard appearance, it can be made into a dish that is very crisp and tender.

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Blister. Even though it is precious, Malan head is also grown in the field, and after picking, it needs to be soaked in light salt water.

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Blanch. Don't see the hard outside, just put it in a pot and boil it. Put the maran head in a basin, pour boiling water into the basin, stir it with chopsticks, and let it heat evenly.

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Drench. After blanching, place the maran head in a basket and let it dry.

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Chop. After removing the surface moisture slightly, remove the malan head and cut it into pieces with a knife.

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Add the garlic puree. Peel three or four garlic cloves, chop them into minced garlic and place them in a pot.

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Add the chili peppers. Scoop a spoonful of chili pepper and place in a pot.

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Dice the dried tofu. Cut the dried tofu into cubes and place in a bowl.

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Add sesame oil, vinegar, salt and other condiments.

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Stir and serve. Use chopsticks to stir the contents of the above basin constantly, and then form a plate.

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Chilled maran head.

Wild vegetable Ma Lantou we call it so -- Yu Qiu Zhuan Because it not only tastes very good, convenient and easy to eat, it only needs to be scalded with boiling water and then cold or fried to eat, and it also has the effect of clearing heat and detoxifying. This wild vegetable is very popular in spring and can be seen everywhere. Therefore, there are many people who pick them.

Ingredients: marantou, light soy sauce, garlic, sesame oil, red pepper oil, rice vinegar.

Steps: <>

Step 1: Prepare the ingredients.

Step 2: Wash clean.

Step 3: Finely mince the garlic.

Step 4: Boil water in a pot and cook the maran head.

Step 5: Remove and squeeze out the water.

Step 6: Tear it apart.

Step 7: Put the pepper oil, light soy sauce, rice vinegar, garlic, etc. in turn.

Step 8: Mix well.

Step 9: Start eating.

Tips: After cooking, the wild vegetables of Malan Tou must be squeezed out of the water, so that the taste will not appear astringent.

How to make the salad malan head?

1.Malan picks out impurities.

2.Rinse with water.

3.Blanch the water in a pot.

4.Blanch the maran head in water and soak it in water for 10 minutes.

5.Remove the soaked maran head and squeeze out the water.

6.Cut into small pieces and set aside.

7.The dried tofu carrots are also cut into small cubes and set aside.

8.Put an appropriate amount of oil in the pan, add the carrots and diced tofu and stir-fry until fragrant.

9.Pour in the chopped maran head and stir-fry quickly.

10.Add an appropriate amount of salt and monosodium glutamate to taste.

11.Drizzle with a little sesame oil at the end.

12.Then stir-fry quickly and you're ready to go.

13.It's as simple as that, it's as delicious as that.

Blanched malan head must be soaked in water, that is to remove the astringency of malan head and make the taste better.

The steps of the cold salad malan head.

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Wash fresh maran head.

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Bring water to a boil and blanch until the water boils again.

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Blanch and drain.

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Chop and squeeze out excess water.

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Add the seasoning and mix well.

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Well, it's ready to eat.

Tips. Malan head dietary therapy: Malan head has a pungent taste and cool nature; return to the liver, stomach and lung meridians; It has the effect of cooling blood and stopping bleeding, clearing away heat and dampness, detoxifying and reducing swelling. However, pregnant women should take it with caution.

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Prepare the above ingredients and pick and wash the head of Maran.

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Blanch your head with water.

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Remove the malan, squeeze out some water and place on a plate for later use.

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Finely chop the dried tofu.

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Chop the maran head and pour it into a bowl with dried tofu.

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Add salt, sugar, chicken powder, sesame oil and mix well.

The delicious way to make the cold salad Malan head:

Chilled maran head is a delicacy made with braised fresh maran head, dried fragrant meat, carrots and other main ingredients.

Ingredients preparation: 200 grams of marinated fresh marantou, 2 pieces of dried fragrant, carrots, monosodium glutamate, sugar, salt, sesame oil.

Steps: 1. Remove the old leaves from the head of Ma Lan, wash and drain;

2. Dice carrots and dried fragrant meats;

3. Put Ma Lan's head into boiling water and break it;

4. Dried fragrant dices and diced carrots are also put into the water, just use the water from the previous marantou;

5. Ma Lantou pinches the water dry by hand;

6. Cut into minced pieces;

7. Add a little salt, mix the maran head and carrot fragrant together, put it in a small bowl, and press it firmly;

8. Take a plate and put the bowl upside down on the plate;

9. Gently knock down the bottom of the bowl, take out the bowl, and drizzle with sesame oil.

Malantou is a vegetable type, pungent and cool, rich in mineral elements, vitamins, amino acids, etc., and also has a variety of medicinal effects, such as: heat clearing and detoxification, diuresis and swelling, anti-cancer, antihypertensive and other effects.

1.Clears away heat and detoxifies.

The young stems and leaves of Marantou contain calcium, phosphorus, iron, potassium, carotene, vitamin B, etc., which have the best effects on sore throat, jaundice, edema, etc. It is also effective for hepatitis A and bacillary dysentery.

2.Lowers blood pressure.

Marantou is rich in protein, high potassium and low sodium, has the effect of lowering blood pressure, and has the effect of protecting the cardiovascular system.

3.Anti-cancer and anti-cancer.

Malantou is very rich in vitamin A, which can inhibit the oxidation of benzopyrene, a carcinogen in the lungs and liver, and can play a role in preventing cancer and fighting cancer.

1. Wash the horsehead orchid, pinch off the old roots, and set aside.

2. Boil water, open salt, a little oil.

3. Pour in the horsehead orchid and cook for 30 seconds.

4. Remove the malan head from the cool boiling water and squeeze out the water.

5. Chop the maran head and put it in a bowl.

6. Chop the dried tofu and put it in a bowl.

7. Add salt, sugar, chicken essence and sesame oil and mix well with horsehead orchid and dried tofu 8. Spread the horsehead orchid under the plate first.

9. Spread the mixed tofu on the second layer.

10. Spread a layer of horsehead orchid on the top, and it is done.

Material. Ma Lantou, dried fragrant tofu, seasoning: salt, sugar, vegetarian and fresh, sesame oil.

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

2. Put the head of Malan into boiling water for about 10 seconds, remove it slightly, squeeze off the water, and chop it. Put some oil in the blanching process to maintain the color;

3. Mix the malan head and dried tofu, add salt, sugar, vegetarian and fresh and sesame oil.

Material. 300 grams of Ma Lantou, appropriate amount of soy sauce, sesame oil, and sugar.

Method. 1. Wash and blanch the maran, squeeze out the water and chop it up.

2. Mix the cold soy sauce, sugar, sesame oil and maran head well and serve.

It's delicious with cold salad! You've said it's cold salad! As for whether it is delicious or not, it depends on how well you control the amount of seasoning!

1. Remove the rotten leaves of Maran head and clean them. Drain the water in a draining basket, boil a pot of boiling water, boil, and add a few drops of sesame oil to the water. Put the maran head in the water.

The time for Ma Lantou to be in the water is very short. The water is boiling again, and after another 30 seconds it will be fine.

2. After Ma Lantou is full of water, put the dried tofu in it and scald it, and the dried tofu can also be eaten raw, mainly for hygiene considerations. Blanching for 30 seconds is fine.

3. Cool the head of the maran, and then squeeze the water with your hands.

4. Chop the Ma Lantou, chop the dried tofu, and chop the dried tofu with a knife, it will be relatively fine. It is best to scald the cutting board with boiling water.

5. Mix the dried tofu and the maran head and start to add the seasoning.

Add sugar, salt, sesame oil, and soy sauce and mix cold to taste.

The preparation of the salad malan head is as follows:Preparation: Ma Lantou, water, chopsticks, minced garlic, salt, sugar, balsamic vinegar, chicken essence, sesame oil, rattan pepper oil and Huafeng cavity raw preparation pure, etc.

1. Clean the prepared maran head.

2. Put the cleaned maran head into boiling water, remove and drain after boiling, and use chopsticks to dissipate the heat.

3. You can cut it without burning your hands, don't break it too much, just cut it slightly.

4. Squeeze out the water from the cut malan head (don't squeeze it too dry), add minced garlic, salt, sugar, balsamic vinegar, chicken silver roller essence, sesame oil, rattan pepper oil, and mix well.

5. Put the mixed maran head on a plate, add peanuts and mix well.

Malan head is a relatively common herbaceous plant, which belongs to wild food, fresh maran head can be eaten as a vegetable, and dried maran head is often used for medicinal consumption. So how to eat Malan head as a vegetable? Let's take a look along with this article.

How to make the salad malan head?

1. First of all, clean the fresh maran head and drain it for later use;

2. Dry wash the carrots and fragrant and cut them into cubes for later use;

3. Boil hot water in a pot, then add the malan head to the blanching water, then remove the supercooled water and drain it for later use;

4. Then add the diced carrots and dried fragrant to hot water, blanch the water, remove and drain for later use;

5. Cut the drained Malan head into minced form and set aside;

6. Stir the maran head, dried fragrant dices, and diced carrots evenly, add an appropriate amount of salt, chicken essence, sesame oil, etc., stir evenly, and then put on a plate and serve.

Other ways to eat Malantou

1. Stir-fry Ma Lan Tou: After Ma Lan Tou is cleaned, add it to light salt water and soak it for about 20 minutes, remove it, wash it, drain it and set aside; After heating the oil pot and stir-frying the onion and garlic, add the maran head to stir-fry, add the appropriate amount of salt, chicken essence, etc., and stir-fry evenly before serving.

2. Scrambled eggs with Ma Lan head: clean the Ma Lan head and chop it for later use; Beat the eggs and stir them into a liquid egg form for later use; Add the malan head to the egg mixture, stir well and set aside; After the oil pan is heated, add the egg liquid to a solidified state and start stir-frying, then add an appropriate amount of salt to eat.

3. Malan head soup: clean the malan head and set aside; Boil hot water in a pot, add the malan head to the blanching water, remove the supercooled water, drain and set aside; Chop the drained maran head into minced form and set aside; Wash the tofu and cut it into cubes for later use; Heat oil in a pot to stir-fry the onion and garlic, then add the maran head and stir-fry, then add an appropriate amount of water, and bring to a boil over high heat; Add the tofu to the boiling water, then add the appropriate amount of chicken essence and salt in turn and serve.

The above is the sharing of the practice of cold salad Malan head in this article, and the other practices of Ma Lan Tou are also summarized, through this article, it can be seen that there are many daily ways to eat Ma Lan Tou, which is a relatively high edible value of the ingredients. If Ma Lantou is eaten directly, it will have a strong bitter and astringent taste, so it is best to add hot water to blanch before eating, which can well reduce its astringent taste, whether it is cold or fried, it can greatly improve its taste.

Ingredients: 220 grams of malan head, 3-4 heads of garlic, shredded dried peppers, appropriate amount of salt.

Sugar and aged vinegar (sugar: aged vinegar = 1:2) appropriate amount Ginger juice Appropriate amount of sesame oil Appropriate amount Edible oil Appropriate amount.

How to make the salad malan head?

1. Prepare all the raw materials, wash the maran head, and select the old roots.

2. Boil water in a pot, add a spoonful of cooking oil and a spoonful of salt, and blanch the head for half a minute.

3. After scooping up the blanched maran head and cooling it slightly, squeeze off the maran head juice with your hands (wild vegetable juice has a bit of bitterness), and press the garlic into a mushroom with a garlic press (this is more garlic juice than crushing with a knife).

4. Tear apart the head of Malan pressed into a ball one by one, put it in a large basin with minced garlic, pour shredded dry pepper, salt, sugar, aged vinegar and ginger juice and mix well, let stand for 20 minutes, pour sesame oil into the plate to enhance the fragrance, and you can eat.

The specific method of cold salad Malan head, first of all, you need to pick the leaves of Maran head and wash and drain it, then cut the carrots and dried fragrant meat, cut them into cubes, blanch the maran head in the water, and then pinch out the water with your hands, blanch the dried fragrant and diced carrots, and then cut them into the end and add a little salt, mix the maran head and carrots with sweet and fragrant dry, and pour sesame oil on them.