Chinese Food
The symbol of spring
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In February and March, there was more and more green in Jiangnan. That cluster of fresh and tender Malan head is full of life, announcing to the world: spring wind and green south bank of the river. The Malan head growing in the south of the Yangtze River is as pure and lovely as the girl in the south of the Yangtze River. It has green leaves and red stems. It's tender and fragrant. It's especially suitable for cold mixing. And the mixed Malan head with dried fragrance can be called perfect match. Malan head has a special kind of wild fragrance, which is crispy, crispy and hemp. There is no other fragrance to compare with it. It's really can only mean but can't express. One spring ten years ago, my husband and I went to Haining country. At lunch time, I walked into a small restaurant in a farm. The boss brought out the dried Malan head. I took a taste of the Malan head just picked out from the ground. I suddenly felt that the unique wild fragrance was so long and lasting... I still have a lot to remember. Finely cut Magnolia head and dried incense. Put them on the jade plate in bowl shape. Set white in green and green in white. Is this a dish? Or a work of art?
Cooking ingredients
Cooking Steps
Step1:Malan head pick up the yellow leaves. Take off the hard roots on the top. Wash and blanch in boiling water for 2 minutes. Immediately remove. Supercooled and cool. Squeeze out the water.
Step2:Cut the brown part of the exterior of the dried bean. Then dice it.
Step3:Cut the Malan head and put it with dried bean.
Step4:Add the right amount of salt.
Step5:Add 1 teaspoon sugar.
Step6:Add a little chicken essence.
Step7:Add a little sesame oil.
Step8:Mix all ingredients and cuisines, and then put them on the plate.
Cooking tips:The spiced dried beans I bought from the supermarket are ready to eat. If you buy ordinary dried beans, they should be scalded in boiling water for 12 minutes, then diced. It's more hygienic. There are skills in making delicious dishes.
