Chinese Food
Dried Malan head
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Cooking ingredients
Cooking Steps
Step1:Remove the other sundries in Malan's head and clean the
Step2:Boil the water and put it in the Malan head
Step3:Take Malan's head out of the pot as soon as it is soaked in boiling water
Step4:Take a shower with water now
Step5:Squeeze the water out
Step6:Cut up Malan's head
Step7:Dice the dried incense
Step8:Peel and blanch the bamboo shoots and put them into cold water, then take them out and cut them into small pieces
Step9:Hot pot and cold oil. Put more oil properly
Step10:Join malantou
Step11:Add the diced spring bamboo shoots and dried tofu, stir fry with water for a few times
Step12:Seasoning with salt, drizzle with sesame oil and you will be out of the pot
Cooking tips:1. Carefully select the old stems and sundries of Malan head, leave the tender head, wash it, blanch it in boiling water, remove the astringency, cool it with cold water, squeeze out the remaining water, and chop it. Then Malan head is delicious. 2. Malan's head is very oily. When it's fried, it's better to put more oil in it than usual. 3. In fact, Malan's head can't stay in the pot for a long time. Just stir fry it. The smell will come out. So 30 seconds is enough. 4. When it's fried, it's a little water. It's not to add the water all at once. Then the fried Malan's head will not smell. Point a little water in it. Malan's head won't dry until it's eaten The so-called dry stir fried vegetables are not without any water. Try it. The dishes without water are dry after they are fried. The taste is very poor. 5. Why is this dish so fast in the pot? Because Malan head and asparagus are boiled. Dried tofu can be eaten directly. So you can make a pot just by exploding oil and fragrant. Cooking
