Cold Malantou
Overview
Malan, also known as Malan, is the first herbaceous plant. Collect the young stems in spring and summer, wash them and use them fresh; collect the whole plant in summer and autumn, wash them and use them fresh or dry them in the sun. The whole plant or roots are used as medicine. The young above-ground stems and leaves can be eaten as a nutritional and health-care vegetable. It can be fried, eaten cold or made into soup. It has rich flavor and rich nutrition. The tender stems and leaves of Malantou contain water, calcium, phosphorus, iron, carotene, potassium, vitamin B, niacin, etc. Traditional Chinese medicine believes that Malantou has a pungent and slightly cold taste, and has the effects of clearing away heat and detoxifying, cooling blood and stopping bleeding, diuresis and reducing swelling.
Tags
Ingredients
Steps
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Malantou 250g
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Prepare the ingredients
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Beat eggs
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Brush a non-stick pan with oil, pour in the egg liquid, spread it into a thin egg skin and set aside
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Cut carrots, egg peel into shreds, remove roots of enoki mushrooms, wash and set aside
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Boil water, add 1 tsp of salt, blanch louver leaves (thousands of sheets) and set aside
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Cut the blanched louvers into long strips and cut them in half
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Boil water in a pot and add a little oil, put in the malan head and blanch it, take it out for about 10 seconds, squeeze out the water after it cools slightly, cut it into short pieces and set aside
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Blanch the shredded carrots and enoki mushrooms and set aside
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To the blanched ingredients, add 3 tsp light soy sauce, 1 tsp sugar, 1 tsp salt, 1 tsp chicken essence, 1 tsp pepper, appropriate amount of sesame oil, mix well
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Then take out a louver, spread out the mixed Malantou, Enoki mushrooms, egg skin, and shredded carrots, wrap them tightly, and garnish with blanched leeks
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On the plate, it is fragrant, refreshing and delicious...
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Finished product pictures
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Finished product pictures
