Walking through the bleak winter, the cold wind can't stop the spring. Spring is here, and the Malan head that the southerners love to eat grows. In the early spring days, the favorite dish of the mother-in-law is the “bamboo fragrant Malan head”. A Malan head practice of one's own home must be done every year, very delicious. Yesterday, my wife visited the market and inadvertently saw Malantou. A little excited, I can't wait to sell it for this dish. According to her mother's prescription, it is very successful and consistent. Such a delicious early spring seasonal dish will surely win the hearts of the family and open a wonderful spring and autumn diet.
Prepare Malan Head 375g
Prepare 1 winter bamboo shoot, 1 egg, 1 dried bean curd, 1 carrot
Malan head picks the old roots, rotten leaves, rinses and drains, spares half a pot of water in the pot, adds a little oil and salt, puts the Malan head and rubs it for one minute, picks up and drains
And try to squeeze out excess water by hand
Cut the squeezed Malan head into pieces
Stir an egg and fry it. If it is not enough, you can put it on the chopping board and slap it with a knife.
After the winter bamboo shoots are peeled off, the water is drowned, and after cooling, it is cut into the end.
At the same time, the tofu and carrot are also cut into the end.
Put a proper amount of oil in the wok. When the oil is 60% hot, put it in Malan.
Put in tofu
Put in winter bamboo shoots and carrots
Add 1/2 teaspoon of salt at the same time.rStir well over medium heat, add the egg and stir fry for a while, then pour in the right amount of sesame oil
1. Malan's head should not be too long for water, and it can be picked up after discoloration. 2. The ingredients used in this dish are already very delicious. So only the salt is used (the sesame oil can be put down). To highlight the taste of the ingredients themselves. No need to use heavy flavors. 3. Winter bamboo shoots contain oxalic acid, it is recommended to cook with boiling water and then cook.