#春耕进行时 #
Spring, is a season full of vitality and hope, "wildfires burn endlessly, spring breeze blows and grows", spring brings people not only hope, but also a variety of wild vegetables, which is a gift from nature, spring wild vegetables not only good taste, high nutritional value, the focus is on seasonality, a year on the market only these months, after spring, want to taste again, then you can only wait until the next spring, so spring must taste more seasonal wild vegetables;
Among the many wild vegetables, there is a wild vegetable that I like the most, this wild vegetable is Marantou, some people call it Tianbeju, the spring field, everywhere Marantou, vegetable garden, stream, field... It probes the growth of the brain, the leaves are oval, dark green in color, the stem is three or two inches long, and the red stem Maran head cut in the field is a wild Maran head, and the season with the most wild Maran heads is from March to April every year.
Marantou is popular because in addition to its delicious taste, high nutritional value, containing mineral elements, various vitamins, β carotene, a variety of amino acids and other nutrients needed by the human body, but also has a certain therapeutic effect, Chinese medicine believes that Marantou has the effect of clearing heat and stopping diarrhea, anti-inflammatory and detoxification, eating Marantou in spring has the effect of clearing heat and dispelling fire, strengthening the stomach and eliminating food.
The most common method of Marantou is cold mixing and stir-frying, in spring I prefer Marantou mixed with dried fragrant, this is unique to the delicacy of spring, Marantou blanched water to remove its bitterness and astringency, casually mixed, refreshing and not greasy, the cost is less than 5 yuan, but it is the most delicious dish in spring, the method is also very simple, like friends can try!
【Ingredients】Malantou, dried fragrant, garlic, salt, edible oil, sugar, sesame oil;
【How to mix dried fragrant with malan head】
1. Prepare the raw materials that need to be used, malan head and dried fragrant, the proportion and amount of specific ingredients are not required, according to your own preferences.
2. Clean the prepared malan head, this is the wild malan head, the stem is red, before cleaning, you should pick it again, pick out weeds and other impurities, rinse it in flowing clean water, after cleaning, you can soak it in salt water for 10 minutes, and sterilize again;
3. Add an appropriate amount of water to the pot, dry beans under cold water, turn to low heat and cook for 3 minutes after the water is boiled, the dried beans can be cooked while removing part of the bean smell, after the dried beans are cooked, take out the pot for later use;
4, boiled dried beans of water do not need to be dumped, can be used to blanch the malan head, add a spoonful of salt and an appropriate amount of cooking oil to the pot to prevent the malan head from changing color, put into the malan head, stir gently with chopsticks, boil the water in the pot again, out of the pot, put it in the cool white open too cool, because the malan head does not need to be heated twice, so put in the pot to blanch the water time to be enough, if it is to fry the malan head, when blanching, as long as the malan head becomes soft and discolored, it can be out of the pot immediately.
5. After a large pot of malan head is blanched and cooled, squeeze out the water, there is only this point, chop the dried malan head and the cool dried beans, put them together, and start seasoning;
6. Add a little minced garlic to increase the flavor, a spoonful of salt, a little white sugar to freshen, a little chicken essence, stir well, stir well and pour a little sesame oil, this is the soul of Marantou mixed with dried fragrant, but also the key to deliciousness, sesame oil can make the taste of this dish go to a higher level, stir well again, put on a plate.
7. The delicious malan head mixed with dried fragrant is completed, rich in nutrition and good taste, and clear heat and fire dispelling, which is a delicacy that cannot be missed in spring.
Summary of the method of mixing dried fragrant with malan head:
1. You can also add some blanched bamboo shoots to the dried marantou, and the taste level will be richer;
2. Maran head is cold, pregnant women should not eat more.
[Spring is the season to eat wild vegetables, although wild vegetables are delicious, but safety should be put first, if citizens go to the wild to pick wild vegetables, you must choose common and recognized wild vegetables, and you must wash them carefully before eating. 】
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