The spring breeze in April not only blows the earth green, but also awakens those wild vegetables that only belong to spring. During this season, nature has endowed us with an abundance of ingredients such as shepherd's cabbage, dandelion, plantain, artemisia, wild celery, etc., which are not only delicious but also nutritious. In April, there is a wild vegetable that is a must-see delicacy in spring - Malan Head. Its freshness and tenderness, with the simple seasoning of dried tofu, can become a Jiangnan delicacy. It would be a great pity to miss the spring Malantou.
Malan head, also known as Malan vegetables, roadside chrysanthemums, chicken vegetables, etc., are widely distributed in various parts of the mainland, and can be used as medicine and edible. It is rich in water, vitamins, carotene, niacin, inorganic salts, volatile oils, and a variety of trace elements and amino acids, including 7 essential amino acids. According to traditional Chinese medicine, Malan Tou has the effects of clearing heat and detoxifying, cooling blood and stopping bleeding, diluting dampness and reducing swelling, and is known as a "natural antibacterial dish".
However, the tasting period of Malan Head is very short, usually only about a month. Once flowered, its taste and nutritional value are greatly reduced. Therefore, friends who love Marantou must seize this short season and enjoy this gift of spring.
1. Ma Lantou mixed with fragrant and dried incense
Preparation of materials
- Malan head: Appropriate amount (adjust according to personal preference)
- Dried fragrant (dried tofu): appropriate amount (usually a few pieces)
- Seasoning: light soy sauce, salt, sugar, sesame oil (sesame oil), vinegar (optional), peanuts (optional)
Steps:
- Prepare the maran head: First, wash the maran head to remove the roots and old leaves.
- Blanch: After the water in the pot is boiling, add 1 tablespoon of salt and 1 tablespoon of cooking oil, which will keep the maran head emerald green. Blanch the washed maran head in boiling water for about 1 minute to soften.
- Cooling & Chopping: Cool the blanched maran head immediately in cold water, then squeeze out the water and chop it fine.
- Prepare the dried incense: Blanch the dried incense in boiling water for about 40 seconds to 1 minute to remove the beany smell, then remove the supercold water and cut into small cubes or chop.
- Mix to taste: Put the chopped maran head and fragrant dried rice in a bowl, add light soy sauce, salt, sugar, sesame oil (sesame oil) and vinegar (optional) and mix well. If you like, add some fried peanuts to add texture and flavor7.
- Finish: After stirring well, mix the malan head with fragrant and dried and serve. This dish is simple and refreshing, making it perfect for spring.
Tips:
- Blanching Malan head with salt and cooking oil can help keep it bright green.
- Blanching can remove the beany smell and enhance the taste.
- Depending on your taste, you can adjust the ratio of seasonings to achieve the best taste.
- The addition of chopped peanuts can add an extra layer of aroma and texture to the dish.
- Now it's time to try your hand at making this delicious spring seasonal dish and enjoy the taste of spring!
2. Egg soup with shredded meat and meat in Ma Lantou
Preparation of materials
- Ma Lantou: Appropriate amount
- Lean meat (shredded meat): 100 grams
- Eggs: 2 pcs
- Enoki mushrooms: to taste (optional)
- Lard: to taste
- Salt: to taste
- Cooking wine: a little
- Starch: to taste
- Extremely fresh (light soy sauce): a little
- Boiling water: to taste
Steps:
- Prepare the ingredients: Start by preparing fresh maran heads and washing them.
- Processing shredded meat: Take a small piece of lean meat, cut it into shredded meat, add starch and cooking wine, mix well, and marinate for a while.
- Cook the soup base: Add an appropriate amount of boiling water to the pot, bring to a boil, add the enoki mushrooms (if using), and cook until the enoki mushrooms are soft.
- Add shredded pork: Put the marinated shredded meat into boiling water, gently spread it with chopsticks, and add an appropriate amount of salt and flavor to taste.
- Add the egg mixture: Prepare two eggs and stir into the egg mixture, wait for the soup to boil again, and slowly pour in the egg mixture to form egg drops.
- Add the marans: Finally, add the washed marans and cook until the soup boils again.
- Seasoning: Add an appropriate amount of lard to increase the flavor of the soup. If there is lard, it is best to use the lard that you have boiled yourself, and you can also use other cooking oil instead.
- Remove from the pot: Put the boiled malan head shredded pork and egg soup into a bowl and enjoy.
Tips:
- The choice of Ma Lan Tou: Ma Lan Tou is a personal hobby, and adding some green vegetables to the soup will be more nutritious.
- Handling of shredded meat: Adding starch and cooking wine to marinating shredded meat can help keep shredded meat tender.
- Use of lard: Adding lard to the consommé will be more flavorful, and if you don't have lard, you can also use other cooking oils, but it may affect the final flavor.
Now you can start making this refreshing and delicious Maran head shredded pork and egg soup and enjoy the taste of spring!