Click on the red letter above to follow us
Everyone is welcome to comment, like, collect and retweet,
Thank you very much for your support!
Source: Lily Food Talk
Statement: The copyright of this article belongs to the original author, if there is any infringement, please contact us to deal with it in time, the content of the article does not represent the views of the platform.
April is the end of spring, when the temperature rises and precipitation increases, and many wild vegetables begin to grow vigorously. There are also many wild vegetables suitable for eating in April, and the Yuqian wild vegetable Wowotou shared two days ago is very popular. Today I want to share Ma Lantou, which is also one of the must-see wild vegetables in April every year.
Malan head is a perennial herbaceous plant of the Asteraceae family, the rhizome has a creeping branch, generally grows in the wet field of the land, according to legend, because the horse is greedy for its juicy young leaves, always stay in place and refuse to move, so it is named "Ma Lantou", and later evolved into "Ma Lantou".
Malan head is also a kind of medicine and food homologous plant, in April every year, the common people will pick its young shoots to eat, the usual eating methods are stir-fried, cold dressing, stuffing and soup, the taste is very good, because of its advantages of tender juice, taste fragrant and tender. Malan head is also very rich in nutrition, rich in vitamin C, dietary fiber, rich calcium, phosphorus and other trace elements, spring eating it can enhance immunity, clear internal heat, laxative, etc., because of its strong seasonality, on this April tender eating period, you can eat hard, but people who are cold should eat less.
【Malan head pork dumplings】
Ingredients: Tender marantou, pork (7 points lean meat and 3 points fatty meat), carrots, shiitake mushrooms.
1. After removing impurities, clean and drain the water.
2. Add water to the pot and bring to a boil, then blanch the maran head.
3. Blanch the good maran's head to cool and then squeeze the water dry.
4. Finely chop the marantou, wash and chop the carrots and shiitake mushrooms, and wash and chop the pork into meat filling for later use.
5. Mix the prepared minced meat, marantou, shiitake mushrooms and chopped carrots.
6. Add light soy sauce, oyster sauce, salt and sesame oil to taste, stir well.
7. Knead the flour with water to form a dough, then cut it into a small area and roll out the dumpling skin.
8. Wrap the dumpling skin into the filling, close the mouth and pinch it, and wrap the remaining dumplings in the same way.
9. Add water to the pot and boil, add the dumplings to boil, add a bowl of cold water to continue boiling, and then mix in a bowl of cold water to boil.
The boiled dumplings are put out of the pot and put on the plate to add your favorite dipping sauce to eat, so that the dumplings made with this combination are tender and juicy, the dumplings are delicious, and the filling also has the unique fragrance of Malantou wild vegetables, which is really delicious to eat. Spring is a must-see in April.
Lily's Food Talks About Broken Thoughts:
1. Ma Lantou recommends blanching the water first, squeezing out the water and then chopping it to make the filling.
2. The processed malan head can also be mixed with dried dices and eaten, which is also quite delicious.
3. The filling of Malantou pork dumplings is fragrant and tender, and adults and children love to eat it.