The wind of the spring brings green trees and greens the grass of the earth. Malan's head also sprouted quietly with fresh buds, with fresh leaves, and made a delicious meal table — cooling its head. Malan's head is not only fragrance, but also therapeutic food: taste, sex. The liver, stomach, lungs have the effect of haemorrhaging, hysteria and oscillation. The way we eat here, we usually mix maran head with dry, green and white. We have sent a recipe for "Maran fragrance" where interested young partners can search my home page or the common eyebrow. Today, this recipe has been abandoned because of its high soybean content, with only maran head and light salt sauce as the main food。
RAW MATERIAL: MARAN HEAD 400G FRESHLY DRY (PARTIALLY TAKEN) 2 SORBENTS OF 60G SORBENT OF SALT, 30G SORBENT ACCOMPANIMENT, FIRST SELECTING THE MARAN HEAD, THEN CLEANING THE SPARE 2 SORBETS AND WASHING THEM, THEN BOILING THEM IN THE POT FOR ABOUT 15 MINUTES, EXTRACTING THE SPARE 3 CHIPS AND SCRAMBLED THEM, THEN BURNING A HOT POT OF WATER, POURING THEM INTO THE AQUEOUS WATER, EXTRACTING 5 SORBS OF FRESH WATER AND WASHING THE MARAN HEAD, APPROXIMATELY 7-10 TIMES, UNTIL THE WATER WASHED BY THE MARAN HEAD HAS NO BUBBLES, SQUEEZING THE SPARE 6 SQUEEZING THEM UNDER A SEVEN-HEAT POT, AND POURING THEM INTO THE MALAN HEAD FOR 8 DAYS, POURING THEM INTO THE STUBBLE AND DRYING AND CONTINUING WITH THEM, AND POURING THEM INTO THE SMELTING OF SALT AND SMELTING 10 SMELTS, SO THEY CAN BE EATEN。
