Maran heads with beans
By VicentaLakin
Many people love maran heads, not only because they taste good, but more importantly because they are resistant to disease. It's flat, gin. Especially for hypertension, stomach ulcer, throatitis, acute hepatitis, tonsils, etc. Many diseases have the advantage of deflamming the fire, and Chinese doctors believe that Maran's head is cold and cold, and has the effect of detoxification, haemorrhaging and swollen. The people in our family love maran head, and they want to buy a green bean dry like this, plus the fresh smell of maran head
Recipe Recommendations
- Malan head appropriate amount
- spiced diced bean curds appropriate amount
- wolfberry appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- simple
Steps for Maran heads with beans
1
Maran's head is good and clean (Malan's head is short and close to the earth, and must be washed in every leaf, otherwise the mud is heavy). 2 Release the water and leach for 1-2 minutes。
2
Release the water and leach for 1-2 minutes。
3
Squeeze the water。
4
The soybeans are in the water and are leached in the water for two minutes。
5
It's good to wash the water。
6
All three foods can be put together, salted, raw, sterilized and condensed。