Maran heads dry
By VicentaLakin
This is particularly the case in the spring, where Maran heads are one of the many wild vegetables whose nutritional value is also very high, which is sorely high that they are sorely cold, sorely humid, soothing and decontaminating, and most suitable for use in the spring. Today, this “Maran fragrance” is the most common practice, not only simple to do but also very good to taste, especially by adding chili to the taste and making it more appetizing。
Recipe Recommendations
- Malan head 200g
- fragrant dried 50g
- fresh soy sauce 8g
- salt a little
- sesame oil 8g
- pepper oil a little
- chili oil appropriate amount
- sugar a little
- cooked sesame appropriate amount
Steps for Maran heads dry
1
Maran head clean
2
Clean it up
3
Put the washed maran head in boiling water for about half a minute. Pull! Out
4
Then I'll burn the dry
5
I'll put down the watery maran's head and squeeze it dry
6
Scratch Ding
7
Putting well-cut food into large bowls and bringing fresh sauce, perfume, pepper oil, pepper oil, salt, sugar and refined sesame
8
It's good to mix. It's very refreshing