Maran's got a point
By VicentaLakin
In spring, there are more delicious foods from nature. Last weekend, Liang Fai of Yu Yao went with some of the younger sisters' fans. The scenery was good, and said that the picks were delicious: Maran, wild onions, and celery. Of course, it's not wild, it's one of the parents of the fascination who sent everyone to fire Maran when he came home, and the rest of the red burns are so tender. This Maran, commonly known as Maran Head, is known by many as a cold blood stopper; a sero-hot wet; and the function of decontaminating the swelling, which is delicious in spring. My family loves it
Recipe Recommendations
- Malan 150g
- vegetable oil two spoonfuls
- sesame oil a little
- bamboo shoots appropriate amount
- salt appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Maran's got a point
1
The hair of the mountain
2
Take off the husks, cut off a sharp, fresh maran
3
Clean up Maran
4
Put some salt and vegetable oil in the boiler and pour it into the maran
5
It's hot, it's cold, it's dry
6
I'm going to cut the tip of a thread
7
Hot pots pouring vegetable oil
8
I'm going to have to go
9
In the meantime, make Maranche the end
10
Put it in the pot11
A spoon with salt
12
A few drops of perfume
13
Let's go