I'll take the maran head
By VicentaLakin
My classmate gave me her own maran head, so she got the dish. Maran's head in the spring is fast, tender, and eating is the right time
Recipe Recommendations
- Malan head 100g
- fragrant dried 200g
- spring bamboo shoots 100g
- edible oil appropriate amount
- salt a little
- MSG a little
- old wine 1 spoon
Steps for I'll take the maran head
1
Malan's head is clean, pick the old branch. Spring Chettin. Chettin's spare。
2
The pot is open, with a little salt and edible oil, and it is hotened down to the maran head for about 30 seconds。
3
Over cold water。
4
Pick it up, dry it up。
5
Cut the end。
6
There's more oil in the pot, and it's so hot that it smells。
7
Down Maran's head。
8
I've been working on it。
9
Transferred appropriate amounts of salt and flavour。
10
Swallow a spoon of old wine along the pot。
11
Maran's head is made with a special scent, and the spring sting makes the whole dish very fragrance。I'll take the maran head Make Tips
You have to put more oil in it, preferably pork oil, so it smells good. It's a good taste when you've got cold water once the leaves are soft