Malan head, alias: chicken intestines, chrysanthemum in front of the steps, purple chrysanthemum, malang head, roadside chrysanthemum, bamboo grass, malan chrysanthemum, fish loach skewers, red-stemmed vegetables, etc.
Malan head tastes spicy and cool in nature; it enters the liver, stomach and lung meridians;
It has the effects of cooling blood to stop bleeding, clearing heat and dampness, detoxifying and swelling;
Indications for hematemesis, epistaxis, metrorrhagia, purpura, traumatic bleeding, jaundice, diarrhea, edema, stranguria, cold, cough, sore throat, sore throat, swollen hemorrhoids, erysipelas, and infantile malnutrition.
It can be eaten by ordinary people. Take it carefully for pregnant women.
Mixed Malan Head
Recipe Recommendations
- Malan head a basket
- carrots a little
- vegetable oil 2 tablespoons
- salt half a teaspoon
- soy sauce 1 scoop
- sesame oil a little
Steps for Mixed Malan Head
1
After taking off the roots of Malan's head and soaking it in clear water for one night, he grabbed it with his hands and washed it three or four times until it was clean without sand and sand.
2
After shelling and washing, cut a tip; peel carrots and dried incense (actually used a piece) are washed clean
3
Sit in a pot of hot water and add a few drops of oil to help maintain color
4
Lower the horse head and quickly blanch the water
5
Then rinse with cold water, squeeze dry, and cut into thin pieces for later use (I forgot to take photos after cutting them)
6
Also cut the bamboo shoots, carrots and dried incense into thin slices
7
Sit in the pan and heat up about two tablespoons of oil
8
First add diced bamboo shoots, carrots and diced fragrant dried diced diced and stir-fry for three or four minutes until cooked
9
Lower Malan head and mix well
10
Add half a teaspoon of salt and mix well. Turn off the heat
11
Add a spoonful of soy sauce and a few drops of sesame oil and mix well
12
out of the pot