Malan head mixed with dried incense

Malan head mixed with dried incense

Introduction:

"Because Malan head is pungent, cool and slightly cold in nature, it has the effects of clearing away heat and toxin, cooling blood and stopping bleeding, removing dampness and detumescence. It is mainly used for sore throat, sore furuncle, jaundice, edema, dysentery, drenching, etc. So malantou is a popular salad

Production steps:

Step 1: wash and drain the Malan head, and wash the dried incense.

Step 2: Chop dried incense into powder.

Step 3: Malan head into a pot of hot water blanching, with cold water over.

Step 4: squeeze out the water.

Step 5: then chop it up.

Step 6: put Malan head and dried incense into the pot, add salt, chicken essence and sugar.

Step 7: add sesame oil, mix well, put it in a small bowl and press it tightly, then put it on the plate and serve.

Materials required:

Malantou: 350g

Dried incense: 2 yuan

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: after blanching, the water must be squeezed dry.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: spiced