Dried Malan head(xiang gan ma lan tou )

Dried Malan head

Introduction:

"The harvest time of tender leaves and stems is mainly from March to April, so this time is the best time to eat. Every spring this season is must eat, after this season taste is not so good. Malantou has the functions of clearing away heat and dampness, stopping dysentery, anti inflammation and detoxification. There are many records about the medicinal value of malantou in the past dynasties. "Compendium of Materia Medica" records: "it can disperse blood and detumescence, benefit tendons and smooth foetuses, detoxify and relieve numbness". Modern medical research shows that malantou has obvious antibacterial effect on Escherichia coli, dysentery and typhoid bacilli, and has strong inhibitory effect on Staphylococcus aureus, so it has the reputation of "natural antibiotic"

Production steps:

Materials required:

Dried incense: appropriate amount

Malantou: right amount

Appropriate amount: sugar

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gan Ma Lan Tou