Fragrant Malan head(qing xiang ma lan tou )

Fragrant Malan head

Introduction:

"A company dinner at Weitang restaurant in Suzhou, the boss paid for it. This hotel is mainly engaged in Suzhou cuisine, which is not suitable for my taste. But free is OK, ha ha. Su Bang dishes are usually steamed, boiled, braised, sweet and not spicy. I'm ready for nothing to eat. During the dinner, I served a plate of fragrant Malan head. After tasting it, it's really nice. It's fresh and elegant, and it's just matched with a little sesame oil. It's beyond my preliminary judgment of this dish! So I swept Canyun, regardless of the others. Here's an explanation. I want to taste more food. Generally, it's not a complicated dish. I can finish it and then draw the general idea in my mind. Hey, who calls us "eaters"? I haven't figured out whether "eaters" are derogatory or commendatory words all the time? If you know, you can leave a message! Ha ha? "

Production steps:

Materials required:

Malantou: one jin, fresh and tender

Ginger powder: appropriate amount

Minced garlic: right amount

June fresh soy sauce: 1 teaspoon

MSG: two spoonfuls, that's right! (monosodium glutamate is recommended. Scientists have proved that both monosodium glutamate and chicken essence are almost monosodium glutamate.)

Refined sea salt: 1 teaspoon

Nanyang Xiaomo sesame oil: 1 teaspoon

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Xiang Ma Lan Tou