Spring season dish: mixed Malan head(chun ji shi ling cai ban ma lan tou )

Spring season dish: mixed Malan head

Introduction:

"Malantou" is also known as chicken intestine, Stephania, purple chrysanthemum, malantou, roadside chrysanthemum, knotweed, malantou, fish loach string, red stem vegetable, etc. Malan is pungent in taste and cool in nature; it belongs to liver, stomach and lung channels; it has the functions of cooling blood and stopping bleeding, clearing heat and dampness, detoxifying and detumescence; it is mainly used for hematemesis, bleeding, metrorrhagia, purpura, traumatic bleeding, jaundice, diarrhea, edema, turbidity, cold, cough, sore throat, sore throat, carbuncle, hemorrhoids, Dandu and infantile malnutrition. The average person is edible. Pregnant women should take it with caution. "

Production steps:

Materials required:

Ma Lantou: a basket

Bamboo shoot tip: 1

Thick dried incense: 1 piece

Carrot: a little

Vegetable oil: 2 teaspoons

Salt: half teaspoon

Raw soy sauce: 1 teaspoon

Sesame oil: a little

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Chun Ji Shi Ling Cai Ban Ma Lan Tou