Crispy Malan Tou

Overview

My classmate gave me Malantou that she grew herself, so I came up with this dish. Malan heads grow very quickly in spring and are tender and tender. It’s the right time to eat them!

Tags

• hot dishes
• home cooking
• lunch
• dinner
• dried fragrant
• edible oil
• msg
• malantou
• old wine
• spring bamboo shoots
• salt

Ingredients

Steps

1. 1 Clean the malan head and remove old branches. Dice the spring bamboo shoots and dice the five-spice dried tofu and set aside.

   

2. 2 Boil water in the pot, add a little salt and cooking oil, blanch the malan head until soft, take it out, about 30 seconds.

   

3. 3 Get cold water.

   

4. 4 Take it out and squeeze out the water.

   

5. 5 Chop finely.

   

6. 6 Put more oil in the pot, heat the oil and fry the diced bamboo shoots until fragrant.

   

7. 7 Add the malan head and stir-fry.

   

8. 8 Add in diced dried beans and stir-fry until cooked.

   

9. 9 Add appropriate amount of salt and MSG.

   

10. 10 Pour 1 spoonful of old wine along the edge of the pot.

    

11. 11 The malan heads with a special aroma are fried, and the diced spring bamboo shoots make the whole dish crispy and taste great.