As home-cooked vegetables, when flowers bloom, almost seasonal green vegetables will be declared to be settled. Although there are various bamboo shoots to supplement the table, they cannot lead the coquettish. However, at this time, the tender stems and leaves of wild vegetable Malan head jumped onto the middle and high-end dining table because of its moisture, calcium, phosphorus, iron, carotene, potassium, vitamin B, niacin and other useful ingredients, and because Malan head is pungent and cool, slightly cold, it has the effects of clearing away heat and toxic materials, cooling blood and stopping bleeding, eliminating dampness and detumescence. Become the delicious taste of the public’s hobby. The way to eat Malan head is very simple. Put the tender leaves of Malan head into the hot water. When the water is boiled again, immediately pick it up and put it into the cold clean water to refrigerate, preventing the green leaves from turning yellow. If it is a natural wild animal Malan head, it must be rubbed and washed many times until the green juice is squeezed out to prevent excessive cold. Then add salt, garlic powder, or grain dried bean curd into the hot oil, and put it into the pot at the same time, stir fry in a small fire. When all kinds of seasonings are even, immediately put it into the pot and mix it with sesame oil, A plate of delicious potherb jumped onto the table. We found that this dish was fragrant, refreshing but not sticky. It was an excellent dish for bibimbap, dinner and drinking.

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