The first wild vegetable of spring — Cold Mixed Malan Shoots
A prized spring wild herb gets blanched and minced, then tossed with a silky light-soy emulsion that highlights its fresh, grassy aroma and gentle bitterness.
Instructions
- 1
Fresh Malantou should have the old leaves and roots removed, and then be cleaned thoroughly.
- 2
Boil a pot of water, blanch the Malan shoots until they change color, then take them out and rinse with cold water.
- 3
Blanch the Malan shoots, squeeze out the water, and chop them finely with a knife.
- 4
Seasoning: In a small bowl, pour 1-2 tablespoons of June Fresh 10g Light Salt Premium Soy Sauce according to your taste, 1 tablespoon of salad oil, and a little granulated sugar, then mix by hand until the water and oil emulsify.
- 5
Pour the prepared sauce into the chopped Malan leaves and mix well. For the plating shown in the picture, first put the mixed Malan leaves into a small bowl, then invert it onto a plate.
- 6
The fresh fragrance of Malantou takes us to the spring fields, allowing us to fully enjoy the gifts of spring!
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Ingredients
Main Ingredients
- Malantou (a type of edible wild vegetable)500 g
Seasonings
- June Fresh 10g Light Salt Premium Original Soy Sauce1-2 tbsp
- white sugara pinch
- salad oil1 tbsp