Malantou 220g Garlic 3-4 heads

Dried shredded Chili peppers with appropriate amount of salt.

Sugar and aged vinegar (sugar: aged vinegar = 1: 2) and ginger juice.

Proper amount of sesame oil and edible oil

The practice of cold salad Malantou

1. Prepare all raw materials, wash Malantou, and choose to remove old roots.

2. Boil water in the pot, drop a spoonful of cooking oil and a spoonful of salt, and simmer for half a minute.

3. Pick up the blanched Malantou and let it cool a little. Squeeze Malantou juice by hand (wild vegetable juice is bitter), and press garlic with garlic press (this is more garlic juice than knife).

4. Tear off the bulbous Malan heads one by one, put them together with the garlic into a large basin, pour in dried shredded Chili, salt, sugar, aged vinegar and ginger juice, mix well, let stand for 20 minutes, and pour the sesame oil into a dish to enhance the fragrance, then serve.