Malantau is recommended to be blanched before frying.

Maran head contains a certain amount of oxalic acid, eating taste will be more astringent, and after blanching treatment can reduce the oxalic acid in the head of about 50% -80%, after blanching the head of the malan head can also continue to cook, so eat the taste will be better. But the blanching time should not be too long, so as to avoid the texture of Malang head become old.

And Malan head also contains more impurities and dirt, after blanching can also play a role in removing, so the human body will be safer and healthier. After blanching, it is best to add an appropriate amount of salt and cooking oil to the boiling water, so that the color of blanched marjoram will be more verdant.

Malantau growing environment

Wild Malantau mostly grows in the roadside, fields, slopes, adaptability is very wide, cold and heat resistance is very strong, the light requirements are not strict, in the high temperature of 32 ℃ can be normal growth in -10 ℃ above the safe overwintering. Malan head plant clusters, plant height 30-60 cm, leaves alternate, 7 cm long, about 2 cm wide, the edge of the pinnately lobed, leaf veins obvious.

The roots of Malan head are born in the soil layer of 10-20 centimeters, the internodes can grow and germinate, and the reproductive growth ability is very strong. When the local temperature reaches 12-15℃, the young leaves begin to grow rapidly, and the harvesting period of the young leaves and buds is mainly concentrated in March-April, and the young stems and leaves can usually be harvested once every one month or so.