First, choose the bought Malan, and clean up the rotten yellow leaves for later use. Prepare a pool of clean water and add some salt. The purpose of putting salt can not only sterilize, but also remove dust and eggs. Then put the cleaned Malan head into the pool and soak it for 10 minute.
Paomalantou
Nutrient-rich Malantou, but some people say it will have a toxic reaction. In fact, this Malantou itself is non-toxic. Many people eat Malantou fried or cold, but their tongues are numb and their skin is itchy, but these people don't know that Malantou can't be fried directly.
Then, boil the water, put some salt in the water and blanch Malantou. Don't bleach for too long. You can take it out in about a minute after the water boils. Malantou must be boiled, and the oxalic acid in it must be removed before it can be eaten. People who eat a lot of Malan's head, back lips and tongue are numb because they eat too much and get cold in their bodies. So don't be greedy for delicious Malantou.
Blanche Marantu
Blanched Malantou, put it in cold water immediately after taking it out, so that Malantou can dissipate heat in time without yellowing. Soak in cold water for three to five minutes, take out and drain. Squeeze the water as much as possible in this step, so that the Malan head will not have bitter taste, and the less water in Malan head, the more convenient it is for later preservation.
All Maaranta fish heads are drained and put into a pot. We shake them by hand, and then we can put them in a sealed bag for preservation. Malantatou has the same origin of medicine and food. Although it has many nutritional values, it is also taboo. Malan's head is cold, such as spleen and stomach deficiency and menstrual period, which is not suitable for women to eat more. After the Malan head is put into the sealed bag, it is spread flat to squeeze out the excess air inside, and then the sealing strip is pressed on it. After repackaging, Malantou can be put into the freezer of the refrigerator.