凉拌马兰头——美味简单做
马兰头极易缩水,买回来一大塑料袋,成品只剩下一小碗。
我们家一带也吃马兰头,但是不像苏南一带喜好那么重,况且我爸对蔬菜的品类基本没有要求,每顿饭桌上都那么一盘蔬菜,春天小青菜、夏天小白菜、秋冬季吃黑菜,一轮下来一年也就过去了。在南京的时候对马兰头倒是情有独钟,去学校旁边的小饭馆点的都是热菜,也只吃过清炒的马兰头。上次写博,小萍子同学说只吃过凉拌的,作为地地道道的南京人说出这句话,突然意识到在南京的七年生活又多了一份不完整。
做完才知道,这凉拌的比清炒的更省事、更好吃。只是。。。麻油太贵了。。。我在杭州下厨生涯将近9个月,而为了省钱不用麻油的历史终于被“凉拌马兰头”这道菜的出场打破了。

做法:
1、马兰头焯水捞出。焯水时间要把控好,过短马兰头不熟;时间过长,菜色会不好看。
2、焯过水的马兰头放入纯净水中冷却。为了保持菜色,可以在纯净水中加几滴油。
3、挤去马兰头的水分,当然不必像洗衣机脱水般决绝,适度就好。由于女孩子手部力量有限,用力挤就对了,因为水分太多的话,会影响口感。
4、挤干水的马兰头切碎(由于我一直用的是水果刀切菜,那个刀使得我是百爪挠心,最后决定还是把马兰头切段了。。。)
5、将切碎的马兰头装入一直小碗,压实,倒扣在盘内,完成!
清炒马兰头的做法,请移步这里

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