Does daylily have a slight sour taste when cooked?

Fresh daylily, blanch in hot water first. Otherwise toxic.

Then stir-fry with chili, bacon, garlic sprouts (green onions are also OK). It smells so good.

Pork belly can also be used.

Put the fresh daylily in a pot and cook (but don't overheat) and remove to cool. Add vermicelli, garlic, salt, vinegar, sesame oil, and monosodium glutamate and mix well.

Let's try it simply and deliciously.

I asked my mom and she said it would have a slightly sour taste, so it didn't matter. You can eat it with confidence, hehe

Yes, and it's a little sour, but it's quite delicious.

In addition to being a traditional Chinese medicine, daylily can stop bleeding, reduce inflammation, eliminate appetite, clear heat, etc., and can also be a delicacy. Daylily, also known as goldenrod, is very nutritious regardless of whether it is stir-fried or boiled in soup. If the daylily we buy back has a little sour taste, this is generally normal, but if it is too sour, we should beware of ** additives.

Why?

It may be normal for daylily to be sour, but it may be sour if it is not soaked well. Because the daylily itself is rich in citric acid, if the soaking time is not long enough, there may be a large amount of citric acid left in the daylily, at this time it is not completely soaked, it will be sour when eaten, usually need to be soaked for at least two hours, you can change the water once or twice, and the daylily can be removed when it is softened. However, it is not excluded that there is an excess of food additives, such as sodium metabisulfite, so it is necessary to buy it in the regular market.

The daylily you buy will have a certain sour taste, and if the sour taste is not particularly strong, it is normal. The longer the dried daylily is left, the more sour it becomes, and the daylily itself contains 1 to 4 total acid, so it also has a slight sour taste when it has not been roughly processed. You can wash it a few more times or soak it in warm water four to five times for about 15 minutes each time.

Once the soak is complete, blanch it in boiling water.

1.Short time-to-market. Fresh daylily is generally available from June to September and is rich in water, sugar and carbohydrates, so the storage time is short.

And after drying, due to dehydration, daylily only needs to be placed in a cool and dry place, and it can be stored for a long time without spoiling, so that it can be eaten all year round.

2.Ensure food safety. Fresh daylily contains colchicine, but when dried, it removes toxins. The subsequent cooking and eating is also not as cumbersome as fresh daylily and is convenient to handle.

Generally, under normal circumstances, daylily has a slightly sweet taste and the most fragrant taste, but sometimes we find that it is a little sour when we eat dried daylily, so why is dried daylily sour?

1. The sour nature of dried daylily may be due to the fact that the soaking time is not long enough, because the yellow flower burns the local dish contains citric acid, and the total acid content of some varieties of dried goods can reach 3%.

2. Therefore, if there is no soaking, it is completely possible to have a sour taste, it is recommended to soak in warm water at 40 to 60 degrees Celsius, soak for more than 15 minutes each time, at least four times, which can reduce most of the sourness.

3. In addition, the sour nature of dried daylily may be caused by the addition of excessive sodium metabisulfite food additives to the skin, so smell it first when choosing dried daylily, and try to buy dry goods with smaller taste and better color.

1. Daylily is a lily family of daylily plants, sweet and cool, which contains a large amount of protein, vitamins, cellulose and calcium, iron, phosphorus and other components, nutritional value and edible value are relatively high, moderate consumption is good for human health.

Daylily contains certain organic acids, with a certain sour taste, especially dried daylily, itself has a light sour taste, which is a normal phenomenon and does not need to be too worried.

2 According to the actual situation.

To sum up, it can be known that it is normal for daylily to have a certain sour taste, as long as it is not caused by deterioration, then it can be eaten, but if it is sour due to deterioration, then it is very likely that a large number of bacteria and microorganisms have been bred at this time, and it is easy to increase the burden of the human gastrointestinal tract after eating, which may lead to abdominal pain, diarrhea and loose stools and other uncomfortable symptoms in the human body, which poses a threat to human health.

3. Generally speaking, as long as it is a normal daylily, it does not matter if it is sour, and it does not cause harm to human health; If the daylily is sour due to spoilage, then such daylily is not recommended to eat.

But if you are not careful to eat, then you need to stop in time to avoid aggravating your gastrointestinal burden, if the discomfort is very serious, then you can eat more foods to promote digestion and accelerate the metabolism of daylily; However, if there are obvious gastrointestinal discomfort symptoms and the situation is still aggravating, it is recommended to go to the hospital for medical treatment in time to avoid delaying the condition and causing harm to human health.

4 dried daylily is mainly made of fresh daylily, it is normal to have a proper sour taste, and will not cause harm to human health, when cleaning, it is generally necessary to soak it, so that the daylily can be soaked to eat, if you want to make its sour taste lighter, then you can wash it with excess water several times, so that the sour taste will be a lot, you can also choose to use warm water to soak and clean.

1. The daylily itself is a little sour, especially the dried daylily has a slight sour taste, which is a normal phenomenon, as long as it is not spoiled, it can be eaten normally. However, if it is because of the sour taste caused by deterioration, then you can't eat it, because at this time, a large number of harmful substances have grown in daylily, and eating it will affect your health.

2. Dried daylilies need to be blanched.

Dried daylily needs to be blanched before eating, because daylily contains a large amount of narcissine, which will be oxidized to dicoccidate, which is a harmful substance to the human body, and is very harmful to the gastrointestinal tract and urinary system, so whether it is dried daylily or fresh daylily, it is blanched before eating.

315-30 minutes.

Dried daylily is generally soaked for 15-30 minutes, generally soaked for about 15 minutes, if the daylily is relatively dry, you can soak more, until the daylily fully absorbs water, soak soft bubbles. When soaking dried daylily, you can soak it first, then pour out the soaked water, remove the odor and drink impurities, and then continue soaking with water.

4. Dried daylily can be stored for a year, about half a year.

Daylily can generally be stored for about a year and a half after drying, but it cannot be stored in the refrigerator, because the refrigerator environment is relatively humid, and dried daylily is easy to absorb water and deteriorate, so it is generally stored in a dry place. However, it is not recommended to keep it for too long, after a long period of time, the cauliflower will gradually turn black, and the nutritional value will be greatly reduced, and it will even deteriorate, it is generally recommended to keep it for a year and a half, and it is recommended to eat it as soon as possible.

It's a sour copy.

1. Daylily is generally eaten after preparation, and it can also be eaten fresh. However, it should be noted when cooking that fresh daylily contains a substance of "colchicine", which itself is non-toxic, but after the absorption of the gastrointestinal tract, it is oxidized into "dicolchicine" in the body, which has greater toxicity. When eating fresh daylily, it is necessary to soak and heat it sufficiently, and colchicine can be destroyed, so that it is safe to eat fresh daylily.

2. Daylily, also known as goldenrod, also known as daylily, is a perennial herbaceous plant. Native to Asia and Europe. There are wild species in the mountainous areas of China.

The content of protein eggs, fat, charcoal compounds, calcium, phosphorus, iron, carotene, and riboflavin in yellow flowers is higher than that of common vegetables such as tomatoes. The flowers are bright and golden, not only for ornamentation, but also for good dishes, in the vegetarian series, people often say mushrooms, fungus, daylily is also the plant.

Daylily is also called lemon daylily, some varieties of dry goods can reach 3% of the total acid content, it is normal to have a sour taste, especially the current dried vegetables, Cooking suggestions: Soak in warm water (40 to 60 degrees Celsius), soak for more than 15 minutes each time, at least four times (you may be too sour, soak once more).

Dried daylily is coming.

Did you buy it yourself at the farmer's market? In order to make dried daylily not mildew and moth-eaten, and to facilitate long-term storage, farmers often use an appropriate amount of sodium metabisulfite food additives, so it is a little sour. Generally, it is more or less sour, which does not affect the health of the body, and the daylily is not bad.

However, when you choose, smell it first, and try to buy dry goods with a smaller flavor and good color.

You should be buying daylily smoked with sulfur, and the daylily here (my local name is needle cabbage) is directly dried, not sour at all! Good soup. However, it feels strange to make daylily stewed duck without a little sourness!

Daylily is a little sour and may not have been soaked long enough.

Many people feel that daylily tastes sour, this sour taste is not acceptable to everyone, and some people want to know why this is the case, and the following is a description of why daylily is sour It is normal.

Why is daylily sour.

The daylily itself has a slight sour taste without any rough processing. You can wash it several times, or after soaking, blanch it in boiling water.

The growth habit of daylily.

Daylily is barren and drought-tolerant, has no strict requirements for soil, and can be cultivated on geographical or hillside. It has a wide range of adaptation to light and can be intercropped with taller crops. Daylily is not cold-tolerant in the aboveground part and -10 low temperature in the underground part.

Avoid soil that is too wet or waterlogged. When the average temperature is above 5, the seedlings begin to emerge, and the suitable temperature for leaf growth is 15 20; The flowering period requires a higher temperature, and 20 25 is more suitable.

The medicinal value of daylily.

Daylily has a high medicinal value, it contains components such as -hydroxyglutamic acid, succinic acid, -sitosterol, aspartin, colchicine, trehase, etc. The medicinal effect of daylily has been recorded as early as in the "Compendium of Withered Grass": "The taste is sweet and the breath is slightly cool, it dispels dampness and water, removes heat and drenching, quenches thirst and dispels annoyance, opens the chest and widens the diaphragm to make people calm and free from depression."

Its taste is sweet and cool, and it has a good function of diluting water and cooling blood, calming the nerves and eyes, strengthening the brain, anti-aging, and can significantly reduce the serum cholesterol content, so it has a good health care effect for mental workers and patients with high blood pressure.

In addition, daylily is for teenagers and pregnant women, mothers, and patients who are in the stage of growth and development, and it is often eaten, which is also very beneficial to fitness and intelligence, and has a great nourishing effect. Its flowers, stems, leaves and roots can be used as medicine, with the effect of brightening the eyes, calming the nerves, reducing swelling and diuresis, invigorating blood, lowering blood pressure, etc., and has certain curative effects on neurasthenia, hypertension, arteriosclerosis, chronic nephritis, mumps, jaundice, cystitis, red urine, upset, liver deficiency and heat, lack of milk, menstrual irregularities, sprained back pain, rheumatoid arthritis patients have certain curative effects.

Preparation of scrambled eggs with fungus daylily.

It is not difficult to make scrambled eggs with fungus and daylily, but mastering the heat is the key when making it. Let's take a look at how to do it!

Ingredients: daylily, black fungus, eggs, salt, sugar, oil, soy sauce, pepper, cooking wine, sesame oil.

Method: The first step: first wash the daylily, then soak the fungus and wash it and cut it into shreds, beat three eggs (one of them is an egg), boil it in a pot with hot water, and then blanch the fungus and daylily successively, take it out and drain it for later use.

Step 2: Add a pinch of sugar to the egg mixture, break them up, and add the cooled fungus and daylily inside.

Step 3: Add an appropriate amount of salt, soy sauce and pepper in turn, stir them well, then heat the pot, pour the egg mixture into it, pour in the appropriate amount of cooking wine over medium or high heat, and put some sesame oil before leaving the pot.