How to make dandelion tea stir fried , how to fry dandelion tea

First, wash the dandelion roots and cut them into small pieces of about 5 mm. Then place in the oven and dry at 200 300 °C. After removal, steam in a steamer for 15 minutes, and cool down naturally after removal.

It is then crushed with a pulverizer so that the particles are less than 3 mm. Put it in a wok at a temperature of 500 1000 and fry until the color is light brown, take it out and reduce it to room temperature before packaging. Features of this method:

Dandelion tea is harvested from leaves and roots. The preparation method is simple, the pursuit of naturalness (no additives), and rich in nutrients. Notes:

Keep it indoors in a cool, dry place for 20 minutes out of reach by children. Suitable pairing: You can drink with mint, the taste is fragrant and sweet.

Paired with calendula and absinthe, it's a gentle and slender formula. Brewing method : 1) Leaves:

Brew the amount of one tea leaf with a cup of boiling water. Soak two tablespoons of dandelion in hot boiled water for 10 15 minutes and drink (2) Leaves and roots: Two teaspoons of mixture, the amount of one cup of boiling water.

3) Roots: Crush the roots, then brew them with 500 sizzies, simmer for about 30 minutes, filter out the residue, and add honey.

Yangchun March is the best time for dandelion to eat and be the most tender, today I will share with you the frying method of dandelion tea, **detailed explanation, years of experience sharing, absolutely unreserved, if you like it, you must try it!

Dry or roast it.

1.Introduction to dandelion tea.

Dandelion is a wild plant that is widely found all over the world, and its flowers can be used to make tea drinks. Dandelion tea has many benefits, such as enhancing digestive health, improving eye health, and even reducing symptoms such as dysentery and cough. If you want to know how to stir-fry dandelion tea, the following will introduce you to the process of making it.

2.Collect dandelion flowers.

If you want to make dandelion tea, you first need to collect fresh dandelion flowers, which are best picked in summer or early fall. Choose those that are ripe and healthy for picking, and avoid those that have withered or been infested. Set aside to clean and keep the petals intact.

3.Prepare the materials.

The ingredients needed to make dandelion tea are very simple, you just need to be prepared to collect dandelion petals and some water from mountain friends. If you prefer something a little sweeter, you can also prepare some honey or sugar to add to your tea.

4.Sauté dandelion flowers.

Now let's start making dandelion ching tea. Start by putting some dandelion petals in a saucepan and then heat them up. When stir-frying, keep stir-frying, and pay attention to stir-frying over low heat.

During the frying process, you can feel the dandelion petals slowly dry out and turn pale yellow. Be careful not to let the petals turn dark yellow or burnt during the frying process. The stir-fry time is about 5-10 minutes.

5.Add water to make tea.

When the dandelion petals are finished stir-frying, place them in a container and add water to soak them. The time it takes to brew tea does not have a significant effect, but it usually does not take more than 15 minutes. When steeping tea, the right amount of honey or sugar can be added depending on personal taste.

If you want to freshen the tea, you can add some lemon juice or mint leaves before steeping.

6.Filter out the petals.

When you feel that dandelion tea has been steeped enough time, pour it into a strainer to strain off the petals. After straining, pour the tea into a cup and enjoy the delicious dandelion tea.

7.Replenish nutrients.

Dandelion is a plant rich in nutrients such as vitamins A, C, E, B6 and iron. If you want to make dandelion tea healthier, you can add ingredients with nutritional value, such as goji berries, osmanthus, or honey, to increase the nutritional value of the tea.

8.Epilogue.

Dandelion tea is an affordable and additive-free natural tea drink. There is no restriction on the presentation of tea, it can be cold or hot brew to satisfy personal taste. Hopefully, this article can help you make a delicious and nutritious dandelion tea. Enjoy your drink!

1. Picking, spring is the best time for picking, and unflowering dandelions can also be picked at the beginning of summer. When picking dandelions, you must bring a back basket, a small hoe, a small shovel, etc. for digging roots, the effect of the roots is the best, pay attention to the selection of clean and fresh dandelions when picking;

2. Rinse and wash repeatedly with clean water until the water becomes clear.

3. Disinfection, soak in salt water for 2 hours to kill viruses and remove pollution;

4. Dry, rinse the dandelion soaked in salt water with water again, remove it and spread it out on a dustpan;

5. Stir-fry, when the dandelions are dried without moisture, use scissors to cut them into small sections, so that they can be made in the future and then fried. Put the dandelions cut into small pieces in a clean iron pot, turn the heat to a minimum and stir-fry constantly, so that they do not clump together. Stir-fry until the color changes from emerald green to inky green;

6. To dry, put the fried dandelion on the dustpan again to dry, preferably in a cool and ventilated place. Wait until the dandelion is completely dry.

Here's how to fry fresh dandelions into tea:

1. Separate the leaves and rhizomes of fresh dandelions, wash the dandelion leaves with water, put them in water, sprinkle a small amount of salt and soak them for 3 minutes;

2. After soaking the limb reed, drain the dandelion leaves and cut them into small segments of two centimeters with a length of two centimeters;

3. Prepare an iron pot, heat the iron pot over low heat, put in the dandelion leaves, and fry the water in the dandelion leaves over high heat;

4. After the water in the dandelion leaves seeps out, pour out the exuded water, then turn to medium heat and slowly stir-fry, and fry the dandelion leaves until they change color to make dandelion tea. Socks sleepy.

1. Take the dandelion leaves and remove the roots, dry the roots separately, wash and drain the leaves.

2. Cut the roots and leaves into small pieces for later use.

3. Heat the iron pot, put the dandelion into the pot, add water to flood the dandelion, and fry over high heat; Bring to a boil over high heat, cover the pot and simmer for one hour over low heat.

4. When the dandelion has less water, stir-fry slowly over low heat, and be sure to keep turning it, and strive to make each leaf evenly heated, until all the water in the leaves disappears, the leaves are slightly rolled, and the smell is fragrant.

5. Take a little fried dandelion, add boiling water, cover the cup and soak for two minutes.

6. Finally, the sweet and mellow dandelion tea is ready.

7. Dandelion is also known as Gu Gu Ding, Mother-in-law Ding, Yellow Flower Seedling, Yellow Flower Ground Ding, Milk Grass, etc., which is a perennial herb of the family Asteraceae. Dandelion tea is made from finely chopped and dried roots or leaves, which are rich in vitamins and minerals, have the effect of strengthening the liver, and can lower cholesterol.

8. To make dandelion tea, you should choose those leaves that are fat and wide, and the leaves collected when the dandelion flowers are in bud to be released are very good to make dandelion tea, and the dandelion shoots will have a worse bitter taste when used to eat, but the taste will be worse when used to make tea.

Summary. 1. Clean, clean the fresh dandelion once, and then soak it in clean water; 2. Steaming in a pot, put the dandelion into the pot and steam it until it seems to have been scalded by hot water; 3. Stir-fry, first dry and semi-dry, then put it in a pot and stir-fry it slowly over low heat, and finally put it in a box for preservation. 1. Cleaning freshly picked dandelions needs to be cleaned well, there will be a lot of dust and small insects on it.

After washing, soak the leaves in clean water and wait for an hour to promote the gradual precipitation of harmful substances on the surface to ensure health and hygiene. 2. After steaming the dandelion in the pot, control the moisture to dry, then prepare a clean cauldron, add water, put the steamer basket after boiling, spread the dandelion, and then cover the lid. When the dandelion seems to have been scalded by hot water, it can be taken out, and this step can be called finishing.

3. After frying and finishing, the dandelions need to be put outside to dry, turn them over every once in a while, and dry them all until they are semi-dry. Put it in a pot, stir-fry slowly over low heat, and keep turning to heat the dandelion evenly until the water is completely dry and exudes a slight fragrance. Finally, it is left to cool until it is cool, and it can be stored in a box and drunk daily.

Pro-3 I am glad to answer for you Yo The production method of dandelion tea is as follows:

1. Clean, clean the fresh dandelion once, and then soak it in clean water; 2. Steaming in a pot, put the dandelion into the pot and steam it until it seems to have been scalded by hot water; 3. Stir-fry, first dry and semi-dry, then put it in a pot and stir-fry it slowly over low heat, and finally put it in a box for preservation. 1. Cleaning freshly picked dandelions needs to be cleaned well, and there will be a lot of dust and small insects on them. After washing, soak the leaves in clean water and wait for an hour to promote the gradual precipitation of harmful substances on the surface to ensure health and hygiene.

2. After the pot steamed dandelion is removed, control the dry and loose water, and then prepare a clean cauldron for grinding acacia, add water, put the steamer on the steamer after boiling, spread the dandelion, and then cover the lid. When the dandelion seems to have been scalded by hot water, it can be taken out, and this step can be called finishing. 3. After frying and finishing, the dandelions need to be put outside to dry, turn them over every once in a while, and dry them all until they are semi-dry.

Put it in a pot, stir-fry slowly over low heat, and keep turning to heat the dandelion evenly until the water is completely dry and exudes a slight fragrance. Finally, it is left to cool until it is cool, and it can be stored in a box and drunk daily. 

Dandelion tea is made from finely chopped and dried roots or leaves, which are rich in vitamins and minerals, and have the effect of reducing spring fertilizer and promoting digestion. 1. **: The organic compounds in dandelion tea can prevent the intake of fat into the body by inhibiting various fat metabolism enzymes, so as to have a certain ** effect.

2. Zekai promotes digestion: Various compounds found in dandelion tea can help speed up digestion, thereby improving symptoms such as constipation, bloating, abdominal cramps, and diarrhea. 

Here's how dandelion tea is made:

1. Choose dandelions.

To make dandelion tea, you should choose those leaves that are fertile and wide, and the leaves collected when the dandelion flowers are in bud to make dandelion tea are the best, and the dandelion shoots will have a worse bitter taste when used to eat, but the taste will be worse when used to make tea.

2. Pick dandelions.

The roots and flowers of dandelion are excellent medicinal materials, but the roots are relatively rare, and the production process of flowers is very demanding, so I will not introduce them today. What we are making today is a tea fried with dandelion leaves, so when picking dandelions, it is good to select the leaves directly, without uprooting, just skip the withered and yellowed leaves at the bottom, and pick the fat and green leaves.

3. Clean the dandelions.

In this season, ants and small insects began to appear, among which ants like to stay on the dandelion, and the dandelion grows in the wild, there will be a lot of dust, all the dandelions picked back must be put in the water to wash well, and the mouth must be healthy and hygienic. After washing, soak the leaves in clean water for one hour to facilitate the precipitation of harmful substances on the surface.

4. Steam dandelions in a pot.

Take out the cleaned dandelions, control the moisture, brush the cauldron, put the curtain, cover the pot, wait for the water to boil and put the pueron on the curtain, and then cover the pot, don't wait too long, when you see the dandelion leaves as if they have been scalded by hot water, this step is commonly known as finishing.

5. Dry dandelions.

After the dandelion leaves are finished, they should quickly leave the hot pot steam, and then find a curtain to place the dandelion leaves next to each other, and then put them outside to dry.

6. Stir-fry dandelions.

This is the most critical step, if you don't have a cauldron, you can use an induction cooker, but you must control the temperature, otherwise you will lose all your efforts. Put the dried dandelion leaves into the pot, stir-fry slowly over low heat, be sure to keep turning, and strive to make each leaf evenly heated, until the moisture in the leaves is all gone, the leaves are slightly rolled, and the smell of the potato is fragrant, this is dandelion tea.

7. Let cool and box dandelion tea.

Don't be in a hurry to pack the fried tea, so that the residual temperature inside will make the dandelion tea quickly reverse, find a clean object, dry the fried leaves, don't take it outside the house, just dry it quietly in the house, try it with your hands, the temperature of the dandelion tea is completely gone, and you can put it away in the box.

Summary. 4. Spread out the steamed dandelion to dry the water, put it in a wok, and fry most of the water over medium heat.

Hello, dear, 1. After the dandelion is picked and the traces are returned, clean it, the whole dandelion plant can be eaten, including flowers and roots, and does not need to be removed. Leave it in a sunny and ventilated place to dry for 8 hours on the canopy and let it remove most of the moisture. 2. Grab and rub the dried dandelions, so that some of the thicker traces will break the stems and leaves.

3. Add water to the steamer, put the treated dandelion into high heat and steam for 5 minutes to complete the finishing.

4. Spread out the steamed dandelion to dry the water, put it in a wok, and fry most of the water over medium heat.

5. Turn the heat to low and constantly stir-fry the dandelion with your hands or chopsticks, which takes about half a small scattered search, and you have to fry the dandelion into a dark brown color similar to oolong Chong calendar tea, and exude a fragrance.

The production method of dandelion tea is: 1. Clean, clean the fresh dandelion socks and soak them in clean water; 2. Steaming in a pot, put the dandelion into the pot and steam it until it seems to have been scalded by hot water; 3. Stir-fry, first dry and semi-dry, then put it in a pot over low heat and stir-fry slowly, and finally box it to keep the cherry blossoms.