How to steam dandelions deliciously, dandelions are steamed for a few minutes and then dried in the

First, cold dandelion.

After the dandelion is soaked in water, take it out and let it cool, cut it into sections, add salt, sugar, light soy sauce, vinegar, and mix well.

Second, dandelion fried eggs.

After blanching the dandelion, chop it with dry water, add salt to the egg and beat it into the egg liquid, put the dandelion into the egg mixture, mix it well and spread it in the human oil pot, and cook it thoroughly and serve it on a plate.

Three, dandelion pancakes.

Wash the dandelions and chop them with a knife.

Add a little flour to the basin, just more than the dish, then add water and eggs, stir into a paste, pour the chopped dandelion into it, add salt and five-spice powder, stir well, pour it into a pan of hot oil and turn it back and forth until golden brown.

Fourth, dandelion red bean glutinous rice porridge.

Soak the dandelion foam, soak the red beans in advance, put the red beans and glutinous rice into the pot, add water, boil for about 20 minutes, add the dandelion foam and stir evenly, and then boil to eat.

You can add sugar, five, dandelion tea.

Soak the dandelion and clean it, steam it over high heat for two minutes, remove it and dry it, and take a little tea every time.

Six, dandelion pies.

Wash the dandelion to the roots, blanch it with hot water for 10 minutes, then soak it in cold water for 20 minutes, then chop it, chop the green onions, put it in a basin, put peanut oil, lard, salt, thirteen spices, soy sauce in turn, and mix well.

Cornmeal, dandelion trap, a bowl of water, put it on the board, start to wrap the cabbage cake, put the wrapped vegetable cake into the electric cake stall, add 300 grams of water, boil the water dry over medium and low heat, put it on the oil blotting paper to cool, and then drink it with a cup of dandelion tea, the throat and eyes are very comfortable.

Steamed dandelions. 1. Raw materials.

1. Main ingredients: 500 grams of dandelion (250 grams can also be made), some flour (depending on the situation).

2. Seasoning: edible oil, minced green onion and ginger, chili oil, Sichuan pepper powder, chicken essence.

Second, the production method.

1. Wash and chop the dandelions, do not add flour directly, and control the moisture of the dandelions.

2. When the moisture of the dandelion is almost controlled, start to add flour, and mix the flour and dandelion together.

3. Put the cage cloth in the steamer, and then spread the mixed dandelion and flour evenly on the cage cloth.

4. In the process of steaming, in order to prevent it from being too sticky, you can add a small amount of oil, about forty or fifty minutes, and you can do it.

5. Remove from the pot, put it in a basin, and add various ingredients.

The efficacy and role of dandelion.

1. Hepatoprotective and choleretic effect.

The juice of dandelion can effectively contract the gallbladder and relax the sphincter of Odyse in the stomach of the human body, which can help bile be quickly discharged into the intestines. There are experiments that show that dandelion is effective for chronic gallbladder spasm and stone disease.

2. Gastric ulcer effect.

Dandelion can effectively fight against gastric ulcers when used in medicine together with Codonopsis radix and Chuanxiong, because this compound can affect the endogenous PGE2 content of gastric tissue.

3. Immune function.

Dandelion agent can significantly increase the conversion rate of blood lymphocyte blasts in the human periphery, thereby improving immune function.

Dandelion contains protein, fat, carbohydrates, trace elements and vitamins at the same time, has rich nutritional value, can be eaten raw, fried, made into soup, is a plant with both medicine and food.

Dandelions that have just bloomed can actually be eaten, but the taste is obviously not as tender as before flowering, and it is more suitable to be eaten with flour mixed and steamed.

Steaming dandelions is the same as steaming other vegetables, and the most important thing is to control the amount of flour and the humidity and dryness.

Ingredients: about 1 pound of dandelion, about two cups of dry flour.

Seasoning: minced garlic, minced green pepper, minced coriander, oyster sauce, aged vinegar, salt, sesame oil, chicken essence.

Preparation: Remove the old leaves and debris from the dandelion, clean it and put it in the vegetable box to control the water and set aside. Be careful not to remove the roots when choosing dandelions, because the roots of dandelions are also delicious.

When the moisture on the dandelion is controlled to no longer drip, but the surface still feels very wet, you can prepare to mix with dry flour, which is the best time to mix in the flour. This is the best rule that must be followed in making all steamed dishes, because the amount of moisture determines the amount of flour used, and whether the steamed vegetables will stick to the ball.

Practices and steps of steaming dandelions:

1. Cut the dandelion into small pieces, pour it into a clean large basin, add the dry flour in batches, and stir the dandelion by hand at the same time, so that each leaf is evenly coated with a thin layer of dry flour, but no loose flour will fall off. If you accidentally add too much flour, you can gently shake the dandelion with your hands to let the excess loose flour fall off.

2. Spread the floured dandelion evenly on the cage cloth, and it is best to spread the fluffy point for ventilation.

3. After boiling the water on high heat, steam it on high heat for about 15 minutes, and spread it out to dry the water vapor. You can prepare the seasoning while it's time to dry.

4. Put all the seasonings together to make a sauce, pour it on the dried dandelion and mix well.

Additional note: The seasoning can be set according to your taste, and the steamed dandelion can also be fried in oil before eating.

First of all, clean the dandelion and cut it in the middle, taking care not to chop it very much, so that the original taste can be preserved.

After cutting, put it in a pot, add an appropriate amount of vegetable oil, and grasp it well with your hands.

Then add two spoonfuls of flour, one spoonful of cornmeal, and grasp well again.

After the water in the steamer is boiled, put the mixed dandelions on the steamer, spread them out, and steam for about six minutes.

It's very well cooked, don't worry about whether it's cooked or not.

After turning off the heat, pour the dandelion into a basin, sprinkle in an appropriate amount of salt while it is hot, and stir well.

So that our dandelions are steamed.

It still looks green, and the nutrition of dandelion is retained to the greatest extent without being destroyed, and it is slightly bitter to eat, but the more you eat, the more fragrant it is.

Some friends will ask why do you want to mix oil before adding flour?

Because after adding oil, it will lock in the moisture in the leafy vegetables and prevent sticking, making it more tender and delicious.

The practice of steaming dandelions, the home-cooked practice of steaming dandelions.

Spring is the season with the most wild vegetables, and wild vegetables are also nature's gift to human beings, especially in the world where chemical fertilizers and pesticides are overflowing, those natural wild vegetables have become very popular, and dandelion is one of them. Compared with other wild vegetables, dandelion has a slightly bitter taste, and there will be a little bit of bitterness after steaming, which is also determined by the effect of dandelion to clear heat and detoxify, and the effect of bitter taste is generally better. In order to suppress the bitter taste of dandelion, I used garlic paste and Arowana sesame oil, and then a little vinegar, and adjusted a juice, and the bitterness was significantly reduced after mixing, and I could eat a bowl by myself.

Grab the tail of spring, and if you don't eat dandelions, you won't have it.

1.Mash the green garlic with salt and puree.

2.Add vinegar, chili oil and fragrant sesame oil of Arowana to make a sauce and set aside.

3.Pick and wash the dandelions.

4.Filter out excess water so that there is not too much water on the surface.

5.Add flour, cornmeal, and a little allspice. Adding a little cornmeal will make the steamed vegetables fall apart and not stick together.

6.Mix well, let the surface of the dish be coated with a thin layer of flour, not too much flour.

7.Steam for 8 minutes with a lid on boiling water.

8.The steamed dish is immediately taken out of the pot and left to dry, do not simmer, otherwise the color will become darker and it will not look good.

9.Put the steamed dandelions in a bowl, pour the sauce and mix evenly.

Tip: Adding a little cornmeal will make the steamed vegetables fall apart and won't stick together.

Steamed wild vegetables in spring, rural mothers teach you to steam dandelions, the nutrition and deliciousness are all retained, healthy and delicious.

Dandelions can generally be dried directly in the shade and do not need to be steamed. Dandelion is rich in nutrients, such as water-soluble vitamins and other active ingredients that are not resistant to high temperatures, and if they are steamed and then dried, it is easy to cause the loss of dandelion nutrients. It should not be exposed to the sun, and it should be washed and placed in a ventilated place to dry naturally.

Sun-dried dandelions can be stored for up to two years if they are properly preserved. Dandelions can be stored in a dry and sealed state for a longer period of time.

Sealed and dried storage can avoid dandelion damp and moldy, but dandelion will also expire, so it is recommended to use it in the year when it is dried.

No steaming, the frying process of dandelion tea:

1. Take the dandelion leaves to remove the roots, dry the roots separately, wash and drain the leaves, as shown in the figure below.

2. Cut the roots and leaves into small pieces for later use, as shown in the figure below.

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 little moisture, stir-fry slowly over low heat, 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, soak for two minutes, and finally the sweet and mellow dandelion tea is ready.

Dandelion tea should be steamed in the same way as roasted tea. There are also those that look good after steaming first, drying the water, and then stir-frying them in an iron pot.

Summary. Hello dear! Dandelion roots need to be steamed for about 15 minutes!

Hello dear! Dandelion roots need to be steamed for about 15 minutes!

What are the production methods of dandelion root tea 1. Wild dandelion root is renting virtual tea to clean and cut into small pieces for later use. 2. Put the cut dandelion root segments into a steamer basket and steam for 15 minutes, then take them out and let them cool. 3. Put the cooled dandelion in the medium baking type oak and stir-fry, fry until the color of the face is turned light brown, and then let it cool to cool down.

Dandelions made in this way taste better and are easier to brew than sun-dried dandelions.

Dandelions do not need to be steamed when they are dried. Dandelion drying method: Wash the dandelion with water, choose a clean cloth, spread the dandelion on the cloth, and dry it in the sun.

Dandelion is dried for 2 to 3 days, the moisture of the leaves has been lost, and it automatically appears wilted, at this time it can be made into tea, and the appropriate amount of drinking is taken each time.

Dandelion: Dandelion Asteraceae, dandelion is a perennial herbaceous plant. Roots conical, surface brown, wrinkled, leaf margins sometimes wavy toothed or pinnate deeply lobed, base tapering into petioles, petioles and main veins often reddish-purple, the upper part of the flower leaves purplish-red, densely covered with spider-like white pubescence; The inflorescence is capitate, the bracts are bell-shaped, the achenes are dark brown, the long crown hairs are white, and the flowering and fruiting period is 4 October.

Dandelion is also known as Huanghua Diding, Mother-in-law Ding, Huahualang and so on. Asteraceae perennial herbaceous plant. The inflorescence is head-shaped, and the seeds have pompoms formed by white crown hairs, and after the flowers bloom, they float to a new place with the wind to give birth to new life.

There is no need to steam, the specific method is as follows:

The ingredients that need to be prepared in advance include: dandelion 20g, rock sugar to taste.

1. The first step is to wash and dry the dandelions.

2. Then use a knife to cut the dandelion into pieces.

3. Put dandelions, rock sugar and boiling water in a cup, mix well, and let stand for 5 minutes.

4. So you can taste it.

Is it better to drink dandelion soaked in water, or boiled water? It's not too late to learn, so don't take it seriously.

Personal preference but not recommended for steaming!