Day lily contains colchicine. If the human body ingests colchicine, it will have a certain impact on the gastrointestinal tract and urinary system of the human body and seriously threaten health. If an adult eats fresh daylily 50 ~100g at a time, it can cause poisoning. To prevent the poisoning of fresh daylily, you can boil fresh daylily in boiling water for a while, and then soak it in clear water to remove most of the water-soluble colchicine. You can also cook fresh daylily thoroughly before cooking.
Dried daylily generally needs to be blanched. Dry daylily should be soaked in warm boiled water 10~30 minutes, which is determined according to the color and quality of daylily when purchasing. If it is a packaged manufacturer's day lily bought in the supermarket, it will take more than ten minutes to soak it. If you buy in the vegetable market, you should pay attention to the possibility of sulfur, soak for more time, pour out the water and clean it for 2~3 times. The general principle of soaking is that you can't squeeze the day lily to spread out, which will affect the taste. If dried day lilies are used to make soup, the continuous high temperature will make the buds spread out, so that two day lilies can be used to knot bubbles, so that the soup will not spread out and the taste will be more crisp.