First of all, the cold dandelion
Many people know that dandelion can be used as medicine and tea, but dandelion can also be used for cooking. It is especially delicious when it is used as a cold salad. When making, it is necessary to wash the fresh dandelion and control the moisture, then prepare an appropriate amount of edible salt, sesame oil and chicken essence, and chop the pepper. Blanch the cleaned dandelion with boiling water, then soak it in cold water to cool down, then take out the water and add chopped pepper juice, minced garlic and oyster sauce.
Second, steamed dandelion
Dandelion can still be eaten steamed, especially after picking the present dandelion in spring, go home and wash it with clear water, then prepare a proper amount of flour and fine corn flour, mix them together, sprinkle them on dandelion, grab them evenly with your hands, then put them in a steamer and steam them for seven or eight minutes after boiling. In the process of steaming dandelion, peel garlic and chop it into minced garlic, add balsamic vinegar, oyster sauce and sesame seeds.
Third, stir-fry dandelion with minced garlic.
Dandelion is a green vegetable with fresh and tender taste. It can be cold or fried. When frying, wash the existing dandelion, pour out the water and cut it into pieces, then peel the garlic and cut it into minced garlic. Put edible amount of cooking oil into minced garlic in a wok, stir-fry until fragrant. Stir-fry the cleaned dandelion meat pot quickly with strong fire, add a small amount of edible salt and umami after frying, and eat directly out of the pot.
Fourth, dandelion jiaozi.
When dandelion can also be used as dumpling stuffing, it is necessary to clean the existing dandelion and chop it up before preparing a proper amount of pork stuffing. Mix the two together, add thirteen spices, salad oil and appropriate amount of minced onion and ginger and mix well for later use. Add a proper amount of warm water into the flour to make dough, knead it evenly and divide it into small pieces, then roll it into dumpling skins, take a proper amount of stuffing and wrap it in jiaozi, then take it out after cooking in a pot.