Dandelion, also called "mother-in-law" in rural hometown, is the most common wild vegetable in rural areas of Shan Ye. You can eat it or make it into tea and soak it in water. Dandelion tea is still very popular in the market. There are three ways for dandelion to make its own tea, from simple to complex delivery.

1 species directly dried.

This method is simple and has the best operability. This is dandelion picked from the ground. It's not good to wash it before going home, pick it off and remove some leaves with wormholes. Then directly exposed to the sun, dried, put into food bags and stored in a dry environment. As long as you don't touch water, you can take it out and drink it at any time.

Dandelion tea dried in this way has a bitter taste and original flavor, and its storage time may be short.

The second method is steaming.

This is one more process than the first one, high temperature sterilization. Dandelion is picked, washed and steamed in a pot.

The remediation time should not be too long. If it is too long, the leaves will be easy to steam when they are tender, and they will not be dried when they are dried. Steam for a few minutes, and it looks like dandelion leaves have been scalded by boiling water, and it's almost ready.

Take it out and dry it directly or cool it, rub it into strips and dry it. Tea made in this way may be relatively less bitter. The dandelion tea made in this way may last longer, but it seems that the color is not directly dried. I've never tried this. Everything my mother cooked for me was directly dried. It's light green and looks good.

The third is fried tea.

This way, it is overspending, and the technical content is relatively high. Generally, tea will not be fried, and it may not be fried well. Dandelion can be picked, washed and soaked in salt water. Cut into pieces and stir-fry in the same way as tea. Need to pay attention to a certain degree of heat. If you don't have fried tea, you may not get it right away.

As far as I know, there are roughly three kinds of products in dandelion tea. However, personally, sun drying and steaming after sun drying are relatively easy to operate.

In fact, many kinds of wild tea can be made in this way, such as bitter vegetables in rural fields, lychee grass (Rana) and mulberry leaves.

This kind of rural wild tea, I drink more mulberry leaf tea, lychee grass, bitter vegetable tea, the kind that is directly dried, and the tea has the fragrance of grass. I also want to try dandelion tea next year, and I will share my photos then.