Clean the fresh-picked chicory, boil it in boiling water for 2 to 3 minutes, and then soak it in clear water to remove the bitterness. Then the debittered chicory can be eaten cold, dipped in sauce, stuffed or fried directly.

Second, dried vegetables.

There are seasonal restrictions on the maturity of bitter vegetables. If they are planted or picked too much at one time, they can be dried and preserved. The main steps are to clean the picked chicory, blanch it with boiling water, rinse it with clear water, and dry it in the sun or store it in the sun.

In the later life, if you want to use bitter mustard, you can soak it in hot water in advance, fry it again, or use it for stew.

Third, pickled pickles.

Pickling pickles is a common practice in life, and it is also suitable for chicory. Generally, fresh-picked chicory is drained for 2-3 hours, and then put into a jar, which requires intermittent operation of one layer of chicory and one layer of salt. Of course, you can also mix some condiments according to your personal preferences and keep them sealed for about ten days.

Fourth, quick-frozen vegetables.

Now every household has a refrigerator and can quickly freeze chicory. It is necessary to remove impurities from the bitter vegetables that have just been used, clean them, put them in a quick freezer for quick freezing, and then put them in a cold storage for preservation.