2. Cut the roots and leaves into small pieces for use.
3. Heat the iron pot, put the dandelion into the pot, submerge the dandelion and fry it over high fire; After the fire boils, cover the pot and simmer for an hour.
4. When the moisture of dandelion is low, stir fry slowly. Be sure to keep turning, and try to heat each leaf evenly until all the water in the leaves disappears, and the leaves are slightly rolled up and smell delicious, so you can cook.
5. Take a little fried dandelion, add boiling water, cover the cup and soak for two minutes.
6. Finally, the sweet and mellow dandelion tea is ready.
7. Dandelion, also known as Goo Goo Ding, Ge Ding, Huang Miao, Huang Xiaoding, Milk Grass, etc. It is a perennial herb of Taraxacum in Compositae. Dandelion tea uses thin and dry roots or leaves, which are rich in vitamins and minerals and have the function of strengthening the liver and lowering cholesterol.
8. To make dandelion tea, you should choose those fat and wide leaves. Leaves collected when dandelion flowers are in bud are very suitable for dandelion tea. Dandelion buds are a little bitter to eat, but they taste a little worse to make tea.