Homemade burdock tea is very simple, but in order to make a sweet, smooth, brewing-resistant, slightly sweet burdock tea, the selected burdock must be kept in the cold storage for more than two months, which is very important and directly related to the quality of homemade burdock tea. Because, after two months of cold storage, burdock itself will undergo some changes, with a certain sweetness, which is called saccharification.
Step 1: Slice. Clean burdock, peel it, and then cut it into 2-3 mm thick slices. You can also continue to cut into shreds, which makes it easier to dry and the brewing time is short. But if you are afraid of trouble, slice it. If you are going to cut silk, you'd better cut it obliquely, because it can avoid chips when cutting silk.
Burdock is easy to oxidize during cutting, and burdock slices and shredded burdock are easy to turn black, which does not affect its consumption, but if you mind. The following methods can be used for treatment: 1. Fill the basin with clean water and pour in 1 tablespoon vinegar. After the burdock is shredded or sliced, immediately soak it in vinegar water. In this way, it can prevent burdock from oxidation and blackening, and secondly, it can remove the earthy smell of burdock. Generally, it takes at least 15 minutes to soak; 2. Prepare a basin of clean water. After the burdock is shredded or sliced, immediately soak it in clear water. Then boil a pot of boiling water. When all the burdock is cut, take it out and pour it into the pot, and keep it at 90 degrees for about 10 minutes.
Step 2: Drying. Put the sliced or shredded burdock in the sun and dry it in a ventilated place, which usually takes about 3 days to dry. Drying time should not be too long. Keep a certain amount of water in the burdock, and pay attention to drying it evenly.
In fact, it can be directly used to make tea after drying, but if the tea is beautiful and fragrant, it must be roasted. You can choose one of two methods: 1, oven baking: if you have an oven, you can bake it directly into burdock tea. To what extent? If the burdock slices are still white inside, they won't be baked until they turn golden and smell a faint fragrance. If the color is dark, it is over-baked, which not only makes the tea brown unsightly, but also loses nutrition; 2, stir-fry with a wok: friends without an oven can use a wok to stir-fry, control the heat, and stir-fry until golden brown. Put our dried burdock shreds or slices into the pot, stir-fry slowly with slow fire and dry. Don't fry too much at a time, it is easy to stir unevenly, and the heat must not be too big. Until the fried shredded burdock is brown and has the unique aroma of burdock, our homemade burdock tea is finished.