Why is dried daylily safer than fresh daylily?
Daylily is delicious and nutritious, and is deeply loved by consumers. Mainly dry day lily, common practices are cold day lily, fried day lily, stewed day lily soup and so on.
Day lily is a perennial herb of Liliaceae, also known as day lily. It is planted in Hunan, Henan, Shaanxi, Gansu and other provinces. The flowering period is from June to August, and there are two kinds of day lily: fresh day lily and dried day lily. Fresh day lily contains colchicine, which can cause poisoning symptoms such as nausea, vomiting and diarrhea. Consumers are not advised to eat fresh day lily. Dried daylily is generally made by dehydrating and drying large flower buds or flowers picked in batches during flowering. Because the dried day lily is steam-inactivated, exposed to the sun or dried by hot air, it is softened by soaking in water before cooking, and the colchicine content is very low, so the dried day lily can be safely eaten.
What should I pay attention to when eating day lily?
1, eat less fresh daylily.
Fresh daylily is more nutritious and tastes better than dried daylily, but it contains a lot of colchicine, which will be formed after entering the human digestive tract for metabolism. Excessive intake may cause nausea, vomiting, abdominal pain, diarrhea and other poisoning symptoms.
However, the colchicine content of dried day lily will be greatly reduced after drying, and it is safer and more secure to eat. Therefore, it is recommended that you choose dried day lily when eating.
Tip: If you must eat fresh day lily, remember to pick the stamens, blanch them with boiling water and soak them in cold water for a few hours, and cook them thoroughly when eating.
2, dry daylily should be soaked more.
To be on the safe side, it is best to soak the dried day lily in cold water for many times to reduce the residue of toxic and harmful substances.
3. There is a knack for choosing.
When choosing dried daylily, you should first look at the color. Generally speaking, the color of dried day lily is not particularly bright, and it is yellowish brown; If the color is light yellow, golden yellow or uneven, it may be specially treated.
Second, smell. If you smell a pungent smell, it is probably smoked by chemicals.
Day lily should be cooked as soon as possible, and no leftovers should be left. Dry daylily should be washed before cooking, and more water should be changed during washing and soaking to remove odor.
Avoid moisture or heat when storing, and store in a cool and dry place. If the dried daylily is moldy, don't eat it any more.