Fresh daylily contains colchicine, which can cause gastrointestinal poisoning symptoms, so it can't be eaten raw, so it must be processed and dried. Before eating, it should be blanched with boiling water, and then soaked in cold water for more than 2 hours. When eating, it should be heated thoroughly and the food intake should not be too much. Day lily is suitable for cold salad (should be cooked first), stir-frying, boiling soup or making ingredients; It is not suitable to fry food alone, but should be mixed with other ingredients; In addition, it is better to use cold water to make it.

Extended data

After picking yellow flowers, they must be steamed in a steamer until they are half-cooked. Over-ripe will affect the yield, while over-ripe will lead to poor quality and color. Generally, the dried ones can be slightly steamed, and the dried ones can be slightly raw. Turn it from time to time when baking.

Sun-baked products are yellow in color and good in quality, while baked products are generally poor in luster and high in quality. Every 250 grams of dried day lily needs about 4 kilograms of flowers in sunny days and 5 kilograms in rainy days. After the product is dried, it is stored in a sealed and dry container. After drying, if it is sprayed with 10% alum solution to make it absorb and regain moisture, it can prevent moth-eaten and regain moisture, which is beneficial to preservation.

Daylily should be picked and dried in time before the buds are ready to be released. The yield of premature buds is low, and picking after the buds are open will affect the quality. In order to obtain higher yield and improve the quality of day lily, we must master the harvest season and picking time. For example, April flowers in Hunan will be harvested in early June, while Mid-Autumn flowers will not be harvested until early September. The harvest season of big leaves in Jiangsu is earlier than that of small leaves.

Baidu encyclopedia-dried day lily

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