Cold day lily
1. First of all, let's prepare the ingredients: 400 grams of fresh day lily. If you break the bottom of the day lily, a white flower heart will appear. You must remove the white flower heart and remove the flower heart of the day lily that has blossomed. Don't worry about it if it doesn't bloom.
2. Put it in a pot and soak it in clear water for more than two hours, because the toxic substance in fresh day lily is colchicine, which has the physical property of being soluble in water, and it can be dissolved in water when soaked in clear water for a long time. Adding 2 grams of salt can effectively remove the pesticide residue of fresh day lily.
3. Green pepper is cut into pepper rings, and millet pepper is also cut into oblique pepper rings. Let's adjust the juice, cut garlic into garlic slices, put them in a pot, add 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, 5 grams of white vinegar and 3 grams of sesame oil, pour in an appropriate amount of cold water, add water to melt the seasoning well, and mix well with chopsticks for later use.
4. Next, we blanch the day lily: boil water in the pot, pour in cooking wine10g, salt 2g, vegetable oil 2g, and blanch the salt and vegetable oil to keep the natural color of the day lily.
5. Another characteristic of colchicine is that it will be inactivated when heated above 60 degrees, so it is safer to blanch it with boiling water. Take out the blanched fresh day lily and shower it with water, so that colchicine can be completely removed.
6. Pour the juice of garlic slices into the blanched day lily, add the green pepper and millet pepper, stir well, and serve on a plate.
Technical points:
1. Fresh daylily contains toxic substances of colchicine. To remove the white flower heart, you can safely eat it by soaking it for more than 2 hours. Fresh is much more delicious than dry.
Another characteristic of colchicine is that it will be inactivated when heated to about 60 degrees, so it is safer to blanch it with boiling water.