Dandelion, also called "mother-in-law" in many places, is a common plant in the wild. It has always had good medicinal value and is also a very popular wild vegetable. Dandelion, as a wild vegetable, is also an essential vegetable for me to dig wild vegetables every time. When dandelions are fresh and tender in spring, I often dig a lot and mix them with garlic to make a cold salad. I just need to boil water and stir it.

It will be dry and windy in late autumn every year, and people will easily get angry. Although not sick, but always uncomfortable. It is very useful to use dandelion to reduce fire. Our vegetable market often sells fresh dandelions. In autumn, I will spend 10 yuan four or five Jin, steam fry at home, and make dandelion tea in three simple steps. It tastes like black tea and smells like tea.

Raw materials used: fresh dandelion

The first step: after buying dandelion, you should first remove some leaves and flowers that are not suitable for making tea, only keep the leaves and some tender leaves, and clean the dandelion leaves.

Step 2: Drain the washed dandelion, put it in a steamer, and steam it for 5 minutes on high fire to finish inactivation and remove bitterness.

Step 3: Lay the dandelion flat on the table and dry the excess water. Heat the wok, turn the fire to a minimum, pour in dandelion, stir fry with chopsticks or a wooden shovel until the moisture in dandelion dries and curls, giving off the fragrance of tea. When the leaves are black and dry, dandelion tea is ready, and it is quite delicious to drink tea in a glass bottle.

Many people put dandelions in the sun to dry, and then began to soak in water. Dandelion made by this method is fragile and difficult to preserve. Secondly, they have no taste of tea, and they are still bitter. Tea is green and doesn't taste very good.

After the dandelion is steamed and fried, it will slowly emit tea fragrance and eliminate bitterness, so that it can be regarded as real tea.