Fresh day lily contains a kind of colchicine, which is nontoxic in itself, but it is highly toxic when it is absorbed by the gastrointestinal tract and oxidized into "colchicine" in the body. So when eating fresh products, don't eat more every time. Because the toxic components of fresh day lily can be weakened or disappeared at the high temperature of 60 degrees, when eating, you should first blanch the fresh day lily with boiling water, then soak it in clear water for more than 2 hours, take it out and wash it with water before frying, so that colchicine can be destroyed and it is safe to eat fresh day lily.
method of work
You can stir-fry in winter or make soup in summer. Of course, it's cold. First, let's soak it in boiling water, and it should be quick. You can't burn it. Add cold water 15 to 20 minutes, then add a little vinegar and a little less sugar, add 2 to 3 drops of chili pepper oil to salt monosodium glutamate, and add garlic, ginger, foam and green onion. OK, the home-cooked food with all colors and flavors comes out.