Burdock can be used for cooking, such as frying, mixing, frying, steaming, boiling, burning, stewing, making soup, stuffing and porridge, and you can eat whatever you want. Different tastes of burdock delicacies can be made by using different cuisines and ingredients. The Chinese nation with profound catering culture will surely create a splendid burdock food culture in a short time. The specific reference methods are as follows:

(1) Shacha burdock

Raw materials: 5g of fresh burdock, 3g of Shacha sauce, 1g of sesame sauce, 1g of peanut butter and 15g of pickled pepper. Salt, monosodium glutamate, chicken essence, dried starch, sugar, a little lettuce leaves, 15 grams of refined oil (about 5 grams).

practice: peel and clean the fresh burdock, cut it into "straight" strips (or use clean water burdock segments), soak it in clean water for 1 minutes, then take it out and drain it, put it in a basin, add sand tea sauce, sesame sauce, peanut butter, refined salt, chicken essence, white sugar and pickled pepper, mix well, and pat dry starch one by one for later use. The clean pot is lit, put in refined oil and heated to 7% heat, then dip and fry it like powdered burdock strips. When it is fried to golden brown, take out and drain the oil, and put it into a dish with lettuce.

(2) Burdock ribs soup

Ingredients: 25g burdock, 25g ribs, a little coriander, 2 tsps salt and a little pepper.

practice: burdock slices are soaked in vinegar water to prevent discoloration. Chop ribs (or pork belly) into small pieces. Boil the water in the pot, add the ribs and burdock, after boiling, cook for about 2 minutes on medium and small fire, and season with salt and pepper. Put it in a large bowl and sprinkle with coriander.

(3) honey burdock

Material: 1 kg of burdock, 24 g of malt, 1 kg of sugar, 4 pieces of sour plum, and a little white sesame.

Practice: 1. Cut the burdock into 3cm long pieces, add water (to marinate the burdock) and cook until it is cooked, add sour plums and turn them up and down to make them tasty, then add sugar and continue to cook with low fire until the sugar is dissolved, then add maltose, and turn it frequently to burn it until the water is dry. 2. Mix a little white sesame seeds before use to increase the taste. Note: Without the pot cover, the water is easy to evaporate.

(4) Burdock family

Materials: 1 kg of mutton, 1 kg of burdock, ginger, wine, salt and monosodium glutamate.

seasoning: stew.

Practice: 1. First, scald the mutton to remove blood and fishy smell.

2. Burdock is peeled, washed and cut with a knife.

3. put the mutton, burdock and ginger seasoning into the pot until cooked, and add some wine, salt and monosodium glutamate before eating.