Day lily is a common herb in life, which is rich in protein and carbohydrates. If the color of the day lily is particularly light when you buy it, or the day lily is particularly dry, you need to soak it for more than 30 minutes before you can eat it, but you should avoid soaking it in water for too long, so as not to affect the taste or nutrition of the dried day lily. When soaking the day lily, you need to put a basin in warm water. Soak the day lily in a basin. After soaking, choose to remove the hard stems and impurities at the top.
Then wash and blanch for eating. After soaking, there are many ways to eat dried daylily. Generally, cold salad tastes better, and it can effectively stimulate appetite and supplement the nutrients needed in the body. When buying dried daylily, be careful not to buy moldy or excessive dried daylily to avoid deterioration.
Introduction to day lily:
Day lily (scientific name: HemerocalliscitrinaBaroni) is a plant of Hemerocallis in Liliaceae. Plants are generally taller; The roots are nearly fleshy, and the middle and lower parts are often spindle-shaped. 7-20 leaves, 50-130cm long and 6-25mm wide. Scapes vary in length, usually slightly longer than leaves; Bracts lanceolate, pedicels short, usually less than 1 cm; At most 100 flowers; Perianth is yellowish, sometimes with deep purple at the top of bud; Perianth tube is 3-5cm long.
Capsule obtuse triangular oval, 3-5 cm long. There are about 20 seeds, black and angular. The flowering and fruiting period is from May to September. It is distributed in all provinces and regions south of Qinling Mountains in China (including southern Gansu and Shaanxi, excluding Yunnan) and Hebei, Shanxi and Shandong. Born on slopes, valleys, wasteland or forest margins below 2000 meters above sea level. Day lily is an important cash crop. Its flowers are steamed, dried and processed into dried vegetables, that is, day lily or day lily, which are exported at home and abroad and are very popular foods.