Do not blanch Chrysanthemum coronarium to make dumpling filling. Chrysanthemum coronarium is not a lot of oxalic acid, blanching most of the purpose is to remove the oxalic acid in the vegetables, oxalic acid will make people eat some astringent, and Chrysanthemum coronarium even if you do not blanch to eat, there will be no astringent feeling.

If it is more green Chrysanthemum, you can blanch it before eating. Such Chrysanthemum will have a little bit of fishy astringent flavor, after blanching can effectively remove its flavor, compared to not blanching, Chrysanthemum after blanching to make out of the dumplings will be more fragrant flavor.

Coronation Chrysanthemum not blanched on the dumplings, and does not have a great impact, and does not produce some harmful substances, you can follow their own habits to make.

Buying Chrysanthemum is also skillful, want to pick the delicious and fresh Chrysanthemum, you need to look at the Chrysanthemum's leaves, if Chrysanthemum has the impact of the yellow leaves, such Chrysanthemum must be old, the taste will be worse.

When picking corns, you can touch it, if the corns are softer, such corns may be caused by the lack of water because they are placed for too long, it is not recommended to buy.

Want to pick the delicious and fresh corns, we also need to look at the surface of the corns whether there is a lot of water, generally speaking, the seller is sprayed on the top of the more water, so that the taste will not be too good to eat.