Dandelion leaves can be eaten raw; Roots can be directly cooked or processed instead of coffee; Flowers can be used to make wine. Health: fresh dandelion stems and leaves are washed, drained and dipped in sauce, slightly bitter, delicious and refreshing.
Cold salad: blanch the cleaned dandelion with boiling water 1~2 minutes, then drain it and cool it with cold water. Add Chili oil, monosodium glutamate, salt, sesame oil, vinegar, garlic paste, etc. Stir well and serve. Stuffing: Wash the tender stems and leaves of dandelion, chop them up, add seasoning to make stuffing, and wrap them in jiaozi.
Dandelion is a treasure everywhere. The content of vitamin C in dandelion is the highest, followed by vitamin B2, and vitamin B 1 is the lowest. Among them, the content of vitamin C in leaves is the highest, 59.2 mg per 100 g; Vitamin B2 is the highest in the bud, containing 100 g 1.8 mg. Dandelion contains 17 kinds of amino acids, which are rich in essential amino acids.
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Dandelion food is very popular all over the world. It has long been recorded in ancient books that dandelion is bitter, sweet, cold, non-toxic, has the effect of clearing away heat and toxic materials, and has good medicinal value. Modern research shows that dandelion has antibacterial, breast enhancement, anti-tumor and cholagogic effects, especially for tonsillitis and cholecystitis.
Countries all over the world also have a soft spot for dandelion. The Japanese not only use dandelion to treat breast diseases, but also have begun to develop dandelion food; Germans cut dandelion roots into pieces instead of coffee. ?
People's Network-Dandelion, a Rare Food