Hello, hello everyone, now it is the season of revival of all things, nature has given us a lot of ingredients, some can be used as a delicacy, some as tea is particularly good.
For example, dandelion, we share with you today the whole process of making a dandelion tea, years of experience sharing I will share with you in special detail, to ensure that everyone can learn, and our practice is very simple, do a can drink for a year, do this dandelion put a year it will not be bad, follow me to learn it.
Today in the mountain dug a few pounds of dandelion, with dandelions to share with you a dandelion tea production method, we dug this dandelion looks very good, slender and slender, this dandelion is particularly suitable for making tea, and this dandelion is relatively cold, its leaves are also more commonly used, this kind of dandelion tea is the most suitable, and dandelion can not only make tea, with, such dandelion stall eggs are also particularly good.
We first put the dandelion to him to deal with, we cut the old root of the dandelion to it, do you have to understand the dandelion people who understand the dandelion as a treasure, do not understand the people who treat it as grass, cut the root we do not want today, this root is relatively thick, and the leaves together to make tea is not easy to fry, all processed after putting a large basin in the pool, and then put our dandelion into the dish, we are in the flow of water, we use flowing water to rinse the dust on the dandelion, There are also impurities. When we clean, it is best to use running water to clean, so that the cleaning is relatively clean, if you use the basin to wash directly, it is recommended that you must wash it several times, clean the dandelion thoroughly to clean it, clean the dandelion after taking it out, and then put it in a ventilated place, we put the water on the dandelion to dry it, I am here to dry for a day. The water on it has been completely dried, and everyone must remember not to use the sun.
Then we add another large spoonful of water to the pot, put the nose in him, and then we spread the dandelion on top of the grate, spread the dandelion flat, and then cover the pot, we turn on the fire again, bring the water to a boil, and steam for another three minutes after the water is boiled. Everyone remember, the dandelion must not be blanched directly, if the blanched water will lose nutrients, we give him a three minutes to steam, the dandelion to kill it, three minutes later we open the lid, our dandelion has been steamed almost, and then I take it out, put it on the board again.
If the use of that kind of up and down ventilation is the best, we will put the dandelion to it to dry it, remember that at this time also can not be directly exposed to the sun, to be placed in a ventilated place, slowly dry the water on it, I put here for a day, because the time is relatively rushed, so I only put a day, if you have time, you can put a few more days.
It will be easier to fry in this way, and then pick up the dandelion to it, put it into a waterless and oilless pot, and then we turn on the small heat, we fry the dandelion to it, when we fry the dandelion, it is best to use an iron pot to do the most appropriate, and we open the whole process of low heat slowly frying, do not be anxious, this is not difficult, mainly rely on patience, stir-fry when the hand keeps turning,
This is not more uniform, here is the look of 30 minutes, this time the dandelion will be more hot, hot, you can also use chopsticks to flip, here is the state of 40 minutes, here is the state of 50 minutes,
At this time, the dandelion moisture has dried up almost, we just need to be patient to slowly fry, this is the state of 70 minutes, the dandelion has been completely dried.
At this time, we can hear the dandelion rustling inside the pot, which shows that the dandelion has been completely dried, and our dandelions need to be completely fried and fried, which is more conducive to our post-processing. Finally remind everyone again, when frying must be the whole time to open the low fire, slowly fry, do not be anxious, this is not difficult, mainly rely on a fine kung fu, a patience, after frying, we put the dandelion from the pot to take it out, and then put it on a container, the dandelion to him completely cool, must be cool, can not be directly saved, after cooling and then prepare an oil-free and water-free can be sealed jar, put the bright dandelion into the jar,
Then we put the lid on him tightly, directly sealed and saved on it, like this sealed preservation will not be bad for a year, when drinking take out a spoonful into the cup, we can also add other ingredients according to their own taste, and then flush the boiling water can be directly opened to drink, but it is still recommended that you can put a few pieces of red dates when you drink, because dandelion is cool, put in the red dates can be synthesized, the specific effect I will not say, you can understand, Dandelion after stir-frying will not be so cool, and dandelion fried after there is no bitter taste, drink there is a faint smell of tea.
If you like it, collect it and try it, everyone likes my video, help like it or forward it, thank you, we will see you tomorrow.