Homemade dandelion tea
Overview
The dandelions in the ground are growing well. I dig them up and make dandelion tea at home before the frost. It is easy to preserve and can be drunk for a long time. The reproductive capacity of a small seed is so strong that it turns out that there is only one tree on the ground. Year after year, the entire onion field is actually covered with dandelions. Drinking dandelion tea regularly has many benefits. It not only clears away heat and detoxifies, but also beautifies the skin. However, dandelion tea is also very unsuitable for some people who are weak and cold. Therefore, the dandelion tea I fried today has an extra step of steaming, so that the coldness of the fried tea will be reduced.
Tags
Ingredients
Steps
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The entire green onion field is full of dandelions. There are not as many green onions as there are dandelions. It’s a bit anti-customer.
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Go home and pick off the yellow leaves and weeds of the dandelions and remove the roots.
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Steam the washed dandelions in a steamer, boil the water and steam for five minutes. It is best to cut the dandelions into small sections. After steaming, I cut them into small sections.
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Place in a drying basket in a cool place to air dry.
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Let it dry for five minutes.
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Find a pot and heat it up without adding any oil. Add the dandelion and stir-fry over low heat. Shake it up slowly with your hands. When you feel the temperature rises, remove from the heat and rub the tea leaves with your hands before continuing to stir-fry.
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This is a long process, one pot takes about 40 minutes. When you hear the rustling of the tea leaves, it is ready. You can see that the dandelions are obviously reduced in size, and they break into pieces when you pinch them with your hands.
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The roasted tea leaves are full of fragrance and fill the room with fragrance. When soaked in water, the color of the tea leaves is amazing!
