How to make dandelion root tea How to make dandelion root tea

Everyone knows that dandelion is a very delicious wild vegetable. Its roots, stems, leaves and flowers can all be made into delicacies. The root of dandelion has the best effect. It has the functions of clearing away heat and detoxification, protecting the liver and promoting diuresis, and preventing and treating tumors and colds. Dandelion root is the most commonly used tea . How to make dandelion root? How can we make it into dandelion root tea?

How to make dandelion root tea How to make dandelion root tea

1. Choose dandelion root

We usually clean the roots of freshly picked dandelions first. Separate the stems, flowers, and leaves. We usually choose brown roots. The roots of dandelions are curved, so we choose thick and long ones. Clean the soil on the surface, then drain the water and set aside.

2. Cut dandelion roots into small pieces

We carefully select the dandelions and cut them into small pieces, about 4 cm in length, removing the extra thorns and keeping only the plump roots. After cutting them into small pieces, we dry them in the shade for a while. Generally, they can be steamed, dried or fried after a few days in the shade.

3. Steam first and then dry

We steam the cut dandelion roots in a pot, take them out after 15 minutes and let them cool down naturally. After cooling, we put them in the oven. The temperature of the oven is between 200° and 300° to dry them. After drying, put the dried dandelions into the pot and start frying.

4. Put it in the wok and stir-fry

Use a large wok, with firewood burning at the bottom, and turn the heat up. When the temperature of the wok reaches 100°, turn the heat down. When the temperature drops, put the dandelion roots in and stir-fry slowly. During the production process, stir-fry with a spatula constantly, and stir-fry slowly and slowly. After about a few hours of frying, the color will turn into light brown. We will use our hands to test the residual temperature of the tea, and stir-fry and grab it constantly with our hands. This process is very hard, but it is also the most critical. As long as the temperature of the dandelion tea feels no longer damp, and not too dry, it is ready.