Nutritional value of goldenrod

Daylily is also known as daylily, and its original name is daylily, and it was called "forget worry" in ancient times. Daylily is a traditional vegetable that people like to eat. Because of its thick petals, golden color, strong fragrance, and fresh, tender and smooth taste, it is like fungus and straw mushrooms, and has high nutritional value, it is regarded as a "treasure on the table".

Nutritional value of daylily

Daylily is rich in phosphorus and contains anti-aging ingredients such as vitamin E. It has good brain-boosting and anti-aging functions and is known as a "brain-boosting vegetable". For modern people who are mentally overworked, regular consumption is good for the body. Daylily contains niacin and other ingredients that can significantly reduce serum cholesterol, prevent middle-aged and elderly diseases, and delay body aging. The hemostatic vitamins and asparagine it contains have the effects of stopping bleeding and anti-inflammatory, diuretic and calming the nerves, and strengthening the stomach.

Target Group

It is edible for most people, especially pregnant women, the elderly, and those who are tired.

Applicable amount

15 grams per meal.

Special Tips

It is better to use cold water.

Cold dishes should be blanched until cooked.

It should not be stir-fried alone and should be paired with other foods.

Healthy traffic lights

People with itchy skin should avoid eating it.

Eating fresh daylily can cause poisoning. This is because fresh daylily contains colchicine, which can cause poisoning.

How to cook daylily?

Three-strand daylily

1. Raw materials:

1. Ingredients: 50g dried day lily, 25g soaked shiitake mushrooms, 25g cooked bamboo shoots, and 25g carrots.

2. Seasoning: refined salt, MSG, cooking wine, sesame oil, sugar, wet starch, raw oil, and fresh soup.

2. Preparation method:

1. Soak the dried day lily in warm water until soft, remove the old stems, wash and drain.

Wash and cut into shreds. Wash and cut winter bamboo shoots and carrots into shreds.

2. Add oil to a wok and heat it to 70% hot. Add the day lily, winter bamboo shoots, mushrooms, and carrot shreds and stir-fry for a few times. Add the soup, cooking wine, salt, sugar, and MSG and stir-fry until boiling. Simmer over low heat until the day lily is well-seasoned. Turn to high heat and thicken with wet starch. Drizzle with sesame oil and serve.

Note: This dish is made of daylily, which can clear away heat, promote diuresis, detoxify and reduce swelling, and is paired with mushrooms, winter bamboo shoots, which can fight cancer, lower blood pressure, nourish and strengthen, clear away heat and resolve phlegm, and regulate qi, and carrots, which can nourish the spleen and stomach, and promote qi and digestion. It can often be used as a therapeutic dish for lung heat, cough, phlegm, damp heat stagnation, edema caused by poor water flow, painful urination, as well as spleen and stomach weakness, weak constitution, and poor appetite. "Yunnan Chinese Herbal Medicine" records that daylily has the effect of "nourishing blood, replenishing deficiency, and promoting lactation". Regular consumption can also treat anemia, poor milk secretion and other diseases.

Yellow chrysanthemum

Ingredients: Ingredients:

100 grams of dried day lily, 20 grams of soaked shiitake mushrooms, 20 grams of winter bamboo shoots, 300 grams of vegetable oil (actual consumption is about 30 grams), vegetarian soup, shredded ginger, soy sauce, rice wine, refined salt, MSG, dry starch, and pepper oil in appropriate amounts.

Preparation method: (1) Soak the dried day lily in boiling water, wash with clean water and squeeze out the moisture, divide into 18 bunches, tie the roots of each bunch with a day lily, dip them evenly in dry starch and place them on the chopping board, beat them into white silk with a small rolling pin, shake off the dry powder and place them on a plate.

(2) Wash the mushrooms, remove the stems and cut into thin strips. Also cut the winter bamboo shoots into thin strips.

(3) Heat oil in a wok over high heat until 80% hot. Add the day lily and fry until it becomes a chrysanthemum shape. Remove from the pan and place it with the root facing upwards in a steaming bowl. Place the shredded mushrooms and winter bamboo shoots on top.

(4) Put the wok on high heat, add the vegetarian soup, soy sauce, rice wine, salt and MSG and bring to a boil. Pour the soup into a steaming bowl and steam for about 20 minutes.

(5) Pour the soup in the steaming bowl into the wok and place the dish on a flat plate.

(6) Add an appropriate amount of vegetarian soup to the pot and bring it to a boil. Thicken it with wet starch, drizzle with Sichuan pepper oil, stir well, and pour over the day lily.

Note: It is shaped like a chrysanthemum, soft and tender, and has a strong flavor. It can clear away heat, promote diuresis, and lower blood sugar.

Yellow flower vermicelli

1. Raw materials:

1. Main ingredients: 100 grams of dried day lily, 100 grams of dried vermicelli.

2. Seasoning: salt, MSG, cooking wine, sesame oil, onion, ginger, green garlic, chicken broth, soy sauce, and vegetable oil.

2. Preparation method:

1. Soak the dried yellow lilies in warm water for about 2 hours, then pick and wash them with cold water, arrange them neatly, squeeze out the water, cut them in the middle and place them on a plate. Soak the dried vermicelli in boiling water for about 2 hours, then wash them with cold water, drain the water and place them on a plate. Chop the green onion, ginger and green garlic into fine pieces.

2. Heat a wok, pour in vegetable oil, add onion and ginger and stir-fry until fragrant, then add chicken broth, salt, cooking wine, soy sauce, cauliflower, and vermicelli, bring to a boil and then simmer over low heat. When the soup is dry, add in chopped green onions and drizzle with sesame oil.

Note: This dish is made of day lily and starch noodles, which has the effects of strengthening the stomach, stopping bleeding, calming the nerves and diuresis. It is suitable for indigestion, loss of appetite, hemoptysis due to tuberculosis, red and astringent urine, hematuria, internal hemorrhoid bleeding and other diseases.

Scrambled Eggs with Yellow Flower

1. Raw materials:

1. Main ingredients: 250 grams of day lily, 5 eggs.

2. Seasonings: salt, MSG, cooking wine, chopped green onion, shredded ginger, and peanut oil.

2. Preparation method:

1. Wash the dried day lily twice with clean water, then soak it in warm water for about 2 hours, pick it and clean it after it expands, squeeze out the water, arrange it neatly, and cut it in the middle. Crack the eggs into a bowl, add a little salt, MSG, and cooking wine and mix well.

2. Heat peanut oil in a wok, fry the eggs until cooked and pour into a plate. Leave some oil in a spoon, heat up the oil, add green onions and ginger, stir-fry until cooked, pour in the day lily and eggs, add a little cooking wine, salt, and MSG, stir-fry evenly and pour into a plate.

Note: This dish is made of day lily and eggs that nourish yin and moisten dryness, clear heat and relieve throat. It has the effects of clearing heat and detoxifying, nourishing yin and moistening lungs, stopping bleeding and reducing inflammation. It can provide rich nutrients for the human body. It is suitable for sore throat, red eyes, vomiting blood due to consumptive fatigue, swelling and pain caused by heat toxins, dysentery, blood in stool, red and astringent urine, malnutrition and other diseases.