Dandelion Dip

Overview

(Baidu) Dandelion plants contain dandelion alcohol, dandelion, choline, organic acids, inulin and other healthy nutrients. The nature and flavor are sweet, slightly bitter, and cold. Returns to the liver and stomach meridians. It has diuretic, laxative, antijaundice, choleretic and other effects. Treat heat poison, carbuncle, sore, internal carbuncle, red and swollen eyes, damp-heat, jaundice, stranguria and pain in urine, swollen and toxic boils, breast carbuncle, scrofula, toothache, red eyes, sore throat, lung carbuncle, intestinal carbuncle, damp-heat jaundice, hot stranguria and astringent pain. Treat acute mastitis, lymphadenitis, scrofula, boils, acute conjunctivitis, cold and fever, acute tonsillitis, acute bronchitis, gastritis, hepatitis, cholecystitis, urinary tract infection, etc. Dandelion can be eaten raw, fried, or made into soup. It is a plant used both as medicine and food. Dandelions can be eaten cold or dipped in your favorite sweet noodle sauce. The way of eating dandelion introduced today is the first time I learned it from an old lady.

Tags

• private kitchen
• beef sauce
• dandelion
• egg
• garlic
• onions
• salt

Ingredients

Steps

1. 1 Cleaned dandelions

   

2. 2 Blanch in water.

   

3. 3 Soak in cold water for a few hours or overnight to remove the bitter taste (you can change the water halfway)

   

4. 4 When eating, take some out to control the water; beat the eggs and prepare

   

5. 5 Heat oil and add egg liquid

   

6. 6 Scramble the eggs, cut them into small pieces with a spatula, and scoop them out.

   

7. 7 Put the beef sauce into the wok and stir-fry until fragrant.

   

8. 8 Add onion and garlic.

   

9. 9 Add chopped eggs (you can add a little water and salt)

   

10. 10 Dandelions on the plate

    

11. 11 Just put the scrambled egg and beef sauce on top of the dandelions.