Dandelion, the best food for spring

  Dandelion is also known as mother-in-law Ding, Huang Hua Di Ding and so on. Dandelion grass was born in the Pyeongtaek countryside, and it can be seen in farmland, fields, roadsides, ditch and meadows in relatively humid places. In the Tang Dynasty, Xu Yin once wrote a poem to cherish: “Who teaches the roots to live on the road in the Chudian Qinyuan. The light hoof embroidery hub looks awkward, and it is not prosperous when they are together.”
  Traditional Chinese medicine believes that dandelion is sweet and bitter but cold and cold, and has a clear heat. Detoxification, eliminating carbuncle and dispelling lumps, promoting dampness, clearing liver and improving purpose. Dandelion is not only used as medicine, it has also been eaten as wild vegetables since ancient times. Li Shizhen listed it as a vegetable department in “Compendium of Materia Medica”, “dandelion seedlings are edible”. Wang Mengying’s “Suishiju Diet Spectrum” in the Qing Dynasty stated that “the tenderness can be used as vegetables, and the old can be used as medicine”, which can be called a good diet therapy.
  It is precisely because of so many benefits that many people regard dandelion as a “daily product” for health and health care. Some people even eat dandelion throughout the year after it is dried and preserved. In fact, dandelion is mainly suitable for spring and summer and heat syndrome conditioning, and it is not suitable for long-term and large-scale consumption. Dandelion has a bitter cold nature, and excessive dosage can cause diarrhea. Therefore, people with cold limbs, pale complexion, loose stools, and long urine should be used with caution. Because dandelion is cold and can block the blood, women who are menstruating, pregnant women and lactating women need to be contraindicated.
  The dandelion seedlings are born in spring, and it is better to pick the tender seedlings with a stem height of 8-10 cm in spring, or pick them before flowering from April to May every year. There are many delicious ways to eat fresh and tender dandelion. You can squeeze, cool, stir-fry, add to soup, make fillings, and cook porridge. On the table of the farmer’s meal, the dandelion is usually blanched in water and then mixed with minced garlic, light soy sauce, balsamic vinegar, sesame oil, and salt. The dandelion is pleasantly fragrant at this time, and it is very cool. Or remove the water from the scalded dandelion seedlings, and stir-fry them in a frying pan. Add a little garlic cloves when they are out of the pan. The taste is delicious. Or dry the washed dandelion seedlings, mix them with flour, steam them in a basket, then add salt and monosodium glutamate, and mix them with sesame oil to have a light and delicious taste. Those who like to drink porridge can also put the washed dandelion seedlings in the porridge when the porridge is ready to cook until cooked, add a small amount of salt and monosodium glutamate to clear the heat and remove the fire.