Why do we eat dried daylilies? Varieties of daylilies

Daylily can be eaten fresh, or it can be dried and made into soup or eaten. It can be paired with a variety of different vegetables and is nutritious and healthy. In fact, there are many varieties of daylily itself, but we rarely know about it. The following is a detailed introduction for everyone.

Contents of this article

1. Why do we eat dried day lily?

2. Varieties of daylily

3. How to make soup with daylily

Why do we eat dried daylily?

1. Fresh daylily is on the market for a short time. Fresh daylily is on the market from June to September. Fresh daylily is rich in water, sugars, and carbohydrates and has a short shelf life. After drying, it loses water. As long as it is placed in a cool and dry place, it can be stored for a long time without deterioration, and dried daylily products can be eaten all year round.

2. In order to ensure food safety, fresh daylily contains the toxic substance colchicine, but the toxin can be removed after drying. The subsequent cooking and consumption is not as troublesome as the processing of fresh daylily. It not only improves food safety, but also facilitates the processing of ingredients.

Varieties of Daylily

Hengyang flower, black-mouthed flower, ox-horn flower, purple orchid, Jingzhou flower, Chongyang flower, May flower, camellia flower, early flower, fine-bougainvillea, high ridge flower, cannon flower, nameless flower, eggplant flower, Ninghua No. 1, white flower, Mengzi flower, long-mouthed flower, winter grass flower, Laolaiqing, Panlong flower, Xianju flower, April flower, Datong flower, Yaxian flower, big black mouth, horse lotus, line yellow flower, Su yellow flower, small yellow flower.

Early-maturing types include April flower, May flower, early morning flower, early tea mountain flower, etc.

The mid-ripe types include dwarf arrow mid-season flower, high arrow mid-season flower, Mengzi flower, white flower, eggplant flower, fork flower, long-handled flower, black-mouthed flower, tea-strip flower, firecracker flower, Caichao flower, red tendon flower, Chongli flower, mallet flower, money flower, green leaf flower, thick arrow flower, high ridge flower, and long-mouthed flower.

Late-maturing types include inverted arrow flower, fine bougainvillea, mid-autumn flower, large bougainvillea, etc.

How to make soup with daylily

Daylily, pork ribs and yam soup

Ingredients: 1/2 pound pork ribs, 100 grams of soaked day lily, one yam, 20 small red dates, 5 slices of ham, 5 slices of ginger, 1 cardamom, 1 section of green onion, 4 tablespoons of rice wine, salt to taste

practice:

1. Soak dried day lily in warm water for 20 minutes, wash it two or three times, squeeze out the water and set aside.

2. Wash and peel the yam. Then cut it into thin strips.

3. Chop the ribs into pieces about two fingers wide, wash them, put them in cold water, boil them until the blood foam comes out, then turn off the heat. Use hot water to rinse off the blood foam on the ribs.

4. Put the blanched ribs, yam, red dates, ham, ginger, cardamom and onion into the casserole, pour in hot water until it covers all the ingredients by about 8 cm, then add rice wine.

5. After boiling over high heat, reduce to low heat and cook for about 1 hour. Add the soaked day lily (wash and remove the old roots on the top), cook for about half an hour, and add appropriate amount of salt to taste.