Dandelion with shredded carrot

Dandelion with shredded carrot

Introduction:

"Speaking of dandelion, Su songyun:" the spring seedlings, leaves such as bitter camp, there are fine teeth, a stem in the center, a flower at the end of the stem, yellow color. ". Li Shizhen said: "little Cobb is born in the earth, and there is white juice in it. The young plants are edible.". It can be seen that spring is a good time to eat dandelion. I'll continue my dandelion dish today. Dandelion, also known as Huang Hua Miao, Lao Po Ding, Huang Hua Di Ding, etc., is a plant of Compositae. Dandelion grows on hillside, field side, roadside, river beach and wilderness. It is wild all over the country. The medicinal value of Taraxacum mongolicum dandelion was first seen in the Tang Dynasty's newly revised materia medica. It was said that it was bitter in taste and cold in nature and entered the liver and stomach meridians. It has the functions of clearing away heat and toxin, removing carbuncle, dispersing knot, diuresis and so on. It is an extremely commonly used Chinese herbal medicine. Clinically, it is widely used in the treatment of acute mastitis, conjunctivitis, lymphadenitis, tonsillitis, bronchitis, upper respiratory tract infection, gastritis, hepatitis, cholecystitis, urinary tract infection and other infectious diseases. "

Production steps:

Materials required:

Dandelion: a handful

Carrot: right amount

Vegetable oil: 1 teaspoon

Raw soy sauce: about half a spoonful

Vinegar: a little

Sesame oil: a few drops

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and sweet