2. Put dandelion leaves in hot water for quick blanching.
Dandelion is blanched and then put into cold water.
4. Take dandelion out of the water, squeeze it properly, then put it on the table and cut it into small pieces.
5. Put the chopped dandelion into the basin and stir.
6. Add the right amount of salt, seasoning and sesame oil and mix well.
7. Dandelion: Compositae, dandelion is a perennial herb. The root is conical, the surface is brown and shriveled, the leaf margin sometimes has wavy teeth or pinnately parted, the base gradually narrows into a petiole, the petiole and main vein are often reddish purple, the upper part of the scape is purple, and it is densely covered with spider filiform white villous; Head, involucre bell-shaped, achene dark brown, long crown hair white, flowering and fruiting period from April to 10.