How to eat saffron? Saffron can be eaten in a variety of ways, including making water, cooking, wine, stir-fry and stew, and is widely used as a spice in everyday recipes in its native land. Saffron in food as a spice can generally be like a tea to precipitate a golden yellow water extract, and then mixed in, saffron in which plays a role in the flavor and color. Commonly eaten: 1, oral: ground into a powder for oral use, 0.2 grams each time. 2, infusion: daily 7, 8 saffron pistil infusion water to drink, can be 3, 4 times in a row. Women menstruating and pregnant women should not drink. 3, infusion: white wine 500ml, saffron 4g, soak for a week and drink it often. 4, rice and vegetables: cooking stir-fry put a small amount of saffron as a spice. Such as soaking in hot water, get its color to cook rice, with Huai Shan, wolfberry, jujube stew to drink. Saffron steamed eggs: Ingredients: eggs 150g, saffron 0.5g, vegetable oil, salt, corn starch Method: 1, knock the eggs into a bowl, add water, refined salt, starch and mix well, pour into a glass soup bowl, steam on the pot. 2, put the starch in a bowl and add water to make wet starch. 3, frying pan with oil heat, add chicken broth, add saffron (saffron) boil. 4, simmer over low heat until the soup is yellow, add salt, thicken with wet starch, pour on the egg yolk can be. Note: clinically contraindicated for pregnant women and children, good not to drink during menstruation, ulcers and bleeding disorders patients with caution. 3-5 roots soak water to drink for 3 days, rest a day.