1. Lily winter melon soup
50g of lily, 400g of fresh wax gourd, egg 1 piece.
Wash and tear the lily, cut the wax gourd into thin slices, add water to boil, pour in the egg white, add oil and salt, mix well and cook the soup until it is milky white, then put it in a bowl.
2. Stewed lily with rock sugar
Lily 60g, rock sugar 60g, Farfara 15g.
After cleaning the lily, tear off a petal, put it in the earthen pot together with the coltsfoot flower, add a proper amount of water, and stew it with slow fire. When it is cooked, add rock sugar and stew it until the lily is cooked.
3.parsley and lily
A handful of celery, 2 lilies and Lycium barbarum 10g.
Pour the washed celery into the pot and stir fry for a while, then pour the washed and torn lily into the pot and stir fry together. Finally, add lily and medlar, stir-fry until lily becomes transparent, stir-fry evenly with less salt, and then take out the pot.
4. stir-fried meat with lily and fungus
200 grams of pork, 3 black fungus, 20 grams of lily.
Stir-fry the meat first, then stir-fry the lily and black fungus. Finally, pour in the meat and stir fry together.