Raw materials:
Dry sea cucumber100g, angelica 30g, yellow flower100g, pea100g, lily 20g and shredded ginger10g.
Exercise:
The soaking method of sea cucumber: firstly, soak the sea cucumber in hot water for 24 hours, and take out the internal organs from the opening of the lower abdomen; Add clean water, boil over high fire for about 50 minutes, soak in the original soup, and make soup after 24 hours; Boil hot water, add sea cucumber, and take it out after 1 minute, which can effectively remove the fishy smell of sea cucumber.
Take the pot again, heat oil, saute shredded ginger, add soaked yellow peas, add enough water and angelica to boil.
Finally, add lily and sea cucumber and cook for 5 minutes.
Add salt and pepper to taste, and the delicious soup of sea cucumber and angelica is ready.
Stir-fried lily with celery
Materials:
200g of celery, fresh lily140g (dried lily is also acceptable), medlar10g, proper amount of salt, a small amount of chicken essence and 2 tablespoons of oil (about 30ml).
Exercise:
Fresh lily is peeled and pedicled, disassembled and washed (dried lily is soaked in water and drained for later use), celery is peeled and washed and sliced obliquely, and wolfberry is soaked in water and drained for later use.
Blanch celery with boiling water, take it out, quickly put it in ice water, and drain it for use.
Heat the wok, add oil, heat to 50%, add celery and stir fry quickly.
Add the lily and stir-fry quickly until the lily is slightly transparent.
Add Lycium barbarum, stir fry, season with salt and chicken essence.
Lily slices
raw material
Grass carp, lily
working methods
Slice grass carp and marinate with salt, pepper and cooking wine 15 minutes.
Lily is broken into pieces by hand, so the old one outside is not needed.
After marinating the fillets 15 minutes, add some starch and mix well.
Boil the water in the pot and pour in the fish fillets. Immerse in water. Pick it up and use it in 2 to 3 minutes.
Cook with base oil, add Jiang Mo and chopped green onion, stir-fry, pour in red pepper, stir-fry lily 1 min.
Pour in the fish fillets for use. Do not fry. Add half a bowl of water, salt and chicken essence. Cover the pot and cook for 3 minutes.
Sprinkle some chopped green onion and you can pick it up.
Golden pumpkin
Raw materials:
Pumpkin, fresh lily, sugar, chives.
Exercise:
Take a pumpkin root and cut off the skin with a sharp knife;
Cut the pumpkin meat into pieces of about 3 mm;
Arrange pumpkin pieces along the edge of the plate;
Take the freshest part of fresh lily, break it, wash and drain it, and add appropriate amount of sugar to mix well;
Boil water, steam 10-20 minutes, take out and sprinkle with chopped green onion.
Fried cashew nuts with celery and lily
Raw materials:
Celery, lily, cashew nuts
Seasoning:
Jiang Mo, oil, salt, chicken essence and sesame oil.
Exercise:
Sliced celery, sliced carrot and two lilies.
Add a little salt and oil to the water, blanch the celery and carrots, and put them in a stand-by to cool.
Fry cashews in cold oil until golden brown.
Leave the oil in the pan and stir fry with Jiang Mo.
Stir-fried celery and carrot slices.
Add lily and stir fry, add a little salt.
Finally, add the fried cashew nuts, add chicken essence, thicken, and pour a few drops of sesame oil.
Pick up the pot and fill the plate.
Fried beef with lily
Materials:
Half a catty of beef, 3 ounces of fresh lily, soy sauce, oyster sauce and salad oil.
Exercise:
Pretreatment of beef: put the beef slices into a bowl, grab them evenly with soy sauce and oyster sauce, and marinate them in salad oil for more than 20 minutes.
Put a spoonful of oil in the pot, pour in the beef and stir-fry over high heat. Immediately add the lily and stir-fry until all the beef changes color (about 1 min), and then take out the pot.