Lily is named after Bai Lianhua and tastes like yam. Besides starch, protein, fat, calcium, phosphorus, iron, vitamin B 1, B2, C, carotene and other nutrients, it also contains some special nutrients, such as alkaloids such as colchicine. These ingredients not only have a good nourishing effect on human body, but also are of great help to patients with infirmity, chronic bronchitis, tuberculosis, neurosis, etc., and have a certain curative effect on various cancers, and are also a natural anti-tumor drug.

Lily has the effects of moistening lung, relieving cough, nourishing yin, clearing away heat, clearing heart fire and calming nerves, and is mainly used for treating heart and lung diseases, such as lung heat, lung dryness, cough, hemoptysis and vomiting blood, low fever, palpitation and insomnia.

Hunan lilies in Hunan are cooked with meat, which is good in color, flavor and fragrance. The meat-fragrant lilies are mellow and the food has a unique flavor. In lily producing areas, people can also make lilies into snacks such as "osmanthus powder lily" and "glutinous rice lily porridge"; In rural areas around Zhejiang, lilies are often made into soup and eaten as lily drinks in summer. Dried lily, lily powder and canned lily are good gifts for visiting patients and honoring their elders.

Lily not only has high edible value, but also has high medicinal value. Lily was used to treat diseases as early as 2000 years ago. Commonly used lily medicinal diets include honey fried lily, lily fragrant rice porridge, lily dangshen pork lung soup, lily chicken soup, lily stew and so on.

Health care purposes:

1, tumor, when treating lung cancer, nasopharyngeal carcinoma, skin cancer, malignant lymphoma or after radiotherapy for these tumors, when dry mouth, weakness and hemoptysis occur, use 200g of fresh lily, 20g of fresh yam100g, 20g of medlar, crystal sugar100g and white rice100g. It is helpful to strengthen physical fitness, inhibit the growth of cancer cells and reduce the side effects caused by radiotherapy.

2. Chronic bronchitis, bronchiolitis, tuberculosis, cough, fever, expectoration and hemoptysis: 60g of fresh lily, 20g of tremella10g, 20g of shredded chicken and 50g of white rice are boiled into porridge, which has the effect of nourishing yin and moistening lung.

3. Neurasthenia and climacteric syndrome: Soak 90g of fresh lily for 10 hour, then stir-fry 20g of Ziziphus jujuba seeds, remove dregs and take juice, then cook with Baihe Contract and even drink soup, and the effect is good.

4. Insomnia, palpitation, mental anxiety, upset and melancholy: 80g of lily, 60g of lotus seed and 30g of mung bean are boiled and drunk together, which has the functions of clearing away heat and toxic materials, nourishing yin and calming the nerves.

Because lily is cold, people who have a cold and cough in chronic gastroenteritis should not eat more.

How to eat: add water to lily, cook until crisp and rotten, add appropriate amount of sugar, and make lily soup, which has the effect of calming the nerves. You can also cook glutinous rice, lotus seeds and jujube into eight-treasure porridge. Fresh lily has a natural bitter taste, and peeling a thin layer of lily can alleviate the bitter taste.

Bazhen eight treasure rice

Raw material glutinous rice 500 grams

Seasoning lily 100g, coix seed 100g, honeydew melon strips 50g, honey cherry 50g, green and red silk 50g, orange cake 20g, candied dates 40g, sugar 200g, and melted lard 100g.

Cooking method:

(1) put lily and coix seed in a cage and steam until soft; Honey cherries, candied melon strips, candied dates, orange cakes and shredded green apples are all cut into 0.3 cm large grains. Clean glutinous rice, steam in a cage, mix with Coicis Semen, Lily, honey cherry, candied melon strips, candied dates, orange cakes, shredded green pork and melted lard, and put in a bowl.

② Put the bowl into a steamer, steam it with boiling water for about 10 minute, then turn it over and put it into a plate, and sprinkle with white sugar.

Lily chestnut soup

Formula features: sweet and refreshing, with the effects of clearing away lung heat, calming the nerves and refreshing the brain.

Required materials: fresh lily 100g, fresh chestnut meat 100g, sugar 150g, and wet starch 50g.

Cooking method: preparation method:

1. Peel the lily, wash it, put it in a bowl with chestnuts, add a little water and steam for 30 minutes.

2. Put 400 grams of water in the pot, bring to a boil, add steamed lilies and chestnuts, add 150 grams of sugar, thicken the sugar after it dissolves, and then put it in a bowl.

Features: Sweet and refreshing, with the effects of clearing away lung-heat, calming the nerves and refreshing the brain.

Lily lotus seed soup

Ingredients: half a bowl of dried lily, 250g of lotus seeds with lotus plumule removed, and 6 bowls of clear water.

Cooking method: add water and rock sugar to lily and lotus seeds and cook for another 40 minutes.

Stir-fried lily with seasonal vegetables

Slice potatoes and sweet peppers, mince onions and wash lilies for later use; Light the pan and pour in the oil. When the oil is hot, stir-fry the chopped green onion until fragrant, then add the potatoes and stir-fry for a while, then add the sweet pepper and continue to stir-fry. Finally, add lily and stir fry quickly, and add salt, chicken essence, sugar and cooking wine to taste. Tao Jiang

Lily, Chili and bacon slices

Choose two lilies, break them, scald them with boiling water, and put them in cold water immediately. Take one green pepper and one red pepper, wash and slice. Besides, cut some bacon. First, put some oil in the pot, turn on the fire, fry the sliced bacon with yellow wine, then pour the lily and pepper slices into the pot, add some water, fry for 1-2 minutes, and then add salt, sugar and monosodium glutamate to serve. This dish is full of color, flavor and flavor.

Lily bean curd soup

Fresh lily, peel off the brown part and wash it for later use. A box of tofu with fat inside is scalded with salt water to remove the beany smell. Cut into pieces the size of mahjong tiles, stir-fry shredded pork or minced meat in oil pan, add ginger juice and cooking wine, and add two bowls of fresh soup. After boiling, push in lily and tofu, then add seasoning, a little salt, sugar and chicken essence. Hook the glass and sprinkle a little pepper.

Fried fish slices with lily

Soak the dried lily in clear water for about 2 hours, and drain the water for later use. Slice the soft-shelled turtle, marinate it with a little salt, pepper and cooking wine for 10 minute, then mix it with starch and blanch it in boiling water. Chop the onion and ginger into powder, slice the sweet pepper, pour 2 tablespoons of salad oil into the pot, stir-fry the onion and ginger, then add 1/3 cups of water to boil, and finally add the lily, sweet pepper and turtle slices and stir-fry for 2 minutes. Before taking out the pan, add salt and sesame oil to taste and stir well.

lily soup sydney

30 grams of lily, Sydney 1, and appropriate amount of rock sugar. Soak the lily in clear water for one night, then pour the lily together with clear water into the casserole the next day, add half a bowl of clear water and cook for one and a half hours. Lily is rotten, add peeled and diced Sydney and rock sugar, and cook for another 30 minutes.

Lily flower yam porridge

Take lily 10g, yam 30g, rice 30g, and appropriate amount of rock sugar. Wash yam, peel it and cut it into thin slices. After the rice is washed, put it into the pot with yam, add water to cook porridge, and add washed lily when the porridge is almost cooked. When the porridge is cooked twice, add rock sugar and let it cool before eating.

Stewed lily with pork lungs

Wash the pig lung, cut into pieces, add lily, cooking wine and a little salt, put it in a steamer and simmer for about an hour, and eat it while it is hot in the morning and evening. This dish has the dietotherapy effect of moistening lung, relieving cough, clearing heart fire and calming nerves, and is especially suitable for chronic cough, lung heat cough and lung dryness cough. However, people with cold and cold should not eat it.

Lily quail egg

Cooked quail eggs, shelled, put into the egg paste made of eggs, steamed in a cage for 15 minutes, slightly cooled, taken out as a whole, put into a basin, and cut vertically and horizontally. Lily took off her coat and became scattered pieces. After washing, she put it in the oil pan, stir-fried until cooked, and put it around the custard. Leave a little base oil in the original pot, add salt, soup stock and water starch to make it thin, pour it on the dishes in the basin and sprinkle with chopped green onion.

Jujube porridge

Features:

This kind of porridge is especially suitable for women. Jiangmi Ganping can replenish qi and stop sweating. Lily tastes bitter, slightly cold, clearing away heat and calming the nerves, treating deficiency fire and benefiting two tones. Supplemented by the sweetness of red dates, it can nourish the heart, replenish blood and soothe the nerves. It can be used for treating autonomic nervous disorder and climacteric syndrome, clearing away fire, calming nerves and treating insomnia.

Materials:

30g of glutinous rice, 9g of lily, 0/0 pieces of red dates/kloc, and appropriate amount of sugar.

Production method:

1. Soak lily in boiling water once to brew some bitterness.

2, rice washed clean, lily, red dates slowly simmered into porridge, add the right amount of sugar. Lily and jujube porridge is a kind of porridge, especially suitable for female friends. Jiangmi Ganping can replenish qi and stop sweating. Lily tastes bitter, slightly cold, clearing away heat and calming the nerves, treating deficiency fire and benefiting two tones. Supplemented by the sweetness of red dates, it can nourish the heart, replenish blood and soothe the nerves. It can be used for treating autonomic nervous disorder and climacteric syndrome, clearing away fire, calming nerves and treating insomnia.

Stir-fried lily fish:

Material: sturgeon meat150g. Ingredients: lily.

Seasoning: salt, monosodium glutamate, chicken essence, pepper, cooking wine, sugar, sesame oil and starch.

Practice: cut the sturgeon meat into minced fish, brew it into a good lily, and blanch it in boiling water; Put the seasoning into a pot and beat it into juice. Pour it into the lily wrapped in fish, add a little starch and mix well, then pour in sesame oil.

Taoxianzi

Peach is sour and sweet, delicious and refreshing, fruit is white and red, seafood is white and tender, and the color is as light.

Ingredients: peaches, scallops, onions, lilies, peas, bean powder, salt, etc.

Exercise:

1. Peel peaches, cut peas and onions. After slightly pickling the belt with seasoning, water it and oil it.

2. Stir-fry peas first, then stir-fry scallops and peaches, add salt and a little seasoning powder to taste.

Key points: don't choose peaches that are too ripe, or they will be "a mess" when fried; Pay attention to the heat when frying, pay attention to the "pot gas", fry for three or four minutes on high fire, and it will be cooked.

Eight Immortals Winter Melon Cup

Traditional Cantonese cuisine has "eight treasures", mostly cooked with meat such as ham, which is greasy. After improvement, fresh lotus seeds, fresh yam, fresh lily, ginkgo, fresh mushrooms, scallops and shrimps are used instead of "eight treasures", which is more delicious in summer.

Ingredients: fresh lotus seeds, fresh yam, fresh fruit, fresh lily, ginkgo, fresh mushrooms, scallops, shrimps and wax gourd.

Exercise:

1. Remove the capsule and core from the wax gourd, and stew it with the belt meat for later use.

2. Boil "Baxian" with good old fire soup and pour it into the wax gourd bowl.

Sauteed lily and celery

Ingredients: lily 30g, celery 300g, cashew 30g, ginger slices, chopped green onion, salt, cooking wine.

Exercise:

Soak lily overnight in advance, remove impurities, wash, remove old leaves from celery, old terrier, and cut into sections. Take out the oil pan, fry cashews first, then add ginger slices, chopped green onion until fragrant, and then add celery and lily. Sprinkle with salt and cooking wine. When it's almost done, add cashews and sprinkle a little chicken essence. If it's for a friend, it will look good. When cooking, sprinkle a little sesame oil to color.

Yuzhu chicken feet soup

Raw materials:

Chicken feet 12, spareribs 12 (about 480 g), 22 lotus seeds (about 80 g), lily, yam, Euryale euryales 1 (about 40 g) and Polygonatum odoratum 1/2 (about 20 g).

Exercise:

1. Wash Rhizoma Dioscoreae, Semen Euryales and Rhizoma Polygonati Odorati.

2. Soak lily and lotus seeds in clear water for 40 minutes respectively. Remove lotus seeds from lotus plumule, and boil them in boiling water for 5 minutes respectively with lily, then take them out and wash them.

3. Wash chicken feet and ribs, blanch in boiling water for 5 minutes, remove and wash.

4. Boil 12 cup (or appropriate amount) of water, add chicken feet, ribs, red dates, ginger, Polygonatum odoratum, yam and Euryale ferox, boil, simmer for 2 hours, and then take the lily out of the pot.

Sauté ed lily with asparagus and pumpkin

Ingredients: peeled asparagus 200g, peeled pumpkin 200g, washed Lanzhou lily 50g, salt, monosodium glutamate, garlic oil and refined oil.

How to do it:

1. Cut asparagus into hob blocks, cut pumpkin into long strips and cut into hob blocks, and wash lily for later use.

2. Put water in the pot and add asparagus and pumpkin after boiling. Turn off the fire after the water boils, pour in the lily, and then pour in the filter to drain the water. Add a little garlic oil to the pot, add asparagus, pumpkin and lily, add a little salt and monosodium glutamate, stir fry, thicken the oil, and put it into the pot.

Features: bright colors, fresh and elegant taste make people relaxed and happy.

Pumpkin, lily, glutinous rice and jujube

[Ingredients] Jujube 100g, glutinous rice flour 75g, pumpkin 50g and lily 25g.

[Seasoning] Crystal sugar 100g, water 500g, osmanthus fragrance 3 drops.

[Operating procedure]

1. The red dates are soaked in water and then pitted; Blanch glutinous rice flour with boiling water and knead it into a ball (hard), then roll it into small particles and stuff it into red dates; Peel the pumpkin and cut it into cubes; Lily cut off the tip.

2. Boil the water in the pot, stir-fry the red dates slowly, add the crystal sugar, pumpkin and lily, burn for a few minutes, then leave the fire, drop the essence, and put it on a cold plate.

[Featured Comments] The entrance dates are sweet and moist, and the stuffing is tough and tough; Three colors alternate, sweet but not greasy.

[Tips] When glutinous rice flour is rubbed hard, red dates can be tough, as if there are no jujube stones, but jujube stones.

Sydney lily broth

Ingredients: 400g lean meat, Sydney 1 piece, 6 candied dates, appropriate amount of lily and carrot, and 3 slices of ginger.

Making:

1, diced lean meat, diced Sydney, sliced carrot. Sydney and carrots need not be peeled, because the peel is rich in nutrition.

2. Wash the fresh lily and choose one petal. When choosing fresh lilies, choose ones with bright white skins.

3. Add 5 bowls of water to the pot, add lean meat, Sydney, candied dates, carrots and ginger slices to boil, and then simmer for 40 minutes over low heat.

4. Add lily 10 minutes before taking out the pot.

5. Add the right amount of salt and serve.

Fried mutton with perilla and lily

Ingredients: mutton

Accessories: Lily, green pepper, onion, perilla.

Seasoning: salt, chicken essence, sugar, black pepper and red wine.

Cooking method:

1. Slice mutton, add salt, black pepper and red wine and mix well. Cut green pepper and onion into small pieces, shred perilla, and wash lily.

2. Pour oil in a pot. After the oil is hot, stir-fry the pickled mutton, lily, onion and green pepper for a while, add salt, chicken essence and sugar to taste, cook a little red wine out of the pot and mix well with perilla when eating.

Features: fresh, fragrant, tender and rich, with the characteristics of Central Asian flavor.

Tip of the day: Add a little vegetable oil to the mutton slices to keep the meat from sticking to your hands.