Day lily is the bud of a perennial herb, with fresh and tender taste and rich nutrition. It is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other essential nutrients, and the carotene content is even several times higher than that of tomatoes. Day lily is sweet and cool, and has the effects of stopping bleeding, diminishing inflammation, clearing away heat, promoting diuresis, promoting digestion, improving eyesight and calming the nerves. It has therapeutic effect on hematemesis, bloody stool, constipation, insomnia and galactorrhea, and can be used as a tonic after illness or postpartum.

Edible menu

Stewed day lily with ribs

material

250g spareribs, dried daylily 100g, and appropriate amount of chopped green onion.

working methods

1. Wash ribs with boiling water, and wash daylily with clear water for later use.

2. Put the ribs and daylily into the casserole, add the right amount of water and ginger slices to open the fire.

3. After the pot is boiled, turn to low heat and add appropriate amount of yellow wine to continue stewing.

4. Stew for about 1.5 hours, and add appropriate amount of salt, monosodium glutamate, pepper and chopped green onion to the cooked meat.

Scrambled eggs with day lily

material

Egg 200g, day lily 150g, onion 20g, ginger 15g and sesame oil 5g.

working methods

1. Soak the day lily thoroughly. After soaking thoroughly, remove a little root and cut it in half. If it's not too long, you can cut it.

2. Beat the eggs into a bowl, add some salt and stir well.

3. Base the oil in the pan, pour the egg liquid when it is hot and spread it out. It's easy to turn on a small fire, and the time is not long, 15 second, otherwise the egg will be burnt.

4. Pour in the daylily and stir fry a few times, then add a little water.

5. After adding water, add some salt, a little sugar, some vinegar and some sesame oil, and cover 1 min.

6. Just add some chopped green onion before cooking.

Fried fresh daylily

material

200g fresh day lily, egg 1 piece, peanut oil, refined salt, flour, cooking wine, wet starch, salt and pepper.

working methods

1. Wash the fresh daylily, blanch it in boiling water for a while, take it out, control the water, sprinkle with a little salt and marinate it slightly.

2. Beat the egg into a bowl, stir it in one direction until it bubbles, and add flour, cooking wine, salt and wet starch to make a paste.

3. Put the wok on fire, add peanut oil, heat it to 70%, add daylily paste, fry it until golden and crisp, remove it, control the oil, put it on a plate, and sprinkle with pepper and salt.