One: day lily:

Day lily, also called day lily, is suitable for men, cabbage, southern cabbage and day lily.

Introduction to day lily:

Day lily is a traditional vegetable that people like to eat. Because of its thick petals, golden color, rich fragrance, fresh and tender food, smooth as fungus and straw mushroom, and high nutritional value, it is regarded as the "treasure of the table".

Daylily is the floorboard of dried flower buds of Hemerocallis liliaceae. It is cultivated in all parts of China, mostly in the south of Qinling Mountains, and mainly produced in Hunan, Jiangsu, Zhejiang, Hubei, Sichuan, Gansu, Shaanxi and other places. In addition, grasslands in Jilin, Guangdong and Inner Mongolia are also produced.

The edible part of day lily is its bud. The buds are slender, yellow and fragrant, and are harvested in spring and autumn every year.

Quality requirements of day lily: clean, tender, non-wilting, dry, unopened, high quality.

Nutritional analysis:

Day lily has a good brain-strengthening and anti-aging effect, because it is rich in lecithin, which is a component of many cells in the body, especially brain cells, and plays an important role in enhancing and improving brain function. At the same time, it can clear the deposits in arteries, and has special effects on symptoms such as inattention, memory loss and cerebral artery occlusion, so people call it "brain-nourishing dish". According to another study, day lily can significantly reduce the serum cholesterol content, which is beneficial to the rehabilitation of patients with hypertension and can be used as a health care vegetable for patients with hypertension. Daylily also contains effective components that can inhibit the growth of cancer cells, and rich crude fiber can promote the excretion of feces, so it can be used as food for preventing and treating intestinal cancer.

Two: Flammulina velutipes:

Flammulina velutipes is also known as general mushroom, structural mushroom, frozen mushroom, Flammulina velutipes, hairy money mushroom and intelligent mushroom.

Flammulina velutipes introduction:

Flammulina velutipes is the fruiting body of Pleurotus ostreatus, which is rich in nutrition and fragrant. Its mushroom cover is small and delicate, yellow-brown or yellowish, and its cadres look like Flammulina velutipes, hence the name Flammulina velutipes. There is also a kind of white and tender, called silver needle mushroom. Flammulina velutipes is not only delicious, but also nutritious, and it is one of the raw grains of cold dishes and hot pot foods.

Nutritional analysis:

1. Flammulina velutipes contains all amino acids necessary for human body, especially lysine and arginine, which has a good effect on enhancing intelligence, especially on children's height and intellectual development, and is called "intelligence-enhancing mushroom";

2. Flammulina velutipes also contains a substance called Flammulina velutipes, which can enhance the body's resistance to cancer cells. Regular consumption of Flammulina velutipes can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance healthy qi, prevent diseases and strengthen the body;

3. The zinc content in Flammulina velutipes is high, which can also promote children's intellectual development and brain health;

4. Flammulina velutipes can effectively enhance the biological activity of the body, promote the metabolism in the body, and is beneficial to the absorption and utilization of various nutrients in food, as well as to growth and development;

5. Flammulina velutipes can inhibit the increase of blood lipid, reduce cholesterol and prevent cardiovascular and cerebrovascular diseases;

6. Edible Flammulina velutipes has anti-fatigue, antibacterial, anti-inflammatory, heavy metal salt removal and anti-tumor functions.

Three: Introduce the dishes mainly based on Flammulina velutipes and Day Lily respectively:

1. Flammulina velutipes Crisp with Silver Bud: (Shandong cuisine)

Ingredients: 300 grams of Flammulina velutipes, five steamed scallops, 200 grams of silver buds (bean sprouts), one red pepper, half a green pepper and two onions.

Seasoning: (1) half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of wine (2) half a teaspoon of starch and half a teaspoon of sesame oil.

Exercise:

1. Remove the old roots of Flammulina velutipes, blanch in boiling water, drain, wash the silver buds and remove the head and tail.

2. After the steamed scallops are peeled into filaments, fry them with low fire and drain the water for later use.

3. Cut the onion into inches, remove the seeds of green pepper and red pepper, and cut into filaments.

4. Add three cups of oil to the wok over medium heat until it is ripe. Add Flammulina velutipes and bean sprouts.

Grease with green pepper and red pepper, remove and drain.

5. Leave a teaspoon of oil in the pot, saute shallots, add all the ingredients (except scallops) and seasonings (1), stir fry evenly, thicken with starch, pour sesame oil on it, and finally sprinkle the fried scallops on it.

2. Bean sprouts and day lilies: (home cooking)

Ingredients: 50g of dried day lily, 50g of mung bean sprouts, 6 eggs, starch 15g, flour 15g, 3g of monosodium glutamate, 8g of onion, 8g of ginger, 4g of sesame oil, soybean oil 100g, and appropriate amount of salt.

Exercise:

1, sweep the eggs into the bowl, separate the egg whites and put them into the soup plate for later use.

2. Cut the onion and ginger into sections; Soak the daylily until it is soft. Choose it clean and set aside.

3. Add salt, monosodium glutamate, cooked soybean oil and a little water to the egg yolk, stir well, then steam it in a cage and buckle it in a plate.

4. Beat the egg whites evenly, add flour and starch, and make an egg paste for later use. Divide the egg paste into 8 parts, put the day lily into each part, and make it into a banana shape for later use.

5. Set fire to the pot, drain the oil and heat the oil to 50%. Fry the finished banana leaves in oil, pour the oil with a spoon and keep it white. After frying thoroughly, take them out, pour out the remaining oil and put them on a plate.

6. Leave a little oil in the pot, add onion and ginger without frying, and then add bean sprout soup (100g). Remove the minced onion and ginger, add monosodium glutamate, salt and fried plantain, feed for a while, hook it in running water, pour sesame oil, and put the prepared plantain around the egg custard, and you can eat it.