Dried lily, also known as dried lily. Lily is formed by draining the moisture inside in a special way, so the functions and effects of dried lily and lily are similar to some extent.

Lily is slightly cold in nature, sweet in taste, moistens the lungs, relieves cough, and clears away heat. Detoxifies, regulates the mind, strengthens the stomach, diuresis, digestion, calms the mind, activates blood circulation, etc. It is mainly used to treat cough, hemoptysis, upset, palpitations and other symptoms. It has special effects on treating lung and collateral diseases, health care and anti-aging. Pharmacological studies have shown that dried lily has the effect of increasing white blood cells, so it has a good effect on various cancers. It should not be used by those suffering from external cold.

In addition, dried lily has high nutritional value and is a medicinal ingredient for making porridge and soup. Only the best ingredients are delicious and nutritious. Generally, people choose to buy dried lilies directly online. For example, the dried lilies of the brand "Yikangde" are very good. Their lilies are naturally good, with large scales, natural color, yellow-white with brown spots, and odorless. Low price, high quality. Dried lilies are the most nutritious to eat like this:

1. Lily, Tremella and Sweet Potato Porridge

Ingredients: Lily, Tremella, Sweet Potato

Accessories: Wolfberry

< p>Operation steps:

1. Wash and soak Tremella lily one night in advance;

2. Get up in the morning and cook porridge in a rice cooker for 1 hour;

< p>3. Put the wolfberry into the pot 5 minutes before boiling;

Operation precautions:

1. Tremella lily is difficult to cook, so it is best to soak it for 3-4 hours in advance. , the soup cooked in this way will be thicker.

2. Lycium barbarum cannot be put into the soup too early as it will easily rot and affect the color of the soup.

Precautions for consumption:

1. Lily can be eaten for a long time. If you eat it every day, you can eat less, 10g of lily. If you insist on eating it, it will have certain health effects. However, it backfires and you can’t eat more. It is recommended to take it at intervals, such as stopping for one month after 2-3 months.

Two. Lotus Lily Porridge

Ingredients: rice, glutinous rice, millet, lotus seeds, lily.

Accessories: wolfberry

Operation steps:

1. Wash the rice, millet, lotus seeds and lily;

2. Put the cleaned ingredients into the electric pressure cooker together and add an appropriate amount of water;

3. Plug in the power and press the porridge function button for 40-50 minutes;

4. Wait until it is cooked After it is boiled, you can add washed wolfberry;

Operation precautions:

1. The lotus seeds in this recipe are three lotus seeds, because the skin has been worn off by the machine, so No need to soak in advance. When cooked, they are soft and delicious. If the lotus seeds have wrinkled skin, they need to be soaked in advance.

2. According to personal taste, you can add some rock sugar appropriately, or you can mix it with white fungus, red dates, longan and other ingredients.

Precautions for consumption:

1. Lotus seed lily can be eaten for a long time. If you eat it every day, you can eat less, 2 or 3 lotus seeds and 10 grams of lily every day is enough. If you insist on eating them, they will have certain health-preserving effects, but it is counterproductive and you cannot eat more. It is recommended to take it at intervals, such as stopping for one month after 2-3 months.

2. Although the general population can take it in lotus lily porridge, it is not suitable for people with slight cold, wind-cold cough, spleen and stomach deficiency, and thin stools.

3. Snow pear stewed with rock sugar, white fungus and lily

Ingredients: lily, white fungus, snow pear;

Accessories: rock sugar, wolfberry

Operation steps :

1. Tear the white fungus into small pieces and soak it in warm water for half an hour; wash the lily and soak it for half an hour; core the pear and cut it into small pieces and set aside;

2. Put the three raw materials into cold water in the pot, add a few pieces of rock sugar, bring to a boil over high heat, and simmer over low heat for 30 minutes;

3. When the pot is slightly sticky, add wolfberries and leave the pot for 5 minutes.

4. You can adjust the amount of rock sugar according to your personal taste, or you can choose to add lotus seeds, red dates, etc. to adjust the taste.

Operation precautions:

1. Tremella lily is difficult to cook. It is best to soak it for 3-4 hours in advance, so that the soup will be thicker.

2. Lycium barbarum cannot be put into the soup too early as it will easily rot and affect the color of the soup.

Precautions for consumption:

1. Although the Sydney and Tremella soup is good, it must be reversed and not eaten too much, because both are cold. If you have a cold stomach, eating too much [A1] will cause gastrointestinal discomfort.

2. Because the snow pear and white fungus soup contains relatively high sugar content, it is recommended that diabetics and pregnant women not drink excessive amounts, which is not conducive to controlling blood sugar levels.

3. Sydney pears contain a lot of acidic substances and have a diuretic effect, so people with excessive gastric acidity or nocturia should eat as little as possible.

4. Cooked white fungus should not be stored for a long time to prevent deterioration and poisoning. It’s best to drink it on the same day.