Lily knowledge introduction: Lily is the fleshy bulb of Liliaceae or Lilium tenuifolium. It is a traditional export specialty in China, and the independent consumption of Chinese people is also increasing year by year. Lily itself has ornamental, edible and medicinal values. There are more than 65,438+000 species of lilies in the world, and there are more than 60 species in China. According to its growth years, it can be divided into annual, biennial and perennial lilies. There are many excellent varieties all over the country, such as Yixing Lily, also known as Tiger Lily and Bitter Lily. The annual propagation is divided into petals, the yield per mu is about 700 kg, and the height can exceed 1000 kg; Hunan musk lily, also known as dragon tooth lily and pink lily. Gansu sweet lily, also known as Sichuan lily, has been planted for 3 years, and the yield per mu can reach 1500 kg. Nutritional analysis of lily: Besides starch, protein, fat, calcium, phosphorus, iron and vitamins B 1, B2, C, lily also contains some special nutritional components, such as alkaloids such as colchicine, which comprehensively act on human body, not only have good nutritional and nourishing effects, but also have certain preventive and therapeutic effects on various seasonal diseases caused by dry autumn climate. In traditional Chinese medicine, fresh lily has the effects of nourishing the heart, calming the nerves, moistening the lungs and relieving cough, which is very beneficial to people with physical weakness after illness. The dietotherapy function of lily: lily, sweet and slightly bitter, flat in nature, enters the heart and lungs;

Has the effects of moistening lung, relieving cough, nourishing yin, clearing away heat, clearing away heart fire and calming the nerves;

Indications: chronic cough due to yin deficiency, blood in sputum, sore throat and aphonia; In the late stage of fever, the residual heat is not clear, or the mood is not satisfied, and the symptoms are annoyance, insomnia, dreaminess, trance and carbuncle. The method of steaming lily with pumpkin introduces the dishes and their functions in detail: home-cooked recipes

Technology: Making materials of steamed pumpkin and steamed lily: Ingredients: pumpkin 250g, lily 1 00g, canned red cherry1.

Seasoning: appropriate amount of sugar, salt and honey. Teach you how to cook steamed pumpkin lily, and how to cook steamed pumpkin lily is delicious. 1. The pumpkin becomes a diamond block; Wash lilies. 2. Put the pumpkin and lily into the dish as shown in the figure, sprinkle with seasonings, decorate with red cherries, and steam in a cage. The key to the production of steamed pumpkin lily: the pumpkin should be steamed crisp and rotten, and less salt can improve the taste. The method of frying fish slices with pine nuts and lily introduces the cuisine and its function in detail: home-cooked recipes

Technology: Fried fish slices with pine nuts and lily: Ingredients: washed snakehead 250g, lily 50g, cooked pine nuts 30g, green pepper slices and red pepper slices.

Seasoning: onion, ginger, salt, chicken essence, starch, pepper and salad oil. Teach you how to cook fried fish fillets with pine nuts and lily, and how to cook fried fish fillets with pine nuts and lily is delicious. 1. Wash and slice snakehead, add salt, chicken essence and starch for sizing, and lubricate for later use; Wash and blanch the lily for later use; Fry pine nuts for later use. 2. Heat oil in the pan, stir-fry onion and ginger slices, add lily, fish fillets, green pepper slices and red pepper slices, season with salt, chicken essence and pepper, stir-fry and sprinkle with cooked pine nuts. The key to making fried fish fillets with pine nuts and lily is that lily needs to be blanched for a long time, otherwise it will turn black easily. The practice of stewed abalone with lily introduces the cuisine and its effect in detail: nourishing yin, improving eyesight and preventing cancer.

Taste: Salty and umami. Craft: Braised abalone with lily. Ingredients: 50 grams of abalone and 50 grams of lily.

Seasoning: 3 grams of salt and 2 grams of pepper teach you how to cook abalone stewed with lily. How to cook abalone stewed with lily? 1. Take the abalone out with a little hot water, take out the meat, wash off the black film, take out the internal organs and cut it with a horizontal knife for later use. Wash fresh lily and remove sediment. 2. Add clear soup to the pot, add lily to stew until cooked, add abalone, cook until cooked, and season with salt and pepper. Tips-Health Tips:

Abalone is sweet, flat and salty, nourishing yin and clearing heat, and benefiting eyes. The abalone contained in it has a strong inhibitory effect on the growth of cancer cells.

Pie-food phase grams:

Abalone: Abalone should not be eaten with chicken, pig and beef liver.