Exercise:
1, washed by dried lily; Wash, peel and cut pears.
2. After the water is boiled, add lily and pear meat and cook for 25 to 30 minutes.
3, you can put some medlar and osmanthus embellishment.
Tips:
1, pear juice itself is very sweet, and it is very sweet without sugar.
If it's fresh lily, it won't be cooked if it's put in half.
Lily tremella material: 1 tremella, lily 30g, old rock sugar 50g, medlar 10 or so.
Exercise:
1. Soak tremella in clear water for about 2 hours to make it fully expand, cut off the yellow pedicle and wash it, tear it into small flowers and wash it with clear water.
2. Put the tremella into the soup pot, add water until it is eight minutes full, cover the pot and cook until the tremella becomes soft and sticky.
3. Wash the peeled fresh lily, put it into the soup pot, then add the rock sugar and medlar, and cook until the rock sugar melts.
Yam and Lily Soup Ingredients: 1 iron stick yam, 2 lilies, 1 bottle of milk, and appropriate amount of rock sugar.
Exercise:
1, put the yam into the pot, add water, the water is slightly less than the yam, and cook the yam until it is half-cooked.
2. Add lily and rock sugar at the same time, and cook until the water is almost dry.
3. Let the lily yam with a little moisture cool, put it in a blender after room temperature, add milk and stir several times until it becomes a satisfactory paste.
4. Take out a dried rose and crush it.
Lily, mung bean and coix seed soup materials: mung bean, coix seed, lily, rock sugar.
Exercise:
1, lily puffs; Soak mung beans and barley overnight.
2. Put an appropriate amount of cold water into the pot, pour in mung beans and coix seed, cover the lid, boil the soup with high fire, and then turn to medium heat to cook until the mung beans bloom.
3. Pour in the soaked lily and cook for about 10 minutes.
4, add rock sugar to taste, until the rock sugar melts, you can eat.
Tip: Coix seed and mung bean are more difficult to cook, and the cooking time will be much shorter if they are soaked overnight.