Practice: 1. Purple sweet potato, fresh lily, tremella fuciformis 1 handle and crystal sugar. After soaking tremella fuciformis in cold water, remove the yellow roots and tear it into small pieces. Add enough water to the casserole, add tremella fuciformis, and simmer for about 1.5 hours.
2. Break the lily into small petals, clean it and soak it in clear water for later use. Peel the purple potato and cut it into dices. The tremella is boiled until soft and rotten, and the soup is thick. Add lily, purple sweet potato and appropriate amount of rock sugar and cook for about 5 minutes before turning off the heat.
Mushroom and winter melon balls
Ingredients: Lentinus edodes and wax gourd
Practice: 1. Mushrooms are soaked in cold water and washed for later use.
2. Peel and wash the wax gourd and dig it into a ball with a spoon for use.
3. Heat the pan and drain the oil, saute the ginger slices and garlic slices, add the mushrooms and stir-fry to give off the aroma; Stir-fry the winter melon balls and season with oyster sauce, salt and pepper.
4. Pour in a little water, cover and stew for a while, and finally pour in water and starch to thicken.
Baizao Lianzi ginkgo porridge
Ingredients: lily, jujube, lotus seed, ginkgo and japonica rice.
Practice: Cook lotus seeds for a while, then add lily, jujube, ginkgo and japonica rice to boil, then switch to low heat until the porridge is thick, and add rock sugar to stew.
Stir-fried lily with celery and pumpkin
Ingredients: pumpkin, lily, celery
Practice: 1, wash and peel celery, remove old tendons and cut into sections; Peel the pumpkin, remove the pulp and cut into thin slices.
2. Boil the water in the pot, add the boiled pumpkin, take it out after the water is boiled, and control the boiled pumpkin to dry.
3. Put the oil in the pot, add the celery and stir fry. Stir fry the celery until it is cut off, then add the pumpkin and stir fry together.
4. When the pumpkin celery is cooked, add lily, add salt and chicken essence to taste, stir well and then take out the pot.