1, tremella and lily soup. Ingredients: 20g tremella, fresh lily 1 0g, medlar 1 teaspoon, 3 red dates, crystal sugar1teaspoon. Practice: wash the tremella, remove the roots, soak it in cold water, remove it and tear it into small pieces; Fresh lily is cut into sections, peeled and washed; Soak Lycium barbarum in water for 5 minutes, remove and drain; Soak jujube in hot water for 10 minute, take out and drain, and remove the core for later use; Put a proper amount of water and tremella into a stewing pot, after boiling with high fire, turn to low fire for about 15-20 minutes, then add red dates, lilies and medlar, add a proper amount of rock sugar, and continue stewing for about 10- 15 minutes, then turn off the fire, whether it is hot or cold.

2, lily porridge. Ingredients: 30 grams of lily (20 grams of dried lily powder), 50 grams of glutinous rice, and appropriate amount of rock sugar. Practice: Peel the lily, remove the beard, chop it up, then put it in a casserole with glutinous rice, cook it until the rice porridge is thick, and add rock sugar to serve.

3, celery fried lily. Ingredients: celery 1 50g, lily (dry) 200g. Seasoning: 2g of salt, 6g of pepper1g, 6g of monosodium glutamate, 30g of salad oil and 5g of starch (peas). Practice: celery is washed and cut into 3 cm square diamond blocks; Wash lily and break it into small petals; Put celery and lily into a boiling water soup pot, scald until just cooked, and take it out; Put the wok on the fire, heat the oil to 50% oil temperature, add celery, lily and cooking materials, stir fry quickly until uniform, add monosodium glutamate to thicken the juice, and then take it out of the pot.