1. Fried tenderloin with lily

Raw materials

25g of fresh lily, 25g of pork tenderloin, 75g of onion, 5g of sliced mushrooms, 5g of butter, 15g of cream sauce, 75g of peanut oil, 2g of fried potato chips, and appropriate amounts of refined salt and monosodium glutamate.

Making

(1) Wash fresh lilies, blanch them with boiling water, soak them in clear water, squeeze out the water and shred them.

(2) The pork tenderloin was cleaned and cut into 6 cm long silk; Peel onion, wash and shred; Wash and shred the mushroom slices; Saute the shredded onion in butter first.

(3) Heat a frying spoon to put peanut oil. When it is 5% hot, add shredded tenderloin, stir-fry thoroughly, then add shredded onion, shredded mushrooms and shredded lilies, stir-fry evenly, add cream sauce and mix well, add salt and monosodium glutamate to adjust the taste, pour butter, and take out the spoon and serve.

(4) When eating, it can be served with fried potato chips.

characteristics and utility

the fragrance of flowers is tender and tender, and the fragrance is palatable, clearing away stomach heat.

2. Lily lotus bean curd

Raw materials

25g of fresh lily, 25g of bean curd, 3g of water-soaked mushrooms, 3g of clean bamboo shoots, 25g of spinach leaves, 84 cooked peanuts, 2ml of chicken broth, 25g of salad oil, 15ml of milk, 5g of green plum wine, 25g of starch, and 15ml of milk.

Making

(1) Wash fresh lilies, scald them with boiling water, soak them in clear water for 4 hours, take them out, squeeze them out, and cut them into small pieces for later use.

(2) The tofu is ground into a paste, and the salt and monosodium glutamate are added and stirred evenly. After the spinach leaves are washed, the mashed mud is squeezed out of the spinach juice with clean gauze, put into the tofu and stirred into green tofu paste.

(3) Wash the water-soaked mushrooms and clean bamboo shoots, cut them into mung bean-sized dices, put them in a wok, add oil, add refined salt and monosodium glutamate, and stir-fry them to make the stuffing.

(4) Take 12 large wine cups, coat the inner wall with oil, put half a cup of chopped spinach juice and bean curd in each cup, then put the stuffing evenly in the 12 large wine cups, and then put the remaining chopped spinach juice and bean curd on the stuffing in each wine cup and smooth it.

(5) put a small handleless wine cup in a large flat plate, steam it in a steamer for 7 minutes, take it out, and put it evenly on a big fish plate with the peanut side facing up.

(6) Heat a wok, pour chicken broth, milk and lily flowers to boil, add refined salt, plum wine and water starch, adjust the taste and simmer, and then pour it on the lotus bean curd.

characteristics and utility

the fragrance of flowers is rotten and tender, fresh and delicious, and it tonifies the middle energizer.

3. Lily sliced chicken crispy rice

Raw materials

Chicken breast 2g, crispy rice 2g, fresh lily 5g, fresh mushroom 5g, canned peas 5g, cooked ham 25g, cooking wine 15g, brandy 1g, one egg, starch 4g, chicken broth 2ml and monosodium glutamate 2g.

Making

(1) Wash fresh lilies, scald them with boiling water, soak them in cold water, take them out and cut them into shreds.

(2) remove the fascia from the chicken breast and cut it into pieces 4 cm long, 3 cm wide and 5 mm thick; Slice fresh mushrooms; Jinhua ham is cut into rhombic slices; Boil canned peas in boiling water for later use.

(3) Put the chicken slices into a porcelain basin, mix them evenly with refined salt, cooking wine, brandy, pepper, egg white and wet starch, and pickle them for a while.

(4) Heat the wok, add the vegetable oil, when it is 4% hot, add the chicken slices, and when the chicken slices turn white, take out and control the oil.

(5) Leave a little oil in the wok, add fresh mushrooms, peas, chicken broth, cooking wine, refined salt and monosodium glutamate, bring to a boil, add shredded lilies, thicken them with water starch, pour in sliced chicken and ham, push them evenly with a spoon, take them out of the wok and put them into a large soup plate.

(6) Break the crispy rice crust into 4cm-wide pieces by hand, put them in a 9% hot oil pan, fry them until they are crisp and golden yellow, remove the oil control, put them in a deep dish, and serve them immediately with chicken slices soup.

(7) When eating, pour the chicken slices soup on the crispy rice.

characteristics and utility

bright and beautiful, tender and tender chicken slices, crisp and mellow, benefiting qi and promoting digestion.

4. Lily egg mash

Raw materials

6 eggs, 5g of fresh lily, 2ml of chicken broth, 25g of cream, 25g of magnolia slices, 25g of water-borne auricularia auricula, 25g of spinach leaves, 25g of water-borne auricularia auricula, 25g of wet starch, 15g of cooking wine, 25g of minced onion and refined salt.

Making

(1) Wash fresh lilies, scald them with boiling water and soak them in cold water for 1 day. Take out, squeeze out the water, and cut into filaments.

(2) Beat the egg white and egg yolk into two porcelain bowls respectively, add a little salt, monosodium glutamate and pepper into each bowl, and stir evenly for later use.

(3) After the wok is clean, add 5ml of clear water to boil. First, add the egg whites. When it is ripe, float and take them out. Then add the egg yolks. When it is cooked, take them out and control the water.

(4) Heat the wok, clean the wok, add the cream to melt, after 5% heat, add the chopped green onion, stir-fry the fragrance, add the chicken broth, magnolia slices, water-borne auricularia auricula, water-borne auricularia auricula, lily shreds, add cooking wine, refined salt and monosodium glutamate to boil, and finally add the egg white slices, egg yolk slices and a little clean spinach leaves.

characteristics and utility

the color is gratifying, the floral juice is fresh, and the phlegm is eliminated.

5. Lily areca bean curd

Raw materials

25g of bean curd, 15g of lily, 1g of diced pig blood, 1 green pepper, 2 tomatoes, 2g of fennel powder, 15g of sesame, 3g of spiced powder, 2g of almond powder, 2g of Chili powder, 15g of garlic powder, 15ml of chicken broth, refined salt and salt.

Making

(1) Wash fresh lilies, scald them with boiling water, soak them in clear water for 8 hours, take them out, squeeze them out, and cut them into small pieces for later use.

(2) Dice the bean curd, blanch it with pig blood cubes in boiling water, drain, put it on a clean cloth and pack it into a square for compaction. After cooling, open the clean cloth bag and cut it into square cubes to become betel nut bean curd.

(3) removing seeds and pedicels from sweet green peppers, washing and slicing; Wash tomatoes, blanch with boiling water, peel, remove seeds and dice; Add chicken broth with fennel powder, spiced powder, Chili powder, almond powder, sesame seed and garlic powder, stir evenly, filter out the juice, pour it into a pot, add small pieces of lily to boil, add salt and monosodium glutamate to adjust the taste, add betel nut tofu, cover it, simmer with low fire and take it out.

(4) When eating, it can be served with tortillas.

characteristics and utility

lily is fragrant, tofu is delicious, and it calms the heart.

6. Lily with minced chicken

Raw materials

25g of fresh lily, 2g of chicken tenderloin, 5g of pork fat, 1 egg, 15g of white wine, 15g of wet starch, 25ml of chicken broth, 25g of dry starch, 25g of coriander powder, and 25g of coriander powder.

Making

(1) Wash fresh lilies, scald them with boiling water, air-cool, soak them in clear water for 12 hours, take them out, put them in a cloth bag to squeeze out the water, put them in a porcelain bowl, add salt, monosodium glutamate and pepper to taste, and sprinkle with dry starch for later use.

(2) remove the fascia from the chicken tenderloin and chop it into minced meat; Wash pig fat meat, chop it into minced meat, put it into a porcelain basin, add refined salt, monosodium glutamate, white wine, egg white and wet starch, stir in one direction, and the minced meat will shine into a paste after stirring.

(3) washing coriander and cutting into powder; Peel the onion and cut it into powder; Wash fresh ginger, peel it and cut it into powder for later use.

(4) Take out the lilies, wrap them with a layer of chicken and pork paste one by one, and then put them into a boiling pot for cooking. Take them out and soak them in clear water. The boiling water should be slightly boiled to prevent the meat paste from coming loose.

(5) Heat lard with a frying spoon. When it is 5% hot, add minced onion and Jiang Mo stir-fry until fragrant, add chicken broth and fragrant leaves to boil, simmer for a while, remove fragrant leaves and onion ginger, add minced lily, salt, white wine, monosodium glutamate and pepper to boil, pour cream, and sprinkle coriander.

characteristics and utility

beautiful colors, fresh and tender flowers, calming the gallbladder, soothing the lungs and supplementing nutrition.