1. Lily soup

Practice: remove impurities from lily, rinse it repeatedly in clear water, add water into the pot, boil it in water until it is extremely rotten, add appropriate amount of sugar, and eat it with soup.

2. Lily broccoli

Practice: break lily petals and wash them; Wash broccoli and pick small flowers; Picking small flowers after soaking the fungus; Cut the bell pepper into rhombic slices; Slice garlic. Boil water, put a pinch of salt and a few drops of oil, add broccoli to blanch, cook for eight minutes, remove and drain.

put the garlic slices in a hot pan with cold oil and stir-fry them with low fire. Medium heat, add bell pepper and stir-fry until soft. Add lily, fungus and broccoli and stir fry. Add a proper amount of delicious, salt and sugar, stir-fry evenly. Add starch water and stir-fry until it is sticky. Take out the pot and put it on the plate.

3. Lily porridge

Practice: Wash lily and rice first, put them in a pot, add water and simmer with low fire. When lily and japonica rice are ripe, add appropriate amount of sugar and serve.

4. Stir-fry asparagus and lily

Practice: cut the lily into pieces, clean it and drain it. Cut asparagus into strips and cut it obliquely, so it is easy to taste and cook. Ginger is shredded. Put oil in the pan, add shredded ginger and stir-fry until 6% hot. Add asparagus and stir fry quickly. Asparagus is easy to cook. Just watch the color turn emerald green.

add salt to taste. Add lily and shredded red pepper, stir-fry twice, add chicken essence to taste, and quickly serve. Remember not to fry for too long, otherwise asparagus and lily will not have a crisp and tender taste if they are weak.

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5. Stir-fried cashews with celery and lily

Method: sliced celery, sliced carrots and two lilies; Put a little salt and oil in the water, blanch celery and carrot, and let them cool for later use; Cool the cashew nuts in oil and fry them slowly until golden brown; Leave the oil in the pan, and stir-fry it with Jiang Mo.

stir-fry celery and carrot slices; Pour in the lily and stir-fry continuously, and add a little salt; Finally, add the fried cashews, add the chicken essence, thicken them and pour in a few drops of sesame oil.

Extended information

Lily has three major effects

1. It moistens the lung and relieves cough. The fresh lily contains mucus, which has the function of moistening dryness and clearing heat. It can often be used in traditional Chinese medicine to treat lung dryness or cough due to lung heat.

2, calming the heart and calming the nerves, lily enters the heart meridian, which can clear the heart and relieve annoyance, calm the heart and soothe the nerves, and can be used for insomnia, dreaminess, depression and other diseases;

3. beauty beauty, fresh products are rich in mucus and vitamins, which are beneficial to skin cell metabolism.

Lily is sweet, slightly bitter and slightly cold, and has the effects of nourishing yin, moistening lung, clearing heart fire and calming nerves. It can be eaten fresh or used dry, among which fresh lily is sweet and delicious, nourishing the heart and calming the nerves, moistening the lungs and relieving cough, which is very beneficial to people who are weak after illness.

Colchicine contained in lily is poisonous, so it is not suitable for raw use. Repeated soaking can reduce the colchicine contained in it and reduce the sour and bitter taste. In addition, cough due to wind-cold and loose stool due to spleen deficiency should not be used.

Reference People's Network-How to eat lilies well? Recommend 3 lily home-cooked recipes