1. When raw lilies are used to make soup or porridge, there is no need to blanch them; if they are to be fried and eaten, it is best to blanch them first; because the blanched lilies have become It is translucent, and it is 6-7 mature at this time. When frying, the water vapor from the boiling water can block the intrusion of oil and form an oil film on the surface of the dish. This way the lily will not be fried when fried. Dark.

2. If raw lilies are used for cooking, they will taste a little bitter; however, whether fresh lilies have a bitter taste can be roughly divided into two types, one is called pink lily, and the other is called medicinal lily; pink lily The taste is not bitter, but the taste of medicinal lilies is a bit bitter. If you buy medicinal lilies, it is best to blanch them first, so that some of the bitterness can be removed. At the same time, blanched fresh lilies are easier to fry. But it is not advisable to blanch it for too long, otherwise not only will the taste change, but the color will also turn darker.