Soak in warm water: soak the dried lily in cold water for a while, then soak it in warm water (30-40 degrees) for about 40 minutes. This method is relatively simple, and it is also one of the most common ways to soak in dried lily. Or wash the dried lily, put it into a prepared container, directly add appropriate amount of boiling water, cover it and soak it for about half an hour, then take out the impurities and cook it.

Alkali soaking: pour a little edible alkali into water, stir until the edible alkali is completely dissolved, and then add dried lily to soak. This not only makes the hair soak faster, but also makes the lily look better.

The steps are as follows:

1. If dried lily is used to make soup, porridge and sugar water, we only need to soak dried lily with clear water or warm water, wash off the dirt and impurities on the dried lily, and stew it directly in the pot until it is soft and rotten.

2. Some people say that dried lily that has not been soaked has sour taste or bitter taste. In fact, this is not a problem that dried lily hasn't soaked, but a problem with the quality of the dried lily you bought.

3. Make tea with dried lily instead of soaking your hair. Take a proper amount of dried lily and put it in a teacup, first brew it in boiling water for several times, and then pour it out. When the dried lily becomes transparent or milky white, pour it into boiling water to make tea.

Dried lily is not suitable for cooking. If you must cook with dried lilies, you must soak them in advance.

5, the method of soaking dried lily is very simple, just soak dried lily in water for more than 6 hours, and the speed of soaking with warm water will be faster. When the dried lily is soaked by hand until it is rotten, it can be used for cooking.

6. It must be said that in the process of soaking dried lily in clear water until it swells, its nutrition and medicinal components will suffer heavy losses, and such lily will lose its edible significance. Therefore, it is recommended that you try to use fresh lilies when cooking, and it is not advisable to cook with dried lilies.

Extended data:

Lily contains protein 2 1.29%, fat 12.43%, reducing sugar1.47%, starch 1.6 1%, calcium, phosphorus and iron per hundred. These ingredients act on the human body comprehensively, which not only has good nutritional and nourishing effects, but also has certain preventive and therapeutic effects on various seasonal diseases caused by dry climate in autumn. In traditional Chinese medicine, fresh lily has the effects of nourishing the heart, calming the nerves, moistening the lungs and relieving cough, which is very beneficial to people with physical weakness after illness.