Introduction to health care: It is a great product for health care in autumn. It has the effect of nourishing yin and moisturizing dryness, and has a good effect on preventing autumn dryness. How to eat to effectively resist autumn dryness? I recommend nine lilies to you below to help you, don’t miss these lilies to have a good autumn!

After entering autumn, due to the dry weather, many people will have symptoms of dry mouth and cough, so we should eat some effective foods at this time, and lily is the best choice. Lily contains some special nutrients, such as colchicine and other alkaloids. These ingredients act comprehensively on the human body and have good nutritional and nourishing effects. Cooking porridge with lily can nourish the lungs and stomach, and has a protective effect on the mucous membranes of the respiratory tract and digestive tract.

Lily is an ideal product for relieving autumn dryness and nourishing lung yin. Traditional Chinese medicine believes that lily is sweet and slightly bitter in taste, slightly cold in nature, and returns to the heart and lung meridian. It can nourish yin and moisturize the lungs, clear the heart and calm the nerves. It is mainly used to treat chronic cough caused by yin deficiency, bloody sputum, residual heat in the late stage of heat that has not been cleared, or deficiency, panic, palpitation, and mental confusion caused by emotional failure. It is especially suitable for menopausal women who suffer from mental restlessness, irritability, and irritability caused by reduced hormones.

Lily recommendation

1. Stir-fried lily with celery

Ingredients: 200 grams of celery, 140 grams of fresh lily (dried lily Also OK), 10 wolfberry, appropriate amount of salt, a small amount of chicken essence, 2 tablespoons of oil.

Method:

1. Remove old skin and stems from fresh lilies, separate and wash them (soak dried lilies in water, drain and set aside), remove old tendons from celery, and wash , cut into slices diagonally, soak the wolfberry in water, drain and set aside.

2. Blanch the celery in boiling water, take it out and quickly put it into ice water, drain and set aside. Heat the wok, add oil, heat until 50% hot, add celery and stir-fry quickly. Add lily and stir-fry quickly until lily is slightly translucent. Add wolfberry and stir-fry, add salt and chicken essence to taste.

2. Lily, Tremella and Lotus Seed Soup

Ingredients: 40g lotus seeds, 10g lily, 10g tremella, 20g wolfberry, 10g rock sugar.

Method:

1. Prepare all ingredients. Remove the lily roots and break into pieces, wash and set aside. (If using dried lilies, soak them in warm water.) Soak the lotus seeds in warm water until soft. Soak the white fungus in warm water until soft, remove the stem and tear into small pieces. Wash the wolfberries with cold water and set aside.

2. Add appropriate amount of cold water to the white fungus and lotus seeds, bring to a boil over high heat and then simmer over low heat for about approx. Add lilies and cook for 8 minutes. Finally, add an appropriate amount of rock sugar and wolfberry and cook for a while.

3. Stewed Lean Pork with Lotus Seeds, Lily and Jiang Yaozhu

Ingredients: 30 grams each of lotus seeds and lilies, 20 grams of Jiang Yao Zhu, 200-250 grams of lean pork, 2-3 slices of ginger .

Method:

1. Wash the lotus seeds, lilies and Jiang Yaozhu and soak them for a while. Remove the core of the lotus seeds and tear the Jiang Yaozhu into shreds. Wash the lean pork, cut it into whole pieces and put it into the clay pot together with the medicinal materials, Jiang Yaozhu and ginger.

2. Add 2000 ml of water (about 8 bowls of water), bring to a boil over high heat, then simmer over slow fire for about 2 hours, then add an appropriate amount of salt.

4. Pumpkin and Lily Porridge

Ingredients: half pumpkin (York), 100 grams of fragrant rice, 100 grams of glutinous rice, 20 grams each of lily, longan meat, red dates, and lotus seeds, white sugar , a small amount of salt.

Method:

1. Soak jujube and lotus seeds in cold water for 20 minutes. Remove the heart of the lotus seeds, wash and set aside; remove the stems and seeds of the pumpkin, wash and cut into cubes.

2. Wash the glutinous rice and fragrant rice, put it in a pot, add water to boil, add diced pumpkin, red dates and lotus seeds, simmer for 20 minutes, uncover the pot and stir clockwise for a while, then Add lily and longan meat and cook, then add sugar and a small amount of salt to avoid being too sweet.

5. Stir-fried spinach with lily

Ingredients: 350g spinach, 150g lily (dried), 3g salt, 1g MSG, 20g vegetable oil.

Method:

1. Remove the roots from the spinach, wash it, and cut it into 3 cm long segments. Peel off the lily petals, wash and drain.

2. Pour 20 grams of oil to heat, add lily and fry for a few times. Then add spinach and seasonings (salt, MSG) and stir-fry until cooked.

6. Stir-fried cantaloupe with lily

Ingredients: 500g of cantaloupe, 100g of cantaloupe, 100g of lily, 50g of cashews, appropriate amount of salt, cooking wine and cooking oil.

Method:

1. Peel and cut the cantaloupe into pieces, peel the lily into small pieces and wash them. Wash the shrimps and marinate them with a small amount of salt and cooking wine; add oil to the pot. Add cashews and fry until cashews turn golden brown and then take them out.

2. Pour the shrimp into the oil used for frying cashew nuts, turn up the heat and stir-fry quickly until the shrimp changes color, continue to pour in the lily and stir-fry for about 30 seconds, add the cantaloupe and continue to stir-fry. Do not stir-fry too much. For a long time, add cashew nuts and stir-fry evenly, sprinkle with a little salt to taste and serve.

7. Hawthorn, Lotus Seed and Lily Porridge

Ingredients: rice, lotus seeds, dried hawthorn, lily, and rock sugar.

Method:

1. Wash the rice, soak it in water, take it out and drain it. Soak the lotus seeds and lilies in water until soft, dry and wash the hawthorns and set aside.

2. Pour an appropriate amount of water into the pot and bring to a boil over high heat. Add the rice and cook over low heat for 20 minutes. Then add lotus seeds, hawthorn and lily and continue to cook over low heat for 20 minutes. Finally, add rock sugar to taste and serve immediately.

8. Chicken soup with monk fruit and lily

Ingredients: gram of chicken, half of monk fruit, 30 grams of dried lily, 6 red dates, green onions, ginger, salt.

Method:

1. Chop the chicken into sections, blanch in running water to remove the blood foam, remove and set aside. Wash Luo Han Guo, lily and red dates separately and set aside.

2. Put the chicken pieces, Luo Han Guo, lily, red dates, green onions and shredded ginger into the soup pot and add an appropriate amount of water. After boiling over high heat, simmer over low heat for 2 hours. Add salt according to taste when drinking. Just season.

9. Stir-fried beef with lilies

Ingredients: half a catty of beef, 3 taels of fresh lilies, light soy sauce, oyster sauce, and salad oil.

Method:

1. Beef pre-processing: Cut the beef into thin slices and put them in a bowl, mix them with light soy sauce and oyster sauce, pour in salad oil, and marinate for more than 20 minutes.

2. Put a spoonful of oil in the pot, pour in the beef and stir-fry quickly over high heat. Immediately add the lily and stir-fry until the beef changes color (about 1 minute) and then remove from the pot.

Eating lilies in autumn has the effects of moistening the lungs and relieving coughs, clearing the heart and calming the nerves, clearing away fire and dissipating heat, replenishing vital energy, and beautifying the skin. It is a good nutritional supplement. You might as well eat more lilies at ordinary times!