Fried day lily with black fungus
raw material
20 grams of auricularia auricula, 80 grams of day lily, salt, monosodium glutamate, chopped green onion, peanut oil, wet starch and vegetarian soup.
preparation
(1) Soak Auricularia auricula in warm water, remove impurities, wash and tear into small pieces; Soak the daylily in cold water, wash it, squeeze out the water and cut it into small pieces.
(2) Heat peanut oil in a pot, stir-fry chopped green onion, stir-fry day lily segments, auricularia auricula and monosodium glutamate, stir-fry until auricularia auricula and day lily are cooked and tasty, thicken with wet starch, and take out of the pot.
Fried vegetable with flowers?
Ingredients: a little of day lily, a little of auricularia auricula, 3 pieces of bean curd 10, 2 pieces of green pepper, 0/00g of fresh lily10g of farfara10g, 20g of radix glehniae, 20g of platycodon grandiflorum, vegetable oil, sesame oil, refined salt, sugar and chopped green onion.
Method: Peel the fresh lily, peel off the skin, wash it, and rinse it with water. If there is no fresh lily, it can also be replaced by soaking it in dried lily. fund
Soak Radix Rehmanniae, Radix Adenophorae and Radix Platycodi in water respectively, decoct, drain the decoction for 2-3 times, and drain for later use. Soak the day lily and auricularia auricula in water, wash them, shred the bean curd, dried bean curd and sweet pepper at the same time, pour the above processed medicines and vegetables into a pan, stir-fry, add salt, sugar, monosodium glutamate and chopped green onion, and pour sesame oil when taking out of the pan. ?
This dish is rich in nutrition and has a unique taste. Lily and Tussilago farfara are good medicines for moistening lung and quenching thirst. Combined with Radix Adenophorae for moistening lung and nourishing yin and Radix Platycodi for dispersing lung and quenching thirst, they have good effects of moistening lung and nourishing yin and quenching thirst.
Sweet and sour day lily
Raw materials: 50 grams of day lily, 4 eggs, 50 grams of flour, 25 grams of lily powder, 50 grams of ginger and onion 10, 50 grams of wet starch, 25 grams of yellow vinegar (or white vinegar), 50 grams of white sugar, refined salt 1 g of soy sauce 10, and 55 grams of cooked lard (actual consumption is 75 grams)
Method:
1, tie two lily bulbs together, soak them in water, squeeze them dry, and add refined salt; Chop onion and ginger; Egg whites are stirred with chopsticks until they can stand up with chopsticks, egg yolks are mixed together, flour and lily powder are added to make a paste, and then the day lily is put into the paste.
2. Put the wok on a strong fire, add 500g of cooked lard, and burn it until it is seven-ripe. Use chopsticks to clip the day lily into the wok one by one, burn it to golden brown and pour it into the drain.
Drain the oil. Add 50 grams of oil to the wok, then add sugar, vinegar, soy sauce, onion, ginger and wet starch, stir-fry into juice, then add the fried day lily, hold the wok for two times, and serve. The taste is particularly crispy and delicious.
Huanghua egg soup
Day lily100g, 3 eggs, appropriate amount of Shao wine, salt, onion ginger and clear soup.
1, wash the dried yellow flowers with clear water for several times, then soak them in warm water for about 2 hours, then wash them after opening, squeeze them out, code them neatly, and cut them off from the middle; Shred onion and ginger; Add salt and Shaoxing wine to the eggs and beat them evenly.
2, the wok is on fire, put the oil to 60% heat, fry the eggs and put them in the soup pot.
3, leave a little oil in the pot, heat it, add shredded onion and ginger, stir-fry the fragrance, pour in the day lily, add a little Shao wine, salt and soup, boil it, skim off the floating foam, and pour it into the soup basin. Eggs should be beaten evenly, not over-fried; Soup can be replaced by chicken powder and water.
You can also cook the day lily in a pot (but don't overdo it), take it out and let it cool. Add vermicelli, garlic paste, salt, vinegar, sesame oil and monosodium glutamate and mix well.
It tastes good, try it!