Stir-fried lilies with seasonal vegetables

Cut appropriate amounts of potatoes and bell peppers into slices, mince the green onions, wash the lilies and set aside; put the pot on the fire and pour in the oil. When the oil is hot, add the minced green onions and stir-fry. Stir-fry until fragrant, then add potatoes and stir-fry for a while.

Add bell peppers and continue to stir-fry. Finally, add lily and stir-fry quickly. Add salt, chicken essence, sugar and cooking wine to taste and serve.

Lily Chili Bacon Slices

Choose two lilies, break them into slices, blanch them in boiling water, and immediately put them into cold water. Take one green and one red pepper each, wash and cut into slices, and cut some bacon into thin slices.

First put some oil in the pot, turn on the high heat, add the bacon slices and rice wine and stir-fry until cooked, then pour the lily and chili slices into the pot together with some water, stir-fry for 1-2 minutes, Add salt, sugar and MSG and serve.

This dish is full of flavor and flavor.

Lily Tofu Soup

For fresh lilies, peel off the browned part, wash and set aside. For a box of fat tofu, blanch it in boiling salt water to remove the beany smell. Cut into pieces the size of mahjong tiles,

Put the shredded pork or minced meat (minced) into the oil pan and stir-fry, then add ginger juice and cooking wine, and put two large bowls of fresh soup. After boiling, add lily and tofu, then add seasonings, a little each of salt, sugar, and chicken essence.

Thick the glass of gravy and sprinkle with a small amount of pepper.

Fried fish fillets with lilies

Soak the dried lilies in water for about 2 hours, then drain and set aside. Slice the snapper and marinate it with a little salt, pepper, and cooking wine for 10 minutes.

Stir in the starch and blanch it in boiling water. Chop the onion and ginger into mince, slice the bell pepper, pour 2 tablespoons of salad oil into the pot, saute the onion and ginger until fragrant, then add 1/3 cup of water and bring to a boil.

Finally add lily, Stir-fry the bell pepper and snapper fillets over high heat for 2 minutes. Add salt and sesame oil to taste and stir-fry evenly before removing from the pan.

Lily and Sydney Soup

30 grams of lily, 1 Sydney pear, and appropriate amount of rock sugar. Soak the lilies in water overnight. The next day, pour the lilies together with the water into a casserole.

Add more than half a bowl of water and cook for an hour and a half. When the lilies are rotten, add them to the pot, peel and core them. Add snow pear and rock sugar and cook for another 30 minutes.

Lily flower and yam porridge

Take 10 grams of lily flowers, 30 grams of yam, 30 grams of rice, and an appropriate amount of rock sugar. Wash the yam, peel off the skin and cut into thin slices.

Rinse the rice and put it into the pot together with the yam. Add water to cook the porridge. When the porridge is almost cooked, add the washed lilies. When the porridge is boiled twice, add rock sugar and let it cool before eating.

Pork lungs stewed with lilies

Wash the pig lungs and cut them into pieces, add lilies, cooking wine and a little salt, bring to a boil in a steamer and then simmer for about an hour.

Eat hot in the morning and evening. This dish has the therapeutic effects of moistening the lungs, relieving coughs, clearing the heart and calming the nerves. It is especially effective for chronic cough, lung-heat cough, and dryness cough.

However, people with colds and colds should not eat it.

Lily Quail Eggs

Boil the quail eggs and peel them, then put them into the beaten egg paste, steam them together over high heat for 15 minutes and let them cool slightly. , take the whole thing out and put it into a basin,

Keep it as it is and make a few cuts vertically and horizontally; peel off the lily's coat and make it into loose pieces. After washing, stir-fry it in an oil pan, then put it up and set it around the egg custard; Leave a little base oil in the pot,

Add salt, stock, and water starch to form a thin gravy, pour it on the vegetables in the pot, and sprinkle with chopped green onion. Serve.