1, stir-fried lily-50 grams of lily and 50 grams of tenderloin. The meat is stained with salt and egg white, mixed with wet starch, stir-fried in oil pan until cooked, and served with appropriate seasoning. This dish has the functions of nourishing five internal organs, nourishing yin and clearing heat.
2, honey lily-lily 100 grams, 20 grams of honey. Wash the lily, put it in a bowl, add honey, steam it in a pot, and take it out after 20 minutes. This method has the effect of nourishing the heart and lungs.
3, glutinous rice lily sweet apricot porridge-glutinous rice 100 grams, lily 30 grams, sweet almond 20 grams. Wash these foods and cook them into porridge, then you can eat them.
4, celery fried lily-celery, peanuts, carrots, lilies. Wash the above materials and cut them into horse ears.
Baked peanuts, peeled. Shred ginger and mince garlic. Pour the ingredients into the pot and stir fry.
5, banana lily tremella soup: dried tremella 15g, lily 50g, banana 2g, medlar 5g. 100g rock sugar and 3 cups of water, soak dried tremella in water for 2 hours, remove old terrier and impurities, then tear into small flowers, add 4 cups of water, steam in a steamer for half an hour, and take out for later use. Lily hair, banana washed and peeled, cut into 0.3cm pieces. Put all the ingredients in a saucepan, add seasoning and steam in a steamer for half an hour. This soup has the effects of nourishing yin and moistening lung, promoting fluid production and moistening intestine.
6. Lily soup: remove impurities from the lily, put it in a pot, add water, cook with low fire, add appropriate amount of sugar, and serve with lily soup. It has a good effect of moistening lung and clearing heart, can be used as a dietotherapy for tuberculosis patients, and is also an excellent iced drink, which can prevent dryness and moisten lung.
7. Pear 1, Lily and Ophiopogon japonicus 10g, boat-fruited Sterculia 5. Wash pears, cut into pieces, and cook them with Lily, Ophiopogon japonicus and Boat-fruited Sterculia. Add rock sugar when pears are ripe, and eat pears and drink soup.
Spiced lily
Ingredients: fresh lily 200g, cooked ham100g, scallop100g, canned mushroom100g, radish 50g, salt 5g, a little pepper, monosodium glutamate 2g, sesame oil 2g, and a little Jiang Mo.
Production: fresh lily is washed and cut into pieces. Scallops are washed and steamed, ham and radish are dug into balls of 2-3 cm, blanched in a water pot, taken out and cooled with cold water for later use. Put scallops in the middle with a buckle bowl, lilies in the second circle, ham in the third circle, mushroom balls in the fourth circle, and green radish balls in the fifth circle. Fill the broth, steam it in a cage, take it out and buckle it in a big plate. Put a spoonful on the fire, add100g broth, add salt, pepper, monosodium glutamate and sesame oil to boil, and pour it on the five-color lily.