Edible Methods of Lily
(1) Edible Methods of Lily
Lilies are available in fresh and dried forms, both of which are rich in protein, fat, colchicine, calcium, phosphorus, iron, and vitamins. They are a nutritious food suitable for people of all ages. In traditional Chinese medicine, lilies are used as a medicinal herb to stop bleeding, invigorate blood circulation, clear the lungs, moisturize dryness, nourish yin and clear heat, and strengthen the spleen and stomach. Here are some common lily recipes:
Lily Congee
Take 30 grams of lilies and 60 grams of glutinous rice. Wash the lilies and rice separately, then put them in a pot with water and simmer over low heat. When the lilies and rice are cooked and soft, add an appropriate amount of sugar and it can be eaten. It is especially suitable for the elderly and those who are weak and have symptoms of restlessness, insomnia, low-grade fever, and irritability. Adding 9 grams of sweet almonds to the lily porridge makes it a suitable food for patients with lung yin deficiency, chronic cough, non-productive cough, and slight wheezing.
Lily Soup
Remove impurities from the lilies (except the outer skin), rinse them several times in clean water, and then put them in a pot with water. Cook over low heat until the lilies are very soft. Add an appropriate amount of white sugar and eat the lilies together with the soup. This soup has a good effect of moisturizing the lungs and clearing the heart. It can be used as a dietary therapy for patients with pulmonary tuberculosis and is also an excellent chilled beverage for preventing dryness and moisturizing the lungs.
Stir-Fried Lily
Take 50 grams of lilies and 50 grams of pork tenderloin. Marinate the pork with salt and egg white, then mix with wet starch. Stir-fry in a hot wok until cooked, then add the appropriate seasoning. This dish has a rich and not greasy taste, with a crispy and sweet fragrance. It has the effects of nourishing the five internal organs, nourishing yin, and clearing heat. People with poor appetite due to prolonged illness can also improve their appetite by eating this dish.
Lily Decoction
Take 30 grams of lilies, 9 grams of Ophiopogon japonicus, 12 grams of mulberry leaves, 9 grams of almonds, and 10 grams of honey-soaked loquat leaves. Cook them together with water. This decoction has the effects of nourishing yin, relieving surface syndrome, moisturizing the lungs, and stopping cough. It can be used to treat coughs caused by colds, dry cough without phlegm, dry mouth and throat. It can also be taken by patients with persistent cough, severe cough, and coughing up blood.
Stir-Fried Lily with Shrimp
Ingredients: 300 grams of shrimp, 60 grams of lilies
Seasoning: 15 grams of red chili, 60 grams of eggs
Seasoning: 15 grams of vegetable oil, 1 gram of pepper, 10 grams of cornstarch, 15 grams of cooking wine, 2 grams of salt, 1 gram of monosodium glutamate
Method:
(1) Wash the shrimp, remove the sand vein;
(2) Mix the shrimp with salt, monosodium glutamate, pepper, cooking wine, egg white, and starch, marinate for 10 minutes;
(3) Blanch the lilies, celery, and red chili separately, then cut the celery and red chili into small pieces;
(4) Heat oil in a wok until it is 30% hot, add the shrimp and stir-fry until they separate;
(5) Heat some oil in the wok, add the lilies, celery, and chili and stir-fry evenly;
(6) Add the shrimp and stir-fry, season with salt, monosodium glutamate, pepper, and cooking wine, and thicken with broth.
Lily Cake
Ingredients: 1500 grams of lilies (dried), 350 grams of glutinous rice, 400 grams of glutinous rice flour, 50 grams of honey dates, 50 grams of pine nuts
