3 home-cooked recipes of lilies
Lily broccoli
Ingredients: Lanzhou fresh lilies, 2 (about 60 grams); broccoli, 45 grams; red bell pepper, one quarter (about 40 grams); yellow bell pepper, one quarter (about 40 grams); dried fungus, three flowers. Garlic, 1 clove; salt, to taste; olive oil, to taste; very fresh, a little; starch, a little; water, appropriate amount; cotton sugar, a little.
Directions: Break open a clove of lily and wash it; pick a small flower after washing the broccoli; pick a small flower after the fungus is foamed; cut the bell pepper into diamond-shaped slices; cut the garlic into thin slices. Boil water with a pinch of salt, a few drops of oil, add broccoli blanched water, cook in eight minutes, remove and drain. Stir-fry garlic slices in a hot pan in cold oil over low heat to create a fragrant flavor. Over medium heat, sauté bell peppers until soft. Add the lilies, fungus and broccoli and stir-fry. Add the right amount of extremely fresh, salt and sugar and stir-fry well. Add starchy water and stir-fry until it thickens. Serve out of the pan.
Zen honey lotus lily rice
Ingredients: 1 cup glutinous rice, 200 grams of fresh lilies, sugar to taste, lard 5 grams, salt 2 grams
Directions: Place the lilies in salted water, soak and wash well. Pick and trim the lilies. Boil 8-9% of the water in the pot, blanch the lilies and then remove them and put them into ice water. Soak the glutinous rice for 2-3 hours in advance, drain and steam into glutinous rice. Steamed rice while hot with sugar and lard and mix well. Just insert the processed lilies on top of the sticky rice.
Small stir-fried asparagus lilies
Ingredients: 150 g of asparagus, 40 g of fresh lilies, shredded red pepper, 2 slices of ginger, 1 tsp of salt, 1 tsp of chicken essence
Directions: Divide the lilies into slices and rinse off with water. Cut the asparagus into strips and cut the knife obliquely, so that it is easy to taste and easy to cook. Finely shredded ginger. Put oil in the pan, heat the oil 60% and add ginger shreds and stir-fry until fragrant. Put in the asparagus and stir-fry quickly, the asparagus is easy to cook, and it is enough to watch the color turn emerald green. Season with salt. Add lilies and shredded red peppers, sauté twice to add chicken essence to taste and quickly out of the pan. Remember not to fry for too long, otherwise the asparagus and lilies will not have a crisp and tender taste when they are weak.
Try the above 3 lily recipes.