Five Fresh Lily Recipes:
1. Stir-fry the lily waist slices
Ingredients: Fresh lily: to taste;Tender chicken loin slices: appropriate amount;Ginger shreds: to taste;Green onion segments: appropriate amount;Salt: to taste;Stock: to taste;Cooking oil: to taste.
Steps:1Preparation: Remove the fresh lily from the dirt and cut it into thin slices for later use. The tender chicken loin slices are processed in advance, the ginger is shredded, and the green onion is cut into segments.
2.Blanch the lilies: Blanch the chopped lilies in boiling water, boil until they change color, remove and set aside. This step helps to remove the ajerky taste and impurities of the lily.
3.Stir-fried chicken kidney: Heat the pan with cold oil, add the ginger and green onion segments and fry until fragrant, then add the tender chicken loin slices and stir-fry quickly to change color.
4.Add the lily: Add the blanched lily slices to the stir-fried chicken loin and continue to stir-fry quickly.
5.Seasoning: Add salt to taste, then slowly prepare the broth with the broth so that the lily and chicken loin fully absorb the delicious dashi flavor.
6.Remove from the pot: When the soup is thickened and the lilies are cooked thoroughly, it can be removed from the pot. Pay attention to the heat, the lily should be kept crisp and tender, not overripe.
7.Plating: Arrange the stir-fried lily loin slices on a plate and sprinkle with some chopped green onions at the end to add color and aroma.
2. Stir-fried shrimp with lilies
Ingredients: Prawns: 300g;Fresh lilies: to taste;Carrots: 1/2 root, thinly sliced;Green garlic: to taste, cut into sections;Minced ginger and garlic: to taste.
Seasoning: Salt: to taste;Essence of chicken: to taste;Cooking wine: 1 tbsp;Light soy sauce: 2 tablespoons;Oyster sauce: 1 tablespoon;White pepper: to taste;Cooking oil: to taste.
Steps: 1) Preparation: Remove the shell of the prawns, remove the shrimp threads, wash and set aside. The lily is cleaned and torn into small petals.
2) Marinate the shrimp: Put the shrimp in a bowl, add cooking wine, light soy sauce, salt, white pepper, stir well, and marinate for 10 minutes.
3) Stir-fry lilies: Heat the pan with cold oil, add minced ginger and garlic and stir-fry until fragrant, add lily cloves and carrot slices and stir-fry evenly, and stir-fry until the lilies change color slightly.
4) Stir-fry the shrimp: Add the marinated shrimp to the wok and stir-fry evenly, add the oyster sauce after the shrimp change color, and continue to stir-fry well.
5) Seasoning: Add salt and chicken essence and season again according to personal taste.
6) Juice receiving: Finally, add the green garlic and stir-fry evenly to ensure that all seasonings are evenly attached to the shrimp and lily.
7) Serving: Serve the fried lily shrimp on a plate with a fragrant aroma.
8) Serve: Delicious stir-fried shrimp with lilies is ready to serve and can be served with rice or steamed buns.
Tips: 1) Lilies and shrimp are cooked for a short time to keep the taste tender.
2) The amount of salt and chicken essence can be increased or decreased according to personal taste.
3) If you like heavy flavors, you can add some chili powder or chili sauce in moderation to add flavor.
3. Lily osmanthus syrup
Ingredients: Lily 50 g;Rock sugar to taste;Osmanthus appropriate amount;Water: Appropriate amount.
Production Steps:1Prepare the lilies: Place the lilies in clean water and soak for 1-2 hours to allow the lilies to absorb the water well.
2.Blanching: Blanch the soaked lilies in boiling water, boil for 2-3 minutes, then remove the supercooled water to remove impurities.
3.Soup: Take another pot, add an appropriate amount of water, add the blanched lily, add rock sugar, and slowly boil over low heat.
4.Add osmanthus: When the lily is boiled to seven or eight ripe, add an appropriate amount of osmanthus and continue to cook for a period of time, so that the aroma of osmanthus is fully integrated into the sugar water.
5.Seasoning: According to personal taste, you can add rock sugar in an appropriate amount to adjust the sweetness of the sugar water.
6.Finish: Wait until the lilies are boiled until they are transparent and soft, and the osmanthus flowers are fragrant, then turn off the fire.
7.Serve: After cooling the syrup slightly, you can put it in a bowl and enjoy the delicious lily osmanthus syrup.
Tips: 1) Lily treatment: Lilies should be soaked before treatment, and make sure to boil when blanching to remove odors and impurities.
2) Master the heat: In the process of boiling the soup, pay attention to the heat and don't let the sugar water boil too quickly, so as not to boil the lily rotten.
3) Osmanthus timing: It is best to add osmanthus after the lily is basically cooked to retain the aroma of osmanthus.
4) Sugar matching: Rock sugar can be added according to personal taste, it is recommended to add an appropriate amount at the beginning, and then add an appropriate amount according to the taste of sugar water in the later stage.
5) Drink in moderation: Sugar water is a dessert, and it is healthier to eat in moderation and should not be excessive.
6) Preservation: It is best to consume the sugar water on the same day, and if it needs to be preserved, put it in the refrigerator to refrigerate, but it is best not to store it for too long to maintain the taste and freshness.
Fourth, cold lily kelp shreds
Ingredients: Lily: appropriate amount;Kelp silk: to taste;Green garlic: to taste, cut into sections;Ginger: to taste, shredded;Coriander: To taste, finely chopped.
Seasoning: Light soy sauce: appropriate amount;Salt: to taste;Sugar: to taste;Sesame oil: appropriate amount;Rice vinegar: to taste.
Method:1Peel the lily into small petals and wash well.
2.Blanch the kelp, remove it and cool it, drain it and set aside.
3.Place the sliced lilies and shredded kelp in a large bowl.
4.Add the green garlic, ginger and chopped coriander and stir well.
5.Add light soy sauce, salt, sugar, sesame oil and rice vinegar to a bowl and adjust the amount of seasoning according to your taste.
6.Stir well to make sure the seasoning is evenly coated on the lily and kelp shreds.
Tips: 1) When handling the lily, pay attention to peeling off the petals to ensure that there are no impurities, clean it, and maintain its tender taste.
2) Blanch the kelp shreds and cool them to remove excess salt and impurities and enhance the taste.
3) Finely chop the green garlic and ginger to add layers to the taste.
4) The proportion of seasoning can be fine-tuned according to personal taste, and more sesame oil can be added to enhance the flavor.
5) It is best to put the cold dishes in the refrigerator for a while after making them to make the seasoning more flavorful and taste more refreshing and delicious.
6) If you like sweet and sour taste, you can add some sugar and rice vinegar in moderation to enhance the overall taste.
7) You can add an appropriate amount of chili oil or pepper oil according to personal taste to add some spiciness.
8) This dish is suitable for making a cold dish in small quantities, and it is best to make it before the meal to maintain its freshness.
5. Lily stewed chicken soup
Ingredients: 500g fresh chicken pieces;Dried lily 50 grams;Goji berries 15 grams;3 slices of ginger;Edible salt to taste;Water: Appropriate amount.
Method:1Wash the chicken pieces and blanch them in boiling water to remove blood and impurities.
2.Soak the dried lilies for 30 minutes in advance and wash.
3.Place the blanched chicken pieces, soaked lilies, goji berries and ginger slices in a stew pot.
4.Add an appropriate amount of water, a little more, because the water will evaporate during the stewing process.
5.Put the pot in the steamer, bring to a boil over high heat, reduce the heat, and continue to steam for 2-3 hours until the chicken is simmered.
6.Finally, add an appropriate amount of salt to taste, and you can add pepper and other seasonings according to your personal taste.
Tips: 1) Choose fresh ingredients: Choose fresh chicken and lilies to ensure that the soup is more delicious.
2) Blanching to remove the fishiness: Blanching the chicken pieces before cooking can remove the fishy smell of the chicken and make the soup more refreshing.
3) Lily pre-soaking: Dried lilies need to be soaked in advance to ensure that they can fully absorb water and taste better.
4) Water Quantity Consideration: Add the right amount of water when stewing, because water will evaporate during the stewing process, and maintaining the appropriate amount of water can ensure that the soup is rich.
5) Seasoning time: It is best to add salt to taste after simmering, so as not to add salt too early to affect the original flavor.
6) Slow simmering: Slow simmering should be done properly, and slow cooking can make the chicken more tender and flavorful.
7) Eat in moderation: Although lily stewed chicken soup is nutritious, it should also be eaten in moderation, especially for people with special constitutions or diseases.
Get creative in home cooking and make delicious dishes with fresh lilies that are sure to add color to your table. The five-course lily dish is easy to learn and creative enough to suit every taste preference. I hope you can enjoy the love of your loved ones, and feel the happiness and satisfaction brought by food.