How to make fresh lilies into dried lilies

Material selection. Choose fresh, bulb hypertrophy, no pests and diseases, no mechanical damage, good quality lily raw materials.

Peeling. Cut off the fibrous roots of the selected lily bulbs with scissors, peel off the scales from the outside to the inside, and pay attention to peeling gently to prevent breakage.

Cleaning. Pour the peeled scales into three layers, including the outer, middle and inner layers, as well as the yellow, white and spotted colors, into the water, stir gently, remove and drain the water after washing, and stack them separately for later use.

Cooked. Before boiling, wash the iron pot, pour in water that accounts for about 2 3 of the pot's capacity, heat and boil, then pour in 5 10 kg of lily scales, stir 1 2 times with a pot and spoon, and add a lid to cook. The outer scales are boiled over high heat for 6 7 minutes, and the inner scales are boiled for 2 3 minutes.

When cooking, often open the lid of the pot** The color of the scales changes, the scales change from white to beige, and then from beige to white, and immediately remove from the pot.

Fumigation of sulfur (this level can be omitted for a small amount of processing).

After the lily is out of the pot, immediately put it in clean water and let it cool quickly. For dried lilies that need to be stored for a long time, they should also be treated with fumigated sulfur. The method of this is:

After the pot is dried until it is semi-dry, take 100 kg of dried lily with 800 grams of sulfur, place a charcoal fire in the sulfur smoking room, close the doors and windows and smoke for 10 hours. Dried. The boiled and smoked lily is thinly spread on the mat and exposed to the sun for 3 or 4 days, and it is the finished product when it is broken by hand.

If it is cloudy and rainy after boiling and fumigating sulfur, it should be pushed in a ventilated place indoors. But don't pile up. Dry it in time when the weather is fine.

If it is rainy for many days, it should be dried by baking to prevent mildew.

Wrap. The dried lily pieces are graded first, and then packed in food plastic film bags, each bag is 500 grams, sealed with a vacuum sealing machine, and then packed into sacks or cartons, and placed in a ventilated and dry place. （

Fresh lilies are peeled off one by one, washed, soaked with boiling water, dried, and placed in a ventilated place to dry. Try to avoid direct sunlight, and do not take out fresh lilies directly to dry, otherwise it is easy to turn red and black.

1. Material selection. In order to make a good dried lily, the raw materials are very important. When selecting materials, we should try to choose fresh, white, plump, undamaged, and disease-free lily bulbs as raw materials.

2. Peeling. Peel off the selected lily scales from the bulb one by one, generally by hand, pay attention to the gentle action when peeling, and never peel the scales until they are broken.

3. Cleaning. The next step is to wash the scales, taking care to wash them in time to prevent the lilies from turning yellow. Generally, it is washed with clean water, and it should be washed one by one when washing. Generally, the lily scales are also relatively clean, and they do not need to be cleaned many times, so 2 times is appropriate.

4. Cooking. Pour an appropriate amount of water into the pot and boil, then pour the lily slices into the pot, stir gently with a wooden spatula, and pay attention to the use of a wooden spatula to avoid damaging the lily slices. Then cover the pot and cook for 5 minutes.

Immediately after removing from the pot, the lily pieces should be cooled in cold water. In addition, the boiled lily slices should be drained before drying.

5. Drying. Spread the ripe lily sheets on a bamboo mat, taking care not to overlap, and then place them in a ventilated place to dry. After semi-drying, it can be placed in the sun to dry.

How to dry fresh lilies.

Step 1: Peel the lily.

The roots of the lily are first removed, then the scales are peeled off layer by layer, and then soaked in salt water for a while, then rinsed twice with water, and then the black part is cut off with scissors to ensure the freshness of the lily.

Step 2: Boil the lilies.

Put enough water in the pot to boil, then put the lilies in boiling water and cook for about 2-3 minutes, then turn off the heat, scoop up the lilies and drain them, then rinse them with cold water and drain.

Step 3: Dry the lilies.

Spread the drained lilies in a sunny and ventilated place, and dry them for about 3-5 days. After it is completely dried, the dried lily should be very brittle, broken by hand, crisp and not soft, it means that the dried lily has been done.

Step 4: Collect the lilies.

Pour the dried lilies into a cardboard box and store them in a dry and ventilated place for half a year to one year.

Is a fresh lily a hair product?

1. Edible mushrooms: mainly mushrooms, shiitake mushrooms, etc., eating this kind of food is easy to cause wind and yang, triggering liver yang headache, liver wind dizziness and other chronic diseases, in addition, it is also easy to induce or aggravate ** sores and ulcers.

2. Fish: mainly hairtail, yellow croaker, pomfret, mussel, shrimp, crab and other aquatic products, most of these foods are salty, cold and fishy, for people with allergies, it is easy to induce allergic diseases such as asthma and urticaria, and at the same time, it is also easy to cause sores and sores and other diseases.

3. Vegetables: mainly bamboo shoots, mustard greens, pumpkin, spinach, etc., which are easy to induce sores and ulcers.

4. Fruits: mainly peaches, apricots, ginkgo, peanuts, mangoes, bayberry, cherries, lychees, melons, etc., predecessors have pointed out that eating more peaches is easy to produce heat, carbuncles, sores, boils, boils, insects, and boils.

5. Poultry and livestock: mainly roosters, chicken heads, pig head meat, goose meat, chicken wings, chicken feet, donkey meat, roe meat, beef, mutton, dog meat, goose eggs, duck eggs, etc., this kind of food is active and floating, and the food is easy to move the wind and rise to the sun, triggering chronic diseases such as liver yang headache, liver wind and dizziness, in addition, it is also easy to induce or aggravate ** sores and ulcers. Eggs should not be eaten more, generally not more than 2 a day, especially for patients with hepatitis, allergies, hyperlipidemia, high fever, kidney disease, and diarrhea.

The reason is that eggs contain a lot of protein, but they belong to the opposite sex protein, and a considerable number of people have a pathological reaction after eating the opposite sex protein.

In addition, there are also vegetable oil, lees, liquor, liquor, peas, soybeans, tofu, tofu, silkworm pupae and onions, garlic, leeks and so on. Sometimes, foods such as meat and fishy food are also regarded as hair products.

Homemade dried lilies.

When it comes to lilies, we must be no strangers, but most of the lilies we see are dried lilies, and after buying lilies, we know that there are many kinds of lilies, such as the lilies produced in Lanzhou are sweet, and the vegetable lilies I bought have a bitter taste, and the medicinal lilies have more bitter taste. In the picture above, the one on the left is the medicine lily, which is small and yellowish, and the one on the right is the vegetable lily, which is large and white. I ate both kinds of fresh lilies, and they were indeed a little bitter, just like bitter gourd, which was acceptable.

Because fresh lilies are not easy to preserve, they simply make dried lilies, and those who make them themselves are called a reassurance.

Ingredients Lily custom grams.

Water to taste the preparation of homemade dried lilies.

First, peel off the lily petals one by one, and remove the bad ones on the periphery. Wash well.

Boil a pot of water, put the washed lilies in the boiling water, blanch, but don't boil it, otherwise you won't be able to hold it later, and you won't know if it's cooked or not.

Spread out the boiled lily petals one by one, bathe them in the sun for a few days, and you can almost turn them over when you see the sun.

After a few days, it will be a clean and safe dried lily.

Tips: The dried lilies are sealed and preserved, so don't hide them for too long, and I don't know how long I can keep them, so eat them as soon as possible.

Ingredients: 1 egg, 1 fresh lily.

Accessories: a pinch of salt, 1 green onion, a pinch of cooking wine.

1. Prepare the ingredients first.

2. Then the lily is broken into petals, washed and set aside.

3. Wash and chop the green onion and set aside.

4. Knock the eggs into a bowl and beat with salt.

5. Add a little cooking wine.

6. Stir well.

7. Pour oil into a pot and heat it.

8. Pour in the eggs and fry them.

9. Draw into blocks.

10. Add the lily and stir-fry twice.

11. Add chopped green onions, a little salt, and stir-fry evenly.

12. The finished product is as follows.

1. Clean the rice and mung beans.

2. Put it in a pot, add water, and bring to a boil over high heat.

3. Add the lily and simmer for 40 minutes.

4. Add rock sugar when boiling for about 30 minutes.

5. Be sure to cover the whole process to prevent the boiled mung bean porridge from turning red two: celery lily.

1. Soak the dried lily in water after washing, remove the leaves from the celery and wash it 2. Cut off the black part of the soaked lily, cut the celery obliquely into segments 3, slice the carrot, and mince the ginger.

4. Heat the oil in a pan, stir-fry the minced ginger until fragrant, add the carrots and stir-fry to change color.

5. Add the celery and stir-fry until the color is emerald green.

6. Put in the lily, add salt and stir-fry evenly.

Three: Stir-fried shrimp with asparagus and lily.

1. Pinch off the shrimp head, peel off the shell, remove the shrimp, remove the shrimp line 2, rinse well, add salt, cooking wine, pepper and mix well and marinate for 15 minutes 3. Remove the old roots of the asparagus, wash and cut into sections.

4. Wash the lily, break it small, and soak it in clean water.

5. Boil water and salt in a pot, blanch asparagus and lilies, remove the drained water and set aside 6, heat the pan with cold oil, put in the marinated shrimp and stir-fry until it changes color, put out the spare 7, leave the bottom oil in the pot, add the green onions, ginger and garlic and fry the fragrance.

8. Add the blanched asparagus and lilies and stir-fry.

9. Add the fried shrimp and stir-fry evenly, add red pepper and stir-fry well, add salt to taste out of the pot 4: lotus root and lily pork rib soup.

1. Boil the pork ribs in a pot of cold water to remove dirt and wash.

2. Soak the lily slices in water for a while and wash them off.

3. Put the processed pork ribs into the electric pressure cooker, add an appropriate amount of water 4, select the stewed pork ribs according to the program, the time is 60 minutes, and the function of adding vegetables can be started halfway 5. The lotus root is boiled for about 50 minutes and then peeled and sliced.

6. When it is prompted to add vegetables, open the lid of the pot, put the lotus root and lily in 7, and when the time is over, open the lid and add some salt.

Five: Fried lily with fungus.

1. Soak the black fungus in water for about 24 hours, change the water two or three times in the middle 2, and if the weather is too hot in summer, it is best to put it in the refrigerator to soak it.

3. The lily is soaked in water.

4. Pour vegetable oil into the pot, heat it and add the shallots and stir-fry until fragrant.

5. Pour in the soaked black fungus and stir-fry.

6. Pour in the lily and stir-fry for a while.

7. Add salt, light soy sauce and beef powder to taste according to your taste.

8. Thicken with water starch before cooking.

Lily tofu steamed egg.

2 eggs; 100 suitable amounts; 150 grams of tofu; 1 clove of garlic; A pinch of salt.

Method: Knock the eggs into a bowl and beat them into egg mixture, add a little salt and the same amount of water, stir well and set aside;

Cut the tofu into small pieces and spread them on the bottom of the plate, pour the egg mixture; Slice the garlic cloves and fry them until golden brown, blanch the lilies, and place them on top of the egg mixture;

Steam in a pot of boiling water for 10 minutes, then pour a little Maggi fresh soy sauce with olive oil or sesame oil according to personal preference.

Pumpkin and lily porridge.

Ingredients: pumpkin; Lily; Rice; Rock candy.

Method: Cut the pumpkin into small pieces, wash it with lily and rice, add water and rock sugar to cook porridge.

Millet lily porridge.

Material: millet; Fresh lilies.

Method: Put water in the pot, boil, peel the lily, clean it, and wash the millet.

Put the millet in boiling water, boil for half an hour, put the washed lilies in the millet porridge and boil for 5 minutes.

White fungus lily soup.

Ingredients: 20 grams of white fungus; lily 15 grams; Rock sugar to taste; Goji berries to taste.

Method: Soak the white fungus in cold water for more than half an hour, wash and remove the pedicle.

Soak the lily in cold water for an hour.

Put the white fungus lily in the pot and add water until it is completely submerged, bring to a boil over high heat, change to low heat and simmer for 40 minutes, add rock sugar and wolfberries for half an hour.

After 40 minutes, turn off the heat, at this time, the gum of the white fungus has been boiled and precipitated, the soup is thick, and the white fungus lily soup becomes crystal smooth after a little cooling.

When I made it again, I added a few red dates, and it tasted good!

Lily fried lean meat.

Ingredients: fresh lily, lean meat, green beans, light soy sauce, salt, ginger foam, sugar, cooking wine, chicken essence.

Method: 1. Remove impurities from the fresh lily, wash it and blanch it with boiling water. Don't pour the boiling water in the pot, blanch the green beans and set aside.

2 Wash the lean meat and cut it into strips, then marinate it with light soy sauce and salt for half an hour, then rinse it with water before preparing it for panning.

3 Heat the oil in a pan, stir-fry the ginger foam until fragrant, then add the lean meat and stir-fry, pour in a little cooking wine and continue to stir-fry for a while.

4 After the meat changes color, add the blanched lilies and green beans and stir-fry, add an appropriate amount of sugar and continue to stir-fry for a while, and finally add chicken essence out of the pot.

Cashew nuts and celery lilies.

1.Wash the celery and cut it into small pieces with an oblique knife, soak the dried lily in clean water and drain the water, and salt a plate of cashew nuts (if it is a raw cashew nut, it will be cooked in oil in advance);

2.Pour an appropriate amount of oil into the wok, heat it over high heat, add the celery lily and stir-fry, stir-fry until the color changes slightly, add a spoonful and a half of salt, and continue to stir-fry;

3.When the celery begins to come out of the water, add cashew nuts, add a small amount of chicken essence and pepper, stir-fry a few times, and then it is ready to go.

4.Because celery lilies are difficult to taste, you can add a small amount of water starch to thicken them when you get out of the pot.

Can be eaten as a vegetable, 1Slice the cucumbers, break the lilies, and stir-fry together. 2.Eggs and lilies are eaten together to moisturize the bath.

Make into a petal sauce or bath.