How to cook dried lilies so that they are not sour, and how long does it take to cook dried lilies d

Lily is a medicinal herb that is often used to cook soups, sugar water, porridge, and more. However, lilies are divided into vegetable lilies and medicinal lilies, and if they are dried lilies for medicinal purposes, they may have a sour taste when cooked. Why is that? Let's take a look at how to eat dried lilies so that they are not sour.

How to eat dried lilies so that they are not sour.

There are two types of lilies, one is vegetable lily and the other is medicinal lily. Although both types of lilies can be eaten in porridge, medicinal lilies may have a sour taste when cooked. Or the lily you bought has been bleached with sulfur and will have a very sour taste.

The following will introduce you to the practice of lily lotus seed white fungus soup.

Ingredients: 20 grams of 3 lotus seeds, 20 grams of dried lilies, 100 grams of rock sugar, 10 grams of wolfberry, appropriate amount of water.

Practice. 1. Soak the white fungus in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces by hand; Lotus seeds, lilies, and wolfberries are also soaked in warm water.

2. Put the torn white fungus into a clay pot, pour in enough water, turn on high heat and bring to a boil, cover the lid and turn to a simmer for 2 and a half hours (be careful not to overflow the pot).

3. After the white fungus is boiled until thick, add rock sugar and stir well, then pour in lotus seeds, cover the pot and simmer for half an hour.

4. Finally, put in the lily and wolfberry and cook for about 15 minutes to turn off the heat, and put the boiled white fungus soup in the refrigerator to refrigerate, and the taste is better.

Tips. 1. This dessert has the effect of nourishing yin and moisturizing the lungs, nourishing qi and nourishing the heart, in fact, white fungus, lily, lotus seeds, and wolfberry are all Chinese medicinal materials that are beneficial to the body, and the benefits of this sugar water are really numerous.

2. The white fungus will be viscous after boiling for a long time, so it is recommended to use a pressure cooker to cook it if there is a pressure cooker at home, and simmer it for half an hour with the minimum heat after exhausting.

3. The lotus seeds and lilies should not be boiled for too long, otherwise they will turn into powder, but the lotus seeds should be put into the pot before the lilie, and the wolfberries will be put in at the end, and the wolfberries will produce a sour taste if they are put too early.

Dried lilies should be boiled for about 40 minutes. It is recommended to boil after soaking, the taste will be better, usually soak the dried lily for about three hours when soaking the dried lily, and the lily after soaking can be eaten after boiling for 5 minutes.

The main production areas of dried lily are Yongjing in Gansu, Litang in Sichuan, Lu'an in Anhui, Tongren in Guizhou, Longhui in Hunan, Longshan, Lanzhou, Fujian and Zhejiang.

The lily stem is oblong in shape, with a whitish, pale brownish-yellow or slightly purple surface, with several longitudinally parallel white vascular bundles. The apex is slightly pointed, the base is broad, the margins are thin, microwavy, and slightly curved inward. The texture is hard and brittle, the section is relatively flat, and the skin is. The breath is slight and the taste is slightly bitter.

Each 100 grams of dried lily contains grams of protein, fat, starch, reducing sugar, sucrose, pectin, colchicine, vitamin B; as well as calcium, phosphorus, iron and other components. Therefore, dried lilies have a high utilization value.

Probably not, isn't it fake? I bought everything and cooked it together in porridge, and it was easy to cook it! Why don't you soak it in plain water before you cook it!

Before cooking, it should be soaked in warm water before cooking, and then cooked.

Stir-fried bacon with celery and lily and strawberry, raw materials: 150 grams of Sichuan bacon, 100 grams of celery, lily and strawberry. Features:

The taste is bright and bright, and strawberries can be replaced with fruits such as pineapple, and the taste is slightly different. Method: 1. Cut the bacon into slices, remove the tendons from the celery and cut into slices, wash the lily petals, and cut the strawberries into slices.

2. Put water in the pot and boil, add celery and lily to the oil and water, and the bacon also boil the water. 3. Put 2 tablespoons of oil in the pot, boil until the oil is warm, and put the bacon in the same pot for a while. 4. Leave the bottom oil in the wok, add the minced garlic and ginger slices, stir-fry the main ingredients together with the pot, add salt, monosodium glutamate, sugar, and water starch to thicken.

After soaking the dried lily at normal natural temperature for 10 hours, boil it in the pot for 3 minutes or fry it for 3 minutes to be soft and rotten.

Dried lilies have high medicinal value. Detoxification, spleen and stomach, dampness and accumulation, calming the mind and nerves, promoting blood circulation and other effects. It is mainly used for the treatment of cough, coughing up blood, weakness and palpitations, etc., and has special effects on the treatment of pulmonary diseases and health care and anti-aging.

According to pharmacological studies, dried lily has the effect of increasing white blood cells, so it has a good effect on a variety of cancers. Those who are affected by wind and cold should not use it.

Dried lily can detoxify, promote blood circulation, has high medicinal value, it is also very versatile, not only can be used to make tea, soup can also be used to cook porridge. But why can't dried lilies be boiled?

1. Not soaked in advance. After soaking the dried lily at the natural temperature for 1 hour, it is easy to cook and rot after being put into the pot. If it is not boiled, it may not be soaked first, and the lily after soaking is easy to boil.

2. The boiling time is shorter. Dry lilies are generally boiled for 30 minutes to 1 hour, if they are only boiled for a few minutes, such lilies are basically hard, and they need to continue to cook until soft.

3. The quality is not good. A good dried lily should be soft and glutinous and sweet after cooking, if it is hard and bitter when eaten, then it is related to the poor quality of the lily, and it is best not to eat it.

Dried lilies cannot be boiled without soaking.

Dried lilies need to be soaked before boiling, the texture of dried lilies is hard, and if you don't soak them in advance, you can't boil them, and it is difficult to achieve the effect of soft and glutinous muchun in spring. There is no fixed time for dry soaking of lilies, generally two or three hours of cold water soaking, if warm water soaking, half an hour to an hour is enough. When the lily is dry, it can be high to soak the dried lily in cold water for a while, take it out and put it in warm water to soak it slowly for about 40 minutes.

Can you soak dried lilies in water?

It can be soaked in water to drink, and it can also be combined with lotus seeds, white fungus, and wolfberry to make lily lotus seed white fungus soup, which has the effect of nourishing yin and moisturizing the lungs, nourishing qi and nourishing the heart. If you soak in water, you can put about 5 pieces of dried lily, add boiling water, you can drink it after ten minutes, the water that has been soaked in the lily tastes very fragrant, if you add some honey to taste better, you can brew repeatedly, after 2 hours the dried lily is already very soft and glutinous, you can eat it. If you don't have enough time to cook porridge, dried lily soaked water is also a good choice!

1. Wash the dried lilies, dried lotus seeds and yellow flowers with warm water, put them in a basin and add water, add rock sugar after steaming, and then steam the rock sugar. Drink in the morning and evening on an empty stomach.

2. Efficacy: This soup has the functions of moisturizing the lungs, nourishing the spirits, strengthening the skin and beautifying the skin. Lily, also known as wild lily, word lily, night lily, the soup made with it is as fragrant and delicious as the beautiful dishes made with it, and it is the same as skin health and beauty.

3. Raw materials: 50 grams of high-quality japonica rice, 50 grams of mung beans, 15 grams of dried lilies, and 10 jujubes.

4. Preparation method: Rinse the japonica rice with water for 1 time, wash the mung beans and lilies 3 times, wash the jujube and remove the pit, and put it in the pressure cooker; Add 1500 2000ml of water, cook with rice until gas, cover and continue to simmer over low heat for 20 minutes. After stopping the fire, do not open the lid, let it cool naturally before eating.

Dried lily acid is because lilies have been bleached with sulfur.

During the drying process of lilies, if the cooking process is not handled properly, the lily slices may turn black. To solve this problem, some vendors will bleach the blackened lilies with sulfur.

Fresh lilies should be selected with large size, uniform petals, thick flesh, white or pale yellow color. When purchasing, you should also pay attention to the removal of impurities, black petals, rotten hearts or mildew. Dried lilies should be selected dry, no impurities, thick meat, crystal clear is better.