How to make lily soup, how to make lily soup

1.Ingredients: 100g of coix seeds, 100g of mung beans, 20g of lily, appropriate amount of cold water.

2.Coix seeds and lilies are respectively soaked in small water for 2 hours for later use;

3. Put barley, mung beans and lilies in cold water and boil until boiling;

4.Turn to low heat and cook for about 20 minutes until the barley and mung bean crisp are added.

This soup is rich in nutrition, color, flavor and flavor, and has the effect of clearing heat and removing fire, nourishing the face and lowering blood pressure. When the weather is hot, it can clear the heat and invigorate the qi, quench thirst and diuretic. It provides both hydration and instant replenishment of carbonates, which is a key function in maintaining the body's acidity and alkalinity. It is a simple and effective life-saving soup.

How to cook yam with lilies?

Ingredients: 300 grams of yams, 100 grams of dried lilies, 10 jujubes.

The way things are done.

1.The lilies are dry cleaned, soaked in cold water, peeled the jujubes, peeled the yams, and cut into small pieces 4cm or 2cm wide.

2.Put cold water in a pot. Once boiling, put the lilies, yams, and dates together and reduce the heat to simmer for 45 minutes.

3.Sprinkle with old rock sugar 5 minutes before turning off the heat.

After slicing the yam, it should be put in cold water to prevent the air from oxidizing and blackening, and it should be thoroughly glued together. After the jujube is pitted, it is much easier to take. Old rock candy doesn't need to be added to the pot too early, and the amount can be adjusted according to my taste. This summer's sweet soup is savory for all ages!

Lily soup. Method.

Ingredients. Lily to taste.

Sugar: Appropriate amount.

Water to taste. Other ingredients to taste.

Method steps.

Lily soup to relieve the heat.

The appropriate amount of materials should be 100.

Sugar: Appropriate amount.

The practice of lily soup to relieve the heat.

Prepare local lilies and sugar.

Cut off the roots of the lily and wash them.

Break the lilies into pieces.

Add an appropriate amount of water to the pot, put in the lily, turn to medium heat and boil for half an hour after boiling over high heat until it is thick and soft, and then add white sugar out of the pot according to taste.

Materials. 1 white fungus; 1 handful of lilies; 1 handful of red dates; 1 small handful of wolfberry; Rock sugar to taste.

Method. First of all, prepare all the materials you need, the lily here is a dried lily, but the taste is really bad, a little bitter, I don't know if it's a variety problem.

There is also white fungus, in fact, it is decided how much you want according to the number of people, and a whole flower of this size can eat 10 people.

Soak the dried lilies and white fungus in water first, and cook them quickly after a while. After the white fungus is soaked a little, it is best to tear it into small pieces so that it can be cleaned for a while.

When cleaning, cut off the yellow pedicle under the white fungus. This one can't be boiled. The second is for aesthetics.

Put a few pieces of washed white fungus in a bowl, and then use scissors to chop it (personal hobby likes to eat minced ones, it feels good). Cut it all out and set aside.

After putting water (water can be put more, it will feel sticky after boiling for a long time, otherwise the water is not enough), lily, white fungus, and red dates can be put into the pot together, and you can use high heat.

When it is almost cooked, use low heat and add the goji berries.

Once cooked, add rock sugar. Lily white fungus soup is good!

The windy and dry autumn has arrived, and at this time, the body cannot adapt to climate change, so it is easy to suffer from "autumn dryness". In order to prevent autumn dryness, you can eat more foods that nourish the yin and lungs, such as lilies and pears, which are found to have the effect of moistening the lungs and relieving cough. With these two ingredients, we can make a pear lotus lily soup.

Ingredients: 1 fresh lily, 1 pear, 50 grams of lotus root, appropriate amount of wolfberry, appropriate amount of rock sugar.

Pear root and lily soup.

1.Wash and cut the pears into pieces, wash and peel the fresh lilies into slices, peel and slice the lotus root for later use. Soak the wolfberries in water to soften, filter out the water and set aside.

2.Bring an appropriate amount of water to a boil and pour the fresh lilies and lotus root into the pot.

3.Cover and cook over high heat for about 8 minutes.

4.Add the caster sugar.

5.Add the pear cubes.

6.Continue to cook for about 10 minutes.

7.Finally, add the goji berries, cook for a while and turn off the heat.

Tips for making it:

2.The amount of rock candy depends on your preference.

Lily pork ribs in soupMethod.

Materials. Pork ribsone.

White radishOne.

LilyCrumb.

Goji berriesCrumb.

Salt 1 teaspoon.

Essence of chicken to taste.

Steps:

1. Prepare the required materialsPork ribsPut it in boiling water in advance and boil it cleanWhite radishDiced.

2. Clean the pork ribs and white radish, soaked in waterLilyPour together into a saucepan and add an appropriate amount of hot boiling water.

3. Start the stew function for one hour, if the cold water is stewed for an hour and a half, and the steamer stews a little slowly, I usually boil the water and pour it into it to stew.

4. Stew, stew, an hour passed slowly, the time of stewing soup, so the current electrical appliances are also very convenient, we just need to sit and wait, no need to look at the fire, after the soup is stewed, sprinkle in the cleaned wolfberry and you can get out of the pot.

6. Finished productsLily pork rib soupIt's done.

Efficacy:into the spleen, stomach, and kidney meridians; Nourish the kidneys and blood, nourish yin and moisten dryness; It is mainly used for the treatment of fever, thirst and thinness, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst.

Lily pork rib soupContains a large amount of calcium phosphate, bone collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Lily pork rib soupRich in protein and fat, it provides high-quality protein and essential fatty acids for humans, which can supplement the nutrients needed by the human body.

Lily pork rib soupIt is rich in sarcosine, which can enhance physical strength and make people energetic.

Red and green lily soup.

Material. Appropriate amount of red beans, appropriate amount of mung beans, 1 fresh lily, sugar (optional) method. 1.Appropriate amount of red beans and mung beans, soak for about 1 hour in advance; 1 fresh lily.

2.Red beans and mung beans with an appropriate amount of cold water.

3.The pressure cooker is pressed for about 30 minutes.

4.During this period, peel off the lily petals and clean them.

5.After the pressure cooker is deflated, open the lid and continue to roll, add fresh lilies, and after 10 minutes, you can serve. It can be put or left unsweetened according to personal taste.

1. Lily soup.

Method: Remove the impurities and wash the lily, rinse it repeatedly in clean water, add water to the pot, boil it with water until it is extremely rotten, add an appropriate amount of sugar, and eat it with soup.

2. Lily broccoli.

Method: Break open the petals and wash them; Wash the broccoli and pick the florets; Pick small florets after soaking the fungus; Slice bell peppers into diamond-shaped slices; Garlic cut into thin slices. Boil water, add a pinch of salt, a few drops of oil, blanch the broccoli, medium-cooked, remove and drain.

Heat the pan with cold oil, put the garlic slices and stir-fry over low heat until fragrant. Over medium heat, add the bell pepper and sauté until soft. Add lily, fungus and broccoli and stir-fry. Add an appropriate amount of freshness, salt and sugar, and stir-fry evenly. Add starch water and stir-fry until sticky. Remove from pan and serve.

3. Lily porridge.

Method: Wash the lily and rice first, put it in a pot, add water, and simmer over low heat. When the lily and japonica rice are ripe, add an appropriate amount of sugar and serve.

4. Stir-fry asparagus lilies.

Method: Divide the lily into slices, clean them, and drizzle them dry. Cut the asparagus into strips and cut it diagonally, so that it is easy to absorb the flavor and easy to cook.

Finely slice the ginger. Put oil in the pot, heat the oil 6, add the ginger shreds and fry until fragrant. Add the asparagus and stir-fry quickly, the asparagus is easy to cook, and you can watch the color turn emerald green.

Add salt to taste. Add lily and red pepper shreds, stir-fry twice, then add chicken essence to taste, and quickly remove from the pot. Remember not to fry for too long, otherwise the asparagus and lilies will be weak and will not have a crispy and tender texture.

5. Stir-fried cashew nuts with celery and lilies.

Method: Slice celery, slice carrots, two lilies; Put a little salt and oil in the water, blanch the celery and carrots, and set aside in cool water; Put the cashew nuts in the pan and slowly fry them until golden brown; Leave oil in the pot and add minced ginger to stir until fragrant.

Stir-fry the celery and carrot slices; Pour in the lily and continue to stir-fry, adding a pinch of salt; Finally, add the fried cashew nuts, add chicken essence, thicken the thickener, and pour in a few drops of sesame oil.

1. Yuzhu lily white fungus soup (nourishing yin and moisturizing lungs).

Ingredients: 15 grams of jade bamboo, 15 grams of lily, 10 grams of white fungus, 250 grams of pork tendon meat, appropriate amount of salt and pepper.

Method: 1. Soak the white fungus in water in advance and then cut off the hard pedicle, and then cut it into small flowers;

2. Then wash the pork tendon meat and cut it into a pot of cold water, heat and blanch to remove the fishy smell of the meat for later use;

3. Then put all the ingredients into the pot together, add an appropriate amount of water, boil over high heat, turn to low heat and cook for 1-2 hours;

4. Finally, when the meat is boiled, add salt and pepper to taste.

Efficacy: Polygonatum japonica, lily and white fungus are all materials that nourish yin and moisturize the lungs, nourish the skin and whiten the skin, and have the effect of nourishing yin and blood, nourishing the skin, moisturizing and clearing heat, which is beneficial to purifying and whitening the skin and preventing and treating fiery sores.

2. Lily yam chicken soup (good for stomach and spleen).

Ingredients: Ingredients - 400 grams of chicken, 150 grams of yams, 80 grams of lily, 10 grams of white fungus, and an appropriate amount of chopped green onions.

Excipients - 1 tbsp cooking wine, appropriate amount of salt, a pinch of sugar, 1 tsp chicken essence, 1000 ml of broth.

Method: 1. Wash and cut the chicken into pieces, blanch it in boiling water, remove it, rinse and drain it with cold water for later use;

2. Then peel and wash the yam and cut it into pieces, wash the white fungus and remove the stems to soak softly, wash and drain the lily petals, and wash and set aside the green onions;

3. Then pour the broth into the pot and boil, add the chicken pieces, white fungus, yam pieces, and cooking wine and cook for 20 minutes;

4. Add lily, add salt, sugar, chicken essence to taste, and finally sprinkle in chopped green onions.

Efficacy: Lily yam chicken soup has the effect of invigorating the stomach and spleen, eliminating fatigue, and can improve the symptoms of qi weakness caused by overwork.

3. Lotus seed lily white fungus soup (replenish qi and soothe the nerves).

Ingredients: 40 grams of lotus seeds, 10 grams of lily and white fungus, 20 grams of wolfberry, appropriate amount of rock sugar.

Method: 1. Wash the lotus seeds, lilies, white fungus and wolfberries respectively and soak them in warm water for 1 hour;

2. Then put water in the casserole, add lotus seeds, white fungus, and wolfberry;

3. Then change the heat to low heat for 50 minutes, and add the lily pot for 20 minutes;

4. Finally, add rock sugar, and turn off the heat after the rock sugar melts.

Efficacy: Lotus seed lily white fungus soup has the effect of strengthening the spleen and stomach, moistening the lungs and relieving cough, replenishing qi and calming the nerves.

Lilies can not only be boiled into porridge, but also made into soup to eat, which is also unique. There are many ways to make lily soup, but according to different personal preferences, you can make lily into lily white fungus lotus seed soup, lily lean meat soup, tube bone lily soup, etc., and the specific methods are presented for you one by one.

1. Lily white fungus lotus seed soup

First of all, prepare an appropriate amount of dried lily, white fungus, lotus seeds, red dates, wolfberries, rock sugar, etc., these ingredients have nourishing and healthy effects on the body. Secondly, the lily is broken into petals, and the white fungus is also torn apart and soaked. The soaking time of dried lilies is about 10 minutes, and the soaking time of white fungus is 30 minutes to 60 minutes.

Finally, pour an appropriate amount of water into the pot, and pour the soaked white fungus, dried lilies and lotus seeds into the pot; Simmer for 10 minutes on high heat, then turn to medium heat and simmer for 50 minutes, and then add red dates and rock sugar when the porridge is already seven or eight ripe, and the fragrant lily white fungus lotus seed porridge is completed.

2. Lily lean broth

This lily lean meat soup has the effect of moisturizing and nourishing the lungs, and the method is not very complicated: first, prepare fresh lily, wolfberry, lean meat, green onion, ginger, cooking wine, chicken essence, etc. Second, wash all the ingredients to be washed and put them in a small bowl for later use, and soak the wolfberries for about 5 minutes in addition to cleaning.

Third, blanch the sliced meat and put it in a casserole full of water to boil, then add green onions, ginger slices, cooking wine, and wait for the water in the pot to boil, then turn to low heat and simmer. Fourth, stew the meat slices until they are nine ripe, then add fresh lilies and wolfberries, stir well, and continue to boil the porridge for 10 minutes.

3. Lily cone, bone broth

First, prepare the corresponding ingredients: fresh lilies, tube bones, and red dates. Second, after breaking the fresh lilies, wash them, blanch the bones of the tube, remove the blood, drain the water and set aside, and wash the red dates and remove the pits.

Third, first put the bones of the tube in an iron pot and boil over high heat, then transfer to a casserole, simmer for 60 minutes on medium heat, and then turn to low heat and simmer for 15 minutes, then you can add fresh lilies and red dates. This lily cone, bone broth is rich in vitamin C, vitamin B2, etc., and is suitable for people who are weak after illness.

Extended reading: Lily The practice of lilies.

When making lily soup, we can add some other ingredients to this service, such as white fungus, pear, red dates and so on. Let's take a look at how to make lily soup:

Ingredients: 100 suitable amounts, white fungus, lotus seeds, pear, red dates, wolfberry, rock sugar.

Soak the white fungus lily lotus seeds, take out the lotus seeds with lotus hearts, and peel and cut the pears into pieces.

Add water to the health pot, first add the pear, and then add the white fungus.

Cook for about 30 minutes, and boil the white fungus to bring out the gum.

Add red dates, lilies, and rock sugar and simmer for about 20 minutes.

Sprinkle with soaked goji berries.

A healthy white fungus lotus seed lily pear soup is ready.

Nutritional value: In addition to containing starch, protein, fat and calcium, phosphorus, iron, vitamin B1, B2, C, pantothenic acid, carotene and other nutrients, lily also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act on the human body in combination, not only have good nutritional tonic function, but also have a certain prevention and treatment effect on a variety of seasonal diseases caused by the dry climate in autumn.

Nutritional value: 1Tremella is rich in vitamin D, which prevents the loss of calcium.

2.Tremella protein contains 17 kinds of amino acids, which can be provided by 3 4 of the essential amino acids for the human body.

3.Tremella also contains a variety of minerals, such as calcium, phosphorus, iron, potassium, sodium, magnesium, sulfur, etc., of which the content of calcium and iron is very high.

4.Tremella fungus also contains trehalose, polypentose, mannitol and other liver sugars, which have high nutritional value and have the effect of strengthening and strengthening, and is a high-level nourishing tonic.

5.Tremella is also rich in dietary fiber.

Nutritional value: 1Lotus seeds are rich in protein, vitamins and minerals, and trace elements, and are also high in calories, especially good sources of calcium and phosphorus.

2.Lotus seeds also have asparagin and honey triose.

3.The lotus seed core contains a variety of alkaloids such as lotus heart and isolotus heart, which has a very bitter taste, has the function of clearing heat and dispelling fire, and has a significant cardiotonic effect, which can dilate peripheral blood vessels and reduce blood pressure.

In addition to starch, protein, fat and calcium, phosphorus, iron, vitamin B1, B2, C, pantothenic acid, carotene and other nutrients, lily also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act on the human body comprehensively, not only have good nutritional nourishment, but also have a certain prevention and treatment effect on a variety of seasonal or joint diseases caused by the dry climate in autumn.