Should fresh lilies be blanched, and is it toxic if fresh lilies are not blanched

No, "If it's used to stew soup or porridge, you don't need to blanch it." Because fresh lilies are easy to ripen, they are about 7-8 minutes ripe after blanching. If it is boiled again, the lily is easy to be boiled, and the taste is not good, which will also affect the taste of soup and porridge.

Fresh lilies can be broken directly, cleaned and cooked directly.

1 How to deal with fresh lilies.

1. Wash the surface of the fresh lily with water first and wash the soil off.

2. Then remove the obvious rotten leaves and residual leaves on the surface of the lily.

3. Next, use a knife to cut off the roots at the bottom of the lily.

4. Use a paring knife to gently peel off the dirty parts on the surface of the lily.

5. After the surface is cleaned, remove the lilies one by one.

2 Do you blanch fresh lilies before eating?

Fresh lilies can be blanched, or not blanched.

If the lily is used for soup or porridge, it is possible to do without blanching. If you want to stir-fry, you can blanch it first. Because the blanched lily becomes translucent at the best, at this time it has been seven or eight minutes cooked, and when it is fried again, the water vapor after blanching can block the invasion of oil, forming a layer of oil film on the surface of the dish, so that the lily will not be dark when fried.

3 Who can't eat fresh lilies?

Those with spleen and stomach deficiency should eat with caution.

Due to the slightly cold nature of lily, you must pay attention to the dosage when taking it usually, especially during menstruation. Taking a large amount of lily during menstruation can easily lead to problems with the flow of qi and blood in the body, which is not conducive to physical health, after all, lily can also be used in medicine, so we need to pay attention to the amount of lily taken, for us ordinary people, and the same is true for menstruating women.

4 The efficacy of fresh lilies.

Moistens the lungs and relieves cough. Sweet and cool and moist, the main into the lungs and heart, long in clearing the lungs and moistening the dry cough, clearing the heart and calming the nerves, treating the dry and hot cough of lung yin deficiency, lung deficiency and cough for a long time, blood in the sputum, hemoptysis of exertion, etc., commonly used for lung dry cough and anxiety.

Peace of mind. Lily into the heart meridian, slightly cold, can clear the heart and remove troubles, calm the heart and calm the nerves, used for fever after the residual heat is not gone, trance, insomnia and dreams, depression, joy and sadness crying and other diseases.

Beauty and beauty. Lily is white and delicate, fresh products are rich in mucus and vitamins, which are beneficial to the metabolism of ** cells.

Anti-cancer and anti-cancer. Lily contains a variety of alkaloids, which have a preventive effect on leukopenia, can increase blood cells, and have a positive effect on cytopenia after chemotherapy and radioactivity. Lily can also promote and enhance the monocyte system and phagocytosis in the body, and improve the body's humoral immunity

*Fresh lilies need to be blanched**. Blanching can effectively reduce the astringency of the lily, and at the same time shorten the subsequent frying time, and the lily is not easy to turn black. However, it should be noted that lilies should be thrown into cold water immediately after blanching to maintain their crisp texture.

If it is not convenient to blanch, you can also scrub the fresh lily with salt and soak it in an appropriate amount of water for 15 minutes to remove the dirt and astringency on the surface of the lily. However, regardless of the method used, care should be taken not to over-process the lily so as not to deteriorate the taste of the lily.

Fresh lilies themselves are actually not toxic, so eating fresh lilies will not cause poisoning problems, but when eating fresh lilies, you should try to avoid eating them raw, and it is better to boil them in water before eating.

If it is used for stewing soup or porridge, it can be used without blanching. Because the fresh lily is easy to cook, it is about 7-8 minutes cooked after blanching, and the lily is easy to be boiled if it is boiled again, and the taste is not good, and it will affect the taste of soup and porridge.

If it is fried and eaten, it is recommended to blanch it before cooking. Because if the fresh lily is fried directly without blanching, the fried dishes have a certain bitter taste, blanching can remove most of the bitterness, and after blanching, it can form a protective film, so that the lily is not easy to turn yellow during the frying process, and it looks more appetizing.

Habitat of origin

It is distributed in Hebei, Shanxi, Henan, Shaanxi, Hubei, Hunan, Jiangxi, Anhui and Zhejiang, China. It is also cultivated in the grass of the hillside at an altitude of 300-920 meters, under the sparse forest, next to the ravine, at the edge of the ground or next to the village. It prefers cool, moist semi-shaded environment and is more resistant to cold.

It is a long-day plant, and the length of light not only affects the differentiation of flower buds, but also affects the growth and development of flowers.

Lilies do not like high temperatures and are afraid of waterlogging. Prefers cooler, more hardy, humid climates. Temperatures above 30 will seriously affect the growth and development of lilies, and below 10 growth will be close to stagnation.

The soil requirements are not strict, but in the deep, fertile and loose sandy loam, the bulbs are white in color and thick in flesh. Clay soil is not suitable for cultivation. The root system is stout and well-developed, and it is resistant to fertilizers.

Whether the fresh lily is blanched needs to be decided according to the cooking method, if it is stir-fried, the fresh lily needs to be blanched before eating, because it contains alkaloids inside, which can be destroyed after blanching, if it is a stewed soup or porridge, you can not blanch, because the fresh lily will become very soft and rotten after stewing, and the alkaloids will also be destroyed.

Before stewing soup or porridge, break the fresh lily one by one, clean it one by one, and do not need to blanch it, so as to avoid the loss of nutrients in the heating process of the fresh lily, and the texture becomes softer and rotten, which affects the edible value.

Fresh lilies will become translucent after blanching, which can block oil soaking, and a layer of oil will form on the surface during the stir-frying process, even if heated at high temperatures, fresh lilies will not turn black or burnt yellow.

Freshly bought fresh lilies can be soaked in salt water to clean the soil, and after removing rotten leaves, residual leaves, and roots, they can be used for cooking, and the fresh lilies are generally stir-fried for about 5 minutes to be completely cooked.

Most people like to eat fresh things, and lilies are no exception, but fresh lilies are not as convenient to preserve as dried lilies. So, how do you preserve fresh lilies? Can I keep it in the refrigerator?

Can fresh lilies be put in the refrigerator.

Fresh table = lily can be stored in the refrigerator in the following ways:

1. Wash, put in the shade for 2 days, squeeze out the air in a fresh-keeping bag, and put it in the refrigerator to refrigerate, the temperature is 2 8 is the best. If you put it in this way for 70 days and store it at -1 degree, you can keep it for a year.

2. If it needs to be planted, the rhizome should be placed in an environment with a relative humidity of 50 60 and a temperature of 1 2 for sand storage, which can usually be stored for 10 to 15 days without affecting future planting. It cannot be stored for long periods of time. If it's edible, just put it in the refrigerator.

3. After buying back the lily, pick and wash it, and then cook it according to the usual way of eating, but turn off the fire after seeing that it is boiling, do not need to boil it, and then let it cool, put it in a fresh-keeping bag according to the amount of a meal, and then put it in the refrigerator freezer, which can be stored for a long time.

Other ways to preserve space fresh lilies.

1. Use the cellar for preservation.

Fresh lilies are kept in the cellar, which can be stored for at least three months due to the scarcity of air and low temperature in the cellar. The sparse air in the cellar reduces the aerobic respiration of the fresh lilies and the energy they consume. In addition, the temperature inside the cellar is much lower than outside, which further reduces the aerobic respiration of the plants, which together is enough to preserve the fresh lilies for a long time.

2. Use soil to preserve.

Pack the lily in a plastic bag, remove as much air as possible from the plastic, and put it in a solid plastic box. Soil preservation is actually the same as cellar preservation, but it is more extensive and practical, suitable for people who do not have a cellar. But the effect is poor, and it is suitable for storage for nearly a month.

3. Preserve with fruit preservative.

Lily vendors often use fruit preservatives to preserve lilies, and use preservatives that have an inhibitory effect on Penicillium to preserve lilies. Soak the lily with a special liquid preservative for fruits and vegetables for about 10 minutes, then remove and dry.

space saving tricks.

During storage, it should be checked frequently to prevent heat and mildew in the pile, and the storage temperature in the pile should be 5 11.

Edible lilies: Clean the fresh lily petals before eating lilies, then blanch them in boiling water (be careful, don't leave them in boiling water for too long), take them out and spread them out to dry. Then use a fresh-keeping bag to pack it according to the amount of consumption, put it in the freezer of the refrigerator, and store it for 6-8 months.

Lilies turn black becauseLily contains a large number of alkaloids, which were not cleaned in the early stage, and were caused by oxidation when the fire was large and the heating time was too long. When fresh lilies are cooking, they are taboo about high temperatures, so not only will the lilies turn black after blanching for a long time, but also when the fire is too big when stir-frying. The correct lily preparation operation is as follows.

1. Fresh lilies, cut off the head and tail, liliesThe head and tail cores are not needed(These 3 parts have the largest alkaloid content and the most bitter).

2. After the lily is disassembled, soak it in salt water for 20 minutes to reduce the bitterness (you can also change the knife to shred or cut it into pieces to improve the effect of bubble invasion), remove it and clean it.

3. After the water boils, pour in the lily, blanch for 1 minute, remove it, immediately cool the water, drain the water, and set aside. The lily is done.

The bitter taste of lily comes from the large number of alkaloids it contains, which is mainly found in the membrane of the lily epidermis, and the purpose of soaking and blanching is mainly to reduce the bitter taste. If it is porridge, there is no need to blanch the operation, and there will be no blackening of the button.

The lily is blanched in boiling water before being fried, and the blanched lily will not change color after being fried. Blanch the lily and put it on a plate.

The celery is broken after washing, the outer layer of old tendons is torn off, and it is cut into thin slices diagonally, and the carrots are washed and cut into thin strips, and the carrots are a side dish, and only a little bit is needed.

The lily will become ugly if the lily is stir-fried directly in the pot, so the lily is blanched in boiling water first and then fried in the pot, and the blanched lily will not change color after being fried in the pot. The lily is blanched in the Zen water and put on a plate.

Put an appropriate amount of oil in the pot, add the green onion and ginger and stir-fry until fragrant, then add the celery and carrots and stir-fry.

The celery is slightly fried soft, put in the lily and stir-fry, add an appropriate amount of salt, pepper, sugar, stir-fry evenly, and finally add the chicken essence to taste.

After the celery lily is fried, it is put into the pan and put it on the plate, the lily is white and delicate, the celery is emerald green, and it is refreshing under the garnish of carrots.

Tips:1It is best to blanch the lily before stir-frying, so that the fried lily will not change color, and the color will be white and beautiful.

2.Celery is selected to be fresh and tender, and the old tendons are torn off after the celery is broken, and then fried in the pot will taste better.

There are many ways to eat fresh lilies, and my favorite is fried lily, such as stir-fried lily with celery, fried shrimp with lily, etc., these are very fragrant and delicious home-cooked dishes. Fried lilies are delicious, but they are not very easy to fry, because the lilies we fried are generally black, and they don't look good.

A master told me that when frying lilies, you should do one more step before putting them in the pot, so that the fried lilies will be fresh and refreshing, white as jade and not black.

This step is to do more than that, don't rush the lily to the oil pot, remember to blanch the lily in boiling water in advance, and remember to drop a few drops of cooking oil when blanching, so as to ensure that the lily is white as jade and will not turn yellow and black.

Because the lily has been blanched in advance, it has a certain degree of maturity, so when the oil hail is fried in the pan, there is no need to fry for too long.

Before frying the fresh lily, blanch the fresh lily, the water vapor after blanching can block the invasion of oil, and form a layer of oil on the surface of the dish, so that the lily will not be black.

Fresh lilies contain chemicals such as oxalic acid, which can cause discomfort in the mouth, throat, and gastrointestinal tract when eaten without cooking or processing. Therefore, in order to avoid the harm to the human body caused by the unfavorable substances in the lily, it is recommended to blanch the fresh lily when consuming it. Blanching fresh lilies in boiling water can effectively neutralize undesirable substances such as oxalic acid while keeping their nutrients from being lost.

Waiting for fresh lilies to be removed from the blanching water before cooking or other processing can also help improve the hygiene and safety of the ingredients. Therefore, it is recommended that fresh lilies be blanched with water before eating.

Summary. Hello, if you see the lily turn black, it is likely that it is caused by the lily blanching for too long. In this case, it is not possible to eat lilies.

If you want to prevent the lily from turning black when blanched, you should put less oil in the water, wait for the water to boil before putting the lily, and then quickly remove the lily, so that you can do it.

Why do fresh lilies turn black after blanching.

Hello, if you see the lily turn black, it is likely that it is caused by the lily blanching for too long. In this case, it is not possible to eat lilies. If you want to prevent the lily from turning black when blanched, you should put less oil in the water, wait for the water to boil before putting the lily, and then quickly remove the lily, so that you can do it.

Why can't I eat it after it turns black? Only an hour has passed.

What toxins are produced when it turns black?

Hello, because the lily scales are oxidized, you can still eat, but it is not recommended to eat, because the nutrients are lost, and eating may cause us gastrointestinal discomfort, so it is best not to eat, otherwise it will be bad to eat.