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

1 Do fresh lilies need to be blanched Fresh lilies can be blanched or not. 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. And if the fresh lily is stir-fried, some will be a little bitter, whether the fresh lily has a bitter taste, it can be roughly divided into two kinds, one is called powder lily, the other is medicine lily, powder lily is not bitter, medicine lily has a bitter taste. If you eat medicinal lilies, you can blanch them to reduce a little bitterness, and blanching them is easier to cook, but you should not blanch them for too long, otherwise the fresh lilies will be noodles.

And if it takes too long, the lily will turn black and yellow, and it will lose its nutritional value, and the hue will not look good. 2 How to remove the bitterness of fresh lilies The method of removing the bitterness of fresh lilies is very simple. The first is to break open the lily petals one by one, remove the outer skin of each petal, and gently tear it off by hand (if you don't tear it off, the bitterness will worsen).

At the same time, the dirty rind is removed. The second is to soak the sorted lilies in a dish with cold water for two hours so that the lilies can absorb water and remove the bitterness. The third is to blanch it with hot water, and it is best to break the lily petals one by one and blanch them.

3 How long does it take for fresh lilies to be cooked Fresh lilies can be cooked in about 2 3 minutes after boiling. Fresh lilies are generally dismantled one by one, and when stir-fried, they are generally fully cooked in about 5 minutes, and they are boiled faster, 2 or 3 minutes, and it is easy to turn into a paste after a long time. If it is a dry lily, the lily can be soaked in warm water or not soaked before dry cooking, and go directly to the pot, but soak for an hour or two before cooking, so that it is cooked faster, and it is enough to cook for 10 minutes, and it is generally boiled for half an hour before it is soft and cooked without soaking directly in the pot.

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.

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.

1. The first type can be fried with fresh lilies. First, peel the lily and soak it in salted water for 30 minutes. Then bring water to a boil in a pot, blanch the lily for 1 minute, then cold water.

Then put oil in the pot, add the chili pepper to burst the spicy taste, then add the carrots and celery and continue to stir-fry!

2. The second kind can also be scrambled eggs with fresh lilies. Beat the eggs first, add salt and oil to taste, wash the lilies and pour them into the beaten eggs. Then turn off the heat with oil in a hot pan, pour in the eggs and stir-fry, turn off the heat as soon as the shape is set, so that the scrambled eggs will not be mushy. Add some water and scrambled eggs in the loose are very slippery.

3 The third kind of calendar, lily white fungus soup. Soak the white fungus first, pick it into small flowers, soak the lily, wash it and set aside. Then add water to the pot, add the white fungus and lily, and turn on high heat until it boils.

After boiling, add rock sugar, turn to low heat and simmer for about 1 hour. Add the washed wolfberry or wolfberries 5 minutes before turning off the heat.

Precautions. The above three are the most commonly used and simple dishes that can bring out the effectiveness of fresh lilies. Therefore, if you want to eat the most delicious lilies, you may wish to use the above methods to try.

1. Wash the lilies first, then break them off one by one, and then rinse them with water to control the moisture and set aside.

2. Wash the celery and cut it into sections, blanch it in boiling water and remove it for later use, remove the seeds of half a red pepper, and slice it for later use.

3. Heat the wok, put an appropriate amount of oil, stir-fry the lily and red pepper first, and then sprinkle a little cooking wine on the edge of the pot to increase the flavor, and the cooking wine is best not poured directly on the top of the dish.

4. Add the blanched celery and stir-fry for two minutes.

5. Finally, add an appropriate amount of salt, stir-fry evenly and then you can get out of the pot.

6. Let's talk about the practice of dried lilies, if you cook white fungus or pear soup, dried lilies generally need to be soaked a few hours in advance, wash off impurities after soaking, and then put the lilies to stew together when the white fungus is stewed for more than 7 minutes, stew until soft and rotten and add rock sugar to taste.

7. If you take dried lilies to cook porridge, it is simpler, you only need to wash the dried lilies, and then boil them in a pot with rice until they are thick.

Lilies can also be called dried lilies, lilies are formed after drainage in a special way, so the functions and effects of dry lilies and lilies are similar to a certain extent.

That how do you cook dried lilies?

Put the dried lilies in a bowl, add water, and soak after about an hour. At this time, you will find that the soaked dried lilies become larger and softer. Once removed, it can be washed with clean water and then made into a wide variety of foods with their favorite ingredients.

However, soaked lilies cannot be boiled for a long time. Once placed in the pot, it can be boiled for five or six minutes. Do not boil for a long time.

Otherwise, the medicinal properties and nutrients of the lily will be lost, and the proper health effects will not be achieved after being consumed again.

Like lily, if you want to cook the method is also very simple, put it directly in the pot or school bag directly to him, after the bag is soft and rotten, it can be used directly, mixed red dates, longan, wolfberry, and other together the effect will be better.

Lilies can be boiled with rock sugar and pears, and lilies can also be boiled with porridge, put a little rock sugar to clear heat and moisten the lungs.

How do you eat lilies? There are two kinds of lilies on the market, one is dried lily and one is fresh lily. Lily is sweet and bitter, slightly cold, and has the effect of clearing fire and moistening the lungs and calming the nerves.

Lily is also a food of the same origin as medicine and food, it can be used to make soup, porridge or stir-fry, of course, fried fresh lily, has the effect of promoting diet, lowering blood pressure, strengthening the brain, clearing the intestines, moistening the lungs and relieving cough.

In our daily life, lilies are usually used to cook porridge, such as lotus seed lily porridge, which has the effect of clearing the lungs and reducing fire, and it is better to drink in summer.

After the lily is washed, it can be boiled together in the white fungus lotus seed soup!

If you want to boil lilies, it's actually a very good idea, nutritious and healthy.

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.