How to make daylily delicious?

Wash the day lily and boil the water in the pot. Fresh yellow flowers smell sweet, which is incomparable to dry yellow flowers. I guess this is what Princess Xiangxiang eats every day. Today, I will also be a fragrant princess.

3. Take out the cooked day lily and soak it in cold water for two hours to remove colchicine. This is the secret that we were not poisoned when we were young. Say it simply. 4. soak a few fungus in the gap between soaking daylily. After soaking, clean it and tear it into small pieces. Shred lean meat and dry day lily.

5. Heat the oil in the pot, add the chopped green onion and stir-fry, first stir-fry the shredded pork into white, and then stir-fry the fungus.

6. Add the day lily, add a little soup and salt, stir-fry until the day lily is delicious, and then take it out of the pot. Fried black fungus with day lily is a famous vegetarian dish with no meat. Day lily is a perennial herb of Liliaceae, also known as lily, yellow flower, seven-star vegetable and tranquilizing vegetable. Fresh daylily, whether steamed or boiled, can be safely eaten. How to eat fresh day lily with shredded pork? ) materials: fresh day lily, green pepper, shredded pork, shredded ginger, salt and pepper.

Steps:

1. Peel and remove stamens from fresh yellow flowers, wash them and soak them in clear water for half an hour.

2. Put a proper amount of water in the pot. After boiling, add the soaked yellow flowers and blanch them a little.

3. The pot is cooled quickly, rinsed with cold water and soaked for later use. 4. shred the green pepper. Cut the lean pork into sections, add salt, soy sauce and starch, mix well and marinate slightly.

5. Put the oil in a hot pot. After the oil is hot, put the shredded ginger into the wok, and the salted pork will slide until it changes color, and then quickly take it out of the wok.

6. Reheat the remaining oil, stir-fry the green pepper until it is broken, drain the yellow flowers, add salt to taste, and pour in the fried shredded pork.

Add a little pepper to taste, and then take out the pot. This time, I blanched the day lily for a minute and a half. Facts have proved that the day lily has been blanched for a long time, and its taste has been greatly reduced. . . Pay attention next time. . .

In addition, it should be emphasized that colchicine in fresh day lily is really toxic, so it must be treated with caution before eating.

Stamen removal, soaking, blanching and cleaning ~ ~ ~

Especially my friend is from Qidong, Hunan. It is said that this dish is a home-cooked dish in their family, and I don't see anything wrong with it. . . Illustration of scrambled eggs with day lily fungus: Day lily, commonly known as "day lily", is a flower bud of a perennial herb in Liliaceae. Day lily is delicious, tender and nutritious, such as pollen, sugar, protein, vitamin C, calcium, fat, carotene and amino acids. Its carotene content is even several times higher than that of tomatoes. Day lily is sweet and cool, and has the effects of stopping bleeding, diminishing inflammation, clearing away heat, promoting diuresis, promoting digestion, improving eyesight and calming the nerves. It has therapeutic effect on hematemesis, bloody stool, constipation, insomnia and galactorrhea, and can be used as a tonic after illness or postpartum.

Day lily is a very nutritious vegetable, which contains vitamin A, vitamin C, potassium, lecithin, asparagine and so on. It is an excellent nourishing vegetable, which can resist aging, enhance brain function, remove arterial deposits, lower cholesterol, and treat mental distraction and attention loss.

However, fresh daylily is not common and difficult to keep fresh. I saw that soaking in ice water in the shop can delay flowering, reduce nutrient loss and prevent corruption from accelerating. Put it in the refrigerator after buying it, and it will not change much in three days.

Day lily is often cooked with vegetarian dishes such as black fungus, and can also be made into soup or fried with eggs, chicken and meat, which is rich in nutrition.

However, fresh day lily contains a kind of colchicine, which is non-toxic, but it is oxidized into colchicine in the body after being absorbed by the gastrointestinal tract, which is very toxic. So when eating fresh food, don't eat more every time. Because the toxic components of fresh day lily can be weakened or eliminated at the high temperature of 60C, when eating, fresh day lily should be scalded with boiling water first, then soaked in clear water for more than 2 hours, and then fried after being taken out, which can destroy colchicine and make it safe to eat fresh day lily. Or picking pollen and flower buds, cleaning and cooking.

When eating dry products, it is best to soak them in clear water or warm water for many times before eating them to remove residual harmful substances, such as sulfur dioxide. Dry day lily, also known as day lily, is soaked in clear water, hard stems are removed, washed and cooked, and soup can also be cooked. Can be fried with gluten, black fungus, mushrooms and so on. 20 grams of fried day lily with auricularia auricula, 80 grams of day lily, refined salt, monosodium glutamate, chopped green onion, peanut oil, wet starch and vegetarian soup. Methods (1) Soak Auricularia auricula in warm water, remove impurities, wash it and tear it into small pieces. Soak the day lily in cold water, wash it, squeeze out the water and cut it into small pieces. (2) Heat peanut oil in the pot, saute chopped green onion, saute day lily segments, auricularia auricula and monosodium glutamate, stir-fry until auricularia auricula and day lily are ripe and tasty, thicken with wet starch, and take out the pot. Ingredients for stir-fried flowers: a little day lily, auricularia auricula, oil tofu 10, dried tofu 3, green peppers 2, fresh lily100g, coltsfoot flower10g, Radix Glehniae and Radix Platycodi 20g each, vegetable oil, sesame oil, refined salt, sugar, chopped green onion and monosodium glutamate. Methods: Fresh lily was peeled, peeled, washed and rinsed with clear water. If there is no fresh lily, it can also be soaked in dried lily instead. Soaking Radix Codonopsis, Radix Adenophorae and Radix Platycodi in water respectively, decocting, and draining the decoction for 2-3 times, without bitterness after chewing, and draining for later use. Soak day lily and auricularia auricula in water, wash, shred tofu, dried tofu and sweet pepper at the same time, pour the above processed drugs and vegetables into a pot, stir fry, add salt, sugar, monosodium glutamate and chopped green onion, and pour sesame oil when taking out of the pot. This dish is rich in nutrition and has a unique taste. Lily and coltsfoot flower are good medicines for moistening lung and quenching thirst. It is compatible with Radix Adenophorae for moistening lung and nourishing yin and Radix Platycodi for dispersing lung and quenching thirst, and has good effects of moistening lung and nourishing yin and quenching thirst. Raw materials of sweet and sour day lily: 50g day lily, 4 eggs, 50g flour, 25g lily powder, 50g ginger onion 10g, 50g wet starch, 25g yellow vinegar (or white vinegar), 50g white sugar, refined salt 1g, soy sauce 10g, and 55g cooked lard (the actual consumption is 75g). Chop onion and ginger; Stir the egg white with chopsticks until you can stand up with chopsticks, mix the egg yolks together, add flour and lily powder to make a paste, and then put the day lily into the paste. 2. Put the wok on a strong fire, add 500 grams of cooked lard, and cook until it is 70% cooked. Put the day lily into the wok one by one with chopsticks, cook until golden brown, and pour in the oil. Put 50 grams of oil in the wok, then add sugar, vinegar, soy sauce, onion, ginger and wet starch, stir-fry into juice, then add the fried day lily, support the wok twice, and serve. The taste is particularly crispy and delicious. Yellow Flower Egg Soup100g day lily, 3 eggs, proper amount of Shaoxing wine, salt, onion ginger and clear soup. 1. Wash dried yellow flowers with clear water several times, and then soak them in warm water for about 2 hours. After the flowers bloom, choose to wash them, squeeze them out, code them neatly, and cut them off from the middle; Shred onion and ginger; Add salt and Shaoxing wine to the eggs and stir well. 2, wok fire, put the oil to 60% heat, fry the eggs and put them in the soup pot. 3. Leave a little oil in the pot, heat it, add shredded onion and ginger, stir-fry the fragrance, pour in the day lily, add a little Shao wine, salt and soup, boil it, skim off the floating foam and pour it into the soup basin. Beat the eggs well, don't fry them too much; Soup can be replaced by chicken powder and water. Stir-fried pork loin with yellow flowers 500g pork loin from folk sources 50g day lily 50g ginger, onion, garlic, oil, salt, sugar and starch. Cut pork tenderloin into pieces, remove fascia glands, wash and cut into kidney pieces; Daylily blisters Kamikiri section; Heat vegetable oil in a wok, first add onion, ginger, garlic and other ingredients to stir fry, then add pork tenderloin to stir fry until the color changes, add day lily, salt and sugar to stir fry, and then thicken the powder to make the soup clear. Eat separately or in separate meals. Efficacy: Bushen Jianpi, Gujing. Is suitable for lumbago due to kidney deficiency, tinnitus, premature ejaculation, impotence and postpartum hypogalactia. What is the nutritional value of day lily? Day lily is a very nutritious vegetable, which contains vitamin A, vitamin C, potassium, lecithin, asparagine and so on. It is an excellent nourishing vegetable, which can resist aging, enhance brain function, remove arterial deposits, lower cholesterol, and treat mental distraction and attention loss.