How to make fresh lilies that are delicious and nutritious

Fresh lily can be stir fried, boiled Congee or stewed, which can not only retain nutrition but also improve taste. Lily contains starch, protein, and various trace elements, making it suitable for pairing with ingredients such as Tremella fuciformis and lotus seeds.

Fresh lilies have a crispy and tender texture, suitable for quick cooking to maintain their sweet taste. When stir frying, it is recommended to pair it with celery or carrots, stir fry quickly with a small amount of olive oil for two minutes, and sprinkle a little salt for seasoning. The colchicine in lilies is easily decomposed when heated, and short-term heating can reduce nutrient loss. Congee can be cooked with glutinous rice or millet as the base, and lily can be added when Congee is cooked to the eighth ripe to avoid gelatinization caused by long-time cooking. Stewed soup is suitable for cooking with chicken and pork bones. Lily is added ten minutes before turning off the heat, and the soup is clear and not greasy.

In special circumstances, attention should be paid to the way lilies are consumed. Some people are sensitive to alkaloids in lilies, and consuming raw or insufficiently heated may cause numbness in the mouth. If there are black spots on the skin of fresh lilies, they should be thoroughly peeled off to avoid ingestion of spoiled parts. When eating with seafood, it is important to ensure that lilies are fully cooked to prevent protein interactions from affecting digestion. Lily harvested in autumn has a higher starch content and is more suitable for steaming or making desserts.

For daily consumption of fresh lilies, it is recommended to control the single intake within 50 grams to avoid excessive intake and gastrointestinal discomfort. Pairing yam and red dates with isothermal ingredients can neutralize the slightly cold properties of lilies. When selecting, choose high-quality lilies with thick scales and no sulfur smoking marks, and store them in refrigeration for no more than one week. For those who are allergic to pollen, it is recommended to consume a small amount for the first time and observe for any skin itching or other reactions. Soaking in light salt water for ten minutes before cooking can help remove surface impurities.