Name: Refreshing and Not Greasy-assorted Lilies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g lily; 100g carrot; 50g corn kernels; 100g Soaked black fungus; 200g shrimp; 50g Green peas; less than cooking salt; 1/2 a spoon Chicken Essence; bowl Water starch; Some Cooking oil

Refreshing and Not Greasy-assorted Lilies

by Ball well bella

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

This dish was given to my sister. She was afraid of eating chicken, duck, fish and pig in her confinement. The whole dish was refreshing and tasted slightly sweet, especially the lily. I didn’t expect that she could eat up a plate of take-out millet porridge. . . . . . This dish is also suitable for friends during the fat reduction period. It can be served with rice or noodle powder.

Refreshing and Not Greasy-assorted Lilies

1. When the materials are ready, the lily uses fresh lily carrots. Those who have knife skills can cut them to look better.

Refreshing and Not Greasy-assorted Lilies recipe

2. Heat the pan with cold oil, stir fry the carrot slices first, then add green peas and corn pellets and stir fry together until the color changes, add a bowl of water and soak the black fungus together, cover the lid and cook over high heat

3. After five minutes, add the shrimps and stir-fry evenly. Cover until the shrimps are cooked. Add seasonings and stir-fry evenly. The soup is left in the pot.

4. Bring the soup to a boil, add the lily slices, blanch them and change color, and then remove them. This ensures that the lily is crispy, fresh and sweet.

5. Remove the lily and pour it on the plate.

Tips:
When buying fresh lilies, don’t blindly pursue whiteness. If it is possible to soak in syrup, choose the color that is slightly dry and yellow at the end of the tooth white.