Wolfberry Lily Soup

Name: Wolfberry Lily Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh Lily; 1 small handful Wolfberry; Some crystal sugar

by Le Shi Ji

4.6 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

Lily has the effects of nourishing yin, moisturizing lungs and relieving cough, clearing the heart and calming nerves. Lycium barbarum can enhance human immunity and improve the body’s disease resistance. Lycium barbarum and lily have the effect of nourishing yin, nourishing blood and moisturizing dryness. You can cook more in autumn to eat And the method is very simple and does not take a long time. "

Ingredients

500g Fresh Lily
1 small handful Wolfberry
Some Crystal Sugar

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Wolfberry Lily Soup

1. Break the lily into small flowers, remove the yellow lily petals on the outside, and then peel off the lily petals to wash. If there is any yellowing inside, use a knife to peel off the yellow parts. After cleaning, soak in clean water for 10 minutes.

2. Rinse the wolfberry with clean water, no need to soak for a long time.

3. Put the cleaned lily into the rice cooker, and add the water that has not been lily. If you like soup, you can add more water.

4. After boiling, add rock sugar, cover and simmer over medium-low heat.

5. When the lily is transparent, add the rinsed wolfberry, mix well and then turn off the heat.

6. Sweet, soft, glutinous, moisturizing wolfberry lily soup.

Tips:
1. Fresh lilies should be large, even petals, thick, white or light yellow, without strange stains, and the scales should be thick and densely covered, and the roots should not be discolored.
2. Wrap the lily roots with paper if you have not finished eating the fresh lilies you bought, and store them in a low-temperature state.
3. There is no need to put too much wolfberry, like 500 grams of lily, 1 small handful is enough.