Alias: Chong Mai, Atrium, Moro, Xiang Chong, Qiangqu, Chef Garlic, Garlic Brain Potato, dried lily. Instructions for use: for oral administration: decoction, 6 to12g; Or into the pill, powder; You can also steam or cook porridge. External use: appropriate amount, mashed and applied. Lily (dry) knowledge introduction: Lily is the bulb of Liliaceae plants, such as Lily, Lilium lancifolium, Lilium lancifolium, Lilium chuan and so on. Lily, Lilium lancifolium and Lilium chuan are perennial herbs, and lilies are distributed in Hebei, Henan, Shanxi, Shaanxi, Anhui, Zhejiang, Jiangxi, Hubei, Hunan and other places. Zhangdan is distributed in Hebei, Henan, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Hubei, Hunan, Guangdong, Sichuan, Guizhou, Yunnan, Tibet and other places, and is now cultivated all over the country; Shandan is distributed in Northeast China, North China, Northwest China, Henan, Shandong and other places. Sichuan lilies are distributed in Henan, Shanxi, Shaanxi, Gansu, Hubei, Sichuan, Yunnan and other places. From September to June in the second year of transplanting, after the stems and leaves wither, dig and remove the stems and fibrous roots, select small bulbs as seeds, wash the big bulbs, scale them, boil them in boiling water slightly, and dry them. 1. Lily scales are rectangular, sharp at the top and wide at the bottom. They bend inward in a microwave shape, with a length of 1.5 to 3 cm, a width of 0.5 to 1 cm and a thickness of about 4 mm. The surface is white or light yellow, smooth and translucent, with 3 to 5 pulsating lines. Hard and brittle, easily broken, flat section, horny. Odorless, slightly bitter. 2. Bulbs of Lilium lancifolium are 2-3.5cm long, 1.5-3cm wide and 1-3mm thick, with milky white or yellowish brown surface and 3-8 pulsations. 3. The scales of Shandan are about 5.5 cm long, 2.5 cm wide and 3.5 mm thick, with dark color and no obvious fat lines. 4. The scales of Lanzhou Lily. Hypericum chinense is 2.5 to 5.5 cm long, 65438 0.2 cm wide and 65438 0.3 mm thick. Uniform scales, thick meat, less gluten, white color and slightly bitter taste are better. Nutritional analysis of lily (dry): 1. Moistening lung and relieving cough: fresh lily contains mucus, which has the effect of moistening dryness and clearing heat. It is often effective in treating lung dryness or cough caused by lung heat in traditional Chinese medicine. 2. Calm the heart and soothe the nerves: Lily enters the heart meridian, which is slightly cold, can clear the heart and relieve annoyance, calm the heart and soothe the nerves, and is used for symptoms such as residual heat, trance, insomnia, dreaminess, depression, sadness and crying after fever. 3. beauty beauty: Lily is white and delicate, fresh and tender, rich in mucus and vitamins, which is beneficial to the metabolism of skin cells. Eating lilies regularly has certain cosmetic effects. 4. Anti-cancer and anti-cancer: Lily contains a variety of alkaloids, which has a preventive effect on leukopenia, can raise blood cells, and has a therapeutic effect on cytopenia after radiotherapy and chemotherapy. Lily can also promote and enhance the monocyte system and phagocytosis in the body, and improve the body's humoral immunity, so lily has a good preventive effect on many cancers. 5. This taste is sweet, cool and moist, and it enters the lung and heart. He is good at clearing lung-heat, moistening dryness, relieving cough, clearing heart-fire and calming nerves, and is often used for lung dryness, cough and fatigue. Beauty beauty, clear heat and cool blood. Indications: lung dryness, lung heat or cough due to lung heat, residual heat after fever, vexation and thirst. People with oily skin eat more lilies, which is especially good for the skin. Lily (dried) supplementary information: Lily and honey lily are divided according to different processing methods. After processing, it is stored in a dry container, and the honey lily is sealed and placed in a ventilated and dry place. Lily (dried) is suitable for people: 1. Suitable for lung deficiency, menopausal women, neurasthenia and restless sleep. 2. People with wind-cold cough, spleen-stomach deficiency and loose stool should not eat more. Lily (dry) dietotherapy function: Lily is sweet, flat and slightly bitter; Lung, heart and kidney meridians; And lubrication; Has the effects of nourishing yin, moistening lung, clearing away heart fire, calming nerves and relieving cough; Indications: chronic cough due to yin deficiency, blood in sputum, sore throat and aphonia; In the late stage of fever, the residual heat is not clear, or the mood is not satisfied, and the symptoms are annoyance, insomnia, dreaminess, trance and carbuncle. Lily (dried) practice instruction: 1. It is suggested that fresh lily is the best diet. You can eat it all year round, especially in autumn. Lily is a nourishing product with the same origin of medicine and food, which can be used in all seasons, but it is more suitable for autumn. Although lily can invigorate qi, it also hurts lung qi, so it is not advisable to take more. The method of steaming pumpkin and lily introduces the cuisine and its function in detail: home-cooked recipe technology: steamed pumpkin and steamed lily. Ingredients: pumpkin 250g, lily 100g, canned red cherry 1. Seasoning: appropriate amount of sugar, salt and honey. Teach you how to cook steamed pumpkin lily, and how to cook steamed pumpkin lily is delicious. 1. The pumpkin becomes a diamond block; Wash lilies. 2. Put the pumpkin and lily into the dish as shown in the figure, sprinkle with seasonings, decorate with red cherries, and steam in a cage. The key to the production of steamed pumpkin lily: the pumpkin should be steamed crisp and rotten, and less salt can improve the taste. The method of frying fish slices with pine nuts and lilies introduces the cuisine and its function in detail: home-cooked recipe technology: frying fish slices with pine nuts and lilies. Ingredients: 250g clean snakehead, 50g lily, 30g cooked pine nuts, sliced green pepper and red pepper. Seasoning: onion, ginger, salt, chicken essence, starch, pepper and salad oil. Teach you how to cook fried fish fillets with pine nuts and lily, and how to cook fried fish fillets with pine nuts and lily is delicious. 1. Wash and slice snakehead, add salt, chicken essence and starch for sizing, and lubricate for later use; Wash and blanch the lily for later use; Fry pine nuts for later use. 2. Heat oil in the pan, stir-fry onion and ginger slices, add lily, fish fillets, green pepper slices and red pepper slices, season with salt, chicken essence and pepper, stir-fry and sprinkle with cooked pine nuts. The key to making fried fish fillets with pine nuts and lily is that lily needs to be blanched for a long time, otherwise it will turn black easily. The cooking methods and effects of pumpkin lily steaming are introduced in detail: the cooking materials of pumpkin lily steaming are home-cooked recipes: main ingredients: a pumpkin teaches you how to steam pumpkin lily, and how to cook pumpkin lily is delicious. Peel a pumpkin, cut it in half from one third of the pumpkin, and remove the pulp. Two-thirds of the big-petal pumpkin is cut into large pieces and keeps the shape of the pumpkin, and then the mouth is put in a big bowl. The pumpkin must be semicircular. Wash fresh lily, cut the other third into small pieces, add two thirds of pumpkin, steam 15-20 minutes, buckle out, and then pour sweet-scented osmanthus sugar or honey. The cooking method and efficacy are introduced in detail: anti-cancer recipe taste: fragrant technology: lily and Fritillaria pork stew raw materials: ingredients: 50 grams of lily (dry). 9 grams of Bulbus Fritillariae Cirrhosae, 60 grams of pork (lean meat), and 0/5 gram of Trichosanthes root/kloc. Seasoning: 2 grams of salt teaches you to stir-fry pork with Fritillaria, which is delicious. 1. Decoct Bulbus Lilii, Bulbus Fritillariae Cirrhosae and Trichosanthis Radix, and remove residues; 2. Add pork to the soup and stew until cooked; 3. Season with salt. Warm Tips-Health Tips: Suitable for adjuvant treatment of nasopharyngeal carcinoma. Xiaopai-Shixiangke: Bulbus Fritillariae Cirrhosae: Bulbus Fritillariae Cirrhosae mixed with aconite, alunite, Miscanthus, and evil peach blossom. Trichosanthes root: it is not suitable to be used with aconite root. The practice of stewed abalone with lily introduces the cuisine and its effects in detail: nourishing the body, nourishing yin and improving eyesight, and preventing cancer. Taste: salty technology: abalone stewed with lily raw materials: abalone 50g, lily 50g seasoning: salt 3g, pepper 2g to teach you how to cook abalone stewed with lily. How to cook abalone stewed with lily? 1. Wash the fresh lily and remove the sediment. 2. Add clear soup to the pot, add lily to stew until cooked, add abalone, cook until cooked, and season with salt and pepper. Tips-health tips: abalone is sweet, flat and salty, nourishing yin and clearing away heat, which is good for eyesight. The abalone contained in it has a strong inhibitory effect on the growth of cancer cells. Petty pie-eating grams: abalone: abalone should not be eaten with chicken, wild boar and beef liver. The practice of lily and lotus seed lean porridge introduces the cuisine and its effects in detail: the refined staple food for the elderly, the recipe for anemia during pregnancy, and the taste of the recipe: salty and sweet technology: boiled lily and lotus seed lean porridge, material: main ingredient: pork (thin) 200g, auxiliary material: lotus seed 20g, lily 20g seasoning: ginger 10g, salt 15g, monosodium glutamate 5g. 2. Cut the lean meat into pieces; 3. Slice ginger; 4. Pour water into the earthen pot, add lotus seeds, lilies and lean meat, and simmer for 40 minutes on medium fire; 5. Add salt, monosodium glutamate and sugar and cook for 20 minutes.