Sweet potato100g, rice150g, and fresh lily 30g.

Exercise:

1. Peel the sweet potato and cut it into small pieces, break the lily petals and wash them for later use;

2. Wash the rice and put it in the casserole with the sweet potato;

3. Pour in water and simmer for 50 minutes;

4. After the porridge thickens slowly, add lily and cook for another 5 minutes.

2 lily lotus seed stewed chicken raw materials:

Lily10g, 20 lotus seeds, Lycium barbarum15g, and 500g native chicken.

Exercise:

1. Wash lotus seeds and soak them in clear water for 2 hours;

2. Wash Lily and Lycium barbarum and soak them in cold water for about 10 minute;

3. Chop the chicken and slice the ginger, then pour the chicken and ginger into the pot and stir-fry for three minutes;

4. Put the lily, lotus seeds and chicken in a casserole and stew for 30 minutes, then simmer for 10 minutes.

3 lily tremella jujube soup raw materials:

Lily 10g, 2 tremella, and proper amount of red dates.

Exercise:

1. Soak tremella in cold water until soft, wash and take it out, and tear it into small pieces; Peel and wash fresh lily; Wash the red dates and remove the core.

2. Pour clear water into the pot and cook the ingredients on low heat for about 1 hour. For example, use a pressure cooker for about 10 minutes until the soup is thick.

You can cook it with rock sugar or white sugar, and you can also add honey when you eat it.

4 Lily stewed pear raw materials:

20 grams of lily, 50 grams of Sydney, 20 grams of tremella, 3 grams of medlar, and a proper amount of rock sugar.

Exercise:

1. Lily should be washed and soaked overnight, and the soaked water should not be poured out.

2. Peel Sydney and cut it into blocks. Put the lily soaked overnight into the pot and cook it with slow fire for about an hour and a half.

3. Pour in pear pieces, tremella and rock sugar and cook for about half an hour. Finally, add Lycium barbarum and Tremella fuciformis and cook for another 5 minutes.