Lily is a good product for health preservation in autumn, which has the effects of nourishing yin, moistening lung, helping sleep and calming nerves, preventing diseases and preserving health. Lily can cook porridge and soup in many ways, and it can also be used for cooking. For example, this fried shrimp with lily edamame rice is fresh, refreshing, delicious and nourishing.

Tools/materials Shrimp 200g

Lily 1

50 grams of soybean rice

Cooking wine 1 teaspoon

Ginger powder 1 teaspoon

Cooking oil 1 teaspoon

Salt 1 teaspoon

Raw flour 1 teaspoon

0 1 shrimp is washed with clear water, drained, put into a bowl, add 1 teaspoon of cooking wine, ginger powder and cornstarch in turn, grab it evenly by hand, and let it stand for 10 minute.

Rinse the edamame rice with clear water, drain the water, and put it in a plate for later use.

Wash the lily, cut it into small pieces and put it on a plate.

After the oil pan is heated, add the edamame rice and stir fry over high fire.

Then add an appropriate amount of water, boil and turn to low heat for about 1 min.

Cook the edamame rice until it is soft, and add the washed lily.

Stir-fry the lily until it stops growing, and add 1 teaspoon salt to taste.

Pour the processed shrimp into the pot.

Stir-fry until the shrimps change color, and serve.