Too hot... fogged up the lens... :P
See the egg-white-looking bits?
Those are the lily bulbs after they are cooked - they melt in the mouth!
uncooked fresh lily bulbs
Anyway, fresh lily bulbs can be used in desserts and stir-fries. I haven't used them in stir-fries before - the thought of it just feels weird. But I may just try it one day since I have one lily bulb left after cooking the dessert today.
The health benefits of consuming fresh lily bulbs:
- 'cooling'
- moistens the lungs (润肺)
- calms the nerves
- good for treating 'heaty' coughs
- alleviates anxiety and insomnia
- good for the skin (美容养颜)
- anti-cancer
It is especially useful to consume fresh lily bulbs after recovering from an illness.
Contraindications: Those with 'cold' coughs and diarrhoea due to cold in the spleen and stomach should not consume fresh lily bulbs.
Give this dessert a try - it's a light, refreshing dessert!
Fresh lily bulb dessert (鮮百合甜汤)
Ingredients:
- 2 fresh lily bulbs (鮮百合)
- 40g fresh ginkgo (remove pith) (鮮白果)
- 6 fresh lotus seeds (remove pith) (鮮莲子)
- 4 small ears of wild white fungus (野生銀耳)
- 3 candied wintermelon strips (冬瓜条)
- rock sugar to taste (optional)
- 600ml water
Method:
- Rinse and remove the petals from the bulb. Soak in water to remove dirt.
- Soak the white fungus to remove dirt and tear into even smaller pieces.
- Bring the water and all the ingredients to a boil in a small pot.
- Once the water boils, transfer the soup to a double-boiler and double-boil for about 1-1.5hours.
- Add rock sugar to taste (optional).
If you're on a diet then skip the rock sugar... :P