Chinese Food
Rice and Lily congee
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Lily, as a kind of food with medicinal value, has remarkable functions. It mainly has the following kinds - 1. It is rich in mucus and has the function of moistening dryness and clearing heat. It is often effective in the treatment of lung dryness or cough due to lung heat with traditional Chinese medicine. 2. It's sweet and cool, clear and moist. It's good at clearing lung, moistening dryness, relieving cough, clearing heart, calming nerves and calming nerves. It's commonly used for lung dryness, cough, deficiency and restlessness. 3. It contains a variety of alkaloids. It has a preventive effect on leukopenia, can increase blood cells, and has a therapeutic effect on leukopenia after chemotherapy and radiotherapy. 4. In vivo, it can promote and enhance monocyte system and phagocytic function, and improve humoral immunity of the body. Therefore, Lily has a good anti-cancer effect on many kinds of cancers. 5. Indications: lung dryness, lung heat or cough of lung heat, unclear residual heat after fever, upset and thirsty, etc. Since it has so many functions, there are a large number of dried lilies on the market to choose from, so it is convenient and feasible to often cook porridge with lilies. Today's Lilies in Hunan
Cooking ingredients
Cooking Steps
Step1:Buy a box of Lotus crown Xiang lily dry. Plastic bucket. You can see the lily dry. Yellowish color. No sulfur bleaching.
Step2:Open the package. There is moisture-proof agent inside. If there is a child at home, dispose of the paper package in time so as not to be eaten by the child by mistake.
Step3:Weigh 20 grams of dried lilies.
Step4:Lily and japonica rice are washed together.
Step5:Put some pure water in the electric high-pressure pot. Pour in the clean rice and dried lily.
Step6:Cover the autoclave. Select the porridge function.
Step7:About 30 minutes later, a pot of fragrant, soft and glutinous rice and Lily congee will be ready.
Cooking tips:There are skills in making delicious dishes.
