Stir fried lily with three colors(san se chao bai he )

Stir fried lily with three colors

Introduction:

"I bought a kilo of fresh lilies, peeled and washed them, put them in the refrigerator, and I can eat them several times. Lily's effect --- moistening lung and relieving cough, very suitable for LG who likes smoking. Lily has other functions: clearing heart and calming mind, tonifying middle and Qi, clearing heat and diuresis, clearing heat and detoxification, cooling blood and stopping bleeding, strengthening spleen and stomach. It is used to treat pulmonary tuberculosis, cough for a long time, phlegm and blood, Lily disease, palpitation, dizziness, insomnia, dreaminess, restlessness, heartache, laryngitis, stomachache due to insufficient stomach yin, adverse stool, edema, carbuncle, sore poison, beriberiberi, postpartum hemorrhage, abdominal distension and body pain. Lily and celery, good color today "

Production steps:

Step 1: prepare the ingredients

Step 2: wash and slice carrots, blanch them with boiling water and take them out

Step 3: remove the coarse silk of celery, wash and slice it, blanch it with boiling water and take it out

Step 4: heat the oil in the pan, add carrots and celery and stir fry

Step 5: add Lily and stir fry for 2 minutes

Step 6: stir well with salt.

Materials required:

Fresh lily: 120g

Celery: 100g

Carrot: 60g

Oil: right amount

Salt: right amount

Note: 1. Lily is easy to be cooked, stir fry for a while. 2. The seasoning should be as little as possible to keep the original flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : San Se Chao Bai He