Lily cake

Lily cake

Introduction:

"Introduction to the function and efficacy of Lily: according to pharmacological research, Lily has a good antitussive effect, and can increase the blood perfusion in the lung and improve the lung function. Lily also has a certain sedative effect. Lily is used as medicine in traditional Chinese medicine, mainly for people with chronic lung diseases, such as chronic bronchitis or emphysema, who often cough or cough for a long time. There are peace of mind, Dingdan, yizhi, Runfei cough. It can moisten the lung, relieve cough, calm the mind and relieve stomachache. Qingliang Runfei, Quhuo Anshen, Qingliang Runfei. It is effective for chronic cough due to yin deficiency, moistening lung and resolving phlegm, blood in phlegm, palpitation, insomnia and dreaminess. It can be used to regulate the lung, cough due to lung dryness, cough due to lung deficiency, lung cancer hematemesis, cough, dizziness and restlessness at night

Production steps:

Step 1: soak the dried lily in warm water

Step 2: add 90K lotus root powder into the bowl

Step 3: prepare 30K corn starch

Step 4: mix the two powders and add warm water to make a slurry

Step 5: soak the lily with the stamen facing down, put it into a small bowl and shape the flower

Step 6: add lily water and rock sugar in the pot, melt all the rock sugar, then add the prepared powder, and boil it to a sticky shape

Step 7: put the cooked paste into a small bowl with lilies and steam for 5 minutes

Step 8: after steaming, take out the natural air to cool, you can load the plate

Materials required:

Dried lily: 4

Lotus root flour: 90K

Corn starch: 30K

Warm water: moderate

Note: the ratio of lotus root flour, corn starch and water is 3:1:10

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light