CHINESE FOOD

Ingredients:
300 grams (0.66 lb) potatoes
100 grams (0.44 lb) carrots
2 eggs (use egg white only)
50 grams (0.11 lb) bamboo shoots
75 grams (0.16 lb) green beans
50 grams (0.11 lb) mushrooms
50 grams (0.11 lb) lily flowers
250 grams (1/2 cup) salad oil
1 1/2 grams (1/3 tsp) salt
10 grams (2 tsp) cooking wine
30 grams (1 1/2 tbsp) mixture of cornstarch and water
1 gram (1/4 tsp) MSG
1/2 gram (1/8 tsp) pepper powder
2 grams (1/15 oz) ginger
10 grains of Chinese prickly ash

Directions:

1. Wash the potatoes clean and steam them. Cool off and peel them. Mash the potatoes and put onto a plate.

2. Cut the carrots, green beans, bamboo shoots and lily flowers into shreds. Chop the ginger. Grind the Chinese prickly ash and add a pinch of salt.

3. Put the vegetable shreds into boiling water. Bring water to boil and take them out. Place the shreds on top of the mashed potatoes, add egg white, salt, mixture of cornstarch and water, MSG, cooking wine, ginger, and pepper powers. Mix well and shape the mixture into several colorful balls, each weighing about 20g (2/3 oz.).

4. Put the salad oil into the work and heat it to 180-200ºC (355-390 ºF). Deep-fry the vegetable balls until they are golden yellow. Place them on a plate. Put the mixture of ground Chinese prickly ash and salt onto the plate, and dip the balls in the mixture before eating.

Features: Beautiful colored balls.

Taste: Crispy outside and tender inside. Salty and delicious.

Vegetable Bamboo shoot, bean, Lily, Mushroom, Potato

INGREDIENTS:

300G SCALLOP

100G fresh lilies

10g scallion

5g bruised ginger

SEASONING:

A. 1 tbsp refined salt

b. 1 tbsp cooking wine

c. 1/2 tbsp MSG

d. 1/2 tbsp pepper powder

e. 1 tbsp starch water

f. 1 tbsp spice oil

METHODS:

1. Clean the scallop and cut the sinew off, drain up, coat with 1 tbsp salt and 2 tbsp starch. Clean the lily and fix the shape, clean and chip scallion

2. Mix seasonings a~f well to be seasoning sauce

3. Preheat the pan with 600g salad oil till 80% done, fry the scallop till 80% done, drain up. Fry scallion and ginger briefly, again fry scallop with lily, pour seasoning sauce in, done.

Seafood Chinese Recipes, Lily, Scallop, Seafood

Origin
Lily bulb is the dried freshy scale leaf of Lilium lancifolium Thunb. , Lilium brownii F.E. Brown var. viridulun Baler or Lilium pumilum DC. The drug is collected in autumn, washed clean , heated with boiling water briefly, and dried.

Description and Identification
Elongated elliptical, 2 ~ 5cm long, 1 ~ 2cm wide, 3 ~ 4mm thick at middle. Externally whitish, pale brownish-yellow or purplish, with several longitudinal and paralled white vascular bundles. Apex somewhat acute, base relatively broad, margins thin, undulate, slightly curved inwards. Texture hard and fragile, fracutre relatively even, horny. Odourless; taste, slightly bitter.

Chemical Ingredients
It has phospholipids, alkaloid, aminophenol amylosx, and many kinds of microelement which are needed.

Property and Channel Tropism
Property: sweet and slightly bitter in taste, slightly cold in nature. Channel tropism: heart and lung

Action and Indication
To nourish yin and moisten the lung,and to tranquilize the mind.
Deficiency of yin with chronic cough and bloody sputum; fidgetness , palpitation , insomnia. Dream-disturbed sleep and absent-mindedness.

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Yin-Nourishing Drugs and Recipes Chinese date, Chinese drugs, dietetic therapy, Ginseng, Lily, Yin-Nourishing Drugs and Recipes

Ingredients:

5 green asparagus

10g fresh lily

2 black mushrooms

1 chilli

1 yellow pepper

Seasoning:

2 tbsp of salt

1/2 tbsp of sugar

Methods:

1. Pell the asparagus and cut by pieces, strip and slice the fresh lilies, cut the stems of black mushroom and shredd, shredd chilli, dice yellow pepper

2. Saute black mushroom, chilli, add asparagus, lilies, yellow pepper to fry by large fire. Add salt, sugar to seasoning, then remove.

Vegetable Asparagus, Chinese Recipes, Lily, Vegetable

Origin

Heterophylly Falsestarwort Root is the dried tuber of Pseudostellaria heterophylla (Miq.) Pax ex Pax et Hoffm. The drug is collected in autumn when stem and leaf mostly withered, washed clean, removed from rootlet, treated with boiling water for a moment, then dried in the sun, or dried in the sun directly.

Description and Identification

Slenderly fusiform or slat-shaped, slightly curved, 3 ~ 10cm long, 2 ~ 6mm in diameter. Root-stock with stem scars, externally yellowish-white, relatively smooth but slightly wrinkled longitudinally, with rootlet scars at dent. Texture hard and fragile, fracture even, yellowish-white and horny, or whitish and starchy. Odour, slight; sweetish in taste.

Chemical Ingredients

palmitic acid, linoleic acid, glycerol 1-monolinolate; the others such as sugar, amino acid, and microelements, etc.

Property and Channel Tropism

Property: slightly bitter and sweet in taste; neutral in nature.
Channel tropism: spleen and lung.

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Qi-Nourishing Drugs and Recipes Chinese drugs, dietetic therapy, Lily, Qi-Nourishing Drugs and Recipes