Ingredient Name: Dried lily flower
Traditional Chinese Name: 金針花 (jin zhen hua)
What is this?
- This is literally the dried petals of lily flowers
- When cooked into soups or stir-fried, it remains closed (as pictured above)
- It has a spongy texture and an earthy, slightly sweet taste (similar to golden mushrooms)
How do I prepare it?
- Soak in warm water for 30 minutes
- Cut off any hardened ends
- Rinse well before use
Where can I buy this?
- Dried lily flowers can be purchased at almost all Asian dried food shops.
What is the cost?
- The cost is very affordable. The amount pictured above cost less than $2 CAD.
Any benefits?
- Eating lily flowers is said to help relieve liver stagnation
- Lily flower tea can help to moisten lungs and alleviate coughs
Any precautions?
- None that we know of
like it when steamed with black fungus and chicken meat.
Yes, this ingredient is also great in stir-fry.
I have been experimenting with soups lately and discovered this today…enjoying it now! Start Thai curry coconut soup base in saucepan over medium low until just boiling, add sea weed or fungus of choice, mushroom of choice (optional), tablespoon or two of red curry paste, tablespoon red chili, turn down heat after only a min or two after adding these ingredients and sea weed is tender. Remove from heat and add dried lily flowers and 1-2 tablespoons of miso paste of choice. Stir until well mixed and let set for 5 minutes or more, until lily flowers are tender. Sweeten up with a few squirts of fish sauce.
Enjoy…
This would taste wonderful with sliced carrots, celery, lemon grass, or shrimp. (if you eat meat) Experiment!
Live Well
Thanks for sharing your thoughts on wu long tea.
Regards