Delicious food under flowers - lily egg skin

Overview

My father planted several acres of lilies, but they were all sold. Last year, about a hundred pounds of lily starch was made. Here are the lilies that the original poster planted. They are in bloom. They are edible lilies! Don't allow the bulbs that dad planted to bloom, otherwise the bulbs won't grow big. The fiery red lilies are passionate and dignified; the golden pink skin is spicy and nutritious!

Tags

• hot dishes
• chili
• egg
• garlic cloves
• lily powder

Ingredients

Steps

1. 1 Appropriate amount of lily powder

   

2. 2 eggs

   

3. 3 Green peppers and garlic cloves come from my mother’s vegetable garden.

   

4. 4 Add water to the lily powder and stir until there is no precipitation (a little more water should be added), beat in the eggs and stir again, and add salt.

   

5. 5 Mix well.

   

6. 6 Turn on low heat, add oil to the pot and turn it around. Pour out the excess oil, pour in the lily flour and egg slurry, and turn the pot to make the slurry flow to all sides to form an egg cake. When the edges of the egg cake begin to bubble and turn yellow, turn it over and sear it again.

   

7. 7 Vermicelli cut into strips

   

8. 8 Add a little oil to the pot, stir-fry the chopped garlic and chili, and add a little salt.

   

9. 9 Pour the cut egg cake into the pot, add some of your favorite sauce, stir-fry, and remove from the pot.