Dried Lily Bulbs, also known as Bai He, are a traditional ingredient widely used in Chinese cooking. These dried lily flowers are made from selected lily bulb petals and carefully dried to preserve their natural texture and appearance.
This product is sulfur-free, with no artificial additives. The dried buds rehydrate easily after soaking and are suitable for soup, congee, oatmeal, and light tea-style preparations.
Dried lily bulbs are often cooked together with white fungus (silver ear mushroom), lotus seeds, and other dried ingredients in both savory and sweet dishes. They are also commonly used in porridge and breakfast recipes.
Each set contains two jars, 100g per jar, designed for freshness and convenient daily use. Ideal for customers looking for premium dried lily bulbs for traditional home cooking.
Green Bean & Lily Sweet Soup
Ingredients:
• Mung beans: 100 g
• Dried lily bulbs: 20 g
• Rock sugar: to taste
Instructions:
Rinse the mung beans thoroughly. Separate and peel the lily bulbs, then rinse clean.
Place the mung beans and lilies into a pot, add an appropriate amount of water, and bring to a boil over high heat.
Reduce to low heat and simmer until the mung beans split open and the lilies become soft.
Add rock sugar, stir until dissolved, and serve warm.
Tremella, Lotus Seed & Lily Porridge
Ingredients:
• Dried tremella (snow fungus)
• Lotus seeds
• Rice
• Dried lily bulbs
• Goji berries
Instructions:
Soak the tremella until soft, then tear into small pieces.
Rinse the lotus seeds and soak briefly. Wash the rice and soak for about 30 minutes.
Add tremella, lotus seeds, and rice to a pot with enough water and cook over medium heat until it thickens into porridge.
Once the tremella becomes soft and gelatinous, add the lily bulbs and continue cooking for 4–5 minutes.
Finish by adding goji berries and stir gently before serving.
Stir-Fried Celery with Lily Bulbs
Ingredients:
• Celery
• Dried lily bulbs
• Cooking oil
• Seasonings (salt, MSG or alternatives)
Instructions:
Wash the celery and cut into diamond-shaped pieces. Soak the dried lily bulbs until softened.
Blanch the celery and lilies briefly in boiling water until just tender, then drain.
Heat oil in a wok over medium heat. Add celery and lily bulbs, stir-frying quickly until evenly coated.
Season to taste, thicken lightly if desired, and transfer to a plate to serve.