Re: Ditch lilies
- To: s*@MAELSTROM.STJOHNS.EDU
- Subject: Re: [SG] Ditch lilies
- From: N* A* M*
- Date: Fri, 13 Apr 2001 18:03:18 EDT
In a message dated 4/13/01 9:38:10 AM Eastern Daylight Time,
diehlr@INDIANA.EDU writes:
<< Any Chinese-style chicken-broth based soup is delicious with big, fat lily
buds sliced into it. Add a few chopped scallions, stir in a beaten egg if
desired... whatever appeals to you. I like to use them when they are about
two days from being ready to open. Chinese groceries sell them dried, and
when I realized what they were I started using fresh ones whenever
possible. They are actually quite good eaten raw, too; add to a platter of
raw veggies to serve with dip. To me, they have a kind of meaty taste, not
especially sweet...
>>
Bobbi, I think the most popular method for cooking, this is from down home
where we dip everything in egg and then bread crumbs and fry......that is it.
Narda
