Dried Lily Bulb (Bai He Gan)
シャキシャキ、ホクホク！秋の乾燥から喉を守る「食べるお花」
Description
Dried individual scales of edible lily bulbs. While used raw in JP New Year dishes, dried ones are consumed massively year-round in China. Medically 'moistens the lungs and stops coughs', indispensable for autumn/winter sweet dessert soups (Tong Sui) and stir-fries.
Classification: Everyone, Ingredient, Medicinal, Bai He Gan, Lily Bulb, Dessert, For Soup, Beauty
Shops selling Dried Lily Bulb (Bai He Gan)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried bulb scales of Lilium(Lily)
Instructions
- [Typical Uses]
- [Bai He Yin Er Tang (Lily Bulb & Wood Ear Sweet Soup)]: Boil sweet with rock sugar alongside lotus seeds and jujubes (Chinese women's ultimate winter beauty sweet).
- [Xi Qin Chao Bai He]: Flash-fry rehydrated lily bulbs with celery and cashews in salt (classic light veggie stir-fry in high-end restaurants).
- Add to pork soups.
Learn more Substitutes, pairings, tips
Key spices
Faint sweetness with slight pleasant bitterness、crisp & fluffy texture
Substitutes at Japanese supermarkets
Use 'Raw Lily Bulbs' sold in JP supermarkets (raw texture is actually better)
Pairing
Sweet Dessert Soups (Tong Sui) / Celery Salt Stir-fry
Trivia
The name 'Bai He' sounds like 'Bai Nian Hao He' (husband and wife harmoniously together for 100 years), making it a highly romantic ingredient always appearing in wedding dishes, much like lotus seeds.
Eating tips & etiquette
When using dried, soak in warm water for 30 mins to soften before cooking. Over-boiling melts it into mush, so for stir-fries, the trick to retaining crunch is adding it briefly at the end.
Allergen
None