Ingredients:

Bulbous lily50 grams,Chinese celery100 grams, and carrot50 grams,Walnuts50 grams, seasonings: salt 1/4 teaspoon, sugar 1/2 teaspoon (sugar cannot be omitted)1. Separate the bulbous lily by cutting off the head and tail into pieces, and chop Chinese celery into cubes,

2. Heat 2 tablespoons of oil in a wok over low heat, add walnuts to fry until crispy, then remove and let cool.

3. Discard half of the oil from step 2, heat the remaining oil in the pan and quickly stir-fry carrots and Chinese celery cubes for about 1 minute.4. Add the bulbous lily, salt, sugar, and quickly stir-fry for another 1 minute before removing from heat and sprinkling with cooled walnuts.Nutritional analysis of bulbous lily:
Bulbous lily contains starch,
protein
as well as fats and calcium, phosphorus, iron, vitamin B1, B2, C, and other nutrients.

In addition to these components, bulbous lily also contains some special nutritional substances such as colchicine and various alkaloids.

These components work together on the human body not only provide good nutrition but also have certain preventive effects on many seasonal diseases caused by dryness in autumn.According to traditional Chinese medicine, fresh bulbous lily has nourishing and calming properties for the heart, as well as lung moistening and cough-relieving effects. It is very beneficial for people recovering from illness.Tips:When frying walnuts, start with cold oil over low heat, stir continuously to prevent burning, and let cool thoroughly before use.Stir-fry quickly over high heat without prolonged cooking time.

Do not add too much oil when stir-frying to avoid greasiness.

1. When frying walnuts, start with cold oil and low heat, stir constantly to prevent burning, and let cool thoroughly before use for crispness.

2. Quickly stir-fry in high heat without prolonged cooking time.

3. Do not add too much oil when stir-frying to avoid greasiness.