Boiled Lily Bulb and Ginkgo Nuts
A delicately sweet steamed dish that is easy to prepare.
20 minutes
205kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Cut a cross into the root of the lily bulb to separate into pieces. Cut off the root and thinly shave off any dirt or dicoloration, then place into cold water for about 5 minutes. (* Make sure to cut into the root and not the tip of the lily bulb to prevent it from falling apart.)
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Bring (A) to a boil in a pot, add in (1) and the ginkgo nuts. Cover with a drop lid* and allow to simmer for 10 minutes over medium heat.
- A drop lid is a round lid smaller than the diameter of the pan or pot that floats on top of the liquid while simmering foods. It ensures the even distribution of heat to cook ingredients evenly and quickly. One can be made using aluminum foil or parchment paper.
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Gently stir and mix the ingredients together, allow to simmer for a further 5 minutes still over medium heat.
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Serve in dishes, garnished with Japanese parsley if available.
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