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Path: utzoo!watmath!clyde!burl!ulysses!bellcore!decvax!mcnc!rti-sel!wfi
From: wfi@rti-sel.UUCP (William Ingogly)
Newsgroups: net.cooks
Subject: Re: dried lily flowers - How do I use them?
Message-ID: <725@rti-sel.UUCP>
Date: Mon, 17-Mar-86 11:03:53 EST
Article-I.D.: rti-sel.725
Posted: Mon Mar 17 11:03:53 1986
Date-Received: Wed, 19-Mar-86 01:18:35 EST
References: <189@nbs-amrf.UUCP>
Reply-To: wfi@rti-sel.UUCP (William Ingogly)
Distribution: net
Organization: Research Triangle Institute, NC
Lines: 18
Summary: 

In article <189@nbs-amrf.UUCP> libes@nbs-amrf.UUCP (Don Libes) writes:

>The package said absolutely nothing about how to prepare these.

You soak them in warm or hot water before using them in a dish.

>I tried them with stir-fried - not much flavor at all, but added an
>interesting gummy-crunchy texture, somewhat like dates.  ...

They're primarily a TEXTURE food, like many other Chinese ingredients,
and take on the flavor of what they're cooked with. 
 
>Maybe I should be using more?  Preparing them somehow?  Who knows?

Two recipes that use tiger lily buds that you should try are mo shu ro
and hot and sour soup.

                         -- Cheers, Bill Ingogly