libes@nbs-amrf.UUCP (Don Libes) (03/13/86)
I was in a chinese grocery store the other day and bought these (I
was with a friend and we were looking for something neither of us
had ever tried - we found it).
The package said absolutely nothing about how to prepare these.
I tried them raw - a tart taste, not as overwhelming as rhubarb,
with a very slight wood overtaste. Not impressive.
I tried them with stir-fried - not much flavor at all, but added an
interesting gummy-crunchy texture, somewhat like dates. (They LOOK
just like those really hot tiny peppers, though!)
I tried them in soup - not much flavor, but added the above texture.
The aroma from the bag is very pleasant. Maybe I should just leave
them out as an air-freshener. (My friend suggested I try smoking
some.)
Maybe I should be using more? Preparing them somehow? Who knows?
Don Libes {seismo,umcp-cs}!nbs-amrf!libeswjm@teddy.UUCP (03/14/86)
They are one of the standard ingrediants in Hot and Sour soup, the "standard" Szechuan soup. I don't have a recipe for it at work, but Mrs Chiang's Szechuan Cook Book is a great cook-book for Szechuan food and it includes a good recipe for it. Enjoy bill masek
kg@elan.UUCP (Ken Greer) (03/17/86)
In article <189@nbs-amrf.UUCP>, libes@nbs-amrf.UUCP (Don Libes) writes: > The package said absolutely nothing about how to prepare these. Lily flower stems should be soaked in water for a couple hours before using. They're good in soup, moo shoo, stir fry, etc. Use sparingly. The trick is to soak em -- the're pretty tough otherwise.
wfi@rti-sel.UUCP (William Ingogly) (03/17/86)
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
joe@oucs.UUCP (Joseph Judge) (03/19/86)
Don't eat them !!! Burn'em like incense or smoke them #:-)? <--- I need a haircut & I'm scratching my chin > In article <189@nbs-amrf.UUCP> libes@nbs-amrf.UUCP (Don Libes) writes: > > Two recipes that use tiger lily buds that you should try are mo shu ro > and hot and sour soup. > Care to share (one of) those recipe(s) with us ???? Thanks, Joseph Judge P.S. Just kidding about the lilly flowers! -- Joseph Judge ihnp4!{amc1,cbdkc1,cbosgd,cuuxb,}!oucs!joe Nie mehr schule !!!!!