I love lily flower (金針花 or jin zhen hua), not only for its beauty, but also for its flavor. I remember when growing up in Taiwan, I ate it all the time. After moving to Virginia, we had some lily flowers in the backyard. And it was always a treat to use them in cooking during summer time. I use them in soup mainly for its very unique and delightful flavor. Here is one recipe I created. Hope you'll enjoy!
Ingredients
- Lily Flowers from Wiley's Organic Farm
- Eggs
- Mushrooms
- Onions
- White Vinegar
- Sugar
- Salt
- Black Pepper
- Spices
- Wine
- Herring (optional)