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Dried Lily Bulb 150g · Thick Flesh · Natural Color
Detail Information
Product Description
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Quick Specs
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| Net Weight | 150g (5.29 oz) / Bag |
| Variety | Dried Lily Bulb |
| Drying Method | Sun-Dried + Low-Temp Dehydration (Sulfur-Free) |
| Packaging | Food-Grade Pouch |
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5 Key Selling Points
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| Texture & Flavor | Naturally sweet, creamy, and smooth—no bitterness, lingering sweetness. |
| Shape & Character | Large, thick, intact slices with natural pale yellow hue. |
| Processing & Purity | Sun-dried + low-temp dehydrated—zero sulfur, zero additives. Fresh lily bulbs undergo peeling, washing, blanching, sun-drying, and low-temp dehydration. Primarily sun-dried with supplemental low-temperature circulation drying to preserve natural sweetness and nutrients. Zero sulfur fumigation, zero bleaching, zero preservatives—color reflects the natural hue of raw ingredients. |
| Nutrition & Usage | Nourishing pantry staple—perfect for soups and desserts. Dried lily bulb is rich in protein, starch, pectin, B vitamins, and trace minerals including calcium, phosphorus, and iron. Versatile uses: sweet soups (Lily & Lotus Seed Soup, Lily & Snow Pear Soup, Lily & Snow Fungus Soup, Lily & Mung Bean Soup), savory soups (Lily & Pork Rib Soup, Lily & Chicken Soup), porridge (Lily & Red Date Porridge, Lily & Pumpkin Porridge), and stir-fries (Stir-Fried Lily with Celery, Stir-Fried Lily with Shrimp). Can also be steamed for a soft, sweet treat. 150g provides 10-15 servings for a family. |
| Packaging & Storage | 150g value pack—reseal after opening for freshness. |
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Nutrition & Usage Tips
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| Per 100g Dried | Energy: ~1430kJ / Protein: ~3.5-4.5g / Fat: ~0.5g / Carbohydrates: ~75-80g / Dietary Fiber: ~2-4g / Potassium: ~500-600mg / Phosphorus: ~90mg |
| 150g Rehydration Guide | Use 10-15g per serving (approx. one small handful). Soak in warm water for 20-30 mins or cold water for 1-2 hours until petals are plump and tender. Rehydrated weight: 25-45g. Soaking water does not need to be retained. Rinse with clean water before cooking. |
| Suggested Recipes |
Lily, Lotus Seed & Snow Fungus Soup: Soak all ingredients, simmer for 40 mins, sweeten with rock sugar. Stir-Fried Lily with Celery: Blanch rehydrated lily, stir-fry with celery and red bell pepper for a light, crisp dish. Lily & Pork Rib Soup: Blanch ribs, simmer with rehydrated lily and ginger for 1 hour. |
| Storage Tip | Unopened: Cool, dry place; shelf life 12 months. |
- Lily Bulb Slices 150g Creamy Texture Soup & Dessert Ingredient
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