Dried Lily Bulb 150g · Thick Flesh · Natural Color

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Product Description

Quick Specs
Net Weight	150g (5.29 oz) / Bag
Variety	Dried Lily Bulb
Drying Method	Sun-Dried + Low-Temp Dehydration (Sulfur-Free)
Packaging	Food-Grade Pouch

5 Key Selling Points
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.

Nutrition & Usage Tips
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.