Lily Flowder/ Ba Wang Hua (8 oz)
Sold in dried form, ba wang hua (dried night-blooming cereus) is a flower that is used in traditional Chinese medicine to help with detoxification and reduce lung inflammation. The flowers are usually used in soups. When boiled, they add a sweet and slight thickening effect to soup.
From the manufacturer:
This is the flower of the cactus family. The taste is sweet; it is slightly cold in nature. It is used for lung-heat cough, pulmonary tuberculosis, scrofula. It enters the Lung meridian. It is frequently cooked in soups.
This recipe is used to clear lung inflammation and enhance immunity. https://www.tnp.sg/lifestyle/hed-chef/boost-your-immunity-ba-wang-hua-and-pork-rib-soup
Bawang Flower Pork Soup
- 1.8 liters of water (for blanching)
- 2 pork bones (500g), cracked into two
- 500g spare ribs (cut into 7cm by 8cm pieces)
- 3.8 liters of water
- 100g ba wang hua, well-rinsed
- 10 small red dates (17g)
- 1 honey date (20g)
- 4 chilled figs (60g)
- 20g nan bei xing (Chinese apricot kernels)
- 1 heaping tsp salt
- Bring 1.8 liters of water to a boil in a pot. Blanch the pork bones and spare ribs until there is no visible blood.
- Discard the water, rinse the pork bones and spare ribs and set aside.
- Bring 3.8 liters of water to a boil in a clean pot. Place the blanched pork bones and spare ribs inside.
- Add the ba wang hua, red dates, honey date, figs and nan bei xing.
- Cover and bring to a boil. Then simmer covered for 1 1/2 hours.
- Season with salt. Stir well and cover for five minutes.
- Turn off the heat and serve.