中醫學說，春養肝、夏養心、秋養肺、冬養腎。天氣乾燥，容易傷肺。肺主皮毛，秋天養好肺，皮膚自然滑溜有光澤。白色食物入肺，雪耳滋陰高膠質，百合防燥理脾，這道「潤肺雙白炒蝦球」，秋乾必吃。

視頻教學：https://youtu.be/VgME3hIWfiQ

潤肺雙白炒蝦球

材料
虎蝦肉 6隻
雪耳 1/2個
鮮百合 1/2個
露筍 5條
蒜茸 2茶匙
薑 1片
AK冷壓椰子油 1湯匙

醃料
AK惹味粉 1茶匙
胡椒粉 少許

調味
AK惹味粉 1茶匙

做法
1. 蝦去頭去殼，用刀開背，挑去蝦腸，洗淨後印乾，加醃料醃15分鐘。
2. 雪耳浸軟，剪去硬蒂，撕成一朵朵。
3. 露筍切小段，與雪耳一同汆水，撈起備用。
4. 鮮百合撕開一瓣瓣，洗淨。
5. 熱鑊下椰子油，爆香蒜茸、薑茸及蝦，再加百合與露筍炒2分鐘。最後加雪耳及惹味粉炒勻，即可。

Stir-fry Fresh Lily Bulb and Jelly Fungus with Prawns

Ingredients
Prawn 6 pcs
Jelly fungus 1/2 pc
Fresh lily bulb 1/2 pc
Asparagus 5 pcs
Mashed garlic 2 tsp
Ginger 3 slices
Cold-pressed coconut oil 1 tbsp

Marinade
Vegetarian seasoning powder 1 tsp
Pepper a few

Seasoning
Vegetarian seasoning powder 1 tsp

Method
1. Shell prawn, make slits at the back to remove intestine. Drain and pat-dry, mix with the marinade for 15 minutes.
2. Soak jelly fungus, cut into small pieces.
3. Cut asparagus into sections. Add asparagus and jelly fungus into boiling water for 1 minute, remove.
4. Break lily bulb into cloves and drain.
5. Heat coconut oil, sauté garlic, ginger and prawn on medium heat. Add lily bulb and asparagus and stir-fry for 2 minutes. Add jelly fungus and seasoning and stir-fry well. Done.