Ingredients
500 g fresh lily bulbs, 100 g cherry tomatoes.
Seasonings
4 tablespoons sugar, 1 tablespoon white vinegar.
Steps
1. Remove the roots from fresh lily bulbs, break them into small petals, rinse thoroughly under cold water, drain well, then blanch briefly in boiling water, remove and drain.
2. Remove the stems from the cherry tomatoes, rinse them under clean water, drain well, then cut into small wedges.
3. Place the lily bulb petals and cherry tomato wedges in a bowl, add sugar and white vinegar, toss gently to combine, then transfer to a serving plate and serve.