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"Eating flowers" Is a kind of food since ancient times, for this reason, the ancient sages also summed up the law of "harvesting locust flowers in June, harvesting leeks in August, and picking chrysanthemums in September", please remember that this is also a foodie rule! Incorporating the flower diet into people's daily lives is not only elegant, but also the trace elements contained in many flowers are also needed by the human body, so today's "flower eating" atmosphere is still the same as ever. Today Xiaobian will teach you to make a few simple flower dishes, and see what kind of surprises the flowers can bring to everyone in addition to their good looks!
Pumpkin flower stuffing
Ingredients: 20 pumpkin flowers, minced pork, tofu, shiitake mushrooms, fungus, green onion.
method:
1． Minced pork, tofu, shiitake mushrooms, fungus, green onion, add an appropriate amount of oil, salt, cooking wine, starch and mix into the minced meat.
2． Remove the flower buds and old skin, wash and set aside.
3． Place the minced meat into the pumpkin flower sac, fill it until the flower extends outward, fold the outstretched petals back in the middle, and insert the peduncle to fix it.
4． Cook for about 10 to 15 minutes after brewing.
Jasmine tea eggs
Ingredients: 8 eggs, a small bowl of jasmine tea, 3 star anise, 1 cinnamon, 1 fragrant leaf, 5 slices of ginger, 1 piece of cardamom of grass and fruit, 3 tbsp of dark soy sauce, 2 tbsp of five-spice powder, 1 spoon of sugar, 2 spoons of salt, chicken essence to taste.
1: Put cold water into the pot and first boil jasmine tea, star anise, cinnamon, fragrant leaves, ginger slices, grass fruits and cardamom for 15 minutes to cook the aroma.
2: Rinse the eggs and cook them. Turn off the heat and gently knock out the fine cracks of each chicken shell with a spoon.
3: Put the eggs into the ingredient pot, pour in the dark soy sauce, five-spice powder, sugar, salt and chicken essence, and cook together for 20 minutes. Turn off the heat, remove the ingredients, marinate overnight, and then heat it up the next day.
Love rose flesh
Ingredients: rose sauce, pork belly
1, the rose curd milk and soy sauce according to the ratio of 4:1 to prepare the seasoning, add sugar and salt, (sweetness and saltiness please adjust yourself), put in some chicken essence and rose water (dry rose soaked in boiling water is rose water, rose water taste is relatively weak, it is best to add a little rose dew wine). This dish requires more sauce, so it is best to make more.
2: Boil a pot of boiling water under a large piece of pork belly, put a piece of ginger and some cooking wine in it, cook until 8 is ripe, and let it cool.
3: Cut the cooked pork belly into small cubes. Cut off 4 right angles to form an 8-sided shape. It is then pinned like peeling an apple into a continuous strip of thin strips that are wound into a rose shape.
4: Place the "roses" on a plate, pour in the rose sauce, then add ginger and cinnamon star anise. Steam for 30 minutes. After steaming, pour out the sauce and prepare the stir-fry sauce.
5: Make a hot wok, pour the steamed sauce into the wok and add corn starch water to the saucepan. Then pour on the roses.
Chrysanthemum crucian carp soup
Ingredients: 1/2 crucian carp, 1 yellow chrysanthemum flower, 1 winter shoot, 10 grass mushrooms, 1 box of northern tofu, 2 slices of ginger, 1 spring onion, 1 large bowl of broth, 1/2 tbsp salt, a little pepper, a suitable amount of cooking wine, 3 tbsp water starch.
1: Wash the crucian carp slices, add ginger, green onion, wine, salt, water starch, pepper, pickle, water slip and then fish out and set aside, cut the tofu into small cubes and set aside.
2: Slice the winter shoots into flying water, slice the mushrooms, and blanch them in hot water.
3: After all ingredients (except chrysanthemums) are boiled with salt and pepper, add water starch and cook until thick into a soup (milky white) and serve in a soup bowl.
4: Place the chrysanthemum petals that have cut off the roots on the surface and mix well while hot.
Note: Chrysanthemums should be soaked in salt water for 10 min to sterilize before being put in.
Scrambled eggs with locust flowers
Ingredients: 250 g fresh locust flowers, 3 eggs, 4 g salt, 3 g monosodium glutamate, 10 g chopped green onion, 50 g vegetable oil.
method:
1: Wash the locust flowers and blanch them in a pot of boiling water.
2: Beat the eggs into a large bowl, add 4 grams of fine salt, stir up the MSG, drain the locust flowers and put them in the mix.
3: Heat the frying pan, heat the oil, fry the green onion until fragrant, pour in the egg liquid of the locust flower, fry until cooked and lumpy, then put it on the plate.
Peach blossom porridge
Ingredients: 5 peach blossoms, 100 grams of japonica rice, rock sugar, milk.
1. Pick and wash the peach blossoms and dry them in the sun.
2: Rinse the japonica rice. Take the pot and add water and japonica rice.
3: Cook until the porridge is ready, add the minced peach blossoms, rock sugar, and saccharify to make.
4. Add milk according to personal taste when eating.
Honey-stained cherry blossoms
Ingredients: Cherry blossoms, honey.
1. Wash the cherry blossoms, dry them in the shade, and remove the broken petals and peduncles.
2. Pack in a clean oil-free and water-free sealed bottle and pour in the fragrant nectar.
3: Until the nectar has completely covered the cherry blossoms.
4, refrigerator storage, if the treatment is clean, can not be bad over the years.
5. It can be used for the follow-up cooking of tea, soup and related dim sum.
Xiaobian believes that these flowers are not only good-looking, but also can raise the taste of food by a notch after entering the dish, which is not like the traditional concept of "can be viewed from a distance and can not be blasphemed"! Just like describing people as "vases" is also the same, in the middle of the use, Xiaobian here advocates that small partners learn from these flowers into the dish, do not just have their own appearance, and then take out some real materials, let the world discover your unexpected characteristics, it is great! In a word, some flowers are edible, but others such as oleander, Yu Meiren, rhododendron, daffodil, periwinkle, mandala, seaweed, golden stone garlic, garland lily, soft branch yellow cicada, etc., these flowers are not edible! Today's small editor's content is here, welcome friends to leave a message to share your favorite flower food.
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