How to eat vegetable hibiscus? What kind of dish is hibiscus meat?

You can fry eggs, you can also eat shabu-shabu, cold dressing, and soup.

You can also make stuffing.

Vegetable hibiscus, the name of a plant, is an annual herbaceous plant of the family Malvaceae and okra, which is planted in spring and harvested in autumn and propagated by seeds. It was reported that in 1984, during the census of agricultural resources, it was confirmed by the biological community that it was already extinct because it was not found. Researchers from the Chinese Academy of Agricultural Sciences were inspecting plant resources in Xingtai City, Hebei Province, but unexpectedly discovered that the plant still exists.

After collecting samples and returning to Beijing, he searched for relevant literature and verified the Shunde Prefecture Chronicles, and fully confirmed that the plant was the extinct vegetable hibiscus.

Vegetable hibiscus is an annual herbaceous okra plant of the Malvaceae family, the plant height is about 2 meters, with coarse fleshy roots, thick stems, lignification at the base, alternate leaves, palmate, similar to castor leaves, flowering period of 6-10 months, each plant blooms dozens of flowers, the flowers are as big as a bowl, the diameter of the corolla is 16 cm, each flower weighs grams, the corolla is golden, the purple core is golden, and it is extraordinary.

Vegetable hibiscus is not only non-toxic, no peculiar smell, no ***, and fragrant, delicious and delicious, can be directly imported fresh food, cold dressing, hot stir-frying, soup or mixed with pasta to eat, or with flowers soaked in water instead of tea, but also with other food raw materials to make a variety of delicious dishes, fillings, cold food, cold drinks, etc. What is amazing is that after the entrance of its flowers, people will immediately have a strange, fresh, refreshing, fragrant, relaxed and pleasant feeling, all tiredness, sleepiness quickly dissipated, disappearing, with obvious relief of tension, help people relax the state of mind adjustment function.

Hibiscus meat is a dish in Zhejiang. Hibiscus meat is a dish that belongs to Zhejiang cuisine, and it is also a representative existence of Zhejiang cuisine. Hibiscus meat has high requirements for knife work, because the meat needs to be cut into slices similar to the shape of leaves, and the finished product will be similar to the hibiscus flower, so it is named hibiscus meat.

The main ingredient of hibiscus meat is fresh tenderloin, and then other ingredients such as shrimp and shiitake mushrooms are added, and the finished product is beautiful in color and fragrant.

Preparation of hibiscus meat.

1. Cut 5 grams of cooked ham into minced pieces, and cut 5 grams into plum petal shapes for later use;

2. Cut the tenderloin into long, wide, and thick wintergreen leaf-shaped slices, soak them in salt, monosodium glutamate, and spicy soy sauce, and lay them flat in a bamboo basket to dry;

3. Peel off the film of the lard and cut it evenly into 25 grains;

4. Spread the tenderloin slices on a cutting board and sprinkle with dry starch;

5. On the side of the curved tenderloin, put 1 grain of lard;

6. On the sweet pointed side, put 1 shrimp, and then gently pat one on the left and right sides with a knife to make the oil and shrimp stick to the meat slices;

7. Coat the shrimp and lard with beaten egg whites;

8. Divide the minced ham into 25 portions and place them on top of each shrimp;

9. Put 1 washed coriander leaf on top of the plate oil;

10. Spread the tenderloin slices on a colander, put them in boiling water and blanch them slightly, then drain the water;

11. Heat the wok, first add sesame oil, burn until it is hot, put in the peppercorns and fry for about 5 seconds, until the peppercorns are blackened;

12. Cook the lard, when the oil temperature rises to 60% hot, pour the oil on the tenderloin slices, and pour it three times in a row until the shrimp and meat slices are jade white;

13. Take 1 disc, stack the meat slices on the plate, and put 10 slices on the bottom layer and the second layer. Put 7 pieces on the third layer, 5 pieces for every four layers, use ginger shreds as the flower core, put ham flowers around to pour out the hot oil in the pot, put it on medium heat, go down to the river rice wine, refined salt, monosodium glutamate, rice wine, burn until the juice is thick and sticky, pour it on the hibiscus meat.

1. Hibiscus tofu brain.

This one can be matched to your liking. Cook it with tofu brains first, then add hibiscus flowers. It doesn't matter. Cooked plants are delicious.

2. Tofu soup.

1.It takes about ten to twelve flowers, about one gram of sand kernels, and half a catty of tender tofu. In addition, some salt, MSG, soy sauce, and minced ginger are also required.

2.First you need to heat the pot, then put the peanut oil, then add the sand kernels and minced ginger, then remove its residue, then add water, and then put the tofu slices in after cooking. 3.

Hibiscus flowers need to be picked and boiled in a pot. Later add salt and monosodium glutamate. 4.

The last thing you need to add is sesame oil, and the amount does not need to be too much. This food can be used for wind phlegm and is also useful for hemorrhoids.

Three major world made、Hibiscus flower crucian carp。

1.This one requires fifteen to twenty flowers, two cruciferous families, then green onions, lard, etc. Some other ingredients are also needed.

2.First of all, we have to remove the flower stalk, then cut the flower into shreds, then wash the crucian carp with clean water, cut it twice with a knife, add soy sauce, and then wash the green onion and cut it into long sections of about seven centimeters. 3.

Cut the lard into cubes, then put the peanut oil in a hot pan and when it is ripe, put the crucian carp in and fry it. Wait until it's yellow before taking it out. 4.

After that, put the ingredients in a clean pot, first over high heat and then on low heat for an hour, then add lard and huinai flowers, and add vinegar after the juice is reduced. It is good for splenomegaly, and it is also good for people with blood in the stool, dampness, and ** disease.

Fourth, crispy fried hibiscus.

1.Hibiscus flowers and flour need half a catty, vegetable oil needs a catty, a piece or two of dough, salt and other seasonings. 2.

First, wash it, shred the onion, soak the dough in warm water, stir the flour into a paste, and wait for three hours to rise. 3.Add oil and alkaline water before use, and then add salt from the flowers and onion itself.

After that, put the pot on the fire, add vegetable oil, wait for the five to mature, and then put the burned flowers in and fry. This is useful for people who have nausea and blood in their stools.

5. Porridge. Wash the flowers and rice first, then put the water and japonica rice into the porridge, then add the flowers and sugar. This has the effect of cooling serum fever and is useful for girls with abnormal vaginal discharge.

In the oolong flower what people can't eat, if I throw it again, those men who are too high in sugar are one. Is the old thing signed? Look the same, some people don't like to go, some people like to eat, now you need to see through, what does it mean to love me? Personally, I think so.

1. Edible value.

Vegetable hibiscus is non-toxic, odorless, and non-toxic, and has obvious functions of relieving tension and helping people relax their minds.

2. Medicinal value.

The bioflavonoid content is as high as 6%, which is nearly 100 times higher than the content of ginkgo biloba and soybean that are widely used in the production of bioflavonoids, and is the highest content in the known plant resources.

It contains full protein, high glycan gum, dietary fiber, trace elements selenium, zinc, a variety of unsaponifiable substances, etc., which can significantly regulate human endocrine and immunity, increase human resistance, improve cardiovascular and cerebrovascular and microcirculation functions, enhance the body's antioxidant capacity, anti-cardiocerebral ischemia, hypoxia, anti-inflammatory, analgesic, anti-fatigue, anti-aging, anti-cancer, anti-cancer, hypolipidemic effects.

Nutritional efficacy. It has the ability to nourish the body and invigorate the qi, nourish the blood and solidify the spleen, and warm the yang and benefit the spleen.

Nourish the liver and kidneys, dispel wind and channels.

Indispensable nutrients for brain cells.

Promotes the metabolism of the epithelium.

Prevent arteriosclerosis and prevent hypertension in the elderly.

Hibiscus meat is a Zhejiang cuisine. This dish is beautiful and delicious, but it takes a lot of effort and patience to make. Hibiscus meat not only looks beautiful, but also has the effect of replenishing qi and blood, replenishing deficiency and nourishing the body, and can be malnourished.

Tutorial on how to make hibiscus meat.

1. When making hibiscus meat, prepare 500 grams of fresh tenderloin, 125 grams of fresh shrimp, 150 grams of lard, 10 grams of ham, an appropriate amount of rape heart, an appropriate amount of egg white, in addition to preparing coriander, ginger pepper, Jiang rice wine and rice wine, and finally prepare an appropriate amount of sesame oil and starch and other seasonings.

2. Cut the prepared ham into plum petal-shaped belts, then cut the prepared fresh tenderloin into the shape of holly leaves 6 cm long, 3 cm wide and cm thick, add edible salt, monosodium glutamate and light soy sauce, and other seasonings After marinating, put it in a bamboo basket to dry, and then chop the lard for later use.

3. Put the prepared shrimp, ham and lard in the corresponding position of the tenderloin, then coat it with an appropriate amount of egg white, then put it on a colander, blanch it in boiling water for 2 3 minutes, put oil in the wok and heat it, put in the peppercorns to fry for 5 seconds, take out the peppercorns and then put in the prepared lard, and then directly connect the pork loin and pour hot oil three times until the meat slices are jade white.

4. After taking out the disc, place it directly on the plate, the number of each layer is constantly decreasing, and after it is placed, it is a beautiful and delicious hibiscus meat.