On the question of cooking with flowers Cauliflower is really delicious to do

The ancients beautified the recipe for flowers.

According to the determination of scientific research institutions, flowers contain 22 kinds of amino acids and rich proteins, starches, fats, and vitamins A, B, C, iron, magnesium, potassium, zinc and other trace elements, with certain medicinal and health care functions, can enhance physical fitness, prolong life. For example, chrysanthemums can calm the stomach and improve blood and qi; Honeysuckle clears away heat and detoxifies, nourishes blood and quenches thirst; Jasmine has long hair and nourishes muscles; Pear blossom clears heat and dissolves phlegm; Gardenia clears the lungs and cools the blood; Roses invigorate blood and regulate qi, and stay on people's faces; Peony flowers can carry blood and qi; The moon flower can reduce swelling and cure sores.

Edible flowers have a history of more than 2,000 years in China, and Qu Yuan's poems about eating chrysanthemums are the earliest records of edible chrysanthemums. There are also many famous dishes that use flowers as ingredients in various parts of China, such as chrysanthemum dragon and phoenix bones, taro roasted eggplant, chrysanthemum sea bass and osmanthus soup in Guangdong, fried fish fillets, frosted magnolia, osmanthus chestnuts and chrysanthemum cakes in Shanghai, fried dried scallops and jasmine dried scallops in Beijing, and soy sauce and vinegar spring flowers, jasmine tofu, peony flower soup and osmanthus balls in Henan and Shandong. Its practical flower cooking is not far away from us, and the common enoki on the dinner table is a small orange flower with a shape similar to a lily before it is dried.

Here we will select some classic flower recipes from ancient recipes and introduce them to you for health and beauty!

Jasmine recipe.

Jasmine can soothe the eyes and cool and detoxify. Ming's "Drinking and Serving Notes" recorded: The young leaves of jasmine are picked and washed, and boiled with tofu, which is superb.

The aroma of jasmine can penetrate the top of the head and go down to the lower abdomen, relieving all the stale air in the chest, and also has a mild calming effect on the spirit.

Wisteria flower recipe.

The petals of wisteria flowers are impregnated with sugar to make cakes, which have become Beijing's famous pastry rattan cakes. There are Taoist priests and their families living on Qiyun Mountain, they pick the flowers and dry them, and then wash them with water when they eat them, cut the bacon into thin slices and cover the flowers, and steam them in a pot, so that the taste of spring is retained for a whole year.

Magnolia flower recipe.

In early spring, the magnolia is full of fragrant flowers like white jade, like white snow in spring; The petals of the white magnolia are thick and large, and if you wrap it in wet flour and fry it in a pan with bean paste, it is sweet and delicious, which is the well-known magnolia slices at home and abroad. Magnolia slices are sweet and crispy, very delicious, and are said to have the function of detoxification and analgesia.

<> "Cauliflower is really quick to do this, and the Yuanchang Bureau is delicious."

Method: Prepare the ingredients, heat oil in the pot, add cauliflower, stir-fry the cauliflower until it is broken, add the pork belly and stir-fry, fry until the oil comes out, add a spoonful of bean paste, add the sharp pepper, millet spicy, add cauliflower, two spoons of light soy sauce, a spoonful of dark soy sauce, and a spoonful of oyster sauce to stir-fry evenly out of the pot.

The main ingredients of dry pot cauliflower are cauliflower, Xiuzhen mushrooms, mushrooms, green and red peppers, bean paste, tempeh paste, dried chili peppers, peppercorns, ginger slices, garlic slices, green onions, soy sauce, salt, chicken powder, and sugar.

Ingredients] 400 grams of cauliflower, 100 grams of pork belly, 2 teaspoons of soy sauce, 1 red pepper, garlic, appropriate amount of chives, a little salt, appropriate amount of oil.

Method] 1The cauliflower is washed in salted water and cut into small florets, blanched in a pot and dried. Cut the pork belly into slices, cut the red pepper into sections, slice the garlic, and cut the chives into pieces for later use.

2.Heat oil in a pot, add an appropriate amount of bean paste and stir-fry until the oil pan changes color, then add the pork belly slices and stir-fry, then add the boiled cauliflower and stir-fry and cover the pot and simmer for a while, simmer until the cauliflower is slightly browned.

3.Add the red pepper segments, garlic slices, chives and soy sauce and stir-fry for a while.

1. Peel the cauliflower with a knife and rinse it with water, and then rinse it with water for later use. Wash and slice the mushrooms, wash the Xiuzhen mushrooms, wash the green and red peppers and cut them into small pieces, slice the ginger and garlic, and cut the green onion into small pieces for later use;

2. Put oil in the wok, when the oil is warm, add the dried chili peppers, Sichuan peppercorns, ginger and garlic slices and stir-fry until fragrant, and then add the bean paste, tempeh sauce and green onion white and stir-fry to make the fragrance;

3. Pour in the cauliflower and stir well, add an appropriate amount of soy sauce, salt and sugar, stir well, add green and red peppers;

4. Add Xiuzhen mushrooms and mushrooms and stir-fry until the mushrooms are cooked, add an appropriate amount of chicken powder to taste;

5. Then you can put it in a dry pot and sprinkle the green onion segments on the table.

Ingredients: 400 grams of cauliflower, 2 green garlic, 100 grams of pork belly, seasoning, salt, 4 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 4 chili peppers, 1 tablespoon of lard (refined), 1 tablespoon of vegetable oil, 1 tablespoon of sugar.

1.Soak the whole cauliflower flowers face down in lightly salted water for 15 minutes, then wash and break into small florets;

2.Wash the pork belly and cut it into thin slices, cut the green garlic into sections, cut the pepper into sections, and cut the garlic into slices;

3.Boil a pot of boiling water, add cauliflower, add a little salt and blanch for 1 minute, remove and drain;

4.Heat the lard and vegetable oil in a wok, add the pork belly slices and stir-fry until fragrant, and serve; La Zheng.

5.Add chili peppers and garlic slices to stir-fry until fragrant;

6.Add the cauliflower and fried pork belly and stir-fry over low heat;

7.Cook in cooking wine and light soy sauce, add white sugar and stir-fry for a while;

8.Add green garlic and salt and stir-fry until the green garlic will change color, then pour it into the pot and put it on the stove to stew and eat.

500 grams of cauliflower, 50 grams of pork belly, 20 grams of fatty meat, Chaotian pepper, green garlic, garlic cloves, soy sauce, steamed fish soy sauce.

1.First wash the cauliflower and divide it into small flowers, it is not advisable to cut it directly with a knife, and then blanch it with hot water and a little salt to control the water;

2.Heat another pot and put a little oil, put in the fat meat cut into thin slices of Yuan Jukai and stir out the oil, and then cut the pork belly into thin slices, see the pork belly shrink into two ends and concave in the middle, and the fragrance can be produced;

3.Then add the blanched cauliflower, garlic slices, and chili peppers, stir-fry the fragrance of the cauliflower, add soy sauce and soy sauce, stir-fry over high heat to reduce the juice, and finally add green garlic and stir-fry for 20 seconds to get out of the pot.

Flowers to be able to cook and eat:

1. Roses.

Roses have a medicinal history of more than 2,000 years in China. Roses are high in vitamin C and also contain polyphenols. Long-term consumption of its beauty effect is good, it has SOD activity, can clear pigmentation, so that our ** ruddy, fair and elastic.

The dietary fiber content in roses is relatively high in flowers. Dietary fiber makes people feel satiety, and the energy produced is very low, and it can also promote intestinal peristalsis.

It has a certain effect on helping to stabilize blood sugar and maintain normal blood lipids and blood pressure. Rose petals are added during the cooking process, and whenever you taste the rose-filled dumplings, biscuits, jelly and other dishes, it is delicious and full of romance at the same time. Let the fragrance of flowers permeate the delicacies such as rose milk tea and rice cakes stuffed with rose wine.

2. Osmanthus. It can be made of osmanthus cake and osmanthus tea, especially in the dry winter, and it has a moisturizing and protective effect on the respiratory tract. Because the aromatic substances contained in osmanthus have the effects of phlegm, cough and asthma. When making food, we usually use dried osmanthus flowers.

3. Sophora flowers. Nutrients such as rutin, quercetin, and sophora glycol contained in sophora flowers can help enhance capillary resistance, improve the elasticity of blood vessel walls, and long-term consumption is good for cardiovascular patients.

It can be made into acacia flower cake, acacia flower soup, steamed locust flower, acacia flower cake, acacia cranberry cake and other delicacies, which instantly make the lips and teeth overflow with a faint fragrance, and there is a floral fragrance between the breath and the breath.

4. Peach blossoms. Peach blossoms contain a variety of nutrients such as coumarin, vitamin A, vitamin C, etc., which work together to promote metabolism and moisturize**. When I see the peach blossoms, I can't help but think of the girl's beautiful face. It can be made into peach blossom soup.

Daylily, golden sunflower, cauliflower, broccoli, epiphany, peach blossom.

Flower dishes and drinks emerged in China as early as more than 2,000 years ago, such as goldenrod is a particularly popular dish; And according to the memories of some old people, in the past famine years, they often went outside to pick gardenias, gardenias fried, only put some oil and salt, and there were no monosodium glutamate and other seasonings, but they were fragrant and fragrant, and they tasted tender and refreshing. In addition, the flowering season of gardenia is the time for rice planting, so almost every family loves to eat it several times. The old people said that gardenia eats to relax the muscles and invigorate the blood, which has the effect of strengthening the body and relieving fatigue.

There are also acacia flowers blooming, picking them and steaming them with noodles to eat, making dumplings and buns to eat, and the fragrance of acacia flowers slipped from the mountains and courtyards to the home. It is said that acacia flowers can clear the fire and remove dryness, and beautify the skin. As for the drinks, there are various varieties such as osmanthus tea, honeysuckle tea, chrysanthemum tea, and jasmine tea.

Common flowers are: roses, lilies, jasmine, chrysanthemums, osmanthus, peonies, as well as pomegranate flowers, gorse, walnut flowers, begonia pear flowers, climbing branch flowers, anchovies, bitter thorn flowers, large white flowers, plantain flowers, aloe vera flowers, and lilies can be cooked.

Roses, lilies, jasmine, but edible lilies are not the same as lilies.

Taste flower dishes, mainly eat blooming flower petals, or candied in sugar, or salted, or blanched with water, or freshly put into a pot, stir-fried, and made desserts or stews. For example, peony flowers can be eaten in a variety of ways, such as frying, roasting, frying or making soup, etc., all of which can be delicious. For example, peony flowers and meat are stewed together to make "gravy peony", the color is fresh, the taste is delicious and palatable, the peony is fried and eaten after being wrapped in flour, and the fragrance is attractive; When making peony flower white fungus soup, sprinkle some peony petals, the color is bright and fragrant, which makes people appetite great.

In addition, peony fish fillet, peony fried duck ribs, etc., are also seasonal delicacies. Peach blossoms can be made into seasonal delicacies such as braised hibiscus with peach blossom crab roe, bullfrog cooked with peach blossom, and fresh fish boiled with peach blossoms. The acacia flower is added to salt, pepper, green onion, ginger, garlic, small incense and other seasonings, steamed and cooked, which can be used as both rice and vegetables.

Specifically, it can be made into several dishes.

You can create it yourself.

Daylily golden sunflower.

Cauliflower broccoli.

Epiphany peach blossoms.

1. Epiphany can be scrambled eggs.

Many people don't know that epiphany can also be eaten, epiphany is a cactus plant, most of the cactus fruits are edible, and it is not difficult to understand that epiphany can be eaten as its flower!

In fact, epiphany has a certain health care effect on the human body, and the epiphany flower made into flower tea has the effect of clearing the lungs and relieving cough and asthma, and can also clear the stomach and intestines, relieve constipation and blood in the stool.

As an ingredient, it is recommended that you eat scrambled eggs for epiphany, pick off the petals of epiphany, separate them from the middle, wash the pollen on the stamens, rinse the whole thing, and then fry them with egg white, the taste is very tender.

2. Jasmine scrambled eggs.

Jasmine is a flower that everyone is familiar with, its medicinal value and edible value are very high, and it has the effect of clearing heat and detoxifying, removing false fire and relieving dampness; In terms of eating, you can make it into jasmine tea or scrambled eggs.

Jasmine tea is a kind of green tea formed by the interaction and fusion of tea fragrance and jasmine fragrance, which has the reputation of "the first fragrance in the world" and is the top grade of spring tea.

Jasmine scrambled eggs are a dish that we ordinary people like very much, it is fried with jasmine buds and eggs, fragrant and fragrant, pay attention to be sure to use fresh and tender buds, the buds are not delicious when they are opened, and they may have diarrhea if they are not cooked!

3. Mint scrambled eggs.

Refreshing and cool mint is very popular in recent years, there are many varieties of mint, there are edible, there are ornamental, edible mint is very widely used, in Yunnan, peppermint is a spice plant, and coriander in the north of the use of the same.

Pick off the fresh leaves of mint, soak them in boiled water, and after they are warmed, add a piece of fresh lemon and a spoonful of honey, which is the most heat-relieving peppermint lemon tea in summer, and it is the favorite of ladies.

Scrambled eggs with mint are also a super delicious dish, where the tender leaves are plucked, washed, chopped into minced pieces, and scrambled eggs with chopped green onions, and the fragrance is overflowing at once. Peppermint can also be made into omelets, which is also very delicious.

4. Scrambled eggs with hibiscus flowers.

Hibiscus flower is the legendary "chicken flower", malvaceae plant, there are wild hibiscus flowers everywhere on the roadside in the countryside, people in the city will now plant it in their own flower pots, because it has the fragrance of chicken when it is fried, so everyone calls it chicken flower.

Cauliflower, broccoli,

Stir-fried cauliflower, ingredients: cauliflower, pork, light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, sugar, pepper, starch, cooking oil.

1. After buying the cauliflower, break it into small florets, put it under the faucet and rinse it, and then we need to do 1 more step. Prepare a basin of lightly salted water, put the cauliflower in it and soak for 10 minutes.

2. Next, to deal with pork, I prepared a piece of lean meat, cut the lean meat into thin slices, and then add an appropriate amount of pepper, sugar, light soy sauce, dark soy sauce, oyster sauce, cooking wine, and a little salt, grasp it evenly. After grasping well, put an appropriate amount of starch, continue to grasp the pork well, and finally add a little cooking oil, grasp well and marinate for 15 minutes.

3. After the cauliflower is soaked, we can take it out, and then wash it with water and put it aside for later use, without blanching or oil.

4. Pour oil into the pot and heat it, and after the pork is marinated, pour it in and start stir-frying, and after frying until it changes color, we pour the cauliflower into it.

5. After pouring the cauliflower into it, start to stir-fry constantly, after stir-frying for a period of time, add an appropriate amount of salt, light soy sauce, and if you like to eat chicken essence, you can also add a little bit, and then stir it well, you can turn off the heat and take it out of the pot, and serve it to the table to eat.