What do petals do and what can petals be used for?

Make a fish with flowers and noodles.

Ingredients: 200 grams of flour, 20 grams of rose petals.

Excipients: 2 grams of salt, appropriate amount of olive oil, 5 grams of chili oil.

1. Wash the flower petals, and don't drain the water too dry.

2. Add an appropriate amount of flour and stir well.

3. Boil water in a pot, after the water boils, put in the noodles one by one and cook.

4. About 3 minutes, after the water is boiled.

5. Remove the noodle fish, stir in salt, olive oil and chili oil, stir evenly and eat!

6. Very delicious!

Flowers bloom in February, flowers bloom in late March, let's take advantage of this beautiful season, let's pick up petals together and see what can be done?

Dry the petals of the peach blossoms, and then take a part of the peach blossom petals that have been dried, mash it and mix it with warm water, and then drink it to have certain benefits for the waist, kidneys, and bladder, and avoid hydrocystis.

It is said to promote blood circulation in the face and remove blood stasis.

The petals of camellia have the effect of stopping bleeding, dispersing stasis and reducing swelling, in the southwest region, the folk often take camellia buds for medicinal purposes, regard the red pearl camellia as a medicinal camellia, other camellia also have a similar effect, camellia contains anthocyanins and anthocyanins.

Camellia is a good material for flower arrangement and cut flowers, its flowering period is longer, the flower color, the flower shape is rich, the leaf color is thick green and clean, there are written records, the Chinese Ming Gong will be listed as a vase flower material for flower decoration, Japan should have been influenced by China.

Camellia sinensis is evergreen in all seasons, widely distributed, and has a beautiful tree posture, which is one of the important plant landscaping materials in southern China, and the cut flowers of camellia are widely used.

It can be used to make flower cakes.

Oily skin ingredients: 120 grams of low-gluten flour, 40 grams of lard, 10 grams of sugar, 50 grams of water.

Puff pastry ingredients: 80 grams of cake flour, 40 grams of lard.

Filling: Rose nectar, cooked cake flour.

Method: 1. Mix the oil skin materials together and knead them into a smooth dough, then mix the puff pastry together into another dough, and cover the two doughs with plastic wrap and let them rise for 15 minutes.

Sprinkle flour on the countertop, flatten the oily dough, put the puff pastry dough in the middle, wrap it, press it flat again with the palm of your hand, gently roll it out with a rolling pin, then fold it into three folds, roll it out again with a rolling pin, fold it into three folds, repeat twice, and finally roll it out into a rectangular dough.

Roll into a long strip, tighten the dots, and cut into nine pieces of the same size. Cover with plastic wrap to prevent air drying.

Take one agent with the cut side up.

Press flat with the palm of your hand and gently roll it out with a rolling pin.

Put the rose filling in the middle of the dough (the filling is made by mixing fried low-gluten flour with rose nectar, the proportion depends on the dryness and wetness of the rose nectar), wrap it and close it downward, and then flatten it into a cake shape.

Preheat the oven while wrapping the flower cakes.

Bake for 25 minutes on the middle layer of the oven (count down the second layer above) on the top tube and 120 on the bottom tube.