Flowers in cuisine. More and more new-style recipes in the flower dishes make people just look at the picture to be mouth-watering, coupled with the emerging private dining halls will also be flowers as the ingredients of the dishes, more people not only fall in love with the beauty of flowers, but also love the flowers of delicious. In addition to bringing you visual and olfactory coolness, flowers in the living room can also give you a wonderful taste experience from the inside out, heat dissipation, spleen and stomach, thoughtful protection to help you get through the summer.
Edible flowers know how much
Edible flowers such as pomegranate in the shape of gorgeous, bright red full of berries, not only nutritious and insect repellent, diarrhea, tonic kidney, the role of the eyes. Huangshi, lotus seed is a spleen to remove dampness, kidney astringent top tonic, lilies, bamboo and other beautiful plant, flowers, harvested after the fall of its underground bulbs are also available for edible delicacies. In recent years there are dozens of health drinks made of flowers as raw materials. Common such as: rose health drinks, white chrysanthemum tea, rooibos tea, cassia tea, honeysuckle tea, golden lotus tea and so on. Based on wild flowers and artificially cultivated flowers made of cool drinks, health drinks are forming a climax, attracting the attention of the world in general. Other uses such as the use of magnolia, jasmine smoked tea; The use of osmanthus, rose made of pastry; The use of gardenia, violet extract spice; Konjac, banana hide leaf fat, tubers can be processed into starch, is nutritious food.
■ Special reminder
Not every flower can be eaten, some flowers are poisonous, such as: oleander, yume, azalea, daffodil, periwinkle, Mantua, calla lilies, golden garlic, Garland lilies, soft branches of the yellow cicada and so on, these flowers are not edible. Common edible flowers: chrysanthemums, roses, jasmine, osmanthus, lotus, cherry blossoms, orchids, golden needles, oleander, carnations, cauliflower, loropetalum and so on.
Three steps to flower consumption
First, choose fresh and pure flowers.
1. Try to choose flowers that are not contaminated by pesticides, and if they are already contaminated by pesticides, they must be cleaned and processed cleanly;
2. You should try to choose flowers that are just in full bloom.
Second, soak the flowers before cooking. Unwrap the whole flower, remove the calyx, then remove the petals piece by piece and soak them in water for 2-3 hours.
Finally, choose the appropriate cooking method.
Flower tea: dry the flowers and brew it.
How to do it: Take the buds or first bloomed flowers, remove the calyx and pedicel, spread the corolla downwards into a thin layer and dry it over a mild fire or in the oven. Turn from time to time while drying to make the heat evenly. After drying, place in an airtight container and chill in the refrigerator. To drink, brew directly with hot water and add rock sugar or honey to sweeten the flavor.
Applicable flowers: rose, chrysanthemum, lotus, osmanthus, water lily, camellia, jasmine, pear, gardenia, lavender flowers, cherry blossom, magnolia and so on.
Flower wine: fresh flowers or dried petals infused into wine.
Practice: soak the petals in salt water for 2 hours to remove astringency and sterilize, then fish them up and dry them, add them to the white wine, and at the same time add the right amount of rock sugar. After sealing and placing in a cool place for 2-3 months, let the fragrance and color of the flowers fully integrate with the wine, and then you can open the seal and drink. Applicable flowers: chrysanthemum, dandelion, osmanthus, jasmine, rose, orchid, plum blossom, camellia, cherry blossom, lotus, magnolia, pansy and so on.
Flower porridge: the flower petals with rice and water, cooked into porridge.
Practice: soak the flower petals in salt water for 2 hours to remove astringency and sterilization, then add rice and water to boil.
Applicable flowers: rose, lotus, osmanthus, plum blossom, magnolia, chrysanthemums, lilies, golden needles and so on.
Preserved candied fruit
Practice: Rub the petals with salt, wash with cold water, drain, add sugar at a ratio of 1:2 between the petals and sugar, and marinate in a sealed container for 3 days before consumption. Applicable flower species: rose, chrysanthemum, loropetalum, jasmine, orchid, hibiscus, hibiscus, gardenia, lotus, camellia, plum blossom, magnolia, goldenrod, cherry blossom and so on.
Stewing: Flowers with medicinal properties or rich in flavor and aroma can be processed by stewing. Practice 1: Pour water or stock, main ingredients (chicken, fish, etc.), seasonings, etc. directly into a pot, bring to a boil over high heat, then change to low heat and simmer slowly, and before starting the pot, add the flower petals and then turn off the heat. Practice 2: Add the flower petals to the pot with the other ingredients and simmer. This method will fill the soup with floral flavor, but the petals will be cooked. Practice 3: Put the flower petals into a small pot in a steamer to steam and simmer, then add them to the boiled soup after they are flavored. Applicable flowers: lily, chrysanthemum, lotus, goldenrod, eustoma, thistle, magnolia, blossom, golden lotus, evening primrose and so on.
Fondue: make fondue as a flavor additive.
How to do: Soak the flower petals in salt water for 2 hours to remove astringency and sterilize them, and put them into the hot pot soup.
Applicable flowers: cauliflower, blossom, evening primrose, rape, hibiscus, chrysanthemum, wild ginger flower, marshmallow and so on.
Cooling
Practice: first salted, usually the petals are rubbed with salt and then put into a container, removed before serving, rinsed with plain water to remove the salt, add some seasoning, such as sesame oil. When blanching, the time should be minimized to avoid discoloration. Remove the flowers quickly after plunging them into hot boiling water. Applicable flowers: roses, chrysanthemums, orchids, osmanthus, violets, carnations, pears, lotus, camellias, jasmine, golden needles, etc. ? Zing deep-fried
Practice: Soak the petals in salt water for 2 hours, cover them with a batter made of flour, egg juice, and water, and deep-fry them in a deep frying pan until they are golden brown. Applicable flower species: rose, magnolia, marigold, loofah, chrysanthemum, frangipani, hibiscus, hibiscus, lotus, wisteria, golden needles, evening primrose, gardenia, golden lotus, banana flowers, etc..
Unsuitable flowers: Osmanthus.
Quick Stir-Fry
Practice: Stir-fry the tenderloin, chicken and vegetables in oil first, then mix in the fresh flower petals when it starts to cook, then stir-fry them quickly for a few times over high heat.
Flower Pastry
How to use flower petals as a flavoring ingredient in pastries.
Flower recipes
Cactus
Cactus salad
Main ingredient: 150 grams of cactus, 200 grams of pineapple, melon, cherries and other fruits. Can be increased or decreased according to personal preference.
Accessories: 150g of salad dressing.
Method: cut the cactus stems and various fruits into small pieces, add the salad dressing and mix well. Characteristics: Sweet and sour.
Tofu with cactus
Main ingredient: 250 grams of tofu, 150 grams of cactus.
Accessories: 10 grams of cooked vegetable oil, 2 grams of refined salt, 2 grams of monosodium glutamate.
Method: the cactus washed and thorns, cut into small dices, and then cut the tofu into small pieces, according to personal taste, add salt, monosodium glutamate, cooked vegetable oil seasoned taste that is complete.
Features: Tender and delicious.
Jasmine
Jasmine can soothe the gallbladder and eyesight, cool and detoxification, cooking with a pinch, it will be fragrant.
Wisteria
The fresh petals of the wisteria flower are impregnated with sugar to make cakes, which become Beijing's famous pastry "vine cake". The flowers are harvested and dried in the sun, and then washed with water, the bacon is cut into thin slices to cover the flowers and steamed in a pot, and the aromatic flavor can be retained for a whole year.
Azalea
Azalea has the effect of moistening the lungs and clearing the throat, benefiting the qi and tranquilizing the mind, harmonizing the menstruation and blood, and strengthening the brain and nerves. Boiled in soup or with broad beans, salted meat, ham and other boiled or fried food, is used by the Bai people for hospitality, wedding and funeral feast materials.
Chrysanthemum
"Chrysanthemum fried pangolin ball" is a popular chrysanthemum dish, which is made of pangolin meat in the shape of a ball, fried in peanut oil and eaten with fresh chrysanthemum. In Japan, fried chrysanthemum is a famous dish, which uses chrysanthemums, eustoma, hibiscus and other flowers, the back of the flower wrapped in a thin egg coating, deep-fried into the pot into a crunchy and delicious meal.
Osmanthus
Osmanthus has been an important spice since ancient times, and osmanthus candied is sweet and savory with a delightful odor. You can use osmanthus to make osmanthus soup dumplings, osmanthus mooncakes, osmanthus whole duck, osmanthus dried scallops and so on.
Lotus
It is often used as a spice or filling in Chinese dim sum. Its petals are picked and dried and cooked into lotus congee, which can make the face rosy and glowing, the skin smooth and delicate, and most complementary to women. Beijing's old Drum Tower Street, there is a Yunnan cuisine called "Phoenix Bamboo", this museum is to do "organic food", one of the dishes is "fried lotus", the practice and the famous fried magnolia similar to
These are the most popular dishes in the world.
Peony blossoms
Whether stir-fried, thickened, or stewed, the peony blossom's rich aroma remains unchanged. Among the recipes are Peony Silver Ear Soup, Peony Buttermilk Slices, Shredded Peony Tenderloin, and Peony Petal Wine.
Links
Since ancient times, eating flowers has produced beautiful women
Cixi
Lore has it that Cixi often ate flowers for her beauty and health. In the lotus season, she made the palace maids pick the most complete, colorful lotus flowers to bring back to the imperial kitchen, the petals will be dipped in eggs, egg broth mixed starch paste, and then deep-fried to golden crispy as a snack. She will also smash the rose, mixed with brown sugar, after special ingredients processing, made of a kind of flower sauce, coated in pasta snacks, after eating the teeth and cheeks. Due to the Empress Dowager Cixi commonly used flowers to extract essence for beauty, hair, moisturizing, her skin and hair old and not aging. Princess Xiang Xiang
Princess Xiang Xiang, portrayed by Jin Yong in The Book of Swords and Enmity, was born with a love for eating flowers in the grassland, so she became the most beautiful and best-smelling woman in Jin Yong's novels.
Ancient flower recipes to raise a pretty woman
According to scientific research institutions, flowers contain 22 kinds of amino acids needed by the human body and rich in proteins, starch, fat, and contains vitamins A, B, C and iron, magnesium, potassium, zinc and other trace elements, with certain medicinal and health care functions, can enhance the physical fitness, prolong life. For example, chrysanthemum can settle stomach and blood; honeysuckle flower can clear heat and detoxification, nourish blood and quench thirst; jasmine flower has long hair and nourishes muscle; pear flower can clear heat and phlegm; gardenia flower can clear lung and cool blood; rose flower can activate blood and regulate qi, and keep one's face; paeoniae flower can line the blood and qi; moonflower can reduce swelling and heal sores.
Eating flowers in our country has a history of more than 2000 years, qu yuan's "drink magnolia of the fall dew, and eat autumn chrysanthemums of the fall of the Ying" verse is the earliest record of edible chrysanthemums. There are many famous dishes with flowers as ingredients in different parts of China, for example, Guangdong's chrysanthemum dragon and phoenix bone, taro flower roasted eggplant, chrysanthemum sea bass, osmanthus soup, Shanghai's fried sliced fish with yucca, frosted yucca, osmanthus chestnuts, chrysanthemum cake, Beijing's fried osmanthus scallops, jasmine chicken breasts, Henan, Shandong, and other places of the vinegar, jasmine bean curd, peony soup, osmanthus balls, etc. In fact, flowers are not far away from us, and we can't be sure that we can eat them. In fact, the use of flowers for food is not far away from us, the common table before the drying of the golden needles is a kind of orange-yellow shape similar to the lily of the small flowers. Here we introduce some classic flower recipes selected from ancient recipes!
Jasmine recipes
Jasmine can soothe the gallbladder and eyesight, cool and detoxify. Ming "drink food service paper" records: "jasmine young leaves picked and washed, with the tofu boiled food, excellent". Jasmine aroma can be up through the top of the head, go down to the abdomen, lifting the chest of all the stale gas, the spirit also has a mildly calming effect, put a pinch of cooking, it will be pleasantly fragrant.
Wisteria flower recipes
Wisteria flower petals impregnated with sugar to make cakes, became Beijing's famous pastry "vine cake". Taoist priests and their families lived on Mount Qiyun, picking the flowers and drying them in the sun, then washing them with water when eating them, slicing bacon into thin slices to cover the flowers, steaming them in a pot, and preserving the flavor of spring for a whole year.
Magnolia recipes
Early spring, magnolia trees full of white jade-like scented flowers, as if the spring white snow; magnolia petals fat and large, if the wet flour wrapped in it and bean paste in a frying pan, sweet and savory, which is famous "magnolia piece". "Magnolia" sweet and crispy, very tasty, and is said to have the function of detoxification and analgesia.
Rose recipes
Rose petals alone taste slightly sweet and a little bitter. Rose flowers with sugar is the famous rose sugar cake, with which it can be made into a variety of sweet fillings ingredients, its flavor is sweet and delicious. Red rose flowers can be stewed with cockle mushrooms, fresh bamboo shoots, trumpet mushrooms, etc., which is a good winter tonic.
Azalea recipes
Flower color white, corolla large and fleshy large white-flowered azalea, boiled in soup or with broad beans, salted meat, ham and other boiled or stir-fried food, is used by the Bai people to hospitality, wedding, marriage and funeral feasts of the material. The azalea contains amino acids and vitamins, and has the effect of moisturizing the lungs and clearing the throat, benefiting the qi and tranquilizing the mind, harmonizing the menstruation and blood, and strengthening the brain and nerves.
Peach Blossom Recipes
Peach blossom is a natural moisturizer. It is written in "Tai Qing Fang" that "picking peach blossoms on March 3 and soaking them in wine will remove all diseases and give you good color." March peach blossoms in full bloom, this time to pick down the peach blossom petals drying, into the porridge, often serve can be added to the delicate color.
Pumpkin flower recipes
Pumpkin flower is very common in the local cuisine, large flowers, rinsed and chopped, mixed in the flour, fried into cakes to eat, or porridge. Some people may feel that the pumpkin flower vegetarian fried not good enough, on the addition of a little bit of eggs, goji, broth, boiled into soup will be much more fresh.
Chrysanthemum recipes
In all the chrysanthemum dishes, the favorite is "chrysanthemum fried pangolin ball", is the pangolin meat made into a ball with peanut oil fried mixed with fresh chrysanthemum to eat. In Japan, fried chrysanthemum is a famous dish, which uses chrysanthemum, eustoma, hibiscus and other flowers. In the back of the flower wrapped in a thin egg coating, people pot deep-fried into a crunchy and delicious meal.
Cinnamon recipes
"Compendium of Materia Medica" records, cinnamon "can nourish the spirit, and the color of a long time to serve the light body does not grow old, the face born of the glory. Osmanthus has been an important spice since ancient times, and osmanthus candied is sweet and savory with a delightful odor. You can use osmanthus to make osmanthus soup dumplings, osmanthus mooncakes, osmanthus whole duck, osmanthus dried scallops and so on.
Lotus Recipe
Often used as a spice or filling in Chinese dim sum, in the lotus blooming season, picking its petals and drying them in the shade to cook them into lotus porridge, which can make the face rosy and glowing, the skin smooth and delicate, and the most complementary to women. Beijing's old Gulou Street, there is a Yunnan cuisine called "Phoenix Bamboo", the museum is to do "organic food", one of the dishes is "fried lotus", the practice of fried magnolia with the famous dish similar to
These are the most popular dishes in the world.
Peony Flower Recipes
The consumption of peony flowers began in the Song Dynasty. By the time of Ming and Qing Dynasties, people had a more complete recipe of ingredients and production methods. Nourishing Small Records recorded: "Peony petals, soup blanching can be, honey dipping can be, gravy braising can also be." In fact, no matter whether it is stir-fried, thickened, or stewed, the rich aroma of peony flowers remains unchanged. In the recipe, there are peony silver ear soup, peony flower buttery slices, peony flower tenderloin shredded, peony flower petal wine and so on.
Human beings, in the practice of seeking natural food, have long discovered the aromatic flavor, rich nutrition, convenient consumption and medicinal function of flower dishes. As early as 2000 years ago, the great poet Qu Yuan wrote a famous line about flower dishes in "Li Sao": "Drinking the morning dew of Mulan Ruoxi, and eating the fall of autumn chrysanthemums at night." Ancient medical books and recipes also have a large number of flowers into the food records: the Qin and Han Dynasties "Shennong Ben Cao Jing" said: "chrysanthemum service of lightness of the body and resistance to old age"; the Ming Dynasty's "Compendium of Materia Medica" has the knowledge and method of flower health care and prevention of diseases; the Song Dynasty's "Mountain Home Qingsui" is included in the plum porridge with plum blossoms, chrysanthemums added to the Guanghan Cake, adding Osmanthus flowers, such as flower recipes; the Qing Dynasty "to raise a small record" also set up a special "meal Fang spectrum" chapter, a detailed record of more than 20 kinds of flowers dishes production methods.
Flower dishes had an extraordinary price on the Imperial Palace table. Aixinjueluo Hao is China's last emperor Puyi's brother Fu Jie's wife, she wrote in the book "food in the court" book, dedicated to the Chinese court dishes in the "flowers, fruits and vegetables".
A lot of ancient temples, nunneries, are picking seasonal flowers, used to make vegetarian food. According to the Qing Dynasty's "Qing Wei-class notes" records, Nanjing's Jiming Temple, Zhenjiang's Dinghui Temple, Suzhou's Cold Mountain Temple, Hangzhou's Yixia Cave, vegetarian food are often chrysanthemums, lotuses, magnolias and other floral raw materials.
Folkloric flowers into food, but also numerous. Not only is there "saffron sea cucumber", "moon flower burned prawns", "motherwort flower stewed chicken" and other high-grade flower dishes, there are leek flowers, rapeseed flowers, acacia flowers and other homemade flower dishes. In Yunnan ethnic minority areas, often eat more than 100 kinds of flower dishes.
Flower dishes cooking
China's chefs work hard to put a thousand variations of cooking techniques, applied to the thousands of flowers dishes, so that the flowers on the table "bloom", and often bloom throughout the year.
Spring, with magnolia flowers fried meat, with dendrobium flowers mixed with gazpacho, with roses, moon flowers to make preserves, with purple flowers to make salted rice porridge, with acacia flowers to make stuffed pancakes.
In summer, use lily flower to stir-fry squid, use jasmine flower to stir-fry fish fillet, use pearl orchid flower to make eight treasures of rice as a supplementary ingredient, use thin lotus flower, mung bean, red date, white sugar to cook summer porridge.
In the fall, use chrysanthemum flowers, shredded meat and seafood to make soup, use pumpkin flowers and hibiscus flowers to scramble eggs, use rose flowers to make soup, and use osmanthus flowers to make pastries.
In winter, simmering soup with ink orchids, making pipa jasmine tofu with hibiscus flowers, braising venison with peony flowers, and using plum blossoms as a side ingredient in savory dishes or soups.
These delightful flower dishes, flower snacks and flower sauces are mouth-watering and memorable. However, not all flowers can be eaten. Some flowers, colored and fragrant and toxic. Pink, daffodils, buttercups, red azaleas, etc., are only ornamental flowers can not be eaten.
Flower dishes heavy selection. Selection of non-toxic raw materials, the face of exotic flowers, fresh petals, gorgeous pollen, the application of frying and other techniques, but also need to be extra careful. Sima Guang once wrote in the poem "Evening Chrysanthemum Soup": "Picked and awarded the chef, cooking sweet and sour. Do not make ginger and cinnamon more, lose their true flavor finished." He was afraid that the chef would put too much seasoning, destroying the chrysanthemum's "original flavor". Some flowers need to be boiled in boiling water and other techniques to remove trace toxins and bitter and other flavors; some flowers should pay attention to a reasonable combination to prevent food incompatibility, destroying the inherent nutrition.
Flowers into the food, both ancient methods today, and development and innovation. Chongqing Municipality has been in the form of flower cooking competition, the exchange of cooking skills, participating chefs 45, 90 dishes. Beijing's Taiwan Hotel Nishang Palace Chinese restaurant, through the "Flower Taste" floral cuisine exhibition, launched the "chrysanthemum crab shark's fin", "lily braised phoenix preserved", "Rose shrimp ball" and more than 20 flower dishes, both focused on promotion, but also focus on listening to the views of all parties, so as to improve the quality of cooking flower dishes.
Flower dishes consumption
Flower dishes in the catering market, in addition to the traditional dietary habits, to a large extent, is that people's standard of living after the improvement, not satisfied with the big fish and meat, and is not confined to potatoes, turnips, cabbages, "the old three", in the natural food in the rolling wave of heat, more people want to eat flower dishes. More people want to eat flower dishes.
So, the flower farmers aimed at this huge consumer market. According to the China Food Industry Association flower food professional committee to provide information, at present our country planted more than 300,000 acres of flowers, engaged in flower food production enterprises, institutions more than 200,000, flowers have formed a large-scale food industry, the annual output value of about 5 billion yuan. Aloe vera, vanilla, ginkgo, botanical flowers, cacti, marigolds, red beans, dwarf pumpkin, etc., have been formed throughout the flower food series.
This information, encouraging. However, just established the China Food Industry Association Flower Food Professional Committee is not without regret that, compared with the developed countries of flower food, there is still a considerable gap in our country. Engaged in flower planting, scientific research and development, processing and production, marketing personnel from different industries, there is no industry coordination and self-regulatory mechanism to match, some blind investment, some vicious competition, and some low level of product research and development. Flower food as a new food industry, there is no uniform national standards. Flower dishes cooking techniques, but also urgent need to strengthen training and communication.
In the face of the blossoming flower food, has just been elected to this professional committee, Mr. Liao Guangming, is the general manager of the Beijing Flower Fashion Flower Food Marketing Co. Mr. Liao Guangming, the general manager of Beijing Flower Fashion Flower Food Marketing Co. According to him, the development of flower food industry standards, the establishment of flower food industry self-regulatory mechanism, to carry out flower food safety certification, effective monitoring of the flower market, guiding people to scientific consumption of flower food, etc., this professional committee of the way forward, is not full of flowers on the straight road, but there are a lot of hard and meticulous work to be done