raw material

10 plum blossom, 400g tomato, 250g tomato sauce,100g flour, 2000ml chicken soup. 150g croutons,150g butter, salt and monosodium glutamate.

manufacture

(1) Pick the stamens and petals of plum blossoms, wash them, dry them in the air, and put them on a plate.

(2) Put the butter in a wok, heat it to 70% with low fire, add the flour, stir it with a wooden shovel, and stir it together with the stirring. When the flour becomes Huang Shi, add tomato sauce, stir the red oil, pour a little chicken soup, stir it into a paste, then slowly pour in all the soup, stir it vigorously, then add monosodium glutamate and refined salt, and adjust well.

(3) Wash the tomatoes, blanch them with boiling water, remove the skins, seeds and pedicels, cut them into cubes, put them in the soup, open them slightly, and put the plum petals in to see if they are open.

(4) Fried croutons with small dishes.

(5) According to 10, each copy is 375g.

Characteristics and utility

Pale red, delicate plum blossom, sour and fresh, and stomach digestion.

2. Plum blossom and longan hydrangea

raw material

500g of lean meat, 20g of yellow carrot, 20g of plum blossom10g, 20g of white radish, 20g of green radish, 20g of carrot, 20g of water-soaked sea cucumber, 0/0 egg/kloc-0, 5g of onion10g of ginger10g, and 20g of wet starch.

manufacture

(1) Skinny pork is peeled and cut into mung bean-sized dices; Boil eggs and peel them; Chopping onion and ginger into fine powder; Yellow radish, white radish, green radish, carrot and sea cucumber are all cut into 4 cm long filaments for later use.

(2) Mume selected stamens, picked petals, washed them, and put them in a dish for later use.

(3) Put the diced meat into a porcelain basin, add minced onion and ginger, 2 egg whites, wine, refined salt, monosodium glutamate, wet starch and 5 plum petals, stir evenly, then make into 10 big balls, press gently, embed a cooked egg in each ball, and roll them into plum, longan and hydrangea with five evenly mixed threads.

(4) The lard is cremated in a wok, and when heated to 20%, plum blossom, longan and hydrangea are put in one by one, fried and colored, and then taken out and filtered.

(5) Take a big fish dish, first put the minced ginger onion and 1 fragrant leaf at the bottom, then slowly add longan hydrangea, add chicken soup, tomato sauce, cooking wine, pepper and monosodium glutamate, steam in a steamer for 20 minutes, and take it out.

(6) Pour out the original juice, add the chicken soup, the remaining tomato sauce and 5 pieces of plum petals, boil, simmer and pour them on the plums, longan and hydrangea.

Characteristics and utility

The combination of frying and steaming is crisp outside and tender inside, with plum blossom fragrance, easy digestion and nutrition supplement.

3. Stewed eggs with plum blossom beef

raw material

200 grams of beef, 6 plum blossoms, 75 grams of potato chips, 2 eggs, minced onion 15 grams, 30 grams of boiled carrot sticks, 30 grams of boiled cabbage heads, 50 ml of milk, 20 grams of vegetable oil (for actual consumption), butter 10 grams, 25 grams of gravy, salt and pepper.

manufacture

(1) Wash beef, remove fascia, chop it into paste with a knife, mix it with chopped green onion, 1 egg liquid, milk, plum blossom slices, pepper and refined salt, squeeze it into balls by hand, dip it in eggs by hand, and press the beef balls into round cakes with a width of 12cm and a thickness of 5 mm. Add vegetable oil to wok, add meat pie, fry over high fire and color, add vegetable oil, add butter and fry in oven.

(2) Heat the vegetable oil in a small frying pan. Knock the 1 egg into the bowl first, then pour it into the frying pan, and stir it with frying to avoid the yolk from breaking.

(3) Pour the burnt gravy into a frying pan to boil.

(4) When serving, pour the original juice on the steak, put the fried eggs, and serve with boiled carrot sticks, boiled cabbage heads and fried potato chips.

Characteristics and utility

It is brown, tender outside and fragrant inside, fragrant with plum blossoms, soothing the liver and relieving annoyance, and rich in nutrition.

raw material

15 plum blossom, 2 apples, 2 pears, 2 oranges,/kloc-0 peeled pineapple, 2 bananas, 200g lettuce leaves, 1 50g Manas, 50g whipped cream and 25g lemon juice.

manufacture

(1) First, remove the stamens and petals of plum blossoms, wash them, dry them, and put them on a plate.

(2) Peel apples, pears, bananas, oranges and pineapples, partially remove seeds, cut them into thin slices with a length of 4cm and a width of 5mm, put them in a porcelain jar, and mix well with plum petals.

(3) Mix the whipped cream, MANET and lemon juice, then put them into the fruit in the porcelain basin and stir them evenly.

(4) When eating, first put the lettuce leaves on the bottom of the small dish and pour the evenly stirred fruit slices on it.

(5) This salad should be accompanied with pork chop, roast duck, stewed pigeon and other meat dishes.

Characteristics and utility

Sweet and delicious, crisp and refreshing, appetizing and annoying.

5. Plum Blossom Mutton and Lettuce

raw material

500 grams of mutton, 600 grams of lettuce, plum blossom 10, 25 grams of lemon juice, 2 pieces of fragrant leaves (cinnamon leaves), 5 grams of fennel seeds, 50 grams of flour, salt, monosodium glutamate and pepper.

manufacture

(1) Wash mutton and cut into pieces; Wash and dice lettuce; Prune plum blossoms and take petals for later use.

(2) Mix mutton with lettuce and plum blossom, and mix them according to a layer of lettuce, a layer of plum petals and a layer of mutton. Sprinkle some flour, salt, pepper, fennel seeds, fragrant leaves and appropriate amount of water on each layer. Then, after the fire is boiled, simmer slowly and serve.

(3) 2 slices of mutton and lettuce per serving. When eating, sprinkle some leftover plum petals on each plate.

Characteristics and utility

The meat is rotten and fragrant, salty and tender, rich in flavor, appetizing and soothing the liver.

6. Squid with plum blossom and white sauce

raw material

10 fresh plum blossom, 300g water-soaked squid, 200g white juice, 500ml chicken soup, salt, pepper, monosodium glutamate and sesame oil.

manufacture

(1) Soak the squid in clean water 1 hour, rinse it with clean water, and remove the head and tail for later use. Cut the squid slices into cubes with a width of 4cm and a length of 2cm, then flatten them into even and extremely thin translucent slices, put them in a porcelain bowl, wash them with 50% hot water, and then soak them in clear water to make the squid white, transparent and soft for use.

(2) Take off the stamens and petals of fresh plum blossoms, wash them and dry them for later use.

(3) Making white juice: pour 100g butter into a wok, heat it to 50%, add 100g flour, stir with low fire (pay attention to the heat when frying, stir while frying), and then add 50g chopped green onion, 20g diced ham, 5g clove, salt and pepper, 500ml milk and chicken essence.

(4) Take 200ml white juice, dilute it with 500ml chicken soup, put it into a wok, boil it, add squid slices, cook it thoroughly, add a little salt, pepper and monosodium glutamate, adjust the taste, sprinkle plum slices, stir well, pour a little sesame oil, take it out of the pot and put it into a soup plate.

Characteristics and utility

The color is white and delicious, and the squid is fresh and easy to digest.