Hu Zhun.
That is, dishes or snacks made of flowers all the year round. Flowers have been used as vegetables for a long time in China. According to textual research, the earliest advocates of flowers should be ancient health preservation and Buddhists. Vegetarians in the discipline are the easiest to develop the edibility of flowers. So far, flowers have become a fashionable way of life.
The cooking of flowers has always been eclectic. They can be used to make snacks, stir-fry and make soup, and can also be used as seasoning. These products have a light taste. Cooking methods can be cold salad, stir-frying, frying, frying, steaming, etc. It is also suitable for comprehensive consumption in various ways.
Eating flowers can not only beautify, but also provide human nutrition and medical value. Nutritionists have proved that most flowers are rich in starch, fat, protein and other nutrients. At the same time, it is rich in vitamins, zinc, iron, potassium and other trace elements, amino acids and phytochemicals beneficial to human body, provided that it grows in a pollution-free natural state and can be eaten.
Tile, a part of ancient vegetarian dishes. It's not just using four seasons flowers to cook or make snacks. This is the great creation of working people, doctors and chefs in China. At first, the purpose of eating flowers was more than health care, eliminating diseases and prolonging life, which originated from soothing Qin. Due to the continuous understanding of the characteristics and edible and medicinal value of flowers, flower buds have developed vigorously. Before the Tang Dynasty, Huapu was scattered in books such as materia medica, food science and literature, and was not included in the special category until the Song Dynasty.
In the Song Dynasty, Qing Palace carried flowers 15, in the Ming Dynasty, Yu Dai carried flowers 16, and Li Qingchuo, a close friend, carried flowers 14. China Food Publishing House 1987 He Guozhen compiled a flower into a menu, and provided/. Ancient and modern flowers not only have rich nutritional and medicinal values, but also have poetic and aesthetic values. Among them, there are dishes and a little heart;
There are flowers as the main material and flowers as the auxiliary material; Some are used as spices, others as colorants; The cooking rules are frying, frying, boiling and steaming. Qu Yuan's Li Sao in the Chu Ci of the Warring States Period: "Drink Mulan dew in the morning and eat autumn chrysanthemum in the evening." Ode to Nine Chapters: "Sow Li Jiang, Viscount Xi, and be embarrassed in May." Wang Yi's note: "Swallow is already a kind of fragrant chrysanthemum, which is picked for spring food." Hong Xingzu added, "Hey, dried rice crumbs."
Another example is "Mountain Family Clear Offering", which lists: plum blossom soup cake, brocade ribbon (official flower), purple chrysanthemum (picked in spring), eaves fried (gardenia), honey-stained plum blossom, golden rice (chrysanthemum), plum porridge, cherry, snow lotus, pomegranate powder, and Guanghan cake (osmanthus). It lists: Dimfragrance soup (point to raise the moon)
Lotus vinegar, lotus koji, Tianxiang soup (white maple), pickled osmanthus, Osmanthus Jelly, chrysanthemum wine, hibiscus tofu. "Qing barnyard grass notes. Diet: tuberose, bamboo tube, plum porridge, Hosta flower noodles, rattan flowers as stuffing, roses as stuffing, cold cakes, steamed gardenia, mixed with broom, cordate telosma, red fragrant emerald, impatiens fried gluten and so on.
"Flower Cooking Recipe" lists: orchid hot pot, plum blossom glass squid stew, apricot flower three fresh stew, magnolia braised fish belly, peach blossom fish fillet stewed egg, pear flower chicken shark's fin, peony fried chicken strips, rose banana, rose silver vermicelli, Sophora japonica sesame seed cake, rose emerald broad bean, jasmine stewed tofu, jasmine smoked chicken, lotus paste jujube paste roll and so on.