1. Orchid pork belly

Raw materials

1 fresh orchids, 5g onion, 3g pork belly (excluding the belly part), 5g mushroom slices, 25g tomato sauce, 1g lard, 5g sour cream, 25g spicy soy sauce, 5g pickled peppers, and appropriate amounts of pepper and salt.

Production

(1) Wash fresh orchid petals and dry them for later use.

(2) After the belly of the pig is cooked, cut it into thick shreds, sprinkle with salt and pepper, mix well, marinate for a while, peel the onion, wash it, and shred it for later use.

(3) Heat a frying spoon, melt lard, add shredded onion, stir-fry until the teeth are yellow, add shredded belly, add spicy soy sauce, tomato sauce, sour cream, sliced mushrooms and orchid petals, stir well, and take out the spoon.

(4) The edge of the dish is served with shredded pickled peppers.

characteristics and utility

the flowers and vegetables are delicious, fresh, tender and refreshing, and can tonify the spleen and clear the heart.

2. Braised grouse with orchids

Raw materials

1 grouse, 1 orchids, 15g of onion, 15g of diced mushrooms, 2 small meatballs (about 15g in weight), 1g of lard, 1g of butter, 1 slice of fragrant leaves, 25g of spicy soy sauce, 15g of red sauce and red sauce.

Making

(1) Wash the orchids, take the petals and control them to dry for later use.

(2) unhairing grouse, removing claws, removing internal organs, removing eyeballs, washing, chopping into pieces, sprinkling refined salt and pepper, mixing well, putting into a frying pan, frying in pig oil until golden brown, pouring into a stewing pan, adding fried onion pieces, diced mushrooms, small meatballs, fragrant leaves, red sauce, red wine and spicy soy sauce, boiling and capping.

(3) When cooked, take it out of the pan and put it into a dish, divide it into 1 portions, and pour the sauce and ingredients.

(4) Heat a small frying pan, add butter, add bread flour, diced eggs and chopped coriander, stir-fry until golden brown, sprinkle the remaining 4 petals of orchids and pour them on 1 plates of grouse.

characteristics and utility

grouse is fat, orchid is fragrant, and it can clear heat and cool blood.

3. Roasted squab with orchids

Raw materials

Ten squabs (about 1kg), six orchids, three large pineapples, 15g of yellow and white radish, 1g of green beans, 1g of wine, 1g of butter, 1g of red sauce and 15g of vegetable spices (onion, celery and carrot).

Making

(1) Soak the young pigeon to death with clear water, chop off its feet and claws, take out its internal organs, gouge out its eyes, wash them, drain the water, insert its legs into the back sides of its abdomen, put its head under its wings, and mix well with salt and pepper for later use.

(2) Wash fresh orchids, take petals and put them into a dish for later use.

(3) Put the salted and tasty squab into a dish, pour lard on it, sprinkle with celery, minced onion, carrot slices, vegetable spices and fragrant leaves, put it in a furnace and bake it until golden brown. When it is ripe, take it out and pack it into 1 small cocoa buckets, one for each bucket.

(4) Put the bucket on the fire, add two small pieces of pineapple and boiled radish balls to each bucket, then add butter, wine and a little red sauce, cover, simmer for half an hour, sprinkle with orchid petals, and take out the pot after a little simmering.

(5) When eating, each customer should have one bucket, and then sprinkle the remaining orchid slices and several cooked green beans evenly on it.

Characteristics and utility

Pigeons are purplish red, fresh, fragrant, fat and tender, and they are smooth in qi and blood.

4. Orchid chicken liver puree

Raw materials

8 fresh orchids, 375g chicken liver, 1g pork fat, 35g onion, 25g celery, 35g carrot, 5g butter, 5g spicy soy sauce, 3ml chicken broth, half nutmeg, 5g whipped cream and cooked chicken. (5 serving)

Making

(1) Wash and dry the fresh orchid petals, and put them into a dish for later use.

(2) remove the tendons from the chicken liver, cut it into small pieces, take it out with a boiling pot, and wash it with clear water; Peel the fat pork and cut it into dices; Peel carrots; Peel the onion; Wash celery and cut it into small pieces for later use.

(3) Add cooked chicken oil into the stew pot, heat it, stir-fry diced pork, add carrot slices, celery slices, 5g onion slices and fragrant leaves to stir-fry until fragrant, then add chicken liver, salt and pepper to stir-fry, then add chicken broth, stew for 5min, take out the cooked chicken liver, and add sterilized ground meat.

(4) Heat butter in a wok, add chopped chicken liver, four orchids petals, chicken broth, minced nutmeg, whipped cream, monosodium glutamate and spicy soy sauce, and mix them into a paste. When the liver mud is boiled, leave the fire and cool.

(5) Cut 3 grams of onion into small dices, release the vegetable oil, half-fry, stir-fry until it is yellow, and take it out of the pot for later use.

(6) When eating, put the chicken liver mud into a dish, spread the remaining four orchid petals evenly, smooth them hard, press a little pattern on them, and then pour the fried diced onion juice.

characteristics and utility

the dish is reddish-gray, fragrant and tender, and harmonizes qi and blood.

5. Orchid turtledove soup

Raw materials

Turtledove meat is 3g, orchids are 4, almonds are 25g, chicken is 1g, pepper is 2g, starch is 25g, egg white is 1g, refined salt is 4g, cooked chicken oil is 25g, monosodium glutamate is 5g, cooked lard is 1g, onion is 15g, and wine is 1g.

Making

(1) Wash fresh orchids, take petals and put them into a dish for later use.

(2) blanch the turtledove in boiling water, clean it, put it in a basin, add 3 ml of chicken broth, wine, onion, ginger slices and pepper, steam it in a steamer for about 2 hours, remove ginger and onion, take out the turtledove meat, cut it into grains slightly larger than broken rice, and put it into the filtered original soup.

(3) remove the fascia from the chicken, beat it into paste with the back of a knife, put it into a bowl, stir it, slowly add the remaining 3ml of chicken broth, stir the chicken paste, and then add the egg white to mix well for later use.

(4) Put the almonds in a bowl, put them in boiling water for 4 minutes, then take them out, peel them off, fry them in a 5% hot oil pan, then take them out when they turn yellow, cool them and cut them into pieces for later use.

(5) After the pot is heated, add the cooked lard. When it is 5% hot, add the turtledove meat and soup into the pot, add the refined salt, monosodium glutamate and pepper to burn thoroughly, and add the wet starch to thicken. Remove the fire, then slowly pour the minced chicken into the pot, gently push it with a spoon, then burn it thoroughly with a big fire, cook the wine, pour in the cooked chicken oil, sprinkle the fresh orchid petals and almond powder evenly, and take it out of the pot and put it into a bowl.

characteristics and utility

the color is silvery white, it is smooth and refreshing, and it is suitable for qi and soothing the liver.