1. Rose pork chop raw materials: 450g pork ribs, 2 fresh roses, 100g eggs, 450g fried potato chips, 125g bread flour, 150g lettuce leaves, 50g carrots, 500g peanut oil (actual consumption 150g),

25g raisins, 250g peas, 50g tomato sauce (bottled), 375g red sauce, 50g sugar, 75g red wine, 150g gravy, 25g butter, 15g white vinegar, refined salt, MSG, pepper

Appropriate amount of powder.

Preparation (1) Cut the pork chop into 10 slices, scrape the meat on the ribs, and the remaining bone stick is 6 cm long. Use a knife to flatten the meat, then chop it into leaf shapes with a knife length of 12 cm and a width of 6 cm.

, sprinkle pepper and refined salt evenly, and dip evenly into flour.

Beat the eggs evenly, then dip the pork chops evenly into the egg liquid, roll in bread crumbs, squeeze with your hands, trim the edges with a knife, and set aside.

(2) Wash the fresh roses, remove the petals, cut them into thick strips, and place them on a plate for later use.

(3) Pour peanut oil into the oil pan. When it is 80% hot, add the pork chops and fry them half-fry and half-fry until both sides are golden brown. Remove and control the oil.

(4) Remove stems from the raisins and wash them; wash the carrots and cut them into cubes; wash the peas.

(5) Put butter on a small frying pan and heat it to 80% heat. Add the raisins first and stir-fry until the raisins bulge. Then add the diced carrots, peas, and rose shreds. Stir-fry for a few times. Then add the tomatoes.

Mix sauce, gravy, monosodium glutamate, red wine, sugar, and white vinegar to make a sweet and sour sauce that is thin and thick.

(6) When eating, add 150 grams of pork chops per portion, pour sweet and sour sauce, place 150 grams of fried potato slices on the side of the plate, and garnish with 30 grams of lettuce leaves.

Features and effects: The red juice is thick, floral and meaty, sweet and sour, and can activate blood circulation and regulate qi.

2. Ingredients for rose crispy fried fish fillet: 1 mandarin fish (about 750g), 2 eggs, 150g fresh roses, 150g sugar, 25g starch, 15g wine, 500g butter (actual consumption: 75g),

5 grams of refined salt, 3 grams of pepper, and a little vanilla powder.

Preparation (1) Wash the fresh roses, tear them into large pieces, and place them on a plate for later use.

(2) Wash the mandarin fish, remove the scales, internal organs, head and tail, cut it in the middle, remove the skin and bones, cut it into 6 cm square pieces, put it in a porcelain basin, add egg white, starch, wine and refined salt.

, pepper, stir evenly and marinate to taste.

(3) Heat the wok and melt the butter. When it is 40% hot, add the marinated fish fillets and fry until they are pale white and the fish fillets rise to the surface of the oil. Then remove the oil and pour out the remaining oil in the pan.

(4) Clean the pot, heat it over low heat, add a little water, after it boils, add sugar, rose slices, and vanilla powder, stir evenly, and stir as the water boils. Gradually increase the stirring speed as the water evaporates.

, until all the sugar sauce is bubbling, remove from the heat, then immediately add the fried fish fillets, stir and stir to coat the fish fillets with rose sugar sauce.

(5) Spread a little butter on the bottom of a large flat plate and pour the fish fillets coated in rose sugar sauce.

Features and Functions: Crispy on the outside and tender on the inside, floral and fishy, ??sweet and delicious, soothing blood and dispersing blood stasis.

3. Rose broccoli raw materials: 2 fresh roses, 200 grams of peanut oil (actual consumption: 50 grams), 50 grams of tomato paste, 500 grams of fresh broccoli, 2 eggs, 50 grams of sugar, 25 grams of onions, 250 ml of chicken broth,

25 grams of garlic, 15 grams of fresh ginger, 50 grams of green plum wine, 25 grams of butter, appropriate amounts of refined salt and MSG.

Preparation (1) Wash the fresh roses, cut them into long strips, and place them on a plate for later use.

(2) Wash the broccoli, break it into small florets, remove the tendons, soak in water for a while, remove and drain, put in a porcelain basin, add salt, monosodium glutamate, and green plum wine to marinate for flavor.

(3) Peel the onion and shred it; peel the fresh ginger and slice it; peel the garlic, mince it and set aside.

(4) Take a porcelain bowl, add salt, green plum wine, MSG, sugar, wet starch, chicken broth, add egg white, stir evenly, add a little flour, and mix well to form a paste.

(5) Heat the wok, add peanut oil, heat it to 30%, add the broccoli cubes wrapped in egg powder paste, fry until light white, remove and control the oil.

(6) Leave a little oil in the wok, heat it to 50% heat, add shredded onions, ginger slices, and minced garlic. When fragrant, add tomato paste, chicken broth, refined salt, monosodium glutamate, and white sugar. Stir-fry until evenly divided. Add

Stir-fry the fried broccoli evenly. When the tomato juice is completely coated on the broccoli, pour the cream, quickly sprinkle with rosettes, and serve.

Features and Utility: It has strong floral fragrance, beautiful color, salty and sweet aroma, regulates menstruation and activates blood circulation, and is rich in nutrients.

4. Ingredients for fried trout with roses: 2 trout (250g each), 6 roses, 75g butter, 25g peanut oil, 2 lemons, 2 parsley, 25g starch, 2 eggs, refined salt

, pepper in appropriate amounts.

Preparation (1) Remove the rose stems and petals, wash them and put them into a plate for later use.