1. Stewed tofu with plum blossom raw materials

2 fresh plum blossoms, 25g tender tofu, 5g dried seaweed, 25ml beef broth, 5ml milk, 25g flour, 5g butter and a proper amount of salt.

making

(1) taking petals from fresh plum flowers, washing and controlling water; Hai mi shui fa; Blanch the tofu with boiling water and slice it for later use.

(2) Stir-fry the butter, heat it, add the flour and stir it evenly. When the flour turns yellowish and smells, pour it in with 25 ml of boiled milk and stir it vigorously until it becomes a white and bright thick paste. Then add 25 ml of milk and beef broth, boil it, add salt and filter it to form a cream soup.

(3) Put the cream soup in a boiling pot, add water to make dried seaweed and tofu slices, boil, and sprinkle plum petals.

characteristics and utility

the dish is milky white, and the plum blossoms are fragrant, which strengthens the stomach and moistens the intestines.

2. Fried crab meat with plum blossom and mushroom

Raw materials

15 fresh plum blossoms, 1 can of canned crab meat, 4g of water-soaked mushrooms, 1g of peanut oil, 1ml of chicken broth, 1g of ginger slices, 25g of cooking wine, 15g of sesame oil, 15g of rich powder, 2g of monosodium glutamate, and appropriate amounts of refined salt and pepper.

Making

(1) Take petals from fresh plum flowers, wash and tear them, and put them into a dish for later use.

(2) Take the crab meat out of the can and break it up to remove its cartilage; Remove the handle of the mushroom, wash the sand, and if the mushroom is large, cut it into two pieces with uniform size.

(3) Heat a wok, add peanut oil, stir-fry ginger slices, pour in washed mushrooms, stir-fry a few times, pour in crab meat, stir-fry and spread evenly, cook cooking wine, add chicken broth and plum slices, stir-fry slightly, add salt, pepper, monosodium glutamate, stir-fry evenly, and add sesame oil.

(4) Pour the water-mixed Fuqiang powder into the fried mushroom and plum crab meat, thicken it, sprinkle a little pepper, and serve.

features and utility

beautiful colors, thick flowers and tender crabs are beneficial to underwater air.

3. hibiscus plum flower

raw materials

3 fresh plum buds, 5ml of chicken broth, 1 eggs, 5g of boiled peas, 25g of apple sauce, 25g of coriander powder, 15g of cooking wine, and appropriate amounts of refined salt and monosodium glutamate.

making

(1) making apple sauce first: put 25g peeled and pitted apples in a boiling water pot, take them out after cooking, rub the cooked apples into mud with a fine screen (or a Chinese-style small rubbing bed), put them in the pot, add 1g of white sugar and 1g of nutmeg powder, stir well, add a little water and boil.

(2) Wash the fresh plum buds and control the water for later use.

(3) Beat the egg white into a porcelain basin, whip it with bamboo chopsticks, stir it up, and add monosodium glutamate, cooking wine, salt water and a proper amount of chicken broth to stir it evenly.

(4) Take half of the egg white liquid and pour it into the big fish dish, add the boiled peas, stir well, steam it thoroughly in the steamer, then mix the other half of the egg white liquid with 3 fresh plum buds, then pour it into the big fish dish and steam it in the steamer.

(5) After taking it out, pour the apple sauce into a big fish dish and sprinkle the coriander powder evenly when eating.

characteristics and utility

it is fresh, tender, refreshing, appetizing, clearing stomach and calming liver.

4. Plum eels

Raw materials

5 live eels (about 5g clean meat), 1 fresh plum blossoms, 25ml chicken broth, 5g curry powder, 1 fragrant leaf, 5 peppercorns, 5g shredded onion, 2g shredded ginger, 5g white wine and 25g peanut oil (actual consumption is 5g.

Production

(1) Nail the head of the live eel on the board, remove the bones, remove the internal organs, cut into 4cm long sections and wash; Peel the onion and shred it; Wash fresh ginger and slice it; Plum flowers take petals and wash them for later use.

(2) Mix the eel segments with shredded onion, shredded ginger, pepper, salt and white wine, marinate for 1 hour, control the juice, and pick up the onion, ginger and pepper.

(3) Put the eel segment into the oil pan, fry it with high heat to remove water, and take it out to control the oil.

(4) Pour out the remaining oil in the oil pan, heat the sesame oil to 5% heat, add curry powder, stir-fry until fragrant, add shredded onion and ginger, add white wine, chicken broth, spicy soy sauce, vinegar, eel segments and monosodium glutamate to boil, and sprinkle plum petals.

(5) collect the concentrated juice, and then take it out of the pan and put it on the plate.

characteristics and utility

eels are crisp and fragrant, moist and dry.

5. stewed rabbit diced with plum blossom

raw materials

1 fresh plum blossoms, 25g of rabbit breast meat, 1g of tremella fuciformis, 25g of garlic soup, 1 egg, 75g of peanut oil, 15g of cooking wine, 15g of wet starch, 2g of monosodium glutamate, and appropriate amounts of refined salt and pepper.

Making

(1) Peel the rabbit breast, remove the fascia, clean and dice it, put it in a porcelain bowl, add salt, monosodium glutamate, pepper, egg white, cooking wine and wet starch, pickle it, marinate it with peanut oil, and smooth it into white diced rabbits for later use.

(2) fresh plum flower petals are selected, washed and water controlled; The tremella fuciformis is pedicled, washed and cut into small pieces for later use.

(3) Making garlic soup: When garlic is eaten raw, it is irritating, especially its spicy taste, but when it is added to the soup and slowly boiled on the fire, it will become a mild, fragrant, soft and fragrant soup.

The method is to put 5 grams of potato broth, 16 petals of peeled garlic, 25 grams of salad oil, 1 piece of fragrant leaves and 1 grams of coriander segments into a pot, cook for 45 minutes with low fire, remove the garlic petals and fragrant leaves, and take 25 ml of soup for cooking.

(4) Put 25ml garlic soup into a boiling pot, add 5ml clear water, bring to a boil, add fried diced rabbit meat, tremella, salt, monosodium glutamate and pepper, bring to a boil, sprinkle plum petals, slightly open and take out.

characteristics and utility

plum blossoms are fragrant, rabbit meat is tender and fresh, and diuretic and detumescence are achieved.

6. Braised kidney slices with plum blossom

Raw materials

5g of kidney, 25g of fresh plum blossom, 25g of carrot, 25g of onion, 25g of pickled cucumber, 5g of fresh tomato, 1g of garlic, 15g of celery, 5g of lard, 15g of flour, 5g of red wine, 5g of spicy soy sauce and 1g of monosodium glutamate.

making

(1) taking petals of plum flower, washing and drying for later use.

(2) Tear off the outer film of beef loin, remove the fascia, cut into 3 pieces, sprinkle with salt and pepper and mix well, marinate for a while, put it in a boiling pot, boil it for 5 minutes, then rinse it with cold water to remove blood foam and control the moisture.

(3) Peel and shred the onion, stir-fry with hot lard until it is slightly yellow, sprinkle with flour, stir-fry thoroughly, add tomato sauce, stir-fry until the oil turns red, mix well with clear soup, add red wine, spicy soy sauce, boiled carrot sticks and pickled cucumber slices to boil, put beef kidney slices and scalded celery and tomato pieces, add minced garlic, salt and monosodium glutamate to adjust the taste, and sprinkle plum petals.

characteristics and utility

the flower has a thick fragrance and a strong aftertaste, which is appetizing, tonifying the kidney and softening the liver.