1. Ingredients for stir-fried shredded beef with rose flowers: 4 rose flowers, 250 grams of lean beef, 100 grams of celery, 50 grams of onions, 5 slices of fresh tomatoes, 50 grams of Worcestershire sauce, 15 grams of wine, 15 grams of sugar, 1 gram of Sichuan peppercorns, white

2.5 grams of pepper, 100 grams of lard, and appropriate amount of refined salt.

Preparation (1) Wash and cut the rose flowers into shreds and place them on a plate for later use.

(2) Remove fascia from lean beef, wash and shred; peel onion, wash and shred; peel fresh ginger, shred; shred celery and set aside.

(3) Heat the frying spoon and melt the lard. When it is 80% hot, fry the peppercorns until they turn yellow, remove and control the oil, and roll them into pieces for later use.

(4) Put lard in a spoon and when it is 50% hot, add shredded beef and stir-fry repeatedly. When the water in the shredded meat is almost dry, add shredded onion and ginger, stir-fry for a while, add spicy soy sauce, wine, refined salt, sugar, and pepper.

powder, stir-fry until the shredded pork turns brown-red and breaks into pieces in the mouth, add shredded celery, stir-fry twice, then add shredded rose flowers, stir-fry a few times quickly, transfer to a plate, and sprinkle peppercorns on top.

(5) Place fresh tomato slices on the side of the plate and sprinkle with sugar for a sweet taste.

Features and Utility: The shredded pork is crispy, has all kinds of flavors, and has a strong texture.

2. Rose flower braised pork raw materials: 500 grams of pork (shoulder meat, bone-in), 6 fresh rose flowers, 100 grams of lettuce oil, 2 fresh tomatoes, 50 grams of onions, 1 sweet green bell pepper, 10 grams of corn starch, red

50g sugar, 5g white vinegar, 20g tomato paste, 25g soy sauce, 2g minced ginger, 250g canned oranges, 250ml beef broth, appropriate amount of refined salt.

Preparation (1) Wash the fresh rose flowers, remove the petals, and put them into a plate for later use.

(2) Cut the pork into 3 cm square pieces, heat the oil in a frying pan, and fry the meat pieces together with the onions until they become tooth-yellow and fragrant.

(3) Pour the sugar water from canned oranges, white vinegar, brown sugar, soy sauce, minced ginger, tomato paste, fried pork cubes, onions and a little salt into a deep vegetable pot.

(4) Wash the sweet green peppers and shred them; scald the tomatoes with boiling water, peel them, chop them into pieces and put them into a deep vegetable pot together with the oranges. Add a little beef broth as appropriate, cover the pot, boil it over high heat first, and then use it for a while.

Simmer until the meat is cooked.

(5) Take a little juice from the pot and mix it with corn flour, then pour it into a vegetable pot and simmer until the meat is crispy and cooked. Add rose petals and the soup will become thick.

(6) When eating, put it on a plate, add two sides of corn flour and yellow cake, and eat together.

Characteristics and Utility: The fresh flowers and flesh are rotten, mellow and fresh, soothes the stomach and quenches thirst.

3. Ingredients for rose flower braised beef tripe: 3 fresh rose flowers, 500g tripe, 100g onion, 50g carrot, 15g shredded ginger, 20g flour, 1000ml chicken broth, 150g butter, 50g white wine,

1 bay leaf, 10 peppercorns, 12 boiled potatoes, 25 grams of cooked lard, 15 grams of minced garlic, appropriate amounts of refined salt, monosodium glutamate, and alkaline noodles.

(Serves 4) Preparation (1) Take petals from fresh rose flowers, wash and cut into slices, place on a plate and set aside.

(2) Soak the tripe collar with alkali, vinegar, salt, alum and clean water, scrub it clean and soak it in clean water.

(3) In a pot of boiling water, add a little alkaline noodles, bring to a boil over high heat, add beef tripe collar, bring to a boil, pour out the water, use a knife to scrape off the loose skin and debris from the tripe collar, wash it with water, and put it into a clean pot

into the belly, pour clean water so that the water surface does not cover the belly fascia, add bay leaves and peppercorns, cook over low heat for more than two hours, take out the belly when it is cooked, put it in cold water, wash it, and cut it into pieces.

Cut into 1 cm thick slices, then cut into shreds and put into a plate.

(4) Peel and wash the onions and carrots, and cut into 4 cm long filaments.

Put the cooked lard into a frying pan, heat it until it is 60% cooked, add shredded ginger and stir-fry for a few times, add shredded onions, carrots and minced garlic, stir-fry until 70% cooked, pour it out and set aside.

(5) After cleaning the frying pan, add butter and cook until it is six-mature. Add flour and stir-fry until cooked. Pour in the chicken broth and stir. Then add refined salt, monosodium glutamate, and white wine to make a white sauce.

Si, put it in the basket and pour it into a porcelain basin.

(6) Wash the frying pan, add butter, heat it to 50% heat, add shredded tripe, add rose flower slices, stir-fry, add fried onion shreds and other vegetable spices, then add the filtered

of white sauce, stir well and take out a spoon.

(7) When eating, put 125g of shredded tripe on a plate and serve with 3 boiled potatoes.

Features and Functions: White in color, soft in texture, fragrant with fresh flowers, refreshing and not greasy.

4. Rose hibiscus meat slices ingredients: 2 fresh rose flowers, 150 grams of lean pork, 50 grams of peas, 100 ml of chicken broth, 200 grams of egg white, 150 grams of croutons, 250 ml of beer, 500 grams of lard (actual consumption: 75 grams)

, 50 grams of onions, 1 gram of MSG, appropriate amounts of refined salt and pepper.

Preparation (1) Take petals from fresh rose flowers, wash and dry them, and put them in a plate for later use.

(2) Remove the fascia from the lean pork, wash it, place it on a clean chopping board, chop the lean meat into puree with the back of a knife, add some water while chopping, and chop evenly.