raw material

Fresh orchids 10, 50 grams of onion, 300 grams of pig belly (excluding the belly part), 50 grams of mushroom slices, 25 grams of tomato sauce, 50 grams of lard 100, 50 grams of sour cream, 25 grams of spicy soy sauce, 50 grams of pickled peppers, and appropriate amounts of pepper and salt.

make

(1) Wash the petals of fresh orchids and dry them for later use.

(2) Cook the belly of the pig, 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, fry until the teeth are yellow, add shredded belly, add spicy soy sauce, tomato sauce, sour cream, mushroom slices and orchid petals, stir well, and take out the spoon.

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

Characteristics and utility

Flowers and vegetables are delicious, fresh and refreshing, invigorating the spleen and clearing the heart.

2. Braised grouse with Orchid

raw material

Grouse 10, orchid 10, onion 1 50g, diced mushrooms150g, 20 small meatballs (about150g) and lard100g. Red sauce 1 50g, red wine150g, bread flour 50g, boiled eggs1piece, coriander powder 5g, refined salt and pepper in proper amounts.

make

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

(2) unhairing grouse, removing paws, removing viscera, 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 covering, and switching to low fire.

(3) When cooked, take it out of the pan and put it into a dish, sub-package it 10, and pour the original 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 10 plate of grouse.

Characteristics and utility

Grown grouse is fat, orchids are fragrant, and it can clear heat and cool blood.

3. Roasted pigeon with orchids

raw material

Pigeons 10 (about 1 kg), 6 orchids, 3 large pineapples, yellow radish balls 1 50g, green beans100g, wine100g, and butter100g.

make

(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 and 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 the 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 it is golden brown, take it out when it is ripe, and pack it into 10 small cocoa buckets, each bucket 1 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 it, simmer for half an hour with low fire, sprinkle with orchid petals, and take out the pot after a little stewing.

(5) When eating, each guest 1 bucket 1 bird is sprinkled with the remaining orchid slices and a few cooked green beans.

Characteristics and utility

Pigeons are purplish red, fresh, fragrant, fat and tender, and they are suitable for qi and blood.

4. Orchid chicken liver paste

raw material

8 fresh orchids, 375g chicken liver, 0/00g pork fat/kloc-,350g onion, 25g celery, 35g carrot, 50g butter, 50g spicy soy sauce, 300ml chicken broth, half nutmeg, 50g fresh cream, 60g cooked chicken oil, and raw vegetable oil/kloc-. (5 credits)

make

(1) Wash and dry the petals of fresh orchids, 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, stir-fry carrot slices, celery slices, 50g onion slices and fragrant leaves to get fragrance, stir-fry chicken liver, salt and pepper evenly, then add chicken broth, stew for 5min, take out the cooked chicken liver, put it into a sterilized meat grinder, and twist it.

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

(5) Cut 300 grams of onion into small dices, release the vegetable oil, fry it half-fried, fry it until it is yellow, and take it out of the pot for later use.

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

Characteristics and utility

The dishes are reddish-gray, fragrant and tender, and harmonize qi and blood.

5. Orchid turtledove soup

raw material

300 grams of turtledove meat, 4 orchids, 25 grams of almonds, chicken 100 grams, 2 grams of pepper, 25 grams of starch, egg white 100 grams, 4 grams of refined salt, 25 grams of cooked chicken oil, 5 grams of monosodium glutamate, cooked lard 100 grams, and scallions/kloc-.

make

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

(2) Blanch the turtledove in boiling water, wash it, put it into a basin, add 300 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, and slowly add the remaining 300 ml of chicken broth, remove the chicken paste, and then add the egg white and 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 50% hot oil pan, 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 50% 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 it. 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 soothes the liver.