Flowers can heal people's hearts and enrich poor life. Its magic is so powerful that we can enjoy a feast of flowers with vision, taste and smell, and achieve another world of flowers in life! Little knowledge of edible flowers

In the past, flowers were mostly used for setting dishes or decoration, and flowers were rarely used as ingredients. In recent years, eating flowers has become a trend in Japan and western countries. Fresh edible flowers are not only good-looking but also delicious. Each flower has its own unique flavor, both sweet and sour, such as Begonia Seasons, which tastes sweet, is a kind of high-grade sugar commonly used abroad, while yarrow flowers taste bitter, while Trollius flowers taste spicy mustard. In addition, the nutrition of flowers is not lost to vegetables, and the planting process of edible flowers does not use pesticides, which has become a hot new ingredient in the catering industry.

Choosing flowers for vegetables is a university question. Among the common edible flowers, orange marigold can maintain its bright color after cooking, although it tastes slightly bitter, and it is suitable for cooking on staple foods such as rice or potatoes. And we often eat the lily flower, which has both the sweetness of flowers and the freshness of vegetables. It can be used with meat dishes and is also suitable for cooking soup.

be sure to know before eating!

most ornamental flowers and potted flowers are sprayed with pesticides when they are planted, but the government stipulates that there should be no pesticide residues in edible flowers. Therefore, when eating flowers, you must choose farmers who specialize in planting edible flowers and buy edible flowers cultivated by special agricultural methods and flower materials without pesticides before you can eat them with peace of mind. It is especially reminded that not all kinds of flowers can be eaten, and many flowers contain toxins themselves, especially pregnant women, young children and people who are easily allergic. When eating, it is necessary to pay special attention to whether their physique is suitable. It is recommended to ask a professional flower farmer or doctor before eating.

Know what edible flowers are

1. Cherry blossoms can be eaten

, which can treat cough and asthma, and has the functions of softening skin and brightening skin tone, and is one of the raw materials of skin care products.

How to eat:

Cherry blossoms can be used not only as tea, but also as cherry blossom sauce, cherry blossom honey and bread.

2. Pear blossoms can be eaten

, which is mainly used for quenching thirst, hot cough, phlegm-heat panic, constipation and so on. It is a beauty feature, which can remove the black spots on the face.

How to eat:

Pear, rich in amino acids, vitamins and minerals needed by human body, can be fried, cold and made into soup.

3. Peony flower can eat

peony petals, which are rich in minerals such as protein, starch, calcium and phosphorus, as well as vitamins, especially a variety of free amino acids, and are easily absorbed by the human body.

How to eat:

Peony porridge: Cook the rice, take 1 grams of peony petals, put them in the porridge and cook them again. When cooked, add appropriate amount of sugar. Regular drinking can improve irregular menstruation and dysmenorrhea.

4. Jasmine can be eaten

. Jasmine is cold in nature and light in taste, and has detoxification effect on abdominal pain and sores. Flowers and leaves are used to treat redness and swelling of the eyes, and have the effect of relieving cough and resolving phlegm.

How to eat:

Jasmine scrambled eggs, jasmine winter melon soup, wolfberry jasmine chicken, jasmine porridge, jasmine tremella soup, etc. are all good food. It is also the top grade of drinking tea in spring.

5. Roses can be eaten as

roses, which are slightly bitter in taste and warm in nature, and have significant effects on promoting blood circulation, removing blood stasis, regulating menstruation and relieving pain.

How to eat:

Petals-nourishing porridge: Take 1g of petals, 8g of japonica rice, 15g of medlar, 1 pieces of jujube and 15g of sesame, boil, add roses and appropriate amount of sugar. This porridge has the effects of tonifying kidney and strengthening spleen, preventing aging and resisting aging.

6. Peach blossoms can be eaten

. They are sweet and pungent, and have the effects of promoting blood circulation and relaxing bowels when used as medicine. Make tea from petals to make the human body smell fragrant.

How to eat:

Peach blossom porridge: 3g peach blossom, 2g glutinous rice, 2g honey and 3g persimmon cream cake. Boil glutinous rice with water; When the glutinous rice is cooked, add peach blossom, honey and persimmon cream cake, stir well and cook slightly.

7. Chinese rose can be eaten

, which is a good medicine for gynecology, and has the effects of promoting blood circulation, regulating menstruation, reducing swelling and detoxifying. It is a good way to treat qi-blood disharmony and menstrual diseases when used in combination with substitute flowers.

How to eat:

Cold salad: Wash the flowers and mix them with the ingredients. Make soup: sprinkle it on the soup. Steamed: mix the petals with flour and corn flour, steam them, and then mix them with ingredients.

8. Kapok can be eaten

, which has the effect of clearing away heat and relieving summer heat. Bark has the effects of expelling wind, removing dampness, promoting blood circulation and reducing swelling. Root, with the effect of dispersing stagnation and relieving pain.

how to eat:

kapok Chen Pizhou: 3g of kapok, 1g of dried tangerine peel, 1g of japonica rice and proper amount of honey. Wash kapok, dried tangerine peel and japonica rice and cook porridge; When it is almost cooked, add some honey and cook it slightly.

9. Dendrobium flowers can eat Dendrobium, which not only has the effect of tonifying kidney and regulating yin and yang; According to the research, Dendrobium also has the functions of warming yang, dispelling cold and resisting aging.

How to eat:

Make tea, scrambled eggs or cold dishes. Brew with boiling water, add some rock sugar appropriately, soak and drink until it is tasteless, and then take out the flowers and chew them.

Corydalis fragrans:

English name: Sweet Violet

Scientific name: Viola odorata

Corydalis fragrans has a variety of colors, which looks like a flying butterfly. Recently, you can smell the sweet aroma of fruit. Abroad, it is often made into candied flowers, syrup, or added to sparkling water, and can also be used as dessert decorations and salad ingredients. Most people often confuse Corydalis with Corydalis tricolor. In fact, it can be distinguished by aroma. Corydalis has a fruity aroma, but Corydalis tricolor does not.

Corydalis:

English name: Wishbone Flower

Scientific name: Torenia fournieri

Corydalis looks like a colorful wind chime, swaying in the wind, and if you are lucky, you can eat sweet nectar from the receptacle. Can be decorated on desserts and salads.

Dianthus barbatus:

English name: Sweet William

Scientific name: Dianthus barbatus

The fresh flowers of Dianthus barbatus are more resistant to preservation, and their colors are gradually layered, which is suitable for dish decoration. Compared with its receptacle and calyx, the petals taste softer.

Angel Rose:

English name: Angel Wings

Scientific name: Rosa chinensis

Angel Rose's flowers are small and lovely, which can be divided into single petals and double petals, and have a pleasant aroma. In addition to being used for dessert, it is very suitable to be added to sparkling water or brewed into tea because it is not easy to have a bitter taste.

Four-season begonia:

English name: Wax begonia

scientific name: begonia x semperflorensculum

Four-season begonia has pink and red colors, and tastes sour, just like the "sweet and sour" taste when I was a child. Besides being suitable for dessert, it is also very refreshing to sprinkle on salad, which is very suitable as a summer food.

snapdragon:

English name: Snapdragon

scientific name: antilrhinum majus

snapdragon is soft and beautiful with elegant fragrance. Besides being used for cut flowers (flowers suitable for being packaged into bouquets or placed in vases for decoration), it is also a frequent visitor in Japanese catering, and is also suitable for adding beauty to desserts. The method of making flower pudding cake by hand

The ingredients are 1 bowl of warm water, 1 corydalis, 1 carnation, 1 angel rose, 1 corydalis, 2 frozen gooseberries, 2 fresh blueberries, 1 fresh strawberry (which can also be replaced by grapes), 45g of jelly liquid, 4g of pudding liquid, 1 transparent cup of sponge cake on the market (about 1c.c Making steps of a round or heart-shaped cake die (width does not exceed the diameter of a transparent cup)

1

Take Corydalis fragrans, Dianthus hupehensis, Angel Rose and Corydalis corydalis with tweezers, put them one after another in normal-temperature boiling water, shake them left and right for about 3 times, turn them over and shake them left and right for about 3 times, and wash off the remaining dust and dirt of the flowers. 2

Then gently pick it up with tweezers, put it on the kitchen paper towel, gently wipe the water, and remember to wipe the reverse side for later use. Flowers should not leave moisture to keep fresh and beautiful. 3

First, put the frozen red gooseberry and fresh blueberries into a transparent cup, then put the fresh strawberry slices along the cup, then pour 2g of jelly liquid, and gently shake it to make it evenly distributed. After that, put the cup in cold storage for 1 minutes, and wait for the jelly to completely solidify and freeze. Jelly liquid can be purchased from ready-made jelly powder and made according to the instructions on the package. 4

Take out the jelly refrigerated in step 3, make sure that the jelly liquid has coagulated and does not flow, and then pour in 25g of pudding liquid; Cut the sponge cake into 1.5 cm thick, then press and mold it with the cake and put it into the pudding liquid. Pudding liquid can be purchased from ready-made pudding powder and made according to the instructions on the package. 5

Pour 15g of pudding liquid again to cover the whole cake. Shake the transparent cup left and right, and tap the bottom of the cup gently on the table to let the air in the pudding liquid out, so as to avoid the cavity from affecting the beauty and taste of the finished product. 6

Place the flowers in step 2 on the surface of the pudding liquid. If the receptacle is too long and difficult to place, it can be trimmed slightly. Let each petal touch the surface of the pudding liquid without shaking, and then refrigerate for 15? 2 minutes. 7

Take out the jelly refrigerated in step 6, pour 25g of jelly liquid again, completely cover the flowers, and finally put it in cold storage for 2 hours, and it is finished.