Gardenia: Yellow Gardenia, Mountain Gardenia, White Gardenia, are the fruits of the Rubiaceae plant Gardenia.

The fruit of Gardenia is a traditional Chinese medicine and belongs to the first batch of medicinal and food dual-use resources issued by the Ministry of Health. It has liver protection, choleretic, antihypertensive, sedative, hemostatic, and swelling-reducing effects.

In clinical TCM, it is often used to treat jaundice hepatitis, sprains, hypertension, diabetes and other diseases.

Contains saffron glycosides and can be used as yellow dye.

1. Cold Gardenia: 500 grams of gardenia, appropriate amounts of chopped green onion and shredded ginger.

Remove the impurities from the gardenia flowers and wash them, put them in boiling water and boil them, drain them, let them cool and loosen them with chopsticks, place them on a white porcelain plate, sprinkle with chopped green onion and shredded ginger, pour sesame oil and vinegar,

Add salt and MSG as appropriate and stir evenly.

This dish is fragrant and tender, and has the effects of clearing heat, cooling blood, detoxifying and stopping dysentery.

2. Gardenia and egg blossoms: 200 grams of gardenia, 3 eggs, appropriate amounts of chopped green onion and shredded ginger.

Remove the impurities from the gardenia flowers, wash them, put them into boiling water for a while, and cut them into pieces. Crack the eggs into a bowl and beat them evenly. Put the gardenia flowers into the eggs and stir them evenly. Add oil to the pot and heat it until it is 80% hot.

Pour in the gardenia and egg droplets, fry until cooked, sprinkle with chopped green onion, shredded ginger, salt and MSG, stir well.

This dish is fragrant, crisp and tender, and has the effects of clearing away heat, nourishing the stomach, widening the intestines and promoting qi.

3. Stir-fried small bamboo shoots with gardenia flowers: 200 grams of gardenia flowers, 150 grams of shelled small bamboo shoots, 100 grams of bacon, appropriate amounts of chopped green onion and shredded ginger.

Remove the impurities from the gardenia flowers, wash them, and blanch them slightly; cut the bamboo shoots into thin slices; cut the bacon into small dices; add oil to the pot and heat until it is 60% hot. Pour the gardenia flowers, small bamboo shoots, and bacon into the pot together, and turn

Stir-fry several times, add chopped green onion and shredded ginger, stir-fry again until cooked, add MSG and salt as appropriate.

This dish is light and fragrant, crisp, tender and refreshing. It has the effects of strengthening the spleen and appetizing, clearing away heat and invigorating the intestines.

4. Gardenia flower soup: 150 grams of gardenia flowers, 100 grams of lean pork, 30 grams of shredded mustard, appropriate amounts of chopped green onion and shredded ginger.

Remove the impurities from the gardenia flowers, wash them, blanch them briefly, and drain the water; cut the pork into shreds; add water to the pot, bring it to a boil, add the gardenia flowers, lean pork, and mustard shreds, and cook until the pork floats, skim off the foam, and add

Chopped green onion, shredded ginger and other five-flavor condiments are placed in a soup bowl.

This soup is fragrant and refreshing, and has the effects of nourishing the stomach and replenishing the heart, clearing away heat and benefiting the intestines.

My own method is very simple: drain the soaked flowers, put vegetable oil in the wok, add shredded ginger and fresh red pepper shreds, stir-fry for a few times, then add the processed gardenia flowers, and add

Salt, stir-fry a few times, and it's done! Fragrant, spicy, and very tough! Ingredients: 600 grams of beef brisket, 1 green onion, 1 carrot. Accessories: (1) 3 cups of ume wine, 1/2 teaspoon of salt,

1 tablespoon soy sauce, 1/2 tablespoon sugar (2) 1/2 tablespoon water starch Method: 1. Cut the beef brisket into small pieces, blanch them first and then rinse them; peel the carrots and cut them into hob pieces.

2. Put the beef brisket into the pot, first pour in the seasoning (1) and bring to a boil, then reduce the heat to low, then add the green onion and carrot pieces and cook for half an hour.

[Gourmet China] 3. When it is cooked and soft, add water and starch to the soup to thicken it until it is slightly thick, then serve it out.

1. Beef brisket can also be replaced by ribs or tenderloin. Each has a different taste. Ribs have more tendons and are chewier, while tenderloin contains tendon meat, which is easy to cook and rotten quickly, but lacks chewiness.

2. Carrots are sweeter.

Because plum wine has a coloring effect, don’t add too much soy sauce to avoid the color being too dark.

3. If you don’t have plum wine, you can use red wine instead.