Flowers are fantastic works of art from nature and indispensable elves on the earth. They embellish nature with their charming beauty and decorate human society with their colorful colors. They are the most beautiful incarnations. They are not only used for viewing, but also have edible value.

, is a unique gourmet raw material.

"Drinking magnolias in the morning with falling dew, and dining with autumn chrysanthemums in the evening." This is the scene in Qu Yuan's "Li Sao" describing the use of dew on flowers to make drinks and chrysanthemums in dishes. This shows that my country has a long history of edible flowers.

Lin Hong's "Shan Jia Qing Gong" of the Song Dynasty contains more than ten kinds of flower foods such as flower cakes, flower porridge, flower rice, flower wine, flower cakes, etc. It can be seen that the application range of edible flowers in my country is quite wide.

In the Tang Dynasty, people regarded osmanthus cake and chrysanthemum cake as banquet treasures.

The Song Dynasty's "Shan Jia Qing Gong", the Ming Dynasty's "Eight Notes on Compassion" and "Yang Yu Yue Ling", and the Qing Dynasty's "Fan Fang Pu" also describe a variety of flower foods and preparation methods.

There are actually many edible flowers. There are about 97 families, more than 100 genera, and more than 180 species cultivated in horticulture.

Edible flowers approved by the health department include plum blossoms, chrysanthemums, camellias, cherry blossoms, peonies, orchids, peach blossoms, lotus, sweet-scented osmanthus, safflower, sophora japonica, epiphyllum, rose, rose, hoeflower, gorse, honeysuckle, and honeysuckle.

Flowers, jasmine flowers, pumpkin flowers... use flowers as vegetables. Pumpkin flowers: Pumpkin flowers for consumption are best picked in the early morning, or before noon after the male flowers have been pollinated.

Peel the flower stems, remove the torus, and remove the pistils from the flowers. The rest can be eaten.

According to research conducted by Singaporean nutritionists, eating pumpkin flowers can also effectively improve IQ.

Lotus: It can be used to cook porridge, soup, or as a side dish to enhance the appearance. In addition, there are records of eating lotus in ancient times, and there are even special lotus dishes in Thailand.

In the past, the common folk method was to mix lotus flowers into a batter of eggs, sugar and flour, then fry them till brown.

As for restaurants, they are more particular about spreading the bean paste in the middle and stacking them along the length.

When the oil is 50% hot, dip the bean paste petals into the egg white batter and put it in the pan, then put it on a plate and sprinkle with sugared osmanthus and serve.

This dish is crispy on the outside and soft on the inside, extremely sweet and fragrant with the fragrance of lotus.

Sophora flower: Sophora flower can be made into steamed buns and dumplings, sophora flower egg cakes, sophora flower egg drop soup, etc.

Steaming Sophora japonica flowers, only steaming Sophora japonica flowers, looks delicate, but in fact, I don’t understand. After steaming Sophora japonica leaves, they taste strong, echoing the softness of Sophora japonica flowers. Eat the leaves, then eat the flowers, then eat the leaves, and feel the difference between them.

, smelling the almost inaudible fragrance, it seems that the taste of locust flowers will pass through the four seasons.

Roses filled with flowers: Ancient Chinese pastry chefs used rose petals as fillings to create fragrant rose cakes that have been passed down to this day.

Rose cake is widely spread throughout China, and the most famous ones are undoubtedly Beijing and Yunnan.

In addition to rose cakes, there are also rose dumplings, rose porridge, rose tea, rose jelly... Wisteria: Wisteria flowers can extract aromatic oil, and have detoxification, anti-vomiting and diarrhea effects.

The seeds of Wisteria are poisonous and contain cyanide, which can cure muscle and bone pain and prevent wine from spoiling.

Among the people, wisteria flowers are blanched in water and eaten cold, or breaded and fried, or used as additives to make flavored delicacies such as "purple cake", "wisteria cake" and "wisteria egg cake".

Sakura: Generally speaking, the cherry blossoms we can eat are Yae Sakura.

Sakura juice can be made into cherry blossom tofu, and when mixed with flour, it can be made into cherry blossom cakes. In Japanese restaurants, there are also cherry blossom sushi, cherry blossom soup, etc.

Preserved Roselle Flowers: Preserved Roselle flowers have a pleasant taste, high nutritional value, and the effect of nourishing blood and qi, and are very suitable for the elderly and women.

Use flowers as lavender tea: Generally, the lavender flowers that everyone can buy can be washed and eaten directly, while the dried lavender flowers that are easier to buy can be soaked in water and drunk directly, or they can be ground together with sugar and added to desserts.

Lavender can also be brewed with milk and black tea bags to make milk tea, which is very sweet.

Calendula: Dried calendula flowers can be brewed into tea. As a member of the Compositae family, its taste is very similar to the familiar chrysanthemum tea.

In addition to being simply used as scented tea, calendula petals can also be put into sweet soups or mixed into salads.

Since the flowers are large in size and bright in color, they also have a great visual effect when placed in the recently popular Shuixinxuan cake.

Scientific research shows that edible flowers are extremely rich in protein, lipids, starch, amino acids, vitamins A, B, C, E, iron, zinc, magnesium, potassium and other elements. They also contain some substances that delay the aging of human tissues.