Eating flowers has a very long history in China. Here, I will share with you the dishes made from osmanthus fragrans, chrysanthemum and Sophora japonica.

first, osmanthus fragrans. There are many osmanthus dishes, such as osmanthus glutinous rice lotus root, osmanthus yam, osmanthus duck, Osmanthus Jelly, osmanthus almond tofu, osmanthus wine, osmanthus sauce and so on. Here is a simple way to share with you the famous sweet-scented osmanthus almond tofu. Ingredients that need to be used include milk, almonds, white bean jelly or corn starch, sugar and osmanthus. First, soak the almonds in warm water until they swell and soften. Put the almonds into a cooking machine, add a proper amount of milk to break them, and the cooking machine churns them into pulp, and then remove the impurities. Pour the filtered almond milk into the milk pot, add the white bean jelly and white sugar, and stir well. Cook on low heat until the water in the pot is evaporated. Finally, sprinkle osmanthus into the pot, stir it evenly, pour it into a container of sufficient size and refrigerate it in the refrigerator to set it, and then you can enjoy the osmanthus food. The nutritional value of osmanthus fragrans is very high, which contains a variety of amino acids, enzymes and trace elements.

second, chrysanthemum. Chrysanthemum has been in the diet for a long time, clearing away heat and toxic materials, clearing liver and improving eyesight. There are many dishes of chrysanthemum, such as chrysanthemum meat, chrysanthemum cake, chrysanthemum wine, chrysanthemum sauce, chrysanthemum egg soup, chrysanthemum scrambled eggs and so on. Here I will share with you the famous gourmet chrysanthemum brew. Take a proper amount of chrysanthemum, spread it on the bottom of the bamboo steamer, and spread a layer of round glutinous rice on it, so that one layer of chrysanthemum petals and one layer of glutinous rice are poked with holes for ventilation. Then steam it with a big fire, pour it into a container, and add a proper amount of water and sweet distiller's yeast. The temperature here must be controlled at about 3 degrees. After stirring evenly, it can be placed in a sealed container, and the petals of chrysanthemum are sprinkled in the holes on the surface and in the middle, so that you can wait for the fermentation of microorganisms.

third, Sophora japonica. Sophora japonica is a common flower in northern China, and it will bloom every spring. Sophora japonica has the function of clearing liver and cooling blood. Scrambled eggs with Sophora japonica and jiaozi stuffed with pork with Sophora japonica are its representative dishes. Stir-fry clean Flos Sophorae Immaturus and Chinese chives for half a minute, then pour into the broken egg liquid and stir well, then pour into the pot and stir-fry.