One. Peony and Silver Ear Soup
FeaturesThe soup is delicious, light and refreshing.
Ingredients 1 peony flower, 30g of silver fungus, moderate amount of broth, cooking wine, monosodium glutamate, salt, white pepper.
Method of preparation will be fresh black fungus in a large bowl, pour into the broth, cage steaming until the fungus becomes soft and flavorful, remove and sprinkle with fresh white peony flower petals.
Two. Peony Wine
FeaturesNatural color, fragrant smell, nourishing the liver and benefiting the people, brightening the eyes and calming the mind, lowering blood lipids, strengthening the heart and benefiting the life.
IngredientsMudan flower, ginseng, antler, wolfberry, cane sugar, honey, peony skin and so on more than 30 kinds of raw materials.
Three. Peony Fish Fillet
FeaturesAromatic, smooth, fresh and tender.
Raw materials fresh peony flower 1, fresh carp meat 200g, chicken broth, egg white starch, refined salt, monosodium glutamate, lard, cooking wine, white pepper, green onion, ginger.
〖Making〗Soaked in red grain wine, then extracted by soaking, percolation, reflux and other methods.
Method will carp sliced into a bowl, add salt, cooking wine, monosodium glutamate, egg white, wet starch, divided into pieces of uniform size.
Put the lard into the ladle, cook until five mature, the fish piece by piece into the ladle to slide through, and then control the oil.
Heat the bottom oil with the ladle, put in the small onion and ginger and stir-fry; pour in the chicken broth, salt, monosodium glutamate (MSG), white pepper, cooking wine, and water starch to make a thin sauce. When the sauce burst, pour the fish slices and petals into the frying spoon, fry a few times, pour in chicken oil, and serve.
Four. Shredded peony loin
FeaturesFresh and fragrant, tender meat.
〖Raw material〗2 pistilless peony flowers, 250g of pork tenderloin, chicken broth, lard, refined salt, monosodium glutamate, wet starch, cooking wine.
Methods: Cut clean peony flowers into silk. Tenderloin is also cut into thin julienne, with salt, monosodium glutamate, cooking wine, egg white, wet starch sizing evenly. Mix chicken broth, monosodium glutamate, soy sauce, refined salt, cooking wine and wet starch into a sauce. Heat a spoon, add lard, cook the pork when it s fifty-fifty, stir-fry, and then add the mixed juice. When the juice is concentrated, add the chopped peony flowers, stir-fry quickly for a few seconds, and serve.