First, osmanthus. 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. Let's briefly share with you the famous osmanthus almond tofu. The ingredients needed are milk, almonds, bean jelly or corn starch, sugar and osmanthus fragrans. First, soak almonds in warm water until they swell and soften. Put the almonds in a cooking machine, add a proper amount of milk to break them, and the cooking machine will stir them into slurry, and then remove impurities. Pour the filtered almond milk into the milk pan, add the bean jelly and white sugar, and stir well. Cook over low heat until the water in the pot evaporates. Finally, sprinkle osmanthus into the pot, stir it evenly, pour it into a container of sufficient size and put it in the refrigerator for refrigeration and shaping, then you can enjoy osmanthus cuisine. Osmanthus fragrans has high nutritional value, and contains a variety of amino acids, enzymes and trace elements.
Second, chrysanthemums. 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 brewing. Take a proper amount of chrysanthemum, spread it on the bottom of the steamer, and spread a layer of round glutinous rice on it, so that a layer of chrysanthemum petals and a layer of glutinous rice are poked with holes for ventilation. Then steam it over high fire, pour it into a container, and add appropriate amount of water and liqueur koji. The temperature here must be controlled at about 30 degrees. After stirring evenly, it can be placed in a sealed container, and the petals of chrysanthemum are scattered in the holes on the surface and in the middle, so that the fermentation of microorganisms can be waited.
Third, Sophora japonica. Sophora japonica is a common flower in northern China, which blooms every spring. Sophora japonica has the function of clearing liver and cooling blood. Scrambled eggs with Sophora japonica and jiaozi with Sophora japonica meat stuffing are its representative dishes. Stir-fry the washed Sophora japonica and leeks for half a minute, then pour them into the broken egg liquid and stir-fry evenly, and then pour them into the pot and stir-fry.