Writing/Photography/Picture Finishing Lu Xiaofei
Go to the flower carnival
The food carnival featuring flowers is a new idea of Guangzhou restaurant this summer. Chef said that flowers are rich in vitamins and protein, which can meet the needs of eating in summer, and many flowers have dietotherapy effects, which can nourish yin, beauty beauty. The flowers selected this time highlight the combination of taste and efficacy. The cooking method is mainly light, but at the same time it creates a special taste effect, especially suitable for hot summer.
Count the flowers and delicious food one by one.
Baihua crossing the bridge fish
Plumeria believes that Guangzhou people are no strangers. We usually use it to make soup, taking its effects of dehumidification, clearing away heat and toxic materials, promoting fluid production and quenching thirst. This "Hundred Flowers Crossing the Bridge Fish" contains plumeria and chrysanthemum petals, and the fillets are soaked. The "hundred flowers" in this name has another meaning. In the jargon of Guangzhou catering industry, chewing gum is also called "hundred flowers stuffing".
Looking at this dish carefully, the plumeria has five smooth petals, which are brightly colored, the white outside is reddish, and the base inside is egg yellow-this is also the origin of the plumeria. Crabs were put in the flowers, which added to the delicacy of the dishes. And crabs look like stamens and sell better. This dish is rich in soup, fragrant with flowers, and the plumeria tastes slippery.
The goddess scattered flowers.
What's it like to make tempura with flowers? This "Tiannvsanhua" is ingenious, wrapping flowers with pulp and frying them according to the method of tempura, which basically keeps the color and shape of the flowers and ensures that the taste inside the flowers will not be lost.
This dish has three flavors, salty and sweet, not too greasy. One is the rose holder, which is marinated in deep red and tastes like candied fruit. The other is frangipani. Fried plumeria is not as slippery as soup, but it is also very distinctive. There is also Artemisia scoparia in New Zealand, which has a special fragrance and is relatively light.
Arctic deep sea rose
China folks believe that roses have the efficacy of "promoting qi to relieve depression, nourishing yin and clearing heat". Pink rose is a symbol of romance, and its exquisite appearance and color are easily associated with words such as happiness and elegance. Cooking with pink roses is very popular with girls. For example, this "Arctic Deep Sea Rose" is full of romantic exoticism. It also contains Shuidong mustard, Chinese kale slices, arctic shellfish, chicken leg meat and so on. Arctic shell is refreshing, rose petals are fragrant, and all kinds of materials are light and delicious together.
Sigh long rhyme.
In the works of China literati, lotus flowers are particularly fresh and refined. Cao Zhi, a writer in the Three Kingdoms period, once said: "Look at the splendor of Baihui, there is no unique spirit of flowers." Zhou Dunyi called it "out of the mud without dyeing, clear without demon" in "The Theory of Love Lotus". Recently, the famous chef of China World Hotel designed a banquet with lotus as the theme, which combined the new elements of Chinese and western cooking and was quite creative. People can not only feel the fragrance and delicacy of lotus, but also appreciate it visually.
The chef said that lotus dishes are extremely effective for health care. Lotus seeds nourish the heart, kidney and liver; Lotus root benefits blood, clearing heat and strengthening spleen; Dredge lotus stems, clear away heat and relieve summer heat; Lotus leaves enrich blood, clear heat and dry dampness.
Count the delicious lotus flowers one by one.
Furong Xiangrui smiled at the calligraphy.
This dish is shrimp and lotus seed salad. Chinese medicine believes that lotus seeds have the effects of nourishing the heart, kidney and liver. I remember that Jia Baoyu was ill in bed once in A Dream of Red Mansions, and Mrs. Wang asked him what he wanted to eat. Baoyu said "little lotus seed soup", and the little lotus seed he said means lotus seed. In ancient times, the rich often used stewed lotus seeds as a sacred product to replenish their vitality. This dish incorporates the elements of western food, and lotus seeds are made into salad, which highlights its rich taste.
Wuhaicang town office Xuelian
This dish is a snail stuffed with lotus flowers. It is stuffed with snail meat, fresh Gordon Euryale, fresh Chinese yam, sand fruit and pumpkin, and brewed from the shell of rattlesnake? H Xiang is rich in materials and has a layered taste.
My heart is full of silver.
In fact, it is to mix Liaoshen with lotus paste noodles. The originality of this dish is quite special. It makes noodles with fresh lotus root juice. The noodles made are exquisite and flawless, filled with the unique fragrance and sweetness of lotus leaves. Lotus leaves also have the effects of nourishing blood, clearing away heat and drying dampness. Liaoshen tastes crisp and cool, and it is also suitable for summer.
A little red lotus flower
This is lotus root crisp in the lotus pond. This snack is made into the shape of mini lotus root, with a thousand layers of pastry on the outer layer and lotus root granules as stuffing inside. When you eat it, you can feel the sweet and fragrant taste going straight to your throat, crispy outside and fragrant inside.