"Great foodie, try my flower feast!"

When I met Ling Na at the club, I personally brought a plate of pink pastries and joked: "Rose steamed cakes, vine make cakes. I have nothing to do to develop new products and give me more valuable suggestions."

Johnson was curiously staring at the exquisite snacks in front of him, and the fragrance of roses came from his nose. He picked up a piece and put it in his mouth, as if he was in March, with grass growing everywhere and birds flying everywhere, and petals falling all over the sky...

"Every year in late spring, when the flowers are in full bloom, cut off the vine and roses that have just bloomed and have not yet withered, wash the petals, add sugar, and mix well, and steam it into a thousand-layer cake."

"The rose cake that is roasted into the stove is cooked on the outside and soft on the inside, and is rich and greasy. The vine cake is fragrant and clear, and it meets the three-point spring scenery of the people in the boudoir, and the heart is full of spring."

Seeing that Johnson was satisfied, Ling Na said happily: "In ancient times, beauties didn't like to eat too much. They only ate a small and half bowl of tea to make rice with a few strands of pickles. What they love is the natural fragrance of tea and rice."

"On the contrary, I naturally have a special liking for fragrant flowers and spices. The most appreciates the flavor of fragrant flowers and picks up the apples in my boudoir, and is also the best at turning various fragrances into delicacies, so that the spirit of the flower lingers around my lips."

"As early as Qu Yuan's Nine Songs, four methods of cooking were mentioned: mix the icy grass into the flesh and bones, put on orchid leaves, then cook it, soak it in cinnamon, and cook it into a drink with pepper leaves. The woman in Chu carefully made these foods and wine and devoted them to the gods."

Turn around and take out the second plate, mix the peonies and add flavor to the plum blossoms.

Johnson took a bite and squinted his eyes. A scene appeared in front of him: a beautiful woman in palace dress, with a bright moonlight above her head, strolling leisurely among the flowers, squatting down, picking peonies with her bare hands, picking magnolias, and the flowers in the garden are all gone into the spring plate...

"This dish comes from the Queen Mother Wu, the Xiansheng of the Southern Song Dynasty. She is the most fond of flowers. She lives a frugal life and does not like killing. She eats more mixed lettuce every day, and always asks officials to pick peony petals from the imperial garden and mix them into them to taste."

"In winter, plum blossoms are used. Only the fallen flowers from the plum trees are collected to eat, and the flowers are not allowed to be shaken by the clear buds on the branches."

Johnson Chan curled his lips and said that to put it bluntly, it was so idle. However, flowers and vegetables have been passed down for thousands of years. They are not only delicious, but also food supplements, killing two birds with one stone.

Confucius said: From time to time, don’t eat.

Try not to eat dishes that do not conform to the solar term. Wonderful ingredients are a gift given to the tip of the tongue by nature. Each ingredient has a unique taste, either a unique branch or a blended interpretation, giving the taste buds a continuous new experience.

The simplicity and pure taste of food itself is also the beauty we pursue for pure taste.

When the grass grows and the warblers fly, the spring flowers are blooming in full bloom. Have you ever thought about their deliciousness?

Just as the boss Qu Yuan, who contributed three days of vacation to us by his death, said: Drinking the dew of Mulan in the morning, and drinking the fallen chrysanthemums in the evening.

Osmanthus chestnuts in the Magic City, chrysanthemum cakes, magnolia fried fish fillets, Shunde chrysanthemum fried chrysanthemum meat, chrysanthemum sea bass, Beijing jasmine chicken breasts, Luoyang peony soup...

Seeing that Johnson was satisfied, he was secretly happy and pointed to the next plate and continued: "The osmanthus is accompanied by the soup, and the peppers are accompanied by the fish."

In ancient boudoirs, even if they eat meat, fragrant flowers should be used to add a clear flavor. For example, at Ximen Qing's home, the inner kitchen managed by Sun Xue'e, who is good at cooking, made osmanthus silverfish with osmanthus to smoke silverfish. "

Holding up the small yellow croaker, the fragrance of flowers is accompanied by the fresh fish, as if a clear stream appeared in front of you, the fish swam happily, and osmanthus petals fell from time to time, and the fish were chased and played...

The peach blossoms are in the porridge, and the lotus leaves are used as soup.

He personally served a bowl of porridge and explained: "When making porridge, fresh peony petals spread into the porridge, and add the peony flowers, it is the fragrant peony porridge. Cover the freshly cooked white rice with a large lotus leaf to allow the clear air and green color of the lotus leaf to blend into the porridge."

"The lotus leaf soup that Linghui in Dream of Red Mansions tasted by Baoyu in the lotus leaf soup, which also allowed the fragrance of fresh lotus leaf to penetrate into the soup. Baoyu only tasted a few bites and accidentally knocked over the soup bowl, and his mind had already rushed to the place where the Qiong Mei Xiu Yu, who had never met before."

"But when I touched the soup bowl, the passionate young master's thoughts turned back to Yuchuan, worried that she would be burned. The rare delicacies were inadvertently neglected and forgotten. It is often the subtle details of this life that shines with a long and distant love."

After savoring Johnson, he warmed his stomach and heart. He is worthy of being a lady from a family. He quotes classics and cooks. He really didn't expect that his craftsmanship was really good.

The soup is fragrant, and the tea cooks cold snow.

A flash of inspiration flashed in my mind, and suddenly remembered the ancient books I had read, and said with a smile: "The ancients' tricks to make flower-scented drinks are amazing. For example, picking off half-open plum blossom buds, stir-frying salt, and sealing them in a porcelain bottle."

"Every summer, put a little honey in the tea bowl, then put three or four plum buds in it, rinse it with boiling water, and the buds immediately bloom, as fresh as flowers on the branches."

"With it bringing tea, the mind is clear. The extremely poetic name: the faint fragrance soup, which obviously comes from the famous line of plum blossoms, floating in the moon and dusk."

"There is also a jasmine soup, which is even more ingenious. Apply a thick layer of honey in the center of the tea bowl, then put the jasmine flowers in another tea bowl, and then put the honey-coated bowl upside down on the bowl that holds flowers, so that the jasmine fragrance can moisten the honey at the bottom of the bowl. After half a day, pick the honey bowl and rinse it directly into hot water, and you will get a bowl of fragrant sweet drink."

The two looked at each other and smiled, feeling like a soulmate. The last one was served on the table, making flowers into candy, and honey into memories.

"First make half-thick malt sugar, add salt and marinate plum marinade, add bright and fragrant flowers, soak it for a year. The juice contained in the petals gradually merged into the sugar malt, which is a strange fragrance and squirting into the mouth is an unimaginable food state."

I saw Ling Na made begonia, plum blossom, wild rose, rose, osmanthus, chamomile, and even yellow orange, red orange, Buddha's hands, and citron's meat or skin into chewing gum one by one, and placed neatly in front of Johnson.

More than a dozen white porcelain bowls were brought out at once, and the beautiful fragrant flowers and fruits of various colors floated in the malt sugar dew contrasted by the white porcelain. It was beautiful and charming, like a delicacy in heaven.

It reminds people of that sentence:

The red sleeves add fragrance!

When it comes to the dishes of flowers, ethnic minorities are definitely better at it. Especially in southern Yunnan, it is usually rated whether a restaurant is authentic, whether the mushrooms are delicious enough, and whether the flowers and dishes are fragrant enough.

People in southern Yunnan pay attention to the three clear principles: crisp, fragrant and refreshing.

Not only does it taste fresh and fragrant, but it also retains a little sweet and bitter taste, and retains a little bit of the flowers themselves slightly astringent.

This is the profoundness of traditional food. The so-called innovation does not necessarily mean that foreigners are popular with foreigners, as if foreign monks can recite scriptures?
Chapter completed!