Li Ziqi updated the video last week, march three on the festival to make a spring flower feast,
Crystal cherry blossom bowl cake, pear blossom quiche, sake stuffed peach blossom yam pill without sugar, radish flower purple potato cake, Xinyi flower frying, peony petal porridge...
The talented Li Ziqi has created so many flower delicacies, and after watching it, in addition to lamenting that the pastries made by Li Meiren are really beautiful, there is also a question. Beauty is beautiful, I don't know how the entrance of the flower feast tastes?
In fact, China's long-term food tradition of eating flowers is not originally invented by Li Ziqi.
<h1 class="pgc-h-arrow-right" >, flowers can still be eaten as vegetables? </h1>
In the Modern Chinese Dictionary, "flower" has two meanings, one is the reproductive organ of the seed plant, and the other is the plant that can be viewed. Edible flowers refer to ornamental plants that can be eaten by people in daily life, including roots, stems, leaves, flowers and fruits. These flowers can be both ornamental and edible, medicinal, winemaking, sugar, production of beverages and extraction of flavors, with high nutritional value and health care functions.
There are many varieties of flowers available for consumption in China, according to incomplete statistics, edible flowers are about 97 families, more than 100 genera, more than 180 kinds, common such as roses, lilies, honeysuckle, aloe vera, begonias, magnolias, moon seasons, jasmine, peach blossoms and so on. The most planted ones are the moon season, locust flowers, fuso, perilla, hibiscus, tuberose and so on.
List of common ways to eat flowers
<h1 class="pgc-h-arrow-right" >2. Why can flowers be eaten as vegetables? </h1>
In fact, we humans have long begun to eat flowers, and the whole world is like this, and the edible value of flowers is very high, and there are many recipes.
1, the world has a situation of edible flowers, China has a long history of edible flowers
In some countries and regions in Europe and the United States, hundreds of flowers are used for processing, such as violet, marigold, begonia, dry lotus, pumpkin flower, spring lettuce, calendula, rose, etc., which can be used to make flower salads. Some flowers are used directly for dessert (not just decoration). In the United States, Japan and the whole of Europe, flower food is very expensive, such as the United States with violet, rose, dry lotus and other petals to mix salad; France with pumpkin male flower side dish; Japan with cherry blossom cooking "cherry blossom feast"; Bulgaria, Turkey with roses to make syrup and so on. There is already a market horticulturist cooperative of more than 100 flower farmers in the Thor region of Brittania, France, specializing in improving and cultivating new varieties of edible flowers. Japan's Ministry of Agriculture and Forestry has developed a long-term plan for the development of edible flowers. There are hundreds of kinds of flowers processed and eaten in Europe and the United States, and canned flowers and foods have been produced and sold. In addition to their popularity in the local market, these edible flowers are exported abroad in large quantities and are in short supply.
The history of the consumption of flowers in China has thousands of years of history, flowers can be used as filling, can be used as spices, can be used in dishes, can be made porridge, pastry:
From the early Western Zhou Dynasty to the middle of spring and autumn, people used white wild chrysanthemums into vegetables and medicines after entering the autumn. (Derived from the earliest Chinese record of flower eating in the "Book of Poetry, Youfeng", "Picking Mushrooms".) ）
In the pre-Qin period, people used the dew on the flowers as a drink and chrysanthemums into the dish. (It is derived from Qu Yuan's "Departure" in "Leaving the Troubles" that "the fall of the drinking Mulan is revealed, and the fall of the autumn chrysanthemum of the sunset meal is ying.") ）
In the Han Dynasty, the Shennong Materia Medica listed chrysanthemums as the top products, saying that "the light body of the service is resistant to aging".
During the Sui and Tang dynasties, on the day of the flower asahi, the palace ladies picked hundreds of flowers to steam flower cakes. (From "Sui and Tang Dynasty Good Stories")
In the Tang Dynasty, "Wu Zetianhua went to the garden, ordered the palace women to pick lilies, and mashed steamed cakes with rice to give to the courtiers." It can be seen that at that time, people regarded osmanthus cake and chrysanthemum cake as feast treasures. (From the "Flower Tale")
In the Song Dynasty, more than 10 kinds of flower foods such as plum porridge, lotus cake, snow xia soup, and Guanghan cake appeared. (From Lin Hong's "Mountain Family Confession")
In the Ming Dynasty, flowers such as huang xiangxuan, gardenia, and plantagenet appeared, and the method of eating was also attached. For example, some are blanched with boiling water and seasonings, and some are cooked as the main ingredient. (From Gao Lian's "Eight Notes on Zunsheng, Drinking and Eating Notes")
In the Qing Dynasty, more than 20 kinds of flower foods such as peonies, orchids, and magnolias appeared, and the production methods were exquisite and diverse. (From the section "Meal Fang Spectrum" in Gu Zhong's "Yang Xiao Lu")
<h1 class= "pgc-h-arrow-right" >2, the edible value of flowers and common dishes</h1>
In 1995, food experts did a study and pointed out that in addition to its own color, aroma, taste and shape, flowers also have a comprehensive and rich nutritional content and health care functions. 【1】
Relevant information reports that flowers contain 22 kinds of amino acids, 16 kinds of vitamins, 27 kinds of constants and trace elements, as well as a variety of kinds of lipids, nucleic acids, auxins, enzymes and antibiotics and other bioactive ingredients [2]. According to recent studies, there are 96 kinds of useful substances in flowers and pollen for the human body, and the nutritional value of pollen is 7-8 times higher than that of milk and eggs. Foreign studies have shown that the petals are rich in antioxidants, minerals and vitamins that protect health, such as cauliflower contains compounds for health care and cancer prevention; dandelions are rich in carotenoids; hawthorn flowers also contain bioflavonoid vitamin P [4] that protects the heart and strengthens blood vessels.
In the restaurant, famous dishes with floral ingredients, such as chrysanthemum bones and large red chrysanthemums in Cantonese cuisine, osmanthus balls in Lu cuisine, lotus chestnuts, osmanthus dried scallops, jasmine soup, chrysanthemum perch and so on in Shanghai cuisine. Some places have also launched orchid chicken shreds, chrysanthemum meat slices, spear-flavored mixed oyster mushrooms, jasmine fried mushrooms, cordial flower dried scallops, etc., accompanied by flowers, the beauty of food color, the taste of the grand, the taste is unique.
Tea desserts, the consumption of many flowers is also common, such as using chrysanthemums to make wine, osmanthus flowers to make sweets, jasmine and honeysuckle to make tea.
The flower food of the ethnic minorities in Yunnan in China is relatively rich. Bai people often drink flowers and herbs, such as five-flower drinks made with jasmine, white chrysanthemum, kudzu, stone calamus and snow vegetables. There is also a "Flower Feast Festival" in Lixia, where stir-fry, cold and soup dishes are made from flowered mountain vegetables. The Dai are a proud flower-oriented people, and most Dai cuisines have flowers. In the season when flowers are in full bloom, the cauliflower on the flower feast is crowned with very good dish names, such as the petals of red camellia in "Pig's Blood Agate", the tang pear blossom mixed in "Heavenly Lady Xiafan", the buds of Youlan with buds to be released in the "Immortal Palace on Earth", the fried soy bean rice with magnolia flowers, the small hundred flowers sauerkraut soup, the cold mix tang pear blossom, the spicy sauce cold mix raw food large white flower, the boiled plantain flower, the camellia glutinous rice porridge, the brown bud flower fried meat, the egg stewed cactus flower, etc., and there are more than 200 kinds of flowers eaten by ethnic minorities in Yunnan.
Some flowers are used both food and medicine. Flowers have been used in traditional Chinese medicine in China, since ancient times, people have used flowers as a common medicine for the prevention and treatment of diseases, health care and longevity. The "Compendium of Materia Medica" introduces the sexual taste, function and main diseases of nearly a thousand kinds of grass flowers and woody flowers: in the book "National Compilation of Chinese Herbal Medicines", more than 2200 kinds of drugs are listed, of which flowers account for about one-third of them. Dietary therapy is a major feature of floral dishes, such as the common honeysuckle in our lives with water distillation, can be made into honeysuckle dew, the smell is fragrant, with a good heat detoxification effect; Another example is that chrysanthemum tea can moisturize the throat and clear the liver and eyes: jasmine tea can nourish the yin and nourish the stomach, calm the liver and relieve depression, detoxify sores, and cure red pain; Magnolia flower tea can appetize phlegm, nourish yin and dryness: osmanthus tea can appetize phlegm and reduce swelling: Fuso flower tea can replenish blood, cool blood detoxification and so on.
At present, in our country, eating flowers is regarded as a return to simplicity and is a fashion. In foreign countries, eating flowers has become a manifestation of higher food taste. As a pollution-free high-quality green food raw material, the nutritional and medical value of flowers has been gradually understood and accepted by people, and flowers are not only "ornamental" but also more grounded "eating and health care" functions. The development of flower curative foods and functional foods has broad prospects, China's edible flowers have a thousand-year history, look forward to being able to be the same as a foreign country as soon as possible, so that edible flowers into high-end industrialized food to carry forward.
<h1 class="pgc-h-arrow-right" > three, home-cooked flowers eating attention and cooking methods? </h1>
Pay attention to safety when eating flowers. The flowers that are picked can be divided into two categories: direct cooking and pre-processing and post-cooking. First of all, to determine that the flowers eaten are indeed edible because not all flowers are edible, and secondly, it should be noted that some edible flowers are slightly toxic, and they need to be detoxified before eating, and they can remove toxins by methods such as water bleaching, boiling, and mourning, and can also choose appropriate edible parts to avoid toxic parts.
For example, when Yunnan eats rhododendrons, remove the poisonous flower buds, leave the flower crown of the edible part, boil in water for a few minutes, take out the soak in cold water and rinse for three to five days, change the water once a day, rinse off the bitter taste and toxins and cook or fry, and also dry or pickle.
In addition, the edible flowers must be determined to be free of pesticide pollution, but also pay attention to timely picking, when the buds are about to bloom, pick them as soon as possible to avoid insect honey and dust impurity pollution, while ensuring that the flowers have a complete appearance.
Home-cooked flowers are commonly eaten and made of food, including dishes, fillings, flower cakes, flower porridge, etc., after processing, the original color and shape of flowers remain basically unchanged.
(1) Dishes
Flowers are used as vegetables to make a variety of delicious dishes, which are the essence of traditional food passed down from generation to generation. For example, one of the famous flowers of the "Snow Xia Soup", picking hibiscus flowers, to the heart, the tip, the soup blanched, and the tofu co-cooked, tofu white as snow, hibiscus flowers red as Xia. For example, after the plantagenet is washed, or stir-fried with eggs, or stir-fried with bacon, ham and fresh meat, or cooked with slices of meat and tofu to make three fresh soups, its taste is sweet and delicious. For example, the flowers of the white hibiscus are mixed into the thin noodles and green onions, fried in the oil pot, and the food is crunchy and delicious, called the noodle flower: the tofu is boiled with hibiscus flowers, the taste is excellent, and it is a famous "hibiscus tofu soup". Chrysanthemum chopped and mixed into the fish minced, can be made into chrysanthemum fish balls; Scrambled eggs with chrysanthemum petals, or roasted tofu soup, full of color and flavor: chrysanthemum petals are rich in carotene, vitamin C, and are also the best condiments for roasted lamb soup and roasted fish soup; Magnolia flower fried meat slices, magnolia flower scrambled eggs, peony flower roast meat, are all famous dishes.
(2) Filling
Flowers are used as the main ingredient or accessory to make a variety of vegetable fillings, which are used to make buns, dumplings, etc. This flower food is the inheritance of traditional culture and has a distinct mark of the times. For example, locust flower buns, walnut flower buns, elm flower buns, etc., have a unique flavor. Yunnan specialty flower cake is the most famous example.
(3) Flower cake
Osmanthus cake, chrysanthemum cake, lotus cake, etc., are all traditional famous flower cakes in China. For example, the three basic elements of osmanthus cake are fresh osmanthus flowers, cooked glutinous rice flour, and crushed rock sugar granules, which are pressed into small rectangles by mold and put into cartons to be sold. At the beginning of 2020, the very popular TV series "Three Lives and Three Pillow Books" has a plot of making worry-free cakes with worry-free flowers, and it also brings a group of fans to make cakes with flowers.
(4) Flower porridge
Boiled with flowers into flower porridge, when boiling a variety of glutinous rice, japonica rice porridge, add sugar and a variety of edible flowers, not only rich nutrition, but also stimulate appetite, but also a certain therapeutic effect, the most suitable for the elderly and children to eat. Common ones are osmanthus porridge, acacia flower porridge, chrysanthemum porridge and so on. The "Dietary Debate" contains osmanthus coix rice porridge, that is, it is boiled with barley rice and an appropriate amount of osmanthus flowers and sugar. The flowers of boiling flower porridge are preferably fresh, it is best to choose the kind of flowers that have just bloomed, and the petals should be fresh, not beaten. If there are no flowers in the season, choose dry products, and stay up a little longer. Roses, jasmines, chrysanthemums, lotuses, lilies, osmanthus flowers, etc. are suitable flowers for making flower porridge.
Now some big city cake shops also have flower cream birthday cakes. With flowers, you can also make jam or preserves, such as plum blossom preserves, osmanthus sauce, etc. Finally, share a dish of "fried magnolia flowers" for everyone. Spring is coming, the white orchids in the community are in full bloom, and the magnolia flowers and egg noodles are mixed and fried very crisp and delicious, and the aroma is charming.
TIPS: Fried and eaten. Otherwise, soon it will be soft and not delicious.
Fees:
1 egg, 2 tablespoons of flour, a pinch of salt, vegetable oil, 1 magnolia flower.
Production process:
1. Rinse the magnolia petals for later
2, flour with a little salt, beat the eggs, add a little water to make a paste
3. Put the magnolia petals into the batter and drag them
4. Pour some vegetable oil into the pot
5. Put in the magnolia petals and fry over low heat. Ready to eat
Finished product drawing
What do you think? Looks good, right? Spring flowers bloom, the flower feast is really a special suitable for the spring seasonal cuisine, grab the tail of spring to try it!
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Cite relevant literature
Xie Weidong. One of the most perfect foods on earth0.Food Science and Technology Dynamics,1995,*[J]. (11): 6~7
HE Hongying. Edible Value of Flowers and Development and Utilization 0.Agricultural and Animal Husbandry Product Development, 1999 (8): 21-23
[3] Liu Yitao, Long Chunlin, A Preliminary Study on Edible Flowers of Various Ethnic Groups in Yunnan, Yunnan Botanical Research, 2001,
2:3 (4)， 41-56.
Yang Shicheng, Zheng Zhaofang. Flower Eating Culture and Development and Utilization of Flower Resources, 2006, Weifang Institute of Education, Qingzhou 262500
[5] Kathy Brown, Michelle Garrett. Cooking with edible flowers [M] . Anness Pubtd, 1999. 160
Wu Rongshu, Yuan Wei, Wang Gang. Development and utilization value of edible flowers and its development trend 1009- -7848 (2004) 02-0100 -05
Yuan Huizhen,Zhang Xinxin,Dong Junsheng,Cao Baojie,Ma Jianzhao. Edible Flowers, 1002-3356 (2009) S0- -0051-02
[8] Yang Yi1, Ma Jiqiong1, Chen Wei2, Li Weifen3, Sun Yiding1, Xu Minghui1.Investigation of Vegetable Flower Resources and Flower Culture in Yunnan, Journal of Plant Genetic Resources 2017, 18(6): 1125-1136
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[19] Zhang Yongqing, Cultivation and Utilization of Medicinal Ornamental Plants, Beijing: Huaxia Publishing House, 2000.5, 104-424.
[20] Jin Bo, Health Care Flower Abandonment, Beijing: China Labor and Social Security Press, 1999. 1-116.
[22] Li Genyou, Lou Luhuan, Chang Zhengshui, Wild Vegetable Germplasm Resources and Utilization in Taishun County, Journal of Zhejiang Forestry University, 1994,11 (4): 429-448.
[23] Zheng Hua, Zhou Yueying, Liu Lihua, Preliminary Report on Wild Vegetable Resources Survey in Wencheng County, Shanghai Agricultural Science and Technology, 2000, 4, 49-53.
[24] Shen Qiongtao, Medicinal and Ornamental Plant Wood Understanding, Chinese Forest By-Products, August 1999, No. 3, .53-54.
[28] Tang Kuanze, 1992, Flower Diet[M] Shanghai:Jiaotong University Press 1-312.
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