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1.凉拌鲜花原料:时令鲜花50～100克(以梅花为例),精盐5克,生姜1小块,芫荽1株,味精、食醋少许。制法:梅花洗净,沥于待用;生姜去皮切末;芫荽洗净,使叶、柄分离。取平底大盘一个,装码梅花,并摆上3～5根芫荽叶及叶柄。再添加另盘分装的姜末、味精、食盐、白醋(吃时再拌)即可。特点:赏心悦目,清香味美。 2.热炒鲜花原料:时令鲜花150～300克(以玉兰花为例),精炼油30
1. Fresh flowers Ingredients: seasonal flowers 50 to 100 grams (with plum for example), salt 5 grams, 1 small pieces of ginger, coriander 1, MSG, vinegar a little. System of law: plum wash, Lek ready to use; peeled ginger sliced at the end; coriander wash, the leaves, handle separation. Take a flat one, loaded plum, and put 3 to 5 cilantro leaves and petioles. Then add another plate of ginger powder, MSG, salt, white vinegar (then mix) can be. Features: pleasing, fragrant and delicious. 2. Sauced flowers raw materials: seasonal flowers 150 to 300 grams (to Magnolia as an example), refined oil 30