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一、市场分析：时下,吃新鲜、吃特色、吃情调,已成为都市人饮食消费的主流。如果你能让鲜花在餐桌上“盛开”,来尝鲜的人一定少不了。花卉食用在我国许多地方已经出现了一些名菜。如粤菜中的菊花凤骨、大红菊,鲁菜中的桂花丸子,京菜中的芙蓉鸡,沪菜中的荷花栗子、桂花干贝、茉莉汤、菊花鲈鱼等；经蒸馏炮制,饮用露浆的花也不少,紫苏花、佛手花、野蔷薇、牡丹、芍药花、栀子花、兰花等不下30种。一些花的茎根也有食用价值,如仙人掌中的仙人球切片热炒。味道相当鲜嫩。装修格调要突出高雅、幽静的氛围,使人步入庄内就能体会到一种“秀色可餐”的意境。现已开发的适宜食用的鲜花品种多达上百种,其中菊花、玫瑰、桂花、梅花、荷花、茉莉、百合、玉兰、牡丹花、紫荆花、夜来香、墨兰等均属上品。这些花瓣可凉拌、热炒,也可炖汤、泡茶,但一般多做其他食物的佐料。如菊花,可泡茶,也可切碎拌入肉糜、鱼糜或糖馅中,菊花瓣还可炒鸡蛋、烧豆腐。味道鲜美可口。
First, the market analysis: Nowadays, eat fresh, eat specialties, eat sentiment, has become the mainstream of urban food consumption. If you can let the flowers “bloom” on the dining table, there will be plenty of people who try the best. Flower consumption in many parts of our country there have been some famous dishes. Such as Cantonese cuisine in the chrysanthemum Feng bone, red chrysanthemum, Shandong cuisine in the sweet-scented osmanthus meatballs, Beijing cuisine in the hibiscus chicken, Shanghai cuisine in the lotus chestnuts, sweet-scented osmanthus scallops, jasmine soup, chrysanthemum bass, etc.; Not less than, perilla flowers, bergamot flowers, wild rose, peony, peony flowers, gardenia, orchids and no less than 30 species. Some flower stem roots also have edible value, such as prickly pear cactus slice stir-fry. Taste very fresh. Decoration style to highlight the elegant, quiet atmosphere, people walk into the village will be able to experience a kind of “beauty” of the mood. Up to now, there are hundreds of varieties of flowers suitable for consumption, including chrysanthemum, rose, sweet-scented osmanthus, plum, lotus, jasmine, lily, magnolia, peony, Bauhinia, These petals can be cold, stir-fried, but also soup, tea, but generally do more than other food condiments. Such as chrysanthemum, tea can also be chopped mixed with meat, surimi or sugar filling, chrysanthemum petals can also scrambled eggs, burning tofu. Taste delicious.