Peony Flower Diet Preparation
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The peony is a famous Chinese flower, with many varieties, beautiful flowers, large and colorful, noble and elegant. It is known as the "King of Flowers" and the "National Color and Fragrance". Since ancient times, the Chinese people have regarded it as a symbol of happiness, beauty, and prosperity.
The cultivation of peonies in China has a history of more than 1500 years. They come in many types, with colorful flowers, dignified plant shapes, and deep purple and嫩 green leaves that complement the flowers. During the flowering season, they have a graceful appearance, surpassing all other flowers, with a pleasant fragrance and high ornamental value. They are a traditional valuable courtyard flower in China. In landscape gardening, whether planted alone, in groups, or in large areas, they are very suitable. Peonies can also be potted and placed in the main landscape spots for viewing and exhibitions, or placed indoors or on balconies for decoration and appreciation, and they can also be used as cut flowers.
The peony is noble and elegant, and its unparalleled beauty has won the praise of countless scholars and literary figures throughout the ages. Li Bai of the Tang Dynasty wrote in " Qingping Tune": "The famous flower and the nation are joyful together, and the king often smiles at it. Explaining the endless regret of spring breeze, leaning on the balustrade north of the Xiangxiang Pavilion." This became an eternal ode to the peony.
As the "King of Flowers", the peony is not only a valuable ornamental flower but also a delicious delicacy and a good medicine.
The history of eating peony flowers in China is long. According to records, the consumption of peony flowers began in the Song Dynasty. There are also records in the Ming and Qing Dynasties.
Here are a few peony flower diet recipes:
Peony and White Fungus Soup
2 peony flowers, 30g white fungus, clear soup, salt, monosodium glutamate, cooking wine, and white pepper powder as needed. First, wash the white peony petals; then soak the white fungus in a basin with boiling water to expand it, wash it clean, and drain it. Pour the clear soup into a clean pot, add salt, cooking wine, monosodium glutamate, and white pepper powder, bring to a boil, and skim off the foam. Then place the white fungus in a bowl, pour in the seasoned clear soup, steam until the white fungus is soft and flavorful, remove it, and sprinkle with fresh white peony petals. This soup is clear and delicious, light and refreshing. It has the effects of clearing lung heat, benefiting the spleen and stomach, nourishing yin, generating body fluids, invigorating blood circulation, moisturizing the intestines and strengthening the heart, nourishing the brain, tonifying the kidneys, and detoxifying.
Peony Flower Porridge
20g peony flowers (6g dried), 50g glutinous rice, and an appropriate amount of brown sugar. Remove the petals from the peony flowers and wash them clean. Wash the glutinous rice clean. Place water, peony flowers, and bring to a boil for about 10 minutes, strain out the petals, add the glutinous rice, cook until the porridge is done, then add brown sugar to taste and eat. This porridge is thick and fragrant, with the effect of invigorating blood and regulating menstruation.
Peony and Fish Slice Stir-fry
4 fresh peony flowers, 250g fresh green fish meat, 100g bamboo shoots, chicken broth, egg whites, starch, salt, cooking wine, lard, white pepper powder, scallions, and ginger as needed. First, wash the peony flowers clean and drain them, place them in a plate; soak the green fish meat in cold water for 1-2 hours, drain it, cut it into 3cm long pieces, then into thin slices, place them in a bowl, add salt, cooking wine, monosodium glutamate, egg whites, and mix with wet starch to marinate. Cut the bamboo shoots into slices and set aside. Clean the wok, place it on the fire, add lard, when it is 60% hot, add the fish slices one by one into the pot and滑 through, pour into a colander to drain the oil. Then heat the bottom oil in the wok, add scallions and ginger, stir-fry for aroma, add bamboo shoots and stir-fry until cooked, pour in chicken broth, monosodium glutamate, salt, white pepper powder, cooking wine, and adjust the starch to a稀糊. When the sauce boils up, pour the fish slices and peony petals into the wok, stir-fry for a few moments, and drizzle with chicken oil. Serve in a plate. This dish is fresh and tender, fragrant and slippery, with the effects of nourishing yin and calming the liver, resolving dampness and expelling water, invigorating blood and dispersing blood stasis, and regulating menstruation.
The above is the related content of peony flower diet preparation, hoping it is helpful to you!