Flower cake

For the first time, the food made with flowers is a "flower cake" with strong flowers and herbs.


Carefully select petals such as roses, magnolia, and peony, cover with flour, and fry them slightly.

The outer layer is golden and crisp, while the inner layer completely retains the original fragrance of the petals.

As if every bite is a bit elegant.

Magnolia

Similar to flower cakes, in the "Yu Xiang Yu Lu" written by the female official Deling in the late Qing Dynasty, the "crispy fried magnolia" sprinkled with sugar is Cixi's favorite dessert.

There is also a record in Qunfang Spectrum: "The magnolia flower is best, the petals are washed, the noodles are fried, and the fried hemp is the most beautiful."

Deep-frying can keep the color and beauty of flowers.

Jasmine

The Ming Dynasty's "Drinking Food" noted "Jasmine young leaves are picked and washed, cooked with tofu, and unique."

Song Ci praised Jasmine for her "natural gift, light and elegant."

Originally used only as a spice for smoked tea, it seems that it can only be used as an ingredient in dishes. But after boiled in boiling water, it tasted only a faint sweet flavor, and the flesh of the flowers was thicker. I couldn't bear to give up a bite, so I was convinced by this little white flower.

Rose

"Materia Medica Justice" states: "The rose has the strongest aroma, clear but not cloudy, and not fierce." Of course, such nourishing and fragrant flowers are one of the most valued edible flowers.

Roses can cover the fishy smell of eggs, dissolve the greasyness of glutinous rice ribs, add delicious fragrance to chicken soup, embellish fresh taste for fried potato, and intertwin a sweet symphony with pumpkins ... Roses enhance the tone of the main theme, sweet and Not greasy, not fragrant.