"Great gourmet, try my Hundred Flowers Banquet!"

When I saw Ling Na at the club, I brought a plate of pink pastries and joked: "Steamed cake with roses, and vine roses make cakes." I have nothing to do to develop new products and give more valuable advice. ”

Johnson stared curiously at the delicate dim sum in front of him, with a burst of rose fragrance coming from his nose, picked up a piece and put it in his mouth, as if he was in the spring of March, everywhere the grass grew warblers flying, and the petals fell all over the sky......

"Every year in late spring and April, when the flowers are in full bloom, the vine roses and roses that have just bloomed and have not yet withered are cut, the petals are washed, sugar and fat are added, and they are steamed into a mille-feuille cake. ”

"The rose cake is baked in the oven, charred on the outside and soft on the inside, fragrant and delicious, rich and greasy. The vine cake is fragrant and refreshing, and it corresponds to the three-point spring color of the boudoir, and the heart is full of spring. ”

Seeing that Johnson was satisfied, Ling Na said happily: "Ancient beauties don't like to eat too much, and only eat a small half bowl of chazuke at each meal, with a few wisps of pickles, and love the natural fragrance of tea and rice. ”

On the contrary, he has a soft spot for fragrant flowers and spices. The boudoir most appreciates the taste of fragrant and ying, and is also the best at turning all kinds of incense into Taoist delicacies, so that the flower gas lingers between the lips. ”

As early as Qu Yuan's Nine Songs, four spices are used in cooking: mixing herbs into bone-in meat, lining them with orchid leaves, then cooking, soaking them in wine with cinnamon, and cooking them with pepper leaves to make a drink. The women of Chu elaborately made these foods and liquor syrups and offered them devoutly to the gods. ”

Turn around and take out the second plate, the peony is mixed with raw and the plum is flavorful.

Johnson took a sip, squinted his eyes, and there seemed to be a scene in front of him: a beautiful woman in palace costumes, with a bright moonlight on her head, leisurely strolling among the flowers, squatting, picking peonies, picking magnolias, and a garden of flowers into the spring plate......

"This dish comes from the Southern Song Dynasty Xiansheng Empress Dowager Wu, who is the most flower-loving person. He lives a frugal life, does not like to kill, eats more lettuce every day, and always asks officials to pick peony petals from the imperial garden and mix them with seasoning. ”

"In winter, plum blossoms are used, and only the fallen flowers under the plum trees are allowed to be collected, and the buds on the branches are not allowed to be disturbed. ”

Johnson pouted, to put it bluntly, it was a pain in idleness, but flowers have been passed down for thousands of years since ancient times, not only delicious, but also food supplements, killing two birds with one stone.

Confucius said: From time to time, don't eat.

Try not to eat dishes that do not conform to the solar terms. Wonderful ingredients are a gift from nature to the tip of the tongue, and each ingredient has a unique taste, either unique or blended, giving the taste buds a new experience.

And the taste of the food itself is the simple and pure taste of the food, which is also the stunner we pursue in the purest taste.

When the grass grows and the warbler flies, the spring flowers are blooming brightly, have you ever thought about their deliciousness?

Just as Boss Qu Yuan, who contributed a three-day vacation to us with death, said: Drinking Mulan in the morning and falling in the dew, and the fall of the chrysanthemum in the evening.

Osmanthus chestnuts, chrysanthemum cakes, and magnolia fried fish fillets from the magic capital, chrysanthemum fried dace balls, chrysanthemum meat, chrysanthemum sea bass from Shunde, jasmine chicken breast from Beijing, and peony flower soup from Luoyang......

Seeing that Johnson was satisfied, he was secretly happy in his heart, pointed to the next plate and continued: "Osmanthus with fish, pepper with fish." ”

In the ancient boudoir, even if meat was eaten, fragrant flowers were needed to add fresh flavor. For example, in Ximenqing's house, the inner kitchen managed by Sun Xue'e, who is good at cooking, made Muxi whitebait, which is seasoned with osmanthus to smoke whitebait. ”

Pick up the small yellow croaker, the fragrance of flowers is accompanied by the fresh fish, as if there is a crystal clear stream in front of you, the fish swim happily in it, from time to time there are osmanthus petals falling, being chased and frolicked by the fish......

Tulip into the porridge, lotus leaves for the soup.

Serving a bowl of porridge with his own hands, he explained: "To make porridge, use fresh peony petals to scatter into the porridge, and add the tulip flowers, which is a fragrant tulip porridge." Freshly cooked white rice is covered with a large lotus leaf, so that the fresh air and blue color of the lotus leaf can be integrated into the porridge. ”

"The lotus leaf soup that the wise Yu Chuan tasted for Baoyu in the Dream of Red Mansions also let the fragrance of fresh lotus leaves infiltrate the soup. The soup was extremely exquisite, but Baoyu only tasted two bites, accidentally knocked over the soup bowl, and his mind had already galloped to the Qiong Xiuyu who had never actually met. ”

But knocking over the soup bowl made this amorous son's mind turn back to Yu Chuan, worried that she would be burned. The rare delicacy, but inadvertently neglected and forgotten, is often the slightest detail of this life, flashing a long-term affection. ”

After tasting Johnson, he warmed his stomach and heart, and he deserved to be everyone's ladies, and he quoted classics from cooking, but he didn't expect the craftsmanship to be really good.

The soup is dark and fragrant, and the tea is cooked in cold snow.

A flash of inspiration flashed in his mind, and he suddenly remembered the records of the ancient books he had read, and said with a smile: "The way the ancients made floral drinks is amazing." For example, the half-opened plum buds are plucked, accompanied by fried salt, and sealed in a porcelain bottle. ”

"Every summer, put a little honey in the tea bowl, put three or four plum buds in it, and wash it with boiling water, and the flower buds will immediately open and be as fresh as a flower on the branch. ”

"Take it to bring tea, and your mind is clear. Take the most poetic name: dark incense soup, apparently from Yongmei's famous sentence dark fragrance floating moon dusk. ”

"There's also a jasmine soup that's even more ingenious. Apply a thick layer of honey to the center of the tea bottom of the tea bowl, then put the jasmine in another tea bowl, and then turn the honeyed bowl upside down on this bowl to let the jasmine fragrance moisten the honey at the bottom of the bowl. After half a day, take off the honey bowl and pour it directly into the hot water, and you will get a bowl of fragrant sweet drink. ”

The two looked at each other and smiled, feeling like a bosom friend. The last dish is served on the table, and the flowers are brewed into syrup, and the honey becomes a memory.

"First make semi-thick caramel sugar, mix it with salted plum marinade, put in colorful and fragrant flowers, and soak it for a year. The juice contained in the petals gradually melts into the sugar syrup, which is a strange fragrance, and the mouth and nose spray is an unimaginable food realm. ”

I saw Ling Na make begonias, plum blossoms, wild roses, roses, osmanthus, chamomile flowers, and even yellow oranges, red oranges, bergamot, and citron flesh or skin, one by one, into fragrant gum, and neatly placed them in front of Johnson.

More than a dozen white porcelain bowls are brought out at once, and all kinds of delicate fragrant flowers and fragrant fruits float in the caramelization condensate against the white porcelain, which is wonderful and moving, like a delicacy in heaven.

I can't help but think of that sentence:

Red sleeves add fragrance!

When it comes to a hundred flowers, it must be that ethnic minorities are better at it. Especially in southern Yunnan, it is common to evaluate whether a restaurant is authentic, to see if the mushrooms are delicious enough, and to see if the flowers are fragrant enough.

The people of southern Yunnan make flowers and vegetables, and pay attention to the three clears: crisp, fragrant and refreshing.

Not only is it fresh and fragrant, but it also retains a sweet and bitter aftertaste, and retains a little bit of the flower itself.

This is the breadth and profundity of traditional cuisine, the so-called innovation, not necessarily have to worship the foreign, as if foreign monks will chant scriptures?

Casually from the words left by the ancestors, experience with heart, study hard, and the works that come out should be delicious and delicious, and they should be forced to be forced, so why not?