Spring flowers bloom, these 9 kinds of flowers are not only beautiful but also edible, which one is the hometown flavor you miss the most

One, peach blossoms

The peach blossom is delicate but not charming, fragrant but not greasy, shallow and faint, clustered, and is the most representative flower in spring. In ancient times, peach blossoms were also used as a beauty product, and they were applied to the face by mashing them to moisturize the skin. Drinking peach blossom wine can not only nourish the skin, but also invigorate blood and laxative, and treat edema.

Peach blossoms also have a place in the food world, in addition to making peach blossom wine, they can also be made into peach blossom cakes, peach blossom porridge, peach blossom pills, peach blossom tea and so on. Fresh peach blossoms can be picked back and soaked in white wine to make peach blossom wine; You can also dry the fresh peach blossoms you pick and use them to make porridge or tea.

Two, roses

There are many varieties of roses, and not all roses can be eaten or all of them are delicious, so be sure to choose edible roses to make a delicacy. There are many ways to eat roses, we can usually buy dried roses in the supermarket, mostly used to make tea, fresh roses can be made into rose sauce, can be used as a filling for snacks, can also be spread on bread, or directly soaked in water to eat.

Rose Tea:

• Dried roses, dried chrysanthemums, red date slices, wolfberries, rock sugar, add boiling water to brew

Rose Sauce:

After picking edible roses that are not fully opened, remove the receptacle and stamens, wash them with salt water, and leave them in a ventilated place to dry

Add white sugar to the rose, the ratio is 1:4, stir the petals and sugar evenly, mash, add a little honey and lemon juice, fully mash into rose sauce, seal and preserve

Three, kapok

The big red kapok is the darling of the Cantonese people, in the spring, there will be a lot of people to pick up the kapok that fell on the ground and go back to make soup, the kapok can be dried to clear away heat and dampness, strengthen the spleen and stomach, for the south of the heavy humidity in spring, it is a particularly good seasonal ingredient.

Kapok soup:

The soup is made of dried kapok, freshly picked kapok, soaked in salted water, then cleaned, and then dried and air-dried

Barley, red adzuki beans soaked in cold water in advance

Pork bones in a pot under cold water, add ginger slices and cooking wine to blanch to remove the smell

Add pork bones, barley, red adzuki beans, ginger slices, and two dried kapok, add water and simmer for more than an hour, remove from the pot and add salt to taste

Fourth, acacia flowers

Sophora flowers are light and elegant, low-key and simple, and they are the food that many people remember when they were young, especially in the north, and most areas in the south do not eat acacia flowers. There are many ways to eat acacia flowers, the most classic is steamed locust flowers, which can also be made into dumpling filling or scrambled eggs.

Steamed locust flowers:

Choose the unopened locust flowers, the taste is better, after cleaning, pour in an appropriate amount of flour, which can be half the amount of flowers, add salt, stir well

After the water boils, spread the steamer cloth on the steamer grid, spread the acacia flowers on it, and steam for five minutes

After steaming, it can be eaten directly, or it can be seasoned with garlic, soy sauce, sesame oil, chili oil, etc

Sophora omelette:

After the fresh locust flowers are washed, beat in a few eggs, stir into an egg mixture, and add salt to taste

Heat the oil in a pan and fry the eggs with acacia flowers

Five, Magnolia

Magnolia flowers are elegant and holy, fragrant and have high ornamental value. Similarly, magnolia is also an edible flower, which also has medicinal properties, which can dispel wind and cold, and promote lung and nose. There are also many ways to eat magnolia flowers, which can be steamed, fried, fried, or boiled in soup.

Deep-fried magnolia:

Pick the fresh magnolia flowers, remove the stems and stamens, wash them, and control the moisture

Mix the flour, starch, eggs, pepper, salt, chicken essence, and water to form a batter

Coat the magnolia petals in batter and fry them in oil until crispy

Sixth, cherry blossoms

Cherry blossoms are one of the most ornamental flowers in spring, cherry blossoms are small, light, and large, and a gust of wind blows and flies all over the sky, so cherry blossoms are often described as the most romantic flowers. The romantic cherry blossom food is very beautiful and popular with young people. However, not all cherry blossom varieties are edible, and the most commonly used cherry blossom variety is "Yaeseki Mountain Sakura", so if you can't find one, it is recommended not to pick it yourself.

Salted cherry blossoms:

After picking the edible cherry blossoms, soak them in salted water for a while and dry them

Prepare a container, sprinkle with a layer of salt, spread the petals, sprinkle another layer of salt, and layer the petals with a layer of salt

Press the weight and marinate for two more days

After two days, the water will come out, at this time add a small amount of rice vinegar, and continue to press and marinate for about 5 days

The cherry blossoms are removed and air-dried, then sprinkled with a thin layer of salt and stored in an airtight container

Salted cherry blossoms can be soaked in water or mixed with wine

Cherry Blossom Jelly:

Take fresh cherry blossom petals and soak them in salted water for a while

Prepare the white jelly and add cold water to stir into a paste, then boil in a pot, stirring while boiling until boiling

Sprinkle in cherry blossom petals and pour into a container to cool until solidified

Cut the coagulated cherry blossom jelly into pieces, drizzle with brown sugar water and serve

Seven, honeysuckle

Honeysuckle, also known as "honeysuckle", is a Chinese herbal medicine, honeysuckle soaked in water after drying, can be used for wind-heat cold, can clear heat and detoxify, relieve sore throat. The honeysuckle bud is white, and turns yellow after opening, so it is called honeysuckle, and the honeysuckle flowering period is shorter to be picked as soon as possible, and it can be dried or dried after being picked back, and soaked in water.

Eight, jasmine

Jasmine is a small and elegant flower, with a strong floral fragrance and small flowers that are easy to survive, making it a very popular potted flower. In addition to its ornamental value, jasmine is also a popular tea. In addition to this, jasmine can also be eaten as a vegetable.

Jasmine Omelette:

Unopened jasmine bags, clean them and drain them to the bottom of the water

Crack in a few eggs, stir into the egg mixture, add salt and pepper and stir well to taste

Heat the oil in a pan and fry the egg mixture

Nine, wisteria flowers

Wisteria flowers are similar to locust flowers, which are light purple, simple and elegant, fresh and pleasant. The medicinal value of wisteria flowers has the effects of detoxification, antiemetic and diarrheal. It looks similar to the locust flower, and the way of eating is also similar, you can add flour to steam, you can also fry eggs, the method is the same as the method of the acacia flower.

After seeing so many flowers, did it make you want to taste it? Don't miss out on these beautiful and delicious delicacies this spring!