Stir-fried Gardenia

Name: Stir-fried Gardenia
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: A handful Gardenia; 2 green pepper; Some oil; Some salt

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Meimei’s hometown is in a small village surrounded by mountains. Although the transportation is not very convenient, the natural food in the mountains is never broken throughout the year. Eat flowers in spring, fungus in summer, and eat in autumn. Looking at the snow in Guo Guodong, this mountain at the door of the house gave Meimei a colorful childhood. Meimei, who has grown up, loves to eat so much, she probably cultivated it since she was a child.

My mother is also a person who likes to cook food by hand. She is not idle all year round. During the slack, she took us uphill to pick mushrooms and wild fruits to improve our lives. The most impressive thing about the beauty is this yellow gardenia.

The yellow gardenia has a very strong scent, and now everyone uses it to beautify the environment. Every year in June, there will be farmers selling gardenias on the street. They can be kept at home for several days. It.
Few people know that gardenias can still be eaten! I didn't eat less when I was a kid. The petals of gardenia have thick fleshy texture, soft and tender taste, and the fragrance is overflowing when I serve it, especially delicious. The taste of gardenia is relatively light, and it is delicious simply by stir-frying.

Gardenia has the effects of purging fire and eliminating troubles, clearing heat and diuresis, cooling blood and detoxification. Don't miss it in summer.

Ingredients

A handful Gardenia
2 Green Pepper
Some Oil
Some Salt

Stir-fried Gardenia

1. Fresh gardenia flower heart is not edible, so the flower heart must be taken out first.

2. After all the gardenias are removed, blanch all the gardenias with boiling water for one minute, and the petals and leaves will become slightly transparent.

3. Soak the hot petals in cold water and rub all the juice in the petals.

4. The processed gardenias are white, tender and transparent, and can be cooked by wringing out the water.

5. Heat the oil pan, pour the green chili flakes into the pan, and fry it to get a fragrance. Hunanese people eat dishes without spicy or unpleasant. Add a little chili to the fried dishes, and the taste will be better. If you don't like spicy food, this step can be omitted.

6. After the chili is slightly softened, pour the wringed gardenia into the pot and stir-fry a few times over high heat.

7. Season with salt and stir fry evenly.

8. Finally, pour in a little broth and cook until the juice is collected. The gardenia itself is hot, so there is no need to fry for a long time. The purpose of adding the broth is to make the petals absorb oil and make the taste softer.

Tips:
The refreshing and appetizing gardenia can be said to be on the table, eat it while it is hot, it is fragrant and meaty, and the taste is particularly good! In June, when the gardenias are on the market, the flowering period is not long, only about half a month, so you must try it when you encounter it! Clear heat, reduce inflammation and prevent flu, improve body resistance!

Before making gardenia, you must remove the core, and then blanch it with boiling water. After removing the astringency in the petals, only a faint fragrance is left. After processing, the lotus root can be fried directly. Keep it as short as possible to keep the leaves fresh and tender.