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Garden, vase & plate

机译:花园,花瓶和盘子

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BORED WITH ARUGULA? Tired of yawnable greens? Look to the garden for flowers that delight in the vase and on the plate.Cooks have had an ongoing flirtation with edible flowers for centuries. Hannah Glasse's 1774 The Art of Cookery, Made Plain and Easy gave instructions for preparing roses, both distilled and as a conserve. Late-VictorianMrs. Beeton suggested candying violets, oranges, roses and primroses by dipping them in egg whites and dusting them with sugar. Even now, daylily buds—referred to as golden needle flowers—figure prominently in Chinese cuisine.
机译:厌倦了阿鲁古拉?厌倦了可打哈欠的果岭?往花园里看,可以在花瓶和盘子上赏心悦目的花朵。几个世纪以来,厨师一直在调情着可食用的花朵。汉娜·格拉斯(Hannah Glasse)1774年的《烹饪的艺术:简单朴素》(Made Plain and Easy)给出了准备蒸馏和保存玫瑰的说明。维多利亚晚期夫人。比顿建议将紫罗兰,橘子,玫瑰和樱草花浸入蛋清中,并撒上糖,以使糖果变甜。即使到现在,黄花菜的花蕾(也被称为金针花)在中国菜中仍占重要地位。

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