Eating fresh flowers not only beautifies the skin but also promotes health and wellness. The pomegranate is a fruit tree, and in Yunnan, its flowers are edible, with a slightly astringent taste and a cool nature. Pomegranate flowers have a long history of use in medicine, documented in various ancient medical texts.
In Traditional Chinese Medicine, pomegranate flowers are believed to clear lung heat, nourish yin and generate fluids, detoxify, strengthen the stomach, moisten the lungs, stop diarrhea, and arrest bleeding. Consuming pomegranate flowers can be beneficial for treating conditions such as lung-heat cough, dry mouth and thirst from fluid damage, chronic diarrhea, rectal prolapse with bleeding, uterine bleeding and leukorrhea, and gastrointestinal discomfort. Externally, pomegranate flowers can be used to treat otitis media. Regular consumption of pomegranate flowers can inhibit melanin production, making the skin smooth and supple, delay the formation of wrinkles, and is a natural beauty product. Pomegranate flowers have a delicate fragrance when cooked, and their original flavor is especially evident in cold dishes. They can also be stir-fried with cured meats like bacon or ham, or with other vegetables and seafood. They can also be used to make a delicious and tasty soup. Below are a few common home-cooked dishes made with pomegranate flowers.
Cold Pomegranate Flowers
Ingredients: 200g fresh pomegranate flowers, 300g cream lettuce.
Instructions: Boil the pomegranate flowers in hot water for 2-3 minutes, then rinse with cold water and set aside. Shred the cream lettuce and mix with the pomegranate flowers. Add a little sesame oil, salt, and chicken powder, toss well, and serve.
In Traditional Chinese Medicine, pomegranate flowers are believed to clear lung heat, nourish yin and generate fluids, detoxify, strengthen the stomach, and stop diarrhea. Those who often suffer from "heatiness" or poor appetite can eat more cold pomegranate flowers.
Pomegranate Flowers with Stir-fried Sauce Pork
Ingredients: 200g fresh pomegranate flowers, 500g pork belly, a little chive, a little dried chili.
Instructions: Boil the fresh pomegranate flowers in hot water for 1-2 minutes, then rinse with cold water and set aside. Heat oil in a wok, stir-fry the pork belly until cooked. Add soybean paste and stir-fry until the pork is almost done. Add the pomegranate flowers, stir-fry for a few moments, then add a little salt and chives, and remove from heat.
Pomegranate Flowers with Stir-fried River Snails
Ingredients: 200g fresh pomegranate flowers, 400g fresh river snails, appropriate amount of dried chili, a little chopped scallion.
Instructions: Boil the fresh pomegranate flowers in hot water for 1-2 minutes, then rinse with cold water and set aside. Heat oil in a wok, add chopped scallions and dried chili until fragrant. Add fresh river snails and stir-fry until almost cooked. Add the fresh pomegranate flowers, stir-fry until heated through, add a little salt, and remove from heat.
Pomegranate Flowers with Stir-fried Chicken Offal
Ingredients: 200g fresh pomegranate flowers, 500g fresh chicken offal, appropriate amount of fresh chili, a little chopped scallion, a little ginger.
Instructions: Boil the fresh pomegranate flowers in hot water for 1-2 minutes, then rinse with cold water and set aside. Heat oil in a wok, add chopped scallion, ginger, and fresh chili until fragrant. Add fresh chicken offal and stir-fry until almost cooked. Add the pomegranate flowers, stir-fry until heated through, add a little salt, and remove from heat.