April, the weather turns warm, a good time for spring outings. The peach blossoms in the mountain gardens and orchards are smiling in the spring breeze. Peach blossoms are not only ornamental but also edible. They have strong health and wellness benefits.
Brown Sugar Peach Blossom Porridge
Peach blossoms belong to the Rosaceae family, Prunus genus, and are deciduous small trees. They are neutral in nature, bitter in taste, and non-toxic. The fragrance of peach blossoms in March is gentle, and they can be used to make congee, soups, and dishes. They have effects such as aiding digestion, promoting qi circulation, expelling wind and calming the nerves, nourishing the heart and activating blood, moistening the intestines and relieving constipation, moisturizing the skin, and enhancing beauty and complexion. Here are a few dietary recipes for beauty and skincare using peach blossoms for your selection.
Peach Blossom Porridge
Use 5 peach blossoms, 100 grams of japonica rice, and an appropriate amount of honey. First, pick, clean, dry, and grind the peach blossoms into a powder. Wash the japonica rice. Take a pot, add water and rice, and cook until the porridge is almost done. Then add the peach blossom powder and honey and cook for a little longer. The porridge is colorful and fragrant, with the effects of promoting bowel movements, reducing water retention, activating blood, and enhancing beauty.
Peach Blossom Mandarin Fish Egg Soup
Use 20 peach blossoms, 200 grams of mandarin fish, 4 eggs, pea shoots, chopped scallions, shredded ginger, fresh stock, white pepper, vinegar, Shaoxing wine, and sesame oil as needed. Wash the petals. Clean the mandarin fish and cut it into thin slices. Marinate the fish slices with salt, Shaoxing wine, white pepper, chopped scallions, and shredded ginger until the flavor is absorbed. Beat the eggs into a bowl, mix well, and add fresh stock, salt, monosodium glutamate, and white pepper to season. Arrange the marinated fish slices neatly on the egg mixture. Place in a steamer, steam over high heat for 6 minutes, then reduce the heat and steam for another 10 minutes. Remove after cooked. Heat a wok, add a little fresh stock, salt, and white pepper, bring to a boil and skim off the foam. Add the peach blossom petals and tender pea shoots, drizzle with vinegar and sesame oil, and pour into the steamed egg soup bowl. The peach blossoms are fragrant and the fish is delicious, with the effects of replenishing qi and blood, strengthening the spleen and stomach, and promoting beauty and skincare.
Pineapple Peach Blossom Shrimp
Use 10 fresh peach blossoms, 300 grams of large shrimp, 150 grams of pineapple, 75 grams of onion, 50 grams of tomato paste, 25 grams of Shaoxing wine, 5 grams of sugar, 3 grams of salt, 50 grams of fresh stock, and 75 grams of refined vegetable oil. Wash and drain the fresh peach blossom petals. Clean the large shrimp and cut into small pieces. Heat the oil in a wok, stir-fry the onion until slightly fragrant, then add the shrimp and stir-fry until they change color. Add the tomato paste and stir-fry evenly. Add fresh stock and bring to a simmer. Add pineapple chunks, salt, sugar, and Shaoxing wine to taste. Simmer until the flavors are absorbed and sprinkle with fresh peach blossom petals. The wine flavor is rich and the floral fragrance is pleasant, with the effects of promoting body fluids and nourishing yin, as well as beautifying and moisturizing the skin.
Peach Blossom Stir-fried Ham
Use 10 fresh peach blossoms, 20 grams of cooked ham, 15 grams of dried small shrimps, 6 eggs, salt, Shaoxing wine, white pepper, fresh stock, ginger as needed. Pick the petals from the fresh peach blossoms, wash, and shred. Wash the dried small shrimps, add Shaoxing wine, steam until tender, and chop. Beat the eggs, add fresh stock, Shaoxing wine, white pepper, salt, and wet starch, and mix well. Heat oil in a wok, sauté ginger until fragrant, then remove the ginger. Add the seasoned egg mixture and stir-fry until cooked. Sprinkle with fresh peach blossom shreds, chopped shrimps, and ham shreds, stir-fry, and serve. The peach blossoms are fragrant and the ham is savory, with the effects of strengthening the spleen and whetting the appetite, nourishing essence and blood, and promoting beauty and skincare.
Peach Blossom Lamb
Use 20 peach blossoms, 750 grams of lamb, 150 grams of potatoes, 100 grams each of carrots and tomato paste, 25 grams of garlic, 50 grams of Shaoxing wine, 1 dried chili, 75 grams of refined vegetable oil, 7.5 grams of salt, 150 grams of fresh stock, and an appropriate amount of chopped scallions, ginger slices, and white pepper. Take the petals from the fresh peach blossoms and wash. Heat oil, sauté chopped scallions and ginger until fragrant, then add lamb chunks and stir-fry. Add fresh stock, Shaoxing wine, dried chili, and salt, and simmer over low heat until half-cooked. Add potato chunks, carrot chunks, and garlic cloves, and continue to cook until tender. Add tomato paste and adjust the seasoning. Simmer for a moment, sprinkle with fresh peach blossom petals, and mix well. The floral fragrance is rich and the lamb is delicious, with the effects of nourishing the kidneys and warming yang, as well as beautifying and moisturizing the skin.
Just looking at the peach blossoms not enough? Make these delicious peach blossom dietary recipes. They can have the effects of activating blood, nourishing blood, beautifying the skin, and anti-aging. In addition, you can also grind peach blossoms to make a peach blossom mask.
Porridge