Hibiscus flower glutinous rice porridge

When I was a child in Fujian, I saw Fujian people picking hibiscus flowers to eat. I was very curious and had eaten them several times. They were all made and given by the feudal people, but I had never made them before.

Later, I went back to my hometown in Jiangsu and never ate again. Because people here don't eat.

Hibiscus flowers are edible flowers. Eating hibiscus flowers has been recorded as early as in the Book of Songs. People in Tingzhou, Fujian use hibiscus flowers, thin noodles and chopped green onion to fry them in a pot, which is crispy and delicious. They are commonly known as "noodle flowers" and "flower fried". Residents in the mountainous areas of Huizhou use hibiscus flowers to cook tofu and eat it. The taste is very delicious.

Hibiscus flowers are sweet and cool in nature. Eating them can clear away heat, dampness and cool blood, detoxify and beautify the skin. Hibiscus buds make it taste crisp. Fully blooming hibiscus flowers are smooth to eat.

Hibiscus flowers have extremely high nutritional value. Each 100 grams of edible part contains 1.68 grams of protein, 0.19 grams of fat, 0.38 grams of total acids, 1.4 grams of crude fiber, 10.3 grams of dry matter, 2.10 grams of reducing sugar, 24.6 mg of vitamin C, 1.19 grams of total amino acids, 0.8 mg of iron, 60.6 mg of calcium, 0.30 mg of zinc, and contains active flavonoid compounds and mucus. If it refers to pollen, its nutritional value is higher.