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梅花入肴,古已有之。早在宋代,梅花便被做成多种食物,其中最著名的是“梅花粥”。宋人还常取鲜梅花,蘸糖、蜜吃,用以助酒。梅花还可作香料,用在生菜、齑的烹制之中。《山家清供》记载:南宋高宗吴皇后“性恭俭,每至治生菜,必于梅花取落花以杂之,其香犹可知也。”又记载“梅花齑”(齑是将芳香蔬菜捣成稠酱状的一种开胃小菜)的原料有姜、椒、茴、萝,在其中“入梅英一掬”。用梅花烹制的名菜有“梅花鲫鱼汤”、“梅花鸡昧鱿鱼羹”、“梅花羹”、“梅花鱼丸”、“梅花汤饼”和“梅花香油菜”等。多选瓣大气香的红梅、白梅或蜡梅,有生津、顺气、止咳、止喘、解毒等作用。现介绍几款
Plum into the food, the ancient has been. As early as the Song Dynasty, plum blossom was made into a variety of foods, the most famous of which is “plum porridge.” Song often also take fresh plum, dipped in sugar, honey eat, to help wine. Plum can also be used as spices, used in lettuce, 齑 cooking. “Hill house for the Qing” records: the Southern Song Emperor Gaozong “sexual Gongjian, every rule of lettuce, must take the plum to take the flower to miscellaneous, its fragrance still know.” Also recorded “Plum Blossoms” Vegetable pounded into a thick sauce like an appetizer) of raw materials are ginger, pepper, fennel, radish, in which “into a British plum.” Plum cooking dishes include “Plum crucian carp soup”, “plum chicken ignorant squid soup”, “plum soup”, “plum fish balls”, “plum soup pie” and “plum sesame oil” and so on. Multi-selection of the Hong Hongmei atmospheric plum, plum or waxy plum, a fluid, good gas, cough, Zhichuan, detoxification and so on. Now introduce several