最近,一道道色香味俱全的鲜花大菜正在和着春天的脚步渐渐流行开来。 桂花干贝、菊花三蛇、玫瑰虾仁、芙蓉鸡片……鲜花变成了菜肴,虽然挺新鲜,但一朵朵鲜花又是怎么样变成一道道美味佳肴的呢?在一家饭店的厨房里,笔者有幸目睹了玫瑰虾仁的制作过程。因为菜中的玫瑰不再是装饰品,所以在使用前必须分成花瓣后一一洗净,厨师先把虾仁炒好,然后起好油锅 Recently, a large bouquet of fresh flowers and flavors are springing up with the footsteps of spring. Sweet-scented osmanthus scallops, chrysanthemum three snakes, rose shrimp, hibiscus chicken ... flowers into a dish, although very fresh, but blossoming flowers is how to become a delicious food? In a hotel kitchen, I have the privilege to witness the production of rose shrimp. Because the roses in the dish are no longer decorative, so before use must be divided into petals one by one wash, the chef fried shrimp first, and then start a good pan