Floral Feast: Spring Cuisine for a Radiant Body and Glowing Skin
In March, spring returns, and plants begin to revive. During this season, the lingering cold and dryness have not yet retreated, while gentle humidity arrives. To dispel dampness, one can consume barley and also nourish the lungs that have been hollowed out during winter. Just as nature thrives, spring is an excellent time for health restoration in the body. Since flowers and herbs are flourishing, why not make them the star of your meals? Whether fresh flowers or dried herbal teas, they are great health ingredients. Particularly, leftover herbs from tea brewing can be transformed into dishes, not only avoiding waste but also creating new value, offering unique culinary enjoyment and nutrition. For more recipe inquiries, please follow our official account: soyobell.
Materials
Silver Fungus | |
Peach Resin | |
Red Dates | |
Water |
How To Make
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Soak peach resin for 12-24 hours in advance; soak the silver fungus for 4 hours.
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After soaking, clean the silver fungus and peach resin, break them into small pieces, and cook with red dates and water until gelatinous.
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Remove the stems from a couple of dried rose petals, crush them and mix into the silver fungus and peach resin red date soup. (For those who enjoy sweetness, add rock sugar or honey.)