Strange taste with flower salad

Bần flower salad, Royal poinciana flower salad - dishes from the “summer messengers” of the South, although only recently exploited, have created delicious rustic culinary inspiration. Not just a simple dish, this masterpiece from beautiful flowers is a stroll of summer colors.

Swallowed lotus salad. Photo: Document

In recent years, natural flowers that bloom in the summer have also been used to prepare delicious dishes, not only in popular dishes but also increasingly favored on the menus of high-end restaurants.

Bần flower salad - a delicious and unique dish

Cu Lao Dung - Soc Trang (now Can Tho city), where the largest flooded mangrove forest in the Mekong Delta was once known as the mangrove land of the West. This is also the origin of the beautiful and unique mangrove flower salad with a typical Western way of eating: mangrove flower salad with raw fish sauce mixed with garlic and chili, extremely rich.

The mangrove tree - a tall tree that adapts to the mud and water of river banks - has long been considered a solid shield for river banks, preventing landslides, retaining soil and alluvium, and holding a whole sky of nostalgia in the hearts of people far from home.

The clusters of flowers cling to the branches and leaves, drooping down, showing off their clusters of pink-purple and white stamens, gracefully swaying in the inviting wind. The flowers are not fragrant, just a faint, pungent, astringent smell.

The buds of the mangrove tree are full of green petals, holding a cluster of smooth, beautiful stamens like silk threads, surrounding the pistil in the middle. When the buds are as big as a candleberry, the petals will gradually open, the stamens will burst, and long, sparse threads will show off their beauty.

The flowers are very fragile, just a slight breeze or a butterfly or bee will make them fall all over the ground. To pick the flowers to make salad, people have to wade to the riverbank at 3-4 am, pull down the clusters of buds, pick them neatly and bring them home. At this time, the buds are just starting to move, the stamens are just starting to appear, not yet fully opened, they will still lie obediently on the stem.

The flowers of the river go well with many kinds of meat and shrimp, so the river region has some really delicious salads of flowers of the river: chicken salad with flowers of the river, shrimp salad with flowers of the river, shrimp and meat salad with flowers of the river, beef salad with flowers of the river... Or when you're tired of salad, you can pick some flowers of the river and mix them with a piece of fish sauce that still smells of rice husks, and the smell of the fields of the river is so lovely!

Bần salad also goes well with Quang Tri swallows. That day, I saw the Bần flower salad and could not resist its inviting appeal. With its refreshing properties, the slightly astringent taste of Bần flower is really effective in stimulating the taste buds, increasing the deliciousness, and reducing the fattiness of high-protein dishes.

Royal poinciana flower salad

People jokingly said when looking at the eye-catching plate of royal poinciana salad on the table: it turns out, we are eating the whole summer!

Royal poinciana flowers - the fiery red flames of summer no longer have to fall and wither silently somewhere. When chefs create the Royal poinciana flower salad, these brilliant petals once again show off their colors on the dining table.

The delicacy of royal poinciana salad is therefore ranked at the top of the menus of luxury restaurants, just after lotus.

Royal poinciana petals are fragile, when preparing salad, the chef must carefully handle each petal, otherwise the beautiful petals will only be left with a bruised bunch. After being harvested, the royal poinciana flowers will be pre-processed to remove the astringent taste, skillfully mixed with some other vegetables such as carrots, papaya, herbs before adding the main ingredients such as shredded chicken, mushrooms, beef, boiled shrimp, crispy pig ears...

The sweet and sour royal poinciana salad is simple but brings the familiar beauty of the Southern summer. Royal poinciana is also a food that vegetarian restaurants favor to include in their summer menus, lasting until the end of Vu Lan season.

Summer flower salad is not only a simple filling dish but also a harmonious harmony of nature. The petals also remind people to appreciate the closest natural foods.

The silent gifts of heaven and earth, if people know how to exploit them properly, will become delicious dishes, the quintessence of indigenous cuisine, even though very rustic and poor.

Source: https://baodanang.vn/la-mieng-voi-goi-hoa-3301235.html