Description
I have recently learned that in Japan, familiar to all of us daylily buds take in food. It is no secret that there are many flowers used in cookery : chrysanthemums, pansies, etc. And now with the buds of daylilies. Cook them separately, using as a side dish or stew with other foods to enrich them with new tastes. I like a man very curious in the culinary field, I decided to try what it is for yourself. Could hardly wait when my daylilies got the desired ripeness and cooked. I can tell you that it is very, very tasty! Delicate vegetable taste, very similar to young asparagus, broccoli or cauliflower, but much softer and tastier. Many of these flowers growing, I highly recommend you to try this option. They put in the soup, in the second or in salads. But it is best boiled or stewed. I now offer the option of Japanese salad with seafood, mushrooms and young buds of daylilies..
Ingredients
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Flowers
12 piece
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Seafood
150 g
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Lettuce
1 coup
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Sauce
3 Tbsp
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Olive oil
2 Tbsp
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Sesame oil
1 tsp
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Mushrooms
3 piece
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Cream
3 Tbsp
Cooking
We will need these products that you see in the pictures (except the onion, in the process, I changed my mind to use it in this recipe).
Here the buds of daylilies closer. They must be the size of a child's little finger, this is the most delicious. By the way, they can be frozen in order for the New year to prepare this salad and surprise your guests. Blooming flowers are dried and also used in food to enhance the flavor. Well, it's a great option for foodies.
Heat olive oil in a pan, add flavored, unrefined sesame oil and fry mushrooms, cut into slices, with the two sides.
Add the heavy cream 33 % or cream, as I have.
Enter soy sauce TM Kikkoman, add a little water and stew for 5-7 minutes.
Put the mushrooms to the buds of daylilies.
Seafood boil separately.
Once the mushrooms with buds was petosiris 2-3 minutes, turn off heat.
On a plate serve the salad in a pile on the leaves of any green lettuce leaves or a mixture. I had the leaves of the Japanese salad mizuna, arugula and leaves of edible chrysanthemum ( they are often used in soup, but I put beauty). The sauce remaining in the pan after sautéing the mushrooms with buds daylily will serve as the dressing for our salad. This dressing, we pour the salad on top. Pour the remaining sauce into a suitable saucepan and serve. This salad you can easily prepare at home or at the cottage. Instead of seafood you can use the meat or the language. And just vegetarian salad will not leave anyone indifferent. Don't tell anyone what you've prepared a salad. First let me try and guess...
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