Jasmine, also known as Kasmore, Fulihua, Mulli, Pear Flower, Xiaonanqiang, Moli, Moli, Xianghua. Warm, sweet and pungent. The main components are benzyl alcohol and its esters.
Beauty recipes. 
Jasmine mutton tofu.
Ingredients: 10 jasmine flowers, 100 grams of minced mutton, 300 grams of tofu, 10 grams of shiitake mushrooms, 100 grams of butter, 25 grams of diced shallots, 50 grams of sweet green pepper pieces, 50 grams of celery, 25 grams of tomato paste, appropriate amount of refined salt, sugar, and white vinegar.
Method: (1) Remove the roots and petals of jasmine, wash and set aside.
2) Cut the tofu into small pieces and dice the shiitake mushrooms.
3) Heat the butter in a wok, when it is hot, put in the minced mutton and stir-fry, then put the tofu cubes and diced mushrooms, and take them out of the pot when they are ripe.
4) Stir-fry the butter in the wok, heat it, stir-fry the diced shallots, fry the fragrance, put the tomato paste, then put the tofu cubes, minced mutton, diced mushrooms, add a little water, simmer slightly, then put in the sweet green pepper pieces, celery segments, after boiling, sprinkle jasmine evenly, put sugar, white vinegar, refined salt, adjust the taste, and put it out of the pot and put it on the plate.
Healthy recipes. 
Tomato jasmine loin.
Ingredients: 3 pork kidneys, 5 jasmine flowers, 15 grams of mushroom slices, 30 grams of boiled cauliflower, 50 grams of shallots, 30 grams of sweet green peppers, 30 grams of boiled carrot strips, 15 grams of canned peas, 50 grams of red sauce, 15 grams of tomato sauce (bottled), 15 grams of tomato paste, 5 grams of sugar, 1 corner of peach (about 10 grams), 5 ml of red wine, 5 grams of spicy soy sauce, 25 ml of gravy, 75 grams of minced garlic, 15 grams of butter, 15 grams of cooked lard, appropriate amount of refined salt, pepper and monosodium glutamate.
Preparation method: (1) Remove the roots of fresh jasmine, wash and control drying, and put it on a plate.
2) Remove the film of the pork kidney, then slice it into two pieces, remove the loin, change each slice into 3 slices with a wheat ear knife, then pick the cauliflower into small flowers, cut the green pepper into oblique knife pieces, and cut the green onion into slices.
3) Heat cooked lard into the frying pan, fry a few times with sliced shallots, add cauliflower, boiled carrots, green peppers, mushroom slices, and then stir-fry, add tomato sauce and tomato sauce, fry out red oil, add red sauce, gravy, red wine, minced garlic, monosodium glutamate, peach, sugar peas, spicy soy sauce, adjust the taste, sprinkle with jasmine, bring to a boil, and become jasmine tomato juice.
4) Heat the butter in another frying pan, add the kidney flower and stir-fry it urgently, when the kidney flower has no blood and water (do not fry the old), immediately pour the mixed jasmine tomato juice into it and fry a few times.
5) Remove from the heat and serve on a plate.
Jasmine chicken slices. Ingredients: 400 grams of turkey breast, 10 fresh jasmine flowers, 100 grams of fresh cucumber slices, 1 egg white, 50 ml of chicken broth, 500 grams of cooking oil (50 grams of actual consumption), 20 grams of ginger juice, 15 ml of brandy, 25 grams of wet starch, 15 grams of cooking wine, appropriate amount of refined salt, monosodium glutamate and pepper.
Preparation method: (1) Wash the turkey breast, remove the fascia, and cut into pieces; Take the jasmine petals, rinse them with water, remove all the pollen, and set aside.
2) Mix the turkey slices with refined salt, cooking wine, brandy, pepper, egg white, and wet starch, marinate to taste, and set aside.
3) Heat the wok, add cooking oil, when it is hot, put in the turkey slices, after the chicken slices are cooked, remove the oil.
4) Leave a little oil in the wok, heat it, add ginger juice, cooking wine, chicken consommé, refined salt, monosodium glutamate, then pour in turkey slices and cucumber slices, sprinkle with jasmine, stir-fry well, and remove from the pot.
Jasmine Chicken Thighs Ingredients: 500 grams of chicken thighs, 25 fresh jasmine flowers, 200 grams of lean pork, 6 red cherries (or 25 grams of hawthorn cake), 25 grams of orange petals, 5 grams of cooked ham, 25 grams of water chestnuts, 2 shallots, 15 ml of brandy, 15 ml of cooking wine, 10 grams of green onions, 25 grams of wet starch, 10 grams of fresh ginger, 10 grams of corn flour, 150 ml of milk, 3 eggs, refined salt, pepper, monosodium glutamate, chicken consommé.
Method: (1) Remove the roots of jasmine, divide the petals, wash and set aside.
2) Wash the chicken thighs, remove the bones and fascia, skin down, and cut the cross knife edge; Finely chopped pork; Water chestnuts are washed, peeled, crushed, and finely chopped; Cherry everything in half; Cut the ham into diamond-shaped slices; Blanch the green onion leaves with boiling water, wash the green onions, peel the fresh ginger, and cut them into fine pieces.
3) Chop the lean pork into minced meat, put it in a porcelain basin, add water chestnut, salt, cooking wine, monosodium glutamate, minced green onion and ginger, egg white, wet starch and mix well to make meat filling.
4) Sprinkle the chicken thighs with salt, cooking wine, brandy, pepper and corn flour. Spread the pork filling on top, smooth it with a knife, put it on a plate, steam it in a steamer, cut it into 3 cm wide strips, and place it regularly on a large flat plate to maintain its original shape.
5) Beat the egg white into a foamy shape with chopsticks, add refined salt, monosodium glutamate and corn flour and stir well, pour it on the chicken thigh, smooth it with a knife, and arrange the noodles with green onion leaves, 5 jasmine flowers and ham slices into a jasmine pattern.
6) Put it in the steamer, take it out after steaming.
7) Put the chicken broth in the stir-fry spoon, bring to a boil, put orange petals, cherries, jasmine petals, milk, slightly open, remove the spoon, and pour it on the chicken thighs.
Stir-fried eel slices with jasmine.
Ingredients: 2 live eels (about 500 grams), 30 fresh jasmine flowers, 2 egg whites, 25 ml of brandy, 15 ml of cooking wine, 5 grams of dry starch, 750 grams of peanut oil (75 grams of actual consumption), 100 ml of chicken broth, 12 grams of wet starch, appropriate amount of refined salt, monosodium glutamate, pepper and sesame oil.
Preparation method: (1) nail the head of the coarse live eel to the wooden board, slaughter, remove the internal organs, remove the head, remove the skin, wash it with water, cut the willow leaves, rinse it in clean water, remove it and control the dry, put it in the porcelain basin, add cooking wine, refined salt, egg white, dry starch, pepper, and pulp the eel fillet.
2) Remove the roots of fresh jasmine, wash it, soak it in alum water, wash and control drying, and put it on a plate.
3) Heat the wok, put in the peanut oil, when it is hot, put the pulped eel fillets into the pot, slide it, and when the eel fillets are milky white, remove the oil and pour out the remaining oil.
4) After the wok is brushed, put in the chicken broth, bring to a boil, add refined salt, monosodium glutamate, pepper, pour in brandy, thicken with wet starch, put in the eel slices that slide through the oil, sprinkle with jasmine petals, stir well, pour in a little sesame oil, and remove from the pot.
Abalone in jasmine wine sauce.
Ingredients: 400 grams of abalone, 5 jasmine flowers, 150 grams of boiled potatoes, 50 grams of boiled green beans, 50 grams of boiled carrots, 300 ml of dry white wine, 25 grams of mustard juice, 10 grams of flour, 75 ml of chicken broth, 75 grams of butter, appropriate amount of refined salt and pepper.
Method: (1) Remove the petals from the jasmine flowers, wash them and put them on a plate.
2) Cut the abalone into 8 thick slices, boil the butter in a frying pan, heat it, fry the abalone until yellow on both sides, fry it over low heat for 5 minutes, remove it after cooking, and control the oil.
3) Leave a little butter in the frying pan, heat it, fry the flour until it is slightly yellow, fragrant, put a little boiling chicken broth to boil, stir well, put mustard juice and dry white wine, put in the fried abalone and simmer, then put salt and pepper to adjust the taste, put in the washed jasmine, slightly open, after the juice is thick, remove from the pot and put it into the plate.
4) Boil potatoes, boiled green beans, boiled carrots, sprinkle a little salt, and put them on the side of the plate.