Creamy Baihe

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Baihe to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Baihe, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 14 oz (400 g) fresh Baihe, a plant related to
• the lily family; the dried white petals are
• eaten
• 7 oz (200 ml) milk
• 5 tbsp (75 g) sugar
• 2 tsp sesame oil
• 2 tbsp cornstarch (corn-flour) dissolved in 2
• tbsp water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Break the flower petals off the stems and wash

Step 2: Technique & Execution

Blanch the petals twice in boiling water and drain. 2

Step 3: Technique & Execution

Pour the milk into a wok and add the sugar, sesame oil, flower petals, and cornstarch

Step 4: Technique & Execution

Heat the wok, bring to a boil and stir for several times and remove

Step 5: Technique & Execution

The cooking must be done quickly and carefully to prevent the dish from sticking to the wok.