- 10 Sichuan blossoms
- 1 small onion
- 1 leek
- 1 carrot
- 1 vine tomato
- 8 Won-ton sheets
- 1 clove garlic
- 6 orchids
- White pepper
- A bunch of bean or vegetable sprouts
- Bring a liter of water to the boil and add the clean, whole vegetables and 8 Sichuan flowers cut into quarters. Simmer for about an hour.
- Add salt, pepper, and strain the vegetables; remove the flowers and tomatoes, and reserve the rest.
- Cut the cooked vegetables into julienne strips no more than two inches long. Lay out the won-ton sheets on a work surface and top each with vegetables and juienned orchids. Fold up into ravioli, and seal with egg yolk. Sore in a cool place.
- Heat up the consomé before serving. When it starts to boil, remove from the heat and add the ravioli. Serve two ravioli per serving, with a ladle of consomé over each serving. Top the dish with some vegetable or bean sprouts and a quarter of a Sichuan flower.
You can also stuff the won-ton with chopped cooked vegetables and flowers. In this case, finely chop four Sichuan flowers.