What can osmanthus pulp do? How?

How to make osmanthus sauce: wash the fresh osmanthus and tear the plum meat into shreds. Find a clean jar that can be sealed, a layer of plum meat, a layer of osmanthus, in order, fill it with eight points, pour in honey, and the honey covers the osmanthus and plum meat.

Seal well with wax and close the lid tightly. You can eat it in about a month Osmanthus sauce knowledge introduction: osmanthus sauce is processed with fresh osmanthus, white sugar and a little salt, widely used in glutinous rice balls, moon cakes, sesame cakes, pastries, candied fruit, sweet soup and other auxiliary raw materials for cakes and snacks, but also used as a dish seasoning, delicious and fragrant.

Nutritional analysis of osmanthus sauce: 1The aromatic substances contained in osmanthus can dilute the sputum, promote the discharge of respiratory sputum, and have the effects of phlegm, cough and asthma;

2.Osmanthus is fragrant, has the function of qi, can relieve pain, disperse blood and eliminate stasis, and promote the excretion of intestinal turbid substances;

3.Osmanthus is fragrant, can remove the peculiar smell in the mouth, and has the effect of killing bacteria in the mouth, is a good food therapy for patients with bad breath. Osmanthus sauce is suitable for people:

It can be eaten by the general population, and people with diabetes, diabetes, hot constitution, and hot internal content should be eaten with caution. Osmanthus sauce practice guidance: 1

After the fresh osmanthus or dried osmanthus flowers are opened with water, chop them and set aside;

2.Put sugar in clean water, heat and dissolve over medium-high heat;

3.Add salt when the solution bubbles up, add osmanthus when it turns into small bubbles, turn to low heat and boil into syrup.

4.When the homemade osmanthus sauce is not boiled enough, it will be too thin, you can boil it again or add a little maltose to adjust, it is too hard when you boil over the fire, you can add water to dilute;

5.Osmanthus sauce is usually sweet to salty, but when a lot of salt and sugar are added, it will mask the floral aroma.

1 tablespoon fresh osmanthus, 1 2 cups of honey, 1 4 cups of rock sugar, 1 cup of water, a little osmanthus spice, a little cinnamon powder, a little salt Method: First chop the fresh osmanthus for later use, if it is a dry osmanthus flower, it should be soaked in water to soften and then chopped Then heat the rock sugar, water, osmanthus spice and cinnamon powder over medium and high heat to dissolve. When the big bubbles are up, put a small amount of salt in, and when they turn into small bubbles, put in the chopped osmanthus just now, and simmer over very low heat until the rock sugar is completely melted and becomes syrup.

Remember to use low heat to avoid scorching during the cooking process Note: If the syrup is not too thin enough, you can cook it for a while, or add honey as an adjustment. Usage:

Osmanthus sauce is sweet and salty in the aroma of flowers, can be made into glutinous rice lotus root or honey ham dipping sauce, in addition to boiling messy rice balls put a small spoon, can make the rice balls taste more delicious.

Osmanthus can be made into osmanthus pork ribs with pork ribs, and the following describes the method:

Ingredients: 500 grams of pork ribs, 5 grams of ginger, 5 grams of green onions, 1 bay leaf, 1 star anise, 15 grams of sugar osmanthus, 5 grams of dried osmanthus, 20 grams of light soy sauce, 5 grams of dark soy sauce.

Steps: <>

2. Pour a tablespoon of rice wine along the edge of the pot to stir out the pot gas and stir-fry evenly. If there is no rice wine, change to rice wine or cooking wine.

3. Then add ginger and shallots, a small bay leaf, and an star anise. Add 1 tablespoon of semi-light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of sugar osmanthus, and stir-fry evenly.

4. Add warm water and the pork ribs are flush, bring to a boil, cover and continue to simmer over medium heat.

5. Wait for the soup to become less, then open the lid to collect the juice, and turn off the heat when you see that the soup is sticky.

6. The plate can be decorated with some blanched cabbage sum, and then sprinkle some dried osmanthus on the ribs.

Osmanthus can be made into osmanthus cake, osmanthus wine, osmanthus tea, osmanthus coconut custard, osmanthus rice cake, etc.

1. Osmanthus cake: a traditional snack with Chinese characteristics made of glutinous rice flour, sugar and osmanthus nectar as raw materials.

2. Osmanthus wine: light yellow in color, prominent in osmanthus fragrance, and with the unique mellow fragrance of mountain grapes.

3. Osmanthus tea: It is made of osmanthus and tea leaves, the fragrance is rich and long-lasting, and the soup color is green and bright.

4. Osmanthus coconut milk jelly: a dessert made of osmanthus, honey and coconut milk as raw materials.

5. Osmanthus rice cake: the main ingredients are long glutinous rice, osmanthus sauce and raisins, which is a fragrant dessert.

Osmanthus storage precautions

Fresh osmanthus flowers should be processed immediately after collection, not for too long, otherwise the fragrance will be lost and the color will change. When processing, first put it in the washing basket to sift off the magazines and pick up the larger impurities. After that, soak it in light salt water for more than 10 minutes and rinse it with a shower, so that it will not hurt the osmanthus and wash it cleanly.

After washing, control the water and dry it with a hair dryer. Note: Do not dry in the sun or in the air.

You can put the processed osmanthus into a clean plastic bag, tie it tightly and put it in the freezer. When to use and when to take it out, it is relatively fresh. However, the taste will be better after being cooked in this way.

Dry the processed osmanthus in the microwave or oven, or absorb the water with quicklime, and then put it in a plastic bag for preservation. It is recommended to dry with quicklime so that the aroma and color do not change.

The above content reference: Encyclopedia - Osmanthus.