What are the delicacies of osmanthus and what are the delicacies made of osmanthus?

Osmanthus is fragrant, and osmanthus delicacies can't be missed.

The delicacies made by osmanthus are: osmanthus lamb, osmanthus glutinous rice root, osmanthus mille-feuille cake, brown sugar osmanthus rice cake, osmanthus wine, osmanthus tea, osmanthus sauce, osmanthus sugar, osmanthus sugar lotus root porridge and so on.

1.Make osmanthus wine: Fresh osmanthus with sorghum wine and rock sugar can be made into osmanthus wine 2Make osmanthus tea: After the osmanthus is dried, soak it in boiling water.

3.Make osmanthus cake: After the osmanthus is dried, add flour and sugar and other materials to make osmanthus cake 4Osmanthus porridge: Dried osmanthus with sun-dried osmanthus flowers, plus rice and rock sugar, can be cooked into osmanthus porridge.

Osmanthus cake, osmanthus cake, osmanthus fried rice cake.

Osmanthus cake, osmanthus stuffed, osmanthus sugar, osmanthus porridge.

Osmanthus delicacies include osmanthus cake, osmanthus porridge, osmanthus sauce, osmanthus steamed buns, osmanthus wine, etc. Osmanthus cake: After the osmanthus is dried, it can be made into an osmanthus cake with flour and sugar, which tastes sweet and fragrant.

Osmanthus porridge: Dried osmanthus can be cooked into osmanthus porridge with sun-dried osmanthus flowers, plus rice and rock sugar. Osmanthus sauce:

Fresh osmanthus flowers, with white sugar and a pinch of salt, can be made into osmanthus sauce. Osmanthus sauce can be used as a seasoning ingredient for pastries, sweet soups and snacks to increase the freshness of food. Osmanthus steamed buns:

Sugar osmanthus can be made into osmanthus steamed buns by adding flour, white sugar, yeast powder and vegetable oil. <

1. Osmanthus cake: After the osmanthus is dried, it can be made into osmanthus cake with flour and sugar, which tastes sweet and fragrant.

2. Osmanthus porridge: Use sun-dried osmanthus flowers, add rice and rock sugar, and cook it into osmanthus porridge.

3. Osmanthus sauce: Fresh osmanthus flowers, with white sugar and a little salt, can be made into osmanthus sauce. Osmanthus sauce can be used as a seasoning ingredient for pastries, sweet soups and snacks to increase the freshness of food.

4. Osmanthus steamed bread: Sugar osmanthus can be made into osmanthus steamed bread with flour, white sugar, yeast powder and vegetable oil.

5. Osmanthus wine: Fresh osmanthus, plus sorghum wine and rock sugar, can be made into osmanthus wine. Its wine is aromatic, mellow, sweet and sour.

Osmanthus has aromatic aroma, can extract aromatic oil, make osmanthus extract, used in food, such as cakes, candy, etc. Osmanthus can also be used to make osmanthus tea and make osmanthus wine. Osmanthus delicacies include glutinous rice osmanthus lotus, osmanthus yellow forest crisp, osmanthus cake, wolfberry osmanthus tea, osmanthus purple potato glutinous rice, osmanthus milk tofu, osmanthus wine stuffed fine balls, roasted osmanthus sausage, osmanthus almond tofu and so on.

What are the delicacies of osmanthus

Osmanthus is the customary name for many trees of the Chinese genus Rhinoceros, with peanut leaves and corolla petals. There are many varieties of horticulture, and the representative ones are golden cinnamon, silver cinnamon, red cinnamon, laurel and so on.

Osmanthus is one of the top ten traditional Chinese flowers, which integrates greening, beautification and fragrance.

Osmanthus tea made from osmanthus is a Chinese specialty tea, with a soft aroma and delicious taste, which is loved by the public.

1. Osmanthus sugar dew.

1) Ingredients: 100 grams of sugar, 2 tablespoons of honey, 2 tablespoons of salt.

2) Pick the osmanthus flowers, put them on a plate, and slowly open them with bamboo slices to remove the stolen goods.

3) Put it in a colander, soak it in salt water for 5 minutes, remove and drain the water.

4) Put it on a paper towel to absorb the water, or let it dry naturally for 1 night

5) Mix the osmanthus and sugar well and steam for 15 minutes.

6) Pour it into a glass bottle while it is hot, drizzle honey when it is cool, seal the lid and keep it in the refrigerator for about 2-3 months.

2. Osmanthus sugar lotus root porridge.

1) Ingredients: 65 grams of glutinous rice, 70 grams of lotus root, 45 grams of brown sugar, 5 grams of honey osmanthus sauce.

2) Peel and wash the lotus root and cut it into cubes (as big as you like).

3) After washing the glutinous rice, put it in the rice cooker with the lotus root and brown sugar, and pour about 900g of boiling water.

4) The rice cooker selects the function of cooking porridge, the cooking time is 2 hours, after cooking, add the osmanthus sauce and mix well to enjoy!

3. Honey osmanthus sauce.

1) Ingredients: 50 grams of fresh osmanthus, 1 gram of salt, appropriate amount of honey.

2) Remove impurities and peduncles from the fresh osmanthus flowers.

3) Rinse it under direct drinking water, add a little salt and mix well after controlling the moisture, marinate for about 10 minutes to disinfect and sterilize.

4) Then scoop it into a glass bottle that has been scalded with boiling water, without oil and water, and a layer of osmanthus and a layer of honey until it is 8 minutes full.

5) After making a good job, cover and put it at room temperature for a week for natural fermentation, and then transfer it to the refrigerator for refrigeration, which can be stored for 2 to 3 years without spoiling!

4. Osmanthus water chestnut.

1) Ingredients: water chestnut, 500 grams, 2 teaspoons of sugar osmanthus, appropriate amount of rock sugar, 1 small handful of wolfberry.

2) Wash and peel the water chestnuts, rinse them well, and soak them in lightly salted water for a few minutes.

3) Put the soaked water chestnuts into a large bowl, and add the smashed rock sugar, wolfberry, and two teaspoons of sugar osmanthus in turn.

4) Put it in a steamer, bring to a boil over high heat, then change to medium heat and steam for 20 minutes.

5) Take out the steamed water chestnuts and soak them in the soup to cool.

Gourmet 1: Osmanthus cake

At the end of the Ming Dynasty, Liu Jixiang, a hawker in Xindu County, got inspiration from the study of the fragrant Guizi of Yang Sheng'an, collected the fresh osmanthus flowers, squeezed out the bitter water, impregnated them with honey, and mixed them with steamed rice flour, glutinous rice flour, cooked oil, and sugar extraction, and boxed them into a box, named Osmanthus Cake.

Food 2: Osmanthus nectar.

The fresh osmanthus picked is sorted, soaked in water to remove impurities, and then taken out and sprinkled with a small amount of refined salt and slightly pickled. Spread a layer of osmanthus in the bottle, pour a layer of honey on top, and then a layer of osmanthus until the last layer is flooded with honey and fills the bottle. Cover and seal and place in the refrigerator.

You can eat it after half a month or more.

Gastronomy 3: Osmanthus wine.

The method of making osmanthus wine is as follows: after picking the clean golden cinnamon and drying it, the next day, put in the same amount of white sugar (powdered rock sugar is the best) with half a catty of golden cinnamon and stir it evenly, ferment for 2 3 days, and add 5 catties of sorghum wine above 35 degrees. After sealing, put it in a dark and ventilated place and store it for 3 months.

Gourmet 4: Osmanthus tea.

To make osmanthus tea, the best choice is to choose sugar osmanthus. Sugar osmanthus can be bought in the supermarket, or you can make it yourself, that is, wash the dried osmanthus and drain it, add white sugar and mix well, and steam it in the pot for 10 minutes. Cool and put in a clean bottle and refrigerate.

The simplest thing is to soak about 3 grams of osmanthus in water and drink it directly.

Gourmet 5: Osmanthus sugar porridge.

Osmanthus sugar porridge is a traditional famous spot in Wuxi. Osmanthus sugar porridge, as the name suggests, is a sweet porridge with the fragrance of osmanthus flowers. It is a porridge of glutinous rice (blood glutinous) that has been soaked and boiled out, and then added with osmanthus, brown sugar, and rock sugar. Its taste is fragrant and sweet.