Why is there white spots in the rose sauce I made after it rests?

Why is there white spots in the rose sauce I made after it rests? There are small white spots in the rose sauce, which is not recommended to eat it all, it must be moldy, and you can also see that moldy things, such as fresh fruits and white rice, look like Aspergillus flavus on the outside.

It is not recommended to take it because the water has already reached the inside.

Generally, the sauce is basically high frying, high sugar, high calorie and high salt, because this can ensure that it is not rotten, rose sauce is made of sugar pickled roses, most of the small white spots are unreasonable storage, causing Aspergillus flavus corrosion, for their own physical and mental health, it is proposed to throw away.

The sauce has black hair, it is moldy and spoiled, and it cannot be eaten. Moldy food will contain a lot of Aspergillus flavus, and the Aspergillus flavus fungus will immediately become in the body cells.

There are a lot of spreads inside, some of which are invisible to the human eye, even if you should heat at high temperatures, do not completely kill Aspergillus flavus, there are many moldy foods in life that cannot be eaten, the best way is to throw away all the moldy food.

Fresh petals are cleaned and dried to ensure that each petal needs to be dried, and there can be no residual moisture, otherwise it is very easy to break, and you don't need to wash, if you buy roses, you need to pick the receptacle and core.

If it's a petal, you can go straight to the next step! A layer of petals and a layer of white sugar.

Pour it into a glass container with no oil or water, and rub it with rubber gloves!

When the petals are kneaded, the volume seems to have shrunk, and the stone mortar is gradually used.

Pestle, until the petals darken again, put on cake baking gloves and rub and fill the can, 7-8 points full, and pre-bury a part of the indoor space is beneficial to the hair. After all the sauce is bottled, it is slightly tamped and finally poured in pure honey and sealed! Time will take care of the rest!

With the passage of time, the rose sauce will gradually mellow and transform, and the tone will become darker and brighter! Put it in a ventilated area and store it for at least 3 months, so that the taste is more prominent! It is also very good to drink it with water immediately, and you can also mix it with milk, spread toast bread, make rose flower cake, rose moon cake, and rose flower gnocchi.

After the rose eggplant is ready, it must be sealed well, and then put it in the refrigerator to refrigerate, if the temperature is a little higher, she will have white spots.

After the rose sauce is made, if there are white spots, it may be that there are some other ingredients in it, or it may be some foam, which should be sealed and stored so as not to affect the consumption.

Maybe it's because it's reacting with the air, so I suggest adding water to filter it, or steaming it in a pot for a while.

Rose sauce is a warm food, which has the function of soothing the liver and awakening the spleen. It is loved by people and has long been widely used as a major ingredient in a variety of pastries, fillings and dishes. Roses are mild and mellow, salty and have the effects of reducing fire, promoting blood circulation and metabolism, refreshing and invigorating, etc., and in the long run, it is very helpful for the overall spirit, complexion and skin texture.

After picking off the petals, wash them after soaking them in salt water, and drain them thoroughly, in fact, I see that many recipes are not washed, but I am really afraid of pesticides, or washed, but pickled foods are most afraid of raw water, which brings a series of problems later.

Pour the kneaded mixture into a clean, waterless container, fill it with 8 minutes, and finally pour some honey into it, tighten the lid of the container, make sure it is well sealed, and put it in the refrigerator for about 1 month or more to taste. Rose sauce, do you feel that the name is particularly good, haha, not only the name is good-looking and delicious, but the way to eat rose sauce is also varied, you can directly soak in water to drink, make stuffing for various delicacies, etc., all very good,Rose sauce is made with fresh roses, white sugar, brown sugar, etc.

Rose sauce is made by marinating edible roses and sugar. First of all, the choice of edible roses needs to choose cool and ventilated roses to pickle the sugar of roses with white sugar and brown sugar, the ratio is about the ratio of flowers and sugar is 1:4, rose sauce is more famous for Pingyin, began in the Ming Dynasty, the late Qing Dynasty famous area has been sold.

Rose paste has the effect of nourishing the skin, and is very popular with everyone, especially women. It can be used to make tea, make drinks, and eat with bread and biscuits, and the taste is very delicious.

Making rose sauce is very simple, first of all, you must pick the Damascus rose, this rose is edible, because of the strong aroma of the flower, it is refreshing, and it is also a good raw material for extracting rose essence. So it's best to make rose sauce. The ** I sent was made by myself, taken by myself**, and I was serious and sincere about the food

Affected. If you have such a condition, it is likely that it is moldy, so don't eat it anymore, so as not to poison yourself.

It will have an impact, because generally speaking, white dots are a manifestation of deterioration, and white dots will not appear in rose sauce.

It is edible, and these white dots will not affect the taste, if you feel uncomfortable, you can remove all these dots.

It affects the taking, which means that your rose sauce is moldy, so there are some white spots, and the rose sauce should be thrown away instead of continuing to take it.

The rose sauce turned a little whitish. Try the following:

Rose sauce. Material.

Roses, sugar, honey.

Method. 1. Remove the stamens and stems of the roses, leave only the petals, rinse the rose petals with water, press the water with a paper towel, and put it in a ventilated place to dry for a while.

2. Put the washed petals into the stone mortar and spread two or three layers, sprinkle with a layer of white sugar, then spread two or three layers of petals, and sprinkle another layer of white sugar.

3. Start pounding the roses with a stone hammer until the roses are crushed out of juice, the roses become sauce, and the flower juice dyes the white sugar red.

4. Put the pounded rose sauce into a wide-mouth sealed bottle, and a layer of honey can be poured on top of it, which is easier to store.

Tips. It is better to use red roses with large petals, which are more delicious.