The edible method and practice of osmanthus, the way to eat osmanthus is simple

Osmanthus glutinous rice lotus.

Choose short, coarse and tender lotus roots, peel them after washing, cut off one end, stuff them into the soaked glutinous rice, fill them with about seven or eight percent, and then cover the cut head and fix it with a toothpick;

Once cooked, slice in the refrigerator.

Osmanthus nut glutinous rice cake.

100 grams of glutinous rice, 30 grams of white sugar, 20 grams of dried fruits, and an appropriate amount of sugar osmanthus.

Method: Prepare 100 grams of glutinous rice one day in advance, soak it in clean water, and the water can be a little higher than the glutinous rice.

The next day, take out the drained and soaked water, re-add the water a little higher than the glutinous rice, and steam it in the pot for about 40 minutes until the glutinous rice is completely soft and glutinous. After steaming, take it out and add the white sugar while hot, stir evenly until the sugar melts.

Take a container, put it on plastic wrap, first lay a layer of glutinous rice and compact, and then evenly sprinkle it with dried fruits.

Continue to lay the glutinous rice and compact, then seal it and leave it in the refrigerator for about 4 hours.

After refrigeration until set, take it out and cut it into small pieces, and drizzle with osmanthus nectar.

Pickled osmanthus. After removing dust, insects, flower stalks and other impurities, put them in a cooking pot and soak them in light salt water for about 20 minutes to remove the bitter taste of osmanthus;

After soaking, remove the petals and air dry until there is no moisture, and drying will lose the fragrance of the flowers;

Prepare a clean oil-free glass bottle, sprinkle a layer of osmanthus with a layer of sugar and pack it to be compacted, and the last layer is sealed with white sugar, which should be thicker to isolate the air.

Seal the mouth and put it in a cool place, and after fermentation, the osmanthus becomes red and can be eaten!

Tea is brewed, wine is brewed, pastries are made, and food is cooked as an adjunct.

1. Brew tea and wine. Soak the osmanthus directly in tea or wine for a few days.

2. Osmanthus and sugar are prepared in a ratio of 1:10, which can be made into osmanthus sugar, and can also be made into glutinous rice balls, buns and various snacks.

3. Osmanthus can be made into osmanthus duck, osmanthus chicken and various aromatic cooking foods with chickens and ducks.

Osmanthus preservation and processing methods:

1. If you want to keep the osmanthus fresh, when you pick it off, you can throw away some dirty things, and then put it in a fresh-keeping bag, tie the bag tightly, and put it in the refrigerator to freeze.

2. You can also air dry the osmanthus naturally and put it in honey, which can also be stored for several years.

3. Salt the fresh osmanthus so that you can squeeze out its excess water, and then sprinkle some sugar on top of the osmanthus layer by layer, which is the sugar osmanthus.

4. It is to make osmanthus wine, first marinate the osmanthus with white sugar for a few days, wait for it to ferment, and then pour it into the liquor, and after sealing and preserving for a year, you can drink the mellow osmanthus wine.

5. Dry the osmanthus at high temperature or natural air drying, which is also easy to preserve.

Osmanthus lotus root osmanthus is one of the indispensable practices!

1.Wash the glutinous rice, soak it for more than 3 hours, drain it and set aside.

2.After washing the lotus root, peel it and cut it with a knife about 5cm from one end of the lotus root to make a lotus root lid and set aside.

3.Stuff the soaked glutinous rice from the lotus root hole, and you can use chopsticks to put the glutinous rice while using chopsticks to build a solid hole in the lotus root hole. Remember to gently knock the lotus root on the side of the glutinous rice, so that the glutinous rice is more solid.

4.After all the plugs are filled, put the cut lotus root lid back, fix it with a toothpick, and put more toothpicks, so that the glutinous rice will not come out after cooking.

5.Put the lotus root in a pressure cooker, add water, the water should cover the lotus root, and simmer for 40-50 minutes.

6.After deflating, add a bowl of brown sugar, a bowl of red dates, a bowl of rock sugar, and half a bowl of dried osmanthus. (It's okay to add more seasoning, just adjust it to your liking).

7.Then the pressure cooker continues to cook for 20 minutes, after deflating, without covering the lid, the soup is thickened on high heat, and the soup should be continuously poured on the lotus root. This step is the most important, don't be lazy.

8.The soup should be left a little bit, at this time take out the lotus root, let it cool and slice it, pour the soup when eating, sprinkle a little osmanthus to decorate.

Osmanthus and red dates steamed yam.

It's convenient and fast, a must-have for girls!

1.Peel the yam, cut it into cubes or slices, and set aside.

2.Dried dates are cleaned, cut, pitted, and set aside.

3.Put the yam on the plate and top with the red dates. After the water boils, put it in the steamer and steam for 15-20 minutes.

4.Then put a little dried osmanthus on the surface, drizzle some sugar, and steam for another 5 minutes. You can also directly use the sugar osmanthus that was taught to you by the first one!

There are many ways to eat osmanthus, such as sugar osmanthus, osmanthus cake, etc., and the method is as follows:

1. Sugar osmanthus.

Ingredients: osmanthus, maltose (or honey, sugar).

1. Air dry the fresh osmanthus to become dried osmanthus. Rinse the air-dried osmanthus in clean water to remove the dust on the surface, 2. Pick it up and drain the water, 3. Add two spoonfuls of maltose or sugar (if it is made with honey, you don't need to steam it with the osmanthus, first steam the osmanthus and then mix it with honey to soak it, so as to ensure that the nutrition of the honey is not destroyed), 4. The maltose is coagulated and cannot be mixed with the osmanthus, so you don't have to worry about its current state, because it will melt naturally after steaming, 5. Steam it in the pot for 10 minutes, Mix it halfway through. When it cools, put it in a clean sealed bottle, refrigerate it, and use a clean spoon when eating.

Second, osmanthus cake.

Raw material formula: 16 kg of first-grade Sichuan white sugar, 4 kg of sugar, 4 kg of glutinous rice flour, 4 kg of cooked oil, 20 kg of honey osmanthus, 20 kg of cooked powder.

1.Flour making: Put the flour into a steamer and steam it (time 20 minutes), take it out to cool, and then beat it with a grinder. i.e. mature powder.

2.Cake powder: Wash the glutinous rice with 50 60 warm water for 4 5 minutes, pick up and spread it in the dustpan to drain the water, and fry it in river sand (river sand made of vegetable oil) the next day (can not fry yellow), and then grind it into powder with an electric mill, that is, cake powder (also known as male powder), and then spread the cake powder on the dustpan for 2 3 days, and pinch the powder into a ball by hand.

3.Sugar extraction: according to the proportion of 50 kg of sugar, add 2 kg of caramel and kg of water, boil 1 kg of carburetor oil to about 120, drop the sugar solution into the water to form a block, you can scoop it up and put it in an ice pot and stir it until it turns the sand to become a sugar.

4.Heart: Mix sugar, cooked powder, cooked oil cake powder, and honey osmanthus evenly according to the ingredients, sieve it, remove impurities, and become a heart.

5.Potting and forming: wooden frames.

First, put the mixed bottom and fabric into the frame with 1 5, use a thin layer as the base, put the heart in the middle, and then use the bottom and fabric of 4 5 to make the cake dough, roll it out, press it, and cut it into a rectangular strip with a thin knife, and then wrap it.

It turns out that the osmanthus cake is so simple, eat it in one bite, it is fragrant, soft and glutinous, and it is really delicious.

1. Candied osmanthus.

Ingredients: appropriate amount of osmanthus and appropriate amount of sugar.

Method: 1) First of all, the collected osmanthus flowers, sorted, stemmed and withered yellow ones are picked out.

2) This can ensure that the finished product does not come out with bitter tails.

3) Wash the osmanthus with salt water, if you pick it yourself, you can also leave it unwashed.

4) Dry the cleaned osmanthus and dry the cleaned water.

5) Add a little fine salt to mix the osmanthus and marinate for about 20 minutes.

6) A layer of osmanthus and a layer of sugar.

7) That's it.

8) Put it in the refrigerator, it can be eaten in about 15 days, you can add it when you make filling, you can add it when you make sweets.

2. Osmanthus rice cake.

Ingredients: 145 grams of sticky rice flour, 35g of glutinous rice flour, an appropriate amount of rose bean paste filling, about 80 grams of water, and an appropriate amount of dried osmanthus.

Directions: 1) Prepare all materials.

2) Mix sticky rice flour with glutinous rice flour and water until coarse granularity.

3) Sift through a sieve.

4) The sifted rice noodles are very delicate.

5) Sprinkle with dried osmanthus.

6) Mix gently.

7) Spread a layer of rice noodles at the bottom of the mold.

8) Add water to the rose bean paste.

9) Spread rice noodles on top of the heat, bring to a boil and steam for 25 minutes.

10) Steamed osmanthus cake, fragrant and glutinous.

3. Honey-stuffed osmanthus sauce.

Ingredients: osmanthus, honey, salt.

Method: 1) Freshly made osmanthus flowers are sorted out and washed in light salt water.

2) Drain and drown out the bitter and astringent taste of osmanthus with salt, sterilize and disinfect.

3) Marinate for about 10 minutes.

4) Wash twice with cool boiled water.

5) Drain and start bottling. A layer of osmanthus, a layer of honey.

6) Sprinkle some sugar on top to seal to prevent the upper layer from oxidizing.

The eating methods of osmanthus include lotus root powder, osmanthus stove digging cake, osmanthus yellow forest cake, wolfberry osmanthus tea, osmanthus milk tofu, osmanthus hidden closed nuclear cake, osmanthus steamed bun, osmanthus porridge, osmanthus sugar and osmanthus wine, etc. The food made by osmanthus has the unique aroma of osmanthus, which is clear and dust-free, and can overflow far and wide. However, before osmanthus is made into food, it must be carefully washed and then dried to make food.

The eating methods of osmanthus include lotus root flour osmanthus cake, osmanthus yellow forest crisp, wolfberry osmanthus tea, osmanthus milk tofu, osmanthus cake, osmanthus stupid steamed bun, osmanthus porridge, osmanthus sugar and osmanthus wine. The food made by osmanthus has the unique aroma of osmanthus, which is clear and dust-free, and can overflow far and wide. However, before osmanthus is made into food, it must be carefully washed and then dried to make food.

Ingredients:

Ingredients: appropriate amount of black rice, appropriate amount of red adzuki beans, appropriate amount of lotus seeds, appropriate amount of peanuts, appropriate amount of osmanthus, appropriate amount of jujube (dry).

Seasoning: appropriate amount of rock sugar, appropriate amount of brown sugar, 1000 grams of water.

Method:

1.Wash the black rice and soak it for 6 hours; Wash the dates; Wash the red beans and soak for 1 hour; Remove the core of the lotus seeds and wash them; Wash and drain the peanuts and set aside.

2.Put the pot on the fire, put the black rice, red beans and lotus seeds into the pot, add 1000 grams of water, cover and boil over high heat, change to low heat and remove the lid and cook for 1 hour; Add the peanuts and continue to cook for 30 minutes.

3.Add osmanthus and rock sugar, mix well, and cook for 3 minutes.

Osmanthus tea osmanthus makes tea, fragrant. Generally, newly picked osmanthus should not be eaten directly, because fresh osmanthus contains tannins, has a bitter taste, and lacks fragrance; After long-term storage, the astringency will be reduced or even disappear. So if you want to drink osmanthus tea, the easiest way is to buy ready-made osmanthus tea tea bags or dried osmanthus flowers.

Method: Add an appropriate amount of black tea and brown sugar to seven to ten dried osmanthus flowers, brew them with hot water, and you can taste delicious osmanthus tea. You can also use osmanthus with other flowers to make tea.

If osmanthus and roses are made together to make tea, it can be cold and painful and indigestion; Osmanthus and chrysanthemum are drunk together, which can cure stomach heat and bad breath.

The ancients said that osmanthus is the length of a hundred medicines, so the wine made from osmanthus can achieve the effect of "drinking a thousand years of life". Osmanthus wine is made of golden cinnamon that blooms in autumn as raw materials, with golden color and fragrant fragrance. If you want to drink osmanthus wine, the easiest thing is of course to buy and buy, but those who like DIY can also do it themselves.

Method: Prepare fresh osmanthus, rice wine (or liquor), white sugar and other materials, mix the cleaned fresh osmanthus and white sugar, put it into a clean glass bottle and compact, seal it and put it in a cool and dark place, and let it ferment naturally for more than 3 days. The fermented fresh osmanthus is moved into the jar, and if possible, dried red dates, dried longan, etc., can be added, poured into the rice wine and sealed.

Keep the sealed jar in a cool and dark place before opening it for at least a year.