Chinese Food
Honey, rose, osmanthus
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A major sign of autumn is the blooming of Osmanthus fragrans - the whole air will be filled with a thick fragrance of flowers, refreshing. Osmanthus fragrans has the functions of invigorating stomach, promoting digestion, promoting blood circulation and Qi, resolving phlegm, relieving cough, etc. it can also eliminate depression, balance physical and mental emotions and relieve mental pressure. Long term drinking sweet scented osmanthus tea has certain curative effect on dry skin, hoarse voice, stomatitis and periodontitis. Osmanthus is suitable for matching - Mint, eucalyptus, rose, jasmine, marigold, etc. Let's enjoy the delicious health brought by nature in this golden autumn.
Cooking ingredients
Cooking Steps
Step1:Pick fresh osmanthus. Put on gloves. First, keep your hands clean. Second, keep your hands warm. Osmanthus will reduce its freshness when it is heated.
Step2:It's really a test of one's patience. Stemming is a delicate job.
Step3:The dried osmanthus flowers should be washed with clear water and dried with sieve.
Step4:Soak some salt water in the container with hot water to cool it.
Step5:Wash the osmanthus in salty water and dry it with a sieve. It can reduce the astringency after salting.
Step6:The osmanthus drenched clean can be pickled at last.
Step7:Put a layer of osmanthus and dedendated rose petals in a clean and dry glass bottle. Add a layer of honey.
Step8:Add a layer of osmanthus and rose petals. Then pour in honey.
Step9:Repeat until the entire glass bottle is full.
Step10:In the end, there's a unique secret - squeeze some lemon juice. Keep the freshness of the pickled osmanthus and reduce the astringency.
Step11:Close the lid. Refrigerate for a week. Honey rose pickled osmanthus adds a lot of benefits to our life. Tea making, Chinese pastry and Western pastry can be used.
Cooking tips:It's better to wash osmanthus twice and make it delicious.
