Two treatment methods of osmanthus fragrans were introduced.
There are two ways to make osmanthus fragrans: First, remove the stems of osmanthus fragrans, leaving only the petals of osmanthus fragrans, then take them out in boiling water (for a few seconds), let them cool, squeeze out the water by hand or gauze, then mix with sugar (or honey) according to the ratio of 1: 10, and put them in a sealable bottle (with a layer of plastic wrap at the mouth) to keep one. The second method is to marinate fresh osmanthus fragrans with salt (only a little), then put it into a vessel, and then seal and marinate the osmanthus fragrans layer by layer according to the ratio of 1: 1 for one week. Osmanthus fragrans produced by these two methods can be preserved for more than 3 years at low temperature.
The production method of dried osmanthus fragrans is relatively simple. Put osmanthus in the microwave oven and bake it for 5 minutes on medium heat. Take it out, cool it, put it in a microwave oven and bake it for 5 minutes on medium heat. The dried osmanthus fragrans can be preserved in a dry environment for 2-3 years. Remember not to expose osmanthus in the sun, which is easy to volatilize fragrance. Another method is to mix fresh osmanthus into lard or Jinlong fish oil, so that it will have osmanthus fragrance when cooking, which can generally be stored for 1-2 years.
Question 2: Can osmanthus be eaten? Osmanthus tea has a refreshing effect. Osmanthus fragrans is slightly scalded in boiling water, and then picked up and dried. Crushed with white sugar and sealed in a bottle to keep its color and fragrance. It can be used as a food spice. Mix sweet-scented osmanthus and pure lotus root starch with white sugar to make sweet-scented osmanthus lotus root starch, which is delicious and appetizing. Take the best dates and cook them with sugar. When the soup is almost finished, add osmanthus, that is, osmanthus jujube that strengthens the spleen and appetizes. Traditional Chinese medicine believes that osmanthus fragrans is warm and pungent, and can be taken orally by decocting, making tea or soaking in wine, which can resolve phlegm and dissipate blood stasis, and has certain curative effects on anorexia, excessive phlegm, cough and asthma, intestinal wind and blood dysentery, amenorrhea and abdominal pain. Guizhi, Guizhi and Guizhi can all be used as human medicine. Guizhi decoction is made of cassia twig, white peony root, ginger, jujube and licorice, and is specially used to treat exogenous wind-cold, fever and headache. Cinnamon root tastes sweet and slightly astringent. Osmanthus fragrans, a plant of Oleaceae, has a pungent taste and warms the meridians into the lungs and intestines. "Hernia" refers to abdominal pain, and "running dolphin" refers to rushing back to the chest due to kidney cold or liver fire to achieve colic in throat and abdomen, chest tightness and shortness of breath, dizziness, palpitation, intestinal gas accumulation, hyperactivity or spasm, phlegm, saliva and cough. Regular consumption is obviously helpful for beauty and skin care. The ancients believed that osmanthus fragrans was the best medicine, so the wine brewed with osmanthus fragrans could achieve the effect of "drinking for thousands of years". For example, in the Han Dynasty, osmanthus wine was a good product for people to worship their ancestors. After the sacrifice, the younger generation respects the elders with osmanthus wine, which symbolizes longevity. Osmanthus fragrans can beauty beauty, relieve sore throat and moisten throat, improve symptoms of excessive phlegm and cough, and treat duodenal ulcer, reed rash, stomach cold and stomachache, halitosis and blurred vision. Osmanthus tea has a refreshing effect. Osmanthus fragrans is slightly scalded in boiling water, and then picked up and dried. Crushed with white sugar and sealed in a bottle to keep its color and fragrance. It can be used as a food spice. Mix sweet-scented osmanthus and pure lotus root starch with white sugar to make sweet-scented osmanthus lotus root starch, which is delicious and appetizing. Take the best dates and cook them with sugar. When the soup is almost finished, add osmanthus, that is, osmanthus jujube that strengthens the spleen and appetizes. Traditional Chinese medicine believes that osmanthus fragrans is warm and pungent, and can be taken orally by decocting, making tea or soaking in wine, which can resolve phlegm and dissipate blood stasis, and has certain curative effects on anorexia, excessive phlegm, cough and asthma, intestinal wind and blood dysentery, amenorrhea and abdominal pain. Guizhi, Guizhi and Guizhi can all be used as human medicine. Guizhi decoction is made of cassia twig, white peony root, ginger, jujube and licorice, and is specially used to treat exogenous wind-cold, fever and headache. Cinnamon root tastes sweet and slightly astringent.
Question 3: Can osmanthus be eaten? How to eat? Osmanthus tea
Formula: dried osmanthus fragrans 1g, tea 2g.
Production: put dried osmanthus fragrans and lotus leaves into a cup and brew with boiling water for 6 minutes, then you can drink.
Usage: Drink 1 cup in the morning and evening.
Efficacy: strengthen muscles and nourish skin, promote blood circulation and moisten throat.
Application: Suitable for dry skin, hoarseness and toothache.
2
Material: several osmanthus flowers.
Seasoning salt 1 teaspoon rock sugar 1 teaspoon
working methods
1. Osmanthus fragrans is washed and drained repeatedly with salt water.
2. Put sweet-scented osmanthus into the cup, pour boiling water, add rock sugar, cover the cup, and simmer for about three minutes on low heat until the fragrance overflows.
Efficacy can eliminate phlegm and blood stasis, and treat cough.
Osmanthus fragrans fruit paste
Raw materials: raw materials:
2 bananas, 500g pears, 2 apples, 20 fresh osmanthus flowers, 400g tomatoes, 0/00g pineapple/kloc, 250g fresh grapes, 0/50g Manas/kloc, 25g condensed milk and 50g osmanthus sauce.
Method: (1) Mix Manas, condensed milk and osmanthus sauce evenly to make osmanthus salad sauce.
(2) Wash the fresh osmanthus. Peel the pineapple and cut it into 1 cm square cubes. Pears are cleaned by removing pedicles and cores, and also cut into cubes 1 cm square. Wash fresh grapes, peel and remove seeds. Wash apples, peel, core and stem, cut into cubes with a square of 1 cm, wash tomatoes, soak them in boiling water for 5 minutes, peel and remove seeds, and cut them into cubes with a square of 1 cm.
(3) Put diced pineapple, diced pear, diced grape, diced apple, diced tomato and fresh osmanthus into a bowl, add osmanthus salad dressing, mix well and refrigerate.
(4) Bananas are frozen in the refrigerator. Before eating, peel the banana, cut it into disks, and put it in the salad and mix well. Serve.
Features: sweet-scented osmanthus, delicious fruit and bright color.
Sweet-scented osmanthus with Chinese yam
Raw materials: fresh osmanthus 10, 250g of rough-skinned yam, 50g of osmanthus sauce, 500g of vegetable oil (the actual dosage is about 75g), 0/00g of sugar100g of flour100g, 30g of wet starch and 50g of dry starch.
Methods: (1) Fresh osmanthus fragrans were picked and washed. Wash yam and chop it into powder.
(2) When the wok is on fire, add 500 grams of clean water, add Chinese yam powder and white sugar to boil, add wet starch to make paste, pour it into a square plate, take it out after solidification, and cut into pieces.
(3) Stir the flour and dry starch evenly, add a proper amount of water to make it into a thin paste, put the Chinese yam chunks into the hanging paste, and stir evenly with the same thickness.
(4) Put the oil on the wok to 70% heat, so that the pasted Chinese yam flowers can be quickly put into the wok and fried, and stirred constantly with a spoon. When the yam flower is fried to deep yellow, take out the oil control.
(5) Mix a proper amount of water and osmanthus sauce, put it in a small pot, boil it with low fire, add fresh osmanthus, and immediately take it out of the pot, and pour the prepared fresh osmanthus juice on the fried yam slices.
Features: tender outside and tender inside, sweet-scented osmanthus, sweet-scented yam, nourishing spleen and relieving pain, nourishing yin and promoting fluid production.
Honey osmanthus jelly
Ingredients: sugar 100g, 3/4 tablespoons of pearl powder, 3 teaspoons of osmanthus fragrans, hot water and a little honey.
Exercise:
1. Soak the dried osmanthus fragrans in hot water (about 3-5 minutes) and take out the osmanthus fragrans.
2. Heat and boil the osmanthus juice, add the evenly stirred pearl powder and sugar, and then add some osmanthus and mix well.
3. After cooling in the mold, put it in the refrigerator for cold storage.
4. Sprinkle a little honey when eating.
Secret: Dry osmanthus should not be soaked for too long, otherwise it will have bitterness.
The practice of osmanthus fragrans
Method 1: Add salt to fresh osmanthus (just a little) and marinate it slightly. Then put it in a container. According to the ratio of 1: 1, a layer of osmanthus and a layer of sugar are marinated for a week, and you can eat it!
Osmanthus fragrans sauce
Wash the fresh osmanthus, and tear the plum into silk.
Find a clean and sealable jar, a layer of osmanthus and a layer of plum, code them in order, fill them with eight points, and pour in honey. Just cover osmanthus and plum with honey.
Seal it with wax and cover it tightly. You can eat it in about a month.
Sesame Osmanthus Jelly
Raw material formula: 500g glutinous rice, sugar 150g, osmanthus fragrans 100g, sesame oil or peanut oil 15g.
Production method 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it on a cage covered with cage cloth for 1 hour to make glutinous rice with suitable hardness.
2. Pour the rice in the cage into the basin, add peanut oil, osmanthus fragrans and white sugar, and beat, stir and turn it repeatedly with a thick rolling pin to make it sticky and stick together.
3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.
4. Spread half of the cooked sesame powder evenly on the chopping board, and spread the rice flat on the sesame powder. > & gt
Question 4: Can I drink my own sweet-scented osmanthus? Osmanthus fragrans can be divided into four categories: Jingui, Yin Gui, Dangui and Sijigui. The efficacy is the same, and they can all be used to make osmanthus tea. Osmanthus fragrans is not only rich in meaning and ornamental, but also the first-class raw material for scenting scented tea, refining aromatic oil and making sweets and cakes. After adding fresh osmanthus, the tea not only retains the block taste of tea, but also has a strong osmanthus fragrance. After drinking, it has the function of ventilation and stomach strengthening, which is very suitable for the elderly with weak gastrointestinal function.
Osmanthus tea is the most popular in Guangxi, Guilin, Xianning, Sichuan, Chengdu and Chongqing. Osmanthus fragrans baked in Guilin, Guangxi, Osmanthus fragrans Oolong baked in Anxi, Fujian, and Osmanthus fragrans black tea in Beibei, Sichuan, all set off the mellow fragrance of tea with strong osmanthus fragrans fragrance, which is unique and has become a treasure in tea, and is favored by consumers at home and abroad. In recent years, baked osmanthus has also been exported to Japan and Southeast Asia, and its price has surpassed that of top oolong tea. In particular, the successful development of osmanthus oolong and osmanthus black tea has added new varieties for the export of oolong and black broken tea.
Collection and treatment
Osmanthus fragrans, the flowers used, are generally preserved with sugar stains or salting. For example, fresh sweet-scented osmanthus is directly dried or dried, because too much essential oil is lost, and it almost becomes flower residue without fragrance. Dyed osmanthus is widely used, such as osmanthus sour plum soup, osmanthus lotus seed soup, osmanthus lotus root starch and so on. It is inseparable from osmanthus.
efficacy
Warm yang effect of osmanthus tea. Indications: hypertension due to yang deficiency. Symptoms include dizziness, low back pain, chills and cold limbs, loose stool, long urine, pale tongue, white fur and deep and thin pulse.
Shared species
Osmanthus fragrans is rich in fragrance, elegant and lasting. Whether it is green tea, black tea or oolong tea, it can achieve good scenting effect and is a multifunctional fragrant flower for tea. The main osmanthus teas are:
Fried green tea with osmanthus basket
Osmanthus fragrans is the main variety of osmanthus tea, with the largest output in Guilin, Guangxi and Xianning, Hubei, and some of them are exported to Japan and Southeast Asia. The main quality features are compact and uniform appearance, dark green and oily color, flowers hidden in leaves like gold, golden color, rich and lasting fragrance, bright yellow-green soup color, mellow and palatable taste and Huang Liang leaf color.
Osmanthus oolong tea
Osmanthus fragrans oolong is a traditional export product of Fujian Anxi Tea Factory, the hometown of Tieguanyin, which is mainly sold to Hong Kong, Macao, Southeast Asia and Western Europe. Mainly takes tea in summer and autumn of the same year or the next year as raw materials. Quality characteristics are: thick and heavy rope, brown and moist color, elegant and meaningful aroma, mellow and sweet taste, bright orange soup color, dark brown and soft leaves.
Osmanthus black tea
Osmanthus fragrans black tea is the result of the tea-making teaching and research section of Southwest Agricultural University. According to the development trend that "fragrant tea" is popular in Europe in the international market, natural osmanthus flowers are used instead of artificially flavored black tea to make red broken tea. Products were sent to the United States and France, and received favorable comments. The main features are: dense and uniform appearance, moist color, rich fragrance, sweet and palatable taste, bright red soup color and uniform leaf color; The fragrance of the processed teabag is particularly delicate and long, and it will last for a long time.
Guilin osmanthus tea
Guilin osmanthus tea is produced in Guilin, Guangxi, and was first produced by Guilin Tea Factory in Guangxi in the 1970s. Its quality characteristics: rich and elegant fragrance, golden soup color. Small package color box is divided into 100g and 250g.
Guizhou osmanthus tea
Guizhou osmanthus tea is produced in Guizhou. Quality characteristics: take the first-class product as an example, the shape is tight and thin, the rope is uniform, and the color is dark green and moist; The aroma of the endosperm is fresh and pure, and the taste is fresh and refreshing. The soup is green in Huang Chengcheng, and the leaves are green in Huang Chengcheng, bright and tender.
Xianning osmanthus tea
Xianning osmanthus tea belongs to green tea osmanthus tea. Produced in state-owned Baidunchang, Xianning City, Hubei Province. Quality characteristics: the shape conforms to the standard of scented tea blank issued by the former Ministry of Commerce, and there are golden stalks sparsely dotted in the tea; Endogenous tea soup is clear yellow and bright, with rich osmanthus fragrance, tea fragrance and floral fragrance coexist, and the taste is mellow and rich. The water content of the finished product is 7.5% ~ 8%. Osmanthus fragrans contains organic components such as propyl decanoate, ionone and linalool oxide. It is mild in nature, has the effects of dispelling cold, resolving food stagnation and resolving phlegm, and can enhance the health care function of green tea.
Question 5: Can osmanthus in osmanthus tea be eaten? Yes
Osmanthus fragrans: Also known as "Murraya", its fragrance is fresh and charming, and it can balance the nervous system if you drink it regularly. In particular, it will definitely drive away the moisture in the body, relax the mind and calm down.
Question 6: How to treat fresh osmanthus before eating? Can be used to make tea, can also be used to hold snacks. Anyway, you can eat it when it is cooked, but some practices taste bad, but the effect is good.
Question 7: Can fresh osmanthus be eaten? cannot
Fresh osmanthus fragrans just picked from trees can't be used as the spice of food, because fresh osmanthus fragrans contains tannins, tastes bitter and lacks fragrance; After long-term storage, the astringency will decrease or even disappear. If you are in a hurry to eat, you can put fresh osmanthus in a cloth bag, squeeze out bitter water, mix well with white sugar, tightly seal it in a bottle or jar (avoid metal containers), and then eat it for a few days if you are not in a hurry.
Question 8: What kind of osmanthus is edible? Dust is directly picked up and needs to be washed and dried. Dry it until it starts to dry up, and then you can pickle it with sugar. If sugar is put early, a lot of water will seep out, and osmanthus will rot and be bad. After salting, put it in a bottle, seal it and store it in the refrigerator. Ps: The color is black because the flowers are oxidized, which is normal. Now some osmanthus moon cakes are yellow. It's not osmanthus, it's fresh osmanthus with sugar.
Question 9: Can sweet-scented osmanthus be eaten? Can eat. Because it is not poisonous. Because it is an edible fish. Osmanthus fragrans is osmanthus fragrans, the flower of Oleaceae. The flavor is rich, but the candied fruit can be used in candy food. Fruit, branches and leaves are all used as medicine.
Question 10: Can osmanthus be eaten after soaking in water? Yes, it's like red dates after cooking soup, but the taste will be much lighter.