Auricularia auricula
Ingredients: rose petals, celery, black fungus, white vinegar, salt, chicken essence and sesame oil.
Exercise:
1. Soak rose petals in light salt water 10 minute, and wash. Black fungus soaked hair washed and torn into small petals. Wash celery and cut into sections.
2. Put water in the pot, add a little salt and vegetable oil, blanch the auricularia auricula and celery after the water boils, remove them and immerse them in cold water immediately.
3. Drain the fungus and celery, enlarge the bowl, add rose petals, add proper amount of salt, chicken essence, white vinegar and sesame oil and stir well.
Rose porridge
Ingredients: japonica rice100g, rose 20g, cherry10g, sugar 30g.
Exercise:
1. Pick the roses that are not fully open, gently pick the petals and rinse them with cold water.
2. Wash the japonica rice, soak it in cold water for half an hour, remove it and drain it.
3. Add about 1000 ml of cold water to the pot, put the japonica rice into the pot and boil it with strong fire, then boil it with low fire to make porridge.
4. Add rose petals, cherries and sugar to the porridge and cook for another 5 minutes, then serve.
Rose sugar
Ingredients: rose, sugar
Exercise:
1. Take off the petals and wash them. Absorb the water from the petals with a paper towel.
2. Then put the sugar and petals together in a clean bowl, and mash the petals and sugar with one end of a rolling pin. It will be fine when it is smashed into purple candy.
Roses smoked eggs
Ingredients: 8 eggs.
Marinade: 2 tsps of salt 1/,2 tsps of soy sauce, 2 tsps of cooking wine1,and 2 pieces of star anise.
Smoking materials: half a cup of dried roses, 2 tablespoons of sugar, 2 tablespoons of rice.
Exercise:
1. Soak the eggs in cold water, and cook them on low heat for 10 minutes until the water boils. Take them out and soak them in cold water for 2 minutes, then peel off the eggshells.
2. Add 400ml of water and marinade into the pot, add eggs after boiling, cook for 10 minute, and turn off the fire and soak for 6 hours.
3. Put tin foil at the bottom of the pot and add smoke.
4. Put the steamer and add the eggs.
5. Cover the pot, turn to low heat for 6 minutes after the fire sees smoke, and turn off the fire.
6. Take out the smoke after it disappears.
Stir-fried three mud with roses
Ingredients: 250g of clean yam, appropriate amount of Chinese cabbage leaves, 350g of red dates, 250g of fresh broad beans, 2 petals of roses, 2 petals of osmanthus fragrans, 350g of green plum 1/4, sugar and 75g of cooked lard.
Exercise:
1. Wash yam and broad beans, steam them in a cage, peel yam, and put them on a chopping block and smash them into mud.
2. The red dates are cooked, peeled and mashed, the green leaves are mashed, the vegetable juice is wrapped in emery cloth for later use, and the green plums are chopped.
3. Heat a wok with medium fire and a greasy wok, add 25g of lard and 0/50g of white sugar/kloc-,stir and melt, fully push the yam mud, stir well, take out the wok and put it in the middle of the plate.
4. Add 25g lard to the original pot, add150g white sugar and stir until it melts, add bean paste and stir well, add green vegetable paste and stir well, and put the pot on the left side of the plate.
5. Add 25 grams of lard, add 50 grams of sugar and stir fry. Stir the jujube paste evenly in the pot and put it on the right side of the plate.
6. Put the rose petals on the yam, and sprinkle the sweet-scented osmanthus of the plum evenly on the three mud.
Rose shredded radish
Ingredients: white radish, rose, salt, rice vinegar, sugar, monosodium glutamate and sesame oil.
Exercise:
1, white radish and heart radish are washed, peeled and shredded.
2, a rose, washed, petals removed, shredded.
3. Add proper amount of salt, rice vinegar, sugar, monosodium glutamate and sesame oil into shredded radish and mix well.
4. Add the cut rose petals and stir well.
Rose chocolate sweet dumplings
Ingredients: glutinous rice flour 1 50g, rose sauce 20g, peanut butter1spoon, and chocolate 50g.
Exercise:
1. Mix and knead the freshly hung glutinous rice sauce with a little warm water (the dough is a little crispy at this time).
2. Divide the dough into two equal parts, one is kneaded evenly with a teaspoon of rose sauce, and the other can be kneaded evenly.
3. Divided into 15g.
4. The white one is wrapped with chocolate stuffing.
5. Wrap peanut butter in a rose glutinous rice balls and roll it into a circle.
6. Boil the water in the pot, put it in the jiaozi and boil away. Wait for jiaozi to float on the water and cook for another minute and a half.
Jinsha rose shrimp
Ingredients: 6 prawns, 2 roses, bread crumbs, 2g salt, 1 tsp cooking wine, 1 tsp soy sauce, 20g cooking oil.
Exercise:
1. Remove the head and shell of prawns, cut a knife across the back of prawns, remove shrimp lines and rinse with running water;
2. Add the ingredients into the processed prawns, marinate them with chopped rose petals for 10 minute, then pick them up and put them into the breadcrumbs and dip them evenly;
3. Pour the cooking oil into the pot, heat it to 50%, fry the shrimps in the oil thoroughly, then put it on kitchen paper to absorb the excess oil, then put it on a plate and sprinkle with rose petals.
Rose onigiri
Ingredients: glutinous rice, rice, rose, red bean paste and osmanthus.
Exercise:
1. Wash glutinous rice, add a little rice and cook it into glutinous rice for later use.
2. Wash the rose petals, fully control the moisture, and cut them into filaments for later use.
3. Add a proper amount of sweet osmanthus into red bean paste to make sweet osmanthus bean paste stuffing, divide it into several small portions and knead it into balls for later use.
4. Dip your hands in cold water, knead glutinous rice into small balls, flatten them to make dumpling skins, wrap them with stuffing to make rice balls, and then wrap them with cut rose shreds.
Rose and egg soup
Ingredients: rose10g, Spatholobus suberectus 30g, calyx plum blossom10g, 2 eggs.
Practice: add 3 bowls of water to cook, shell the eggs and cook for a while, add a little sugar, and eat eggs in soup, once a day 1 time.
China eat net tips:
Although most recipes mention that eating roses is non-toxic and harmless to human body, it should be remembered that when eating fresh roses, the dust on the surface of roses should be washed, and then soaked in light salt water for one hour for disinfection and sterilization.