Unprocessed red heart k and pork. Cooking soup with pig liver is very nourishing. You can have soup and meat. If you don't eat it, the soup is a bit sour, a bit like eating cooked tomatoes. Especially for mothers with babies, it is very helpful for production.
1 red peach k (luoshenhua) 2 lean meat 3 After water is boiled, put the red peach k in the pot and stew for 5 minutes, then add the lean meat. . . It takes about 20 minutes.
Many people know the nickname "Red Heart K" of Roselle, but its real name is Roselle.
Rock sugar luoshen tea
1. Wash Luo Shen first.
2. Add water to boil,
3. After boiling for 20 minutes, add rock sugar and cook for another 20 minutes.
4. Take out the magic flowers, cool them and put them in the refrigerator.
Roselle tea
Materials:
38~40g of Luoshen flower (about 60 flowers), 12 cup of water, 2/3 cup of rock sugar.
Exercise:
1. Boil the cauldron 12 cup of water, and add Luoshen flower to continue heating. When the water boils again, cover the pot, turn off the fire and stew for 10 minutes.
2. Remove Luoshen flower with a colander, add rock sugar and stir. Dissolve the rock sugar, cool the soup, move it into the refrigerator for refrigeration, and then drink it when it is cool.
Luoshenhua candied fruit
material
1. Fresh Luoshenhua
2. Rock sugar or fructose
practice
1. Remove the receptacle of Luoshen flower.
2. The washed Luoshen flower, weighing about 1 kg, was marinated with 60 grams of salt for 24 hours. In the curing process, it needs to be stirred many times. When Luoshen flower is softened, drain the salt water.
Salt water is very bright red, so it can be used to pickle white radish or tender ginger with unique flavor. ※.
3. Add 300 grams of sugar to the softened Luoshen flower, mix well, put it in the refrigerator for about 4 days, then add sugar 150 grams, put it in the refrigerator for two days, then add sugar 150 grams, and eat it after the sugar is completely dissolved.
Tip: Be sure to mix the sugar evenly. Adding sugar several times can make the candied fruit crisp. ※. Use white sugar or rock sugar. Be sure to put it in the refrigerator, the preserved fruit will show beautiful and bright natural red. If you are afraid of acid, you can increase the amount of sugar appropriately.
Luoshenhua jam
Ingredients: fresh Luoshenhua rock sugar (or maltose)
Exercise:
1. Wash Luoshen flower and peel off sepals.
2. Prepare a pot of water with 100 degree, pour in peeled sepals and kill the seeds 1 min, pick up sepals, slightly crush them with conditioner, pour them into the pot, add a little water and boil them with low fire (stirring is needed), then add sugar and continue to cook until they are thick.
3. Bottle it while it is hot, cool it and put it in the refrigerator.
Share:
1. The water after cyanine killing can be boiled and added with sugar to make Luoshen juice, which is really delicious. Tea and sauce kill two birds with one stone.
2. Luoshen flower is rich in pectin, which can be easily boiled into a thick shape without adding jelly powder.
3. Luoshenhua is sour and sweet, cold and cool in nature, and has the functions of detoxifying and relieving summer heat, clearing away heat and cooling blood, nourishing heart and benefiting qi, and promoting blood circulation and diuresis. Because it is slightly alkaline food, it can effectively achieve the effects of eliminating fatigue, cooling and purifying blood, stimulating appetite, promoting fluid production and quenching thirst.
Roselle wine
1. This wine is ruby red, clear and transparent.
2. The taste is fragrant, the alcohol content 120.5 degree and the sugar content 15+0.5 degree are sweet and sour;
3. It can be used as an edible beverage to stimulate appetite and prevent and treat cardiovascular diseases such as arteriosclerosis.
Production method:
1. Extraction and fermentation of effective components from calyx. Take several kilograms of dry calyx of Roselle, add water according to the ratio of 1: 15, boil for 25-30 minutes, separate the juice (the first, second and third juice are repeatedly extracted by this method), then mix the juice separated for three times, add 8% white sugar, heat to boiling, and quickly cool to1.
2. Extraction of calyx pigment. Soak the rose calyx in 80℃ hot water for 3 ~ 4 times, and filter the soaked juice for wine color.
3. Development of rose eggplant wine. Roselle fermented juice was used as the base wine, supplemented by appropriate amount of soaking juice, and the required sugar and alcohol content were adjusted, and the rose eggplant wine was obtained after filtration.
30 Luoshenhua snowballs
Materials:
Cream 1 10g
Egg yolk 10g
High fructose powder 10g
300g of low-gluten flour
50 grams of dried Luoshen flowers are chopped.
Luoshen pollen 50g
High maltose powder 50g
Exercise:
1. Add the egg yolk into the cream and stir, then add the low-gluten flour and stir well.
2. Knead the cut dried flowers into a ball and put them into the oven.
3. After taking out the oven and cooling, wrap the snowball with Luoshen pollen mixed with sugar powder.
☆ Baking: 150℃/ 150℃ for 25 ~ 30 minutes.