Roselle, also known as Luoshenhua, Luoshenkui and Shaneggplant, is a panicum miliaceum of Hibiscus in Malvaceae, which is widely distributed in tropical and subtropical regions. It is native to West Africa and India, and is currently cultivated in Guangdong, Guangxi, Fujian, Yunnan, Taiwan Province and other places in China. Roselle plants are1.5 ~ 2m high, with lavender stems, erect stems and many branches. Leaves alternate. Flowers bloom in summer and autumn, with long flowering period, cup-shaped calyx, purplish red and yellow corolla. Every flowering season, red, green and yellow alternate with each other, which is very beautiful and has the reputation of "plant ruby".

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Roselle tea? 　

3 ~ 5g of rose eggplant, brewed in warm water, and added with appropriate amount of rock sugar or honey for tea drinking. Drinking it for a long time is helpful to reduce the total cholesterol and triglyceride in human blood, and achieve the effects of preventing and treating cardiovascular diseases and losing weight. ? 　

Trollius roselle tea? 　

Roselle, Trollius chinensis and Butterfly each 1g, brewed with hot boiling water, seasoned with rock sugar, and no need to cover it, so that the Roselle can be soaked and served as tea. This tea can clear away lung heat and benefit the throat, and has a good effect on bronchitis, cough, sore throat and tonsillitis. ? Rose ice chrysanthemum tea? 　

Roselle 1g, 3 chrysanthemums, 5 medlars, boat-fruited Sterculia 1 each, brewed in boiling water for 5 ~10 minute, and seasoned with rock sugar. This tea can clear the throat and moisten dryness. ? 　

Hawthorn and honey?

Several pieces of Roselle and several pieces of dried hawthorn are boiled in water for three minutes, cooled and mixed with honey. Long-term drinking can strengthen the stomach and promote digestion. ? ? Roselle jelly?

Roselle 40g, pure gelatin powder 30g, fine sugar 100g, water 1000ml. Boil the water first, turn off the fire, put the roselle in the water, cover and stew for 8 minutes, take out the roselle and filter the water. Boil the filtered water, turn off the fire, add pure gelatine powder and fine sugar into the water, and stir quickly 1 min. Packaging the stirred jelly liquid in a jelly mold, cooling, refrigerating in the refrigerator, and eating after molding. ?

Roselle ribs soup?

Roselle 10g, pork ribs 250g, 800ml of water, stewing for 3h, and adding various seasonings according to your own taste. This soup is delicious and can nourish and beautify. ?

Roselle wine?

Take a few kilograms of dried roselle, add water according to the ratio of1:15, boil for 25-30 minutes, and separate the juice. This method is repeated for three times. Mixing the three extracts, adding 8% white sugar, heating to boiling, quickly cooling to10 ~12℃ for fermentation, controlling the room temperature at10 ~12℃, removing the upper foam after 5 ~ 7 days, separating and removing the sunken yeast, adding part of edible alcohol to adjust the alcohol content, and. In addition, a proper amount of rose eggplant is soaked in hot water at 80℃, usually for 3 ~ 4 times, and the soaked juice is filtered for wine blending and color matching. Roselle fermented juice was used as the wine base, supplemented with appropriate amount of soaking juice, the required sugar and alcohol content were adjusted, and the rose eggplant wine was obtained by filtration. The wine is ruby red, crystal clear, fragrant, sweet and sour, and can be used as an edible beverage to increase appetite and prevent and treat cardiovascular diseases such as arteriosclerosis.