Raw materials: 8 roses, sugar 50 grams. Practice: 1, the rose petals a piece of light pick down (pay attention not to touch the stamen), and then added salt water soak and wash, drain, or dry with kitchen paper; 2, half of the petals into the vessel, add one-third of the amount of sugar, gently pounded with a rolling pin, and then one side of the remaining petals into the side of the addition of sugar uniformly pounded, a few minutes later, the petals and sugar will be blended into a thick and fragrant rose jam! Tip: You can use the same garlic paste to make the rose sauce. Tip: You can use a stone mortar for pounding garlic, or you can use other ceramic or sturdy jars instead, avoiding metal utensils. The rose paste can be stored in a clean jar in the dark and cool.