Auxiliary ingredients: cinnamon 50 grams
Seasoning: sugar 250 grams of each appropriate
Osmanthus sugar lotus root practice:
1. lotus root washed, dry, larger end inwards cut down 3 cm long section, stay as a cap; glutinous rice pick up the impurities, stuffed with lotus root holes, stuffed with the lotus root cap cover, with a toothpick poke firmly, on the steamer steamed through (about 2 hours).
2. Lotus root out, soak and scrape the skin, remove the cap, lotus root cut into 0.5 cm thick slices, put into a large bowl, add sugar, cinnamon, and then cellophane to seal the bowl mouth, on the steamer to steam on low heat for about 1 hour and 30 minutes, take out, inverted into the plate, can be.
Osmanthus wine ingredients:
Golden cinnamon, sugar, rice wine or sorghum wine, cinnamon garden meat and ten grams of white ginseng, one hundred grams of red dates.
Practice:
Choosing of osmanthus:
Golden cinnamon is the best, and among all varieties of osmanthus, it is the most fragrant. As the main ingredient of the osmanthus flowers should be selected just picked or picked soon after the osmanthus flowers, has become brown or dark brown can not be used. Osmanthus should be clean, without mud and sand and branches and leaves.
Osmanthus wine production:
1, will be placed in a cool place in the ventilation of the osmanthus spread air-dried overnight, and then each catty of osmanthus add four taels of sugar (powdered icing sugar is the best), mix well, and put into the wine fou to let it ferment for two or three days, add four to five pounds of more than thirty-five degrees of rice wine or sorghum wine, but can not be used with the red yam, taro, this kind of wine is too bad taste.
2, and then sealed cellar, a year after the osmanthus wine is ready.
3, if the cellar five years before drinking, this is a good wine. If you have the conditions, and then add 50 grams of osmanthus meat and 10 grams of white ginseng, 100 grams of jujube, this is the top home brew. If you like it sweeter, you can add more sugar. If you cellar for five years before drinking, this is the best wine.
4, the finished osmanthus wine color yellowish, open the bottle that overflowed a osmanthus fragrance, sweet and mellow in the mouth. The old saying is that this wine has the effect of strengthening the spleen and stomach, digestion, blood circulation and qi. Please keep in mind that no matter whether you make osmanthus sugar or osmanthus wine, you can't wash the osmanthus flowers in water.
Osmanthus soup dumplings
Materials:
Soup dumplings skin:, glutinous rice flour, carrots, green tea powder, icing sugar osmanthus, dumplings filling:, preserved sausage, taro, mushrooms, oil, salt
Three-color osmanthus dumplings method:
1. Soup dumpling filling: Chinese sausage, taro, mushrooms. Stir fry with oil and salt beforehand. (can be adjusted according to their own tastes, my family like to eat salty)
2. carrots cut into pieces, put a little water microwave high heat for 2 minutes, and then put the blender broken, filtered, take the juice, and add into the glutinous rice flour and into the hands of the soft and hard suitable for the mass (I later felt that the color is not dark enough, but also added a bit of orange fruit)
3. green tea powder with the right amount of glutinous rice flour and water and into the hands of the soft and hard appropriate mass! (I added a packet, *** used three packets of green tea powder)
4. Glutinous rice flour and water and into a non-sticky, soft and hard suitable for the dough
5. From the three different colors of the rice ball each pulled out a small piece of the dough, rounded, put into the boiling water to cook for a minute, fish up, and then put each of them while still hot into the original rice ball and kneaded hard evenly. This is a very important step, when I was a child with my grandmother to make dumplings when she taught me, our local dialect called "fruit", can increase the elasticity of the dumplings skin, in the cooking time is not easy to rupture.
6. Roll the three-color rice balls into strips and stack them on top of each other. Grab a small ball and roll it into a circle, pinch it into a bird's nest shape, put in the filling, carefully cage the seal with your tiger's mouth, and carefully and gently roll it into a circle.
7. Boil the dumplings: Put in water (about two-thirds of the volume of the dumplings) and bring to a boil over high heat. Put in the dumplings and carefully push them with the back of a spoon to keep them from sticking to the pot. Turn the heat down to medium, and when the water comes to a boil again, pour cold water over the dumplings three times, then reduce the heat to low and cook, covered, until the dumplings rise to the surface and are cooked through. With a spoon into the bowl, add the right amount of water to cook the dumplings, add a spoonful of sugar cinnamon can
Osmanthus tea
Raw materials:
12 grams of osmanthus, 6 grams of hawthorn, 3 grams of Codonopsis pilosula, the right amount of rock sugar.
Practice:
1, put 300ml of water in the pot;
2, put cinnamon, hawthorn and ginseng and cook for 5 minutes until boiling;
3, turn to low heat and continue to cook for 30 minutes, filtered and add rock sugar and mix well that is;
4, several times a day as a tea.