Ingredients for rose hot pot (serves 4 people): 20 roses, 200 grams each of ham sausage, beef tripe, and squid, 150 grams each of oyster mushrooms, cabbage, vermicelli, and fungus, 100 grams each of dried tofu and scallions.

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Rose hot pot seasoning: 150 grams of lard, 5 grams of refined salt, 6 grams of MSG, 5 grams of pepper noodles, 10 grams of minced ginger, and 2000 grams of chicken broth.

How to make rose hot pot: 1. Wash the roses, pull off the petals and drain the water.

Slice ham sausage.

Wash the tripe and cut into slices.

Rinse out the alkaline smell of the squid and cut into strips.

Remove stems from oyster mushrooms, wash, tear into pieces, and drain.

Remove the roots from the Chinese cabbage and wash it.

Water-haired vermicelli cut into sections.

Remove the stems from the fungus, wash and drain.

Cut dried tofu into strips.

Wash and cut the scallions into sections and drain the water.

The above ingredients are packed in plates and placed around the hot pot.

2. Put a clean pot on the fire, melt the lard and heat it until it is 70% hot. Add the minced ginger and fry until fragrant. Add chicken soup, salt and pepper noodles. Bring to a boil and cook for about 10 minutes. Remove the foam and ladle it into the hot pot.

First add the rose petals and scallions and boil, then boil all the ingredients.

The flavored dish can be prepared with sesame oil, salt, monosodium glutamate and minced garlic, one dish per person.

Note: Roses can be boiled briefly and should not be blanched for a long time.

Strain the chicken stock before use.

The soup is drinkable.

Hot pot ingredients should be light and tender in order to maintain their characteristics.

Rose pastry water crust: 150 grams of ordinary flour, 15 grams of white sugar, 55 grams of butter, about 45 grams of water (the water absorption of flour is slightly different), and a few drops of pandan leaf juice.

Oil center: 2100 grams of ordinary flour, 50 grams of butter.

Filling: rose sauce.

Method: 1. Now add pandan leaf juice to the water.

2. Add the melted butter and sugar that have been left at room temperature to the flour and then pour in the pandan leaf water.

3. Mix the ingredients for the water dough evenly and knead it into a smooth dough, cover it with plastic wrap and let it rest for 15 minutes.

4. Knead the butter and flour together to form a dough.

5. After the two kinds of dough have rested, divide them into eight equal parts.

6. Use your hands to flatten a small piece of oily skin and wrap it around a small oily center.

7. Place the wrapped dough with the seam side up on the chopping board, flatten it with your hands and use a rolling pin to roll the dough into a round piece.

8. Fold the two ends of the dough piece in half towards the middle.

9. Fold the two ends in half to form a dough roll.

10. After relaxing for ten minutes, repeat steps 7-9 again.

Fold the puff pastry again.

When resting, cover the dough with plastic wrap to prevent moisture from evaporating.

11. After folding the dough twice, roll the dough into a round piece and wrap the rose paste in the middle, then tighten the mouth.

12. Close the edge and press down, place the dough on the baking sheet, and use the strength of your palms to press the dough into a pancake.

Note: Baking time: Place the baking sheet in the middle of the oven and bake at 180 degrees for 20-25 minutes.

Rose flower steamed buns are a dessert made with medicinal rose pollen and flour.

Medicinal roses are sweet, slightly bitter, and warm in nature. Their most obvious effects are regulating qi and relieving depression, activating blood circulation, dispersing blood stasis, regulating menstruation and relieving pain.

Efficacy analysis: It can relieve mood, balance endocrine, replenish blood and Qi, beautify skin and skin care, regulate the liver and stomach, and eliminate fatigue. The raw materials are 10 grams of medicinal rose pollen, 100 grams of flour, and an appropriate amount of yeast powder.

Method 1. Pour flour and rose pollen into a basin.

2. Pour an appropriate amount of yeast powder into the bowl and add warm water to dissolve; pour the prepared yeast powder water into the flour.

3. Pour a bowl of warm water into the flour and stir with chopsticks until the flour is gone.

4. Knead the dough with your hands until it is smooth, cover it with a clean cloth, and set it aside to rise until it is twice as big as the original dough.

5. Take the dough out of the basin, sprinkle a little dry flour on the cutting board, knead it into long strips, and cut it into small pieces; roll the small pieces into round pieces.

6. Take five round dough pieces and place them one on top of another; use chopsticks to make a mark in the middle of the dough pieces.

7. Use your hands to knead a piece of dough that is thin at both ends and thick in the middle, and place it on one end of the five dough pieces; put the kneaded dough on the first dough piece, and start rolling it along the dough with your hands.

8. Roll all the dough pieces into a dough; pinch the middle of the dough with a tiger's mouth, and then twist the dough out with two hands.

9. Two roses are ready.

10. Repeat to finish all the roses.

11. Set aside the prepared roses for 10 minutes, boil water in a pot, place on a basket and start steaming, steam for about 25 minutes, and you are ready to eat!

Rose Sushi, a beautiful and delicious sushi.

The ingredients mainly include salmon meat, pink rice for sushi, cucumber, red ginger shreds, seaweed for sushi and edible fresh roses.