Osmanthus itself is non-toxic and has health care and therapeutic effects, so it can be eaten with confidence.

Of course you can use fresh osmanthus as a food supplement.

The pickling, food production and medicinal functions of osmanthus.

How to make sweet-scented osmanthus (sugar-pickled, salt-pickled):

1. Pick out the impurities from the picked fresh sweet-scented osmanthus, rinse it in clean water, and remove the dust on the surface.

2. Take it out, drain it slightly, put it into about 3 to 4% alum water and soak it for about 20 minutes to remove the bitter taste. Take it out, drain it and rinse it in clean water to remove the alum water. , pick up and drain the water.

3. Use a clean glass bottle, ceramic jar and other containers, put a layer of osmanthus about 5 cm thick, cover with a layer of white sugar about one or two centimeters thick (if you add salt, you can reduce the amount appropriately) amount of salt), press tightly; operate in this sequence until the container is full, seal the bottle mouth and store it in a cool place.

3. If salted osmanthus is used, it can be rinsed with cold boiled water before use, or steamed after rinsing, mixed with honey and soaked. This can ensure that the nutrients of the honey are not destroyed.

How to make sweet-scented osmanthus food:

Crystal sweet-scented osmanthus cake

Raw material formula:

First-grade Sichuan white sugar-extracted glutinous rice flour cooked oil honey Cooked sweet-scented osmanthus powder

Method:

1. Add 80g white sugar to 200g warm water and stir until melted

Add 150g glutinous rice flour and 75g glutinous rice flour and stir evenly until If there are no particles, add 40g of salad oil and stir evenly until the water and oil are mixed (no salad oil can be seen in the batter).

2. Brush salad oil on the inner wall of the container.

3. Pour the mixed batter and let it sit for 40 minutes.

4. Pour cold water into the pot, boil the water and steam for 30 minutes. Steam and remove from the mold. After cooling, dip a knife in water and cut into pieces. Sprinkle with sugar osmanthus and pour honey water over it.

Cooking skills:

1. In steps 2 and 3, be sure to stir evenly. After adding salad oil, stir until no particles of salad oil are visible.

2. The container must be oiled, otherwise it will not be taken out after steaming. When demoulding, you can use a knife dipped in cold water, draw a circle along the edge of the mold and then buckle it.

3. It will be easier to cut into pieces after cooling. When cutting into pieces, the knife should be dipped in cold water. After each cut, wash it and dip it in cold water before cutting, otherwise the knife will stick.

Method 1:

Raw material formula:

First-grade Sichuan white sugar 1.6 kg extracted sugar 0.4 kg glutinous rice flour 0.4 kg cooked oil 0.4 kg honey osmanthus 0.25 kg cooked 2.0 kg of powder (can be increased or decreased as needed).

Preparation method:

1. Make cooked flour: Put the flour into a steamer and steam it (time 20 minutes), take it out and cool it, then grind it finely with a pulverizer. That is mature powder.

2. Make cake powder: Wash the glutinous rice in warm water of 50-60℃ for 4-5 minutes, scoop it up and spread it in a dustpan to drain the water. The next day, use river sand (river made with vegetable oil) to make cake powder. Sand) stir-fry (not brown), then use an electric mill to grind it into powder, which is cake powder (also known as male powder). Then spread the cake powder on a dustpan to expose it for 2 to 3 days, and knead the powder into a ball with your hands. Just leave it alone.

3. Preparation of sugar: Add 0.2 to 0.25 kg of maltose and 0.75 kg of water in the proportion of 5.0 kg of white sugar. After boiling, add 0.1 kg of melted oil and boil until it reaches about 120°C. Drop the sugar liquid into the water. When it can form into lumps, scoop it up and put it into an ice pot and stir until it becomes sandy and becomes sugar.

4. Make the heart seeds: Mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus according to the ingredients evenly, sift to remove impurities, and the heart seeds are ready.

5. Potting and shaping: use wooden frame. First, put 1/5 of the mixed base and fabric into the frame, use a thin layer as the base, and put the heart in the middle, then use 4/5 of the base and fabric to make the cake dough, and roll it out flat. Press tightly, cut into rectangular strips with a thin knife, and then package.

Food characteristics:

Shape: rectangular strip, complete shape, uniform thickness.

Color: clear yellow and white, no spots, no impurities.

Tissue: moist and soft, fine and sludge-free, no roughening, no sugar.

Taste: sweet and delicious, with a strong fragrance of osmanthus.

Method 2:

Raw material formula:

500 grams of glutinous rice flour, 300 grams of japonica rice flour, 250 grams of white sugar, appropriate amounts of vegetable oil and sweet-scented osmanthus.

Production method:

1. First sift the glutinous and japonica rice flour, add white sugar, and mix evenly with water.

2. Steam the thoroughly kneaded cake powder for about a quarter of an hour. Then wrap the cake powder with wet gauze, keep turning and kneading until the surface is smooth and the cake powder is fine. 3. Press the cake powder flat, stretch it into a long strip, apply vegetable oil, sprinkle with dried osmanthus, and cut into long cubes.

Method 3:

Ingredients:

Main ingredients: 250 grams of glutinous rice flour, 150 grams of flour

Accessories: appropriate amount of sugar and sweet-scented osmanthus

Seasoning: 90 grams of white sugar Steps

1. Mix 250 grams of glutinous rice flour, 150 grams of flour, 90 grams of white sugar, and an appropriate amount of sugar-osmanthus together, slowly pour in an appropriate amount of water, and stir Knead evenly until the batter is thick and sticky.

2. Steam for a quarter of an hour.

3. Wrap the steamed cake body with wet gauze while it is hot, and keep turning and kneading it until the surface is smooth and the cake body is delicate

4. Put the body into a suitable container, shape it, apply vegetable oil on the surface, and cut into cubes.

Method 4:

Raw and auxiliary materials:

Raw materials: about 150 grams of water chestnut powder (water chestnut powder), pure milk, about one tablespoon of dried osmanthus< /p>

Ingredients: light cream, condensed milk

Seasoning: about 30 grams of sugar, about 80 grams of sugar, water

Preparation method:

1. Since the water chestnut powder has a lot of large particles, in order to easily blend with the milk and to reduce the time of making circles, it is best to crush it with a dumpling stick first.

2. Add sugar and milk to the crushed powder.

3. Add whipped cream, prepare a whisk, and beat in circles until the water chestnut powder is completely dissolved in the milk and whipped cream and has a slight consistency.

4. If you like condensed milk, you can put it in at this time.

5. Add dried osmanthus last. Remember, don’t add too much dried osmanthus, as long as it brings out the flavor.

6. Prepare water and sugar. I chose flake sugar. The cooked soup will be slightly yellow, and the prepared cake will also be slightly yellow, and it will be slightly sweeter than granulated sugar.

7. Bring to a boil over high heat until the sugar (granulated sugar) has completely melted, then immediately pour it into the beaten osmanthus paste. At this time, you can directly skip steps 8 to 9.

8. If you follow the above steps, you will find that the water chestnut powder in your hand is not cooked and caked. Never mind, I have a remedy. Prepare another pot of boiling water and place a shelf on it. The water should cover the shelf by about 1-2 cm. Do not extinguish the fire while the water is boiling. Keep it on medium heat. Then put the osmanthus paste on the shelf and slowly Stir slowly.

9. After about two minutes, the water chestnut powder under the bowl will begin to clump, and stirring will become difficult. When 40 to 50% of the water in the bowl has clumps, it will look like the picture above. You can also use a spoon to smooth out the batter. Cover the pot and leave to steam over medium heat for 15 minutes.

10. The milky osmanthus cake is completed. Eat it cold, it's fragrant and cool. The most important thing is health.

Tips:

Horse hoof powder:

1. Anti-cancer effect: The Shanghai Cancer Disease Prevention and Treatment Research Collaborative Group found during screening that various preparations of water chestnuts, It has anti-tumor effects in animals.

2. Antibacterial effect: Water chestnut has antibacterial effect and can inhibit influenza virus. In addition, water chestnut can inhibit the activity of E. coli by 80% (after 10 hours).

3. Laxative: Water chestnuts contain crude protein and starch, which can promote large intestine peristalsis.

4. Diuresis and diuresis: Horseshoe water can diuresis and diuresis.

5. Clear the lungs and reduce phlegm: Water chestnuts are sweet and cold, and can clear away the heat in the lungs; they are also rich in mucus, which has the effect of promoting body fluids, moistening the lungs and reducing phlegm, so it can clear away the heat in the lungs.

Sesame and Osmanthus Cold Cake

Ingredients:

500 grams of glutinous rice, 150 grams of sugar, 100 grams of sesame seeds, 15 grams of sugar and osmanthus, 50 grams of sesame oil or peanut oil

Preparation method:

1. Wash the glutinous rice, soak it in water for 4 hours, take it out, put it on a cage covered with cage cloth and steam it for 1 hour

Glutinous rice with the right amount of softness and hardness.

2. Pour the cooked rice into a basin, add peanut oil, sweet-scented osmanthus, and white sugar, and use a coarse rolling pin to pound, stir, and turn it repeatedly to make it

sticky. Can stick together.

3. Remove the sediment from the sesame seeds, wash them clean, put them in a pot and bake them over low heat until they are cooked, take them out, and grind them into fine powder with a bowl.

4. Spread half of the cooked sesame powder evenly on the chopping board, spread the glutinous rice evenly on the sesame powder and press it evenly, then sprinkle an even layer on the glutinous rice

For sesame powder, roll it with a rolling pin to prevent the sesame seeds from falling off. Place it on a white porcelain plate, the thickness is about 2 cm.

Put it in the refrigerator to cool down, then take it out and cut it into rectangular or diamond-shaped pieces.

Food characteristics:

It is fragrant, soft, sweet, sticky, waxy and cool, and is a new cold-spot variety in summer.

Soft Fried Osmanthus Cake

Ingredients:

Ingredients: 300 grams of glutinous rice flour, 200 grams of indica rice flour (dry, fine)

Seasoning: 20 grams of lard (refined), 100 grams of white sugar, 50 grams of osmanthus sauce, 150 grams of peanut oil

Production process

1. Put the glutinous rice flour and rice flour into a basin, add sugar, osmanthus paste and appropriate amount of water and mix well;

2. Add the lard and mix thoroughly;

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3. Brush peanut oil on a square plate, divide the mixed batter into balls and spread them flat on the plate;

4. Steam over high heat for about 30 minutes until cooked and out of the cage ;

5. After cooling, cut into rectangles, sprinkle with dry corn flour evenly, then use a sieve to remove the dry flour, add peanut oil, fry in a pot over medium heat, sprinkle with sugar and serve. Of.

Making tips:

1. The fried cake will sometimes appear yellow on one side and white on the other;

2. Therefore, it is necessary to turn it frequently during frying to make both sides The cake body is heated evenly, so that the cake made in this way will not have the above problems;

3. This product involves a frying process, so you need to prepare about 500 grams of peanut oil

300 glutinous rice flour grams, 200 grams of rice flour, 130 grams of sugar, 180 CC of water. A little osmanthus.

Melt the sugar with water, then pour it into the mixed powder and stir. There is very little water in the powder, so the powder is dry and granular. This kind of powder should be used when steaming The steaming rack must be ventilated from top to bottom. If there is no steaming rack, use a mousse ring and gauze.

Osmanthus fried rice cake

Making materials:

4 kilograms of fried glutinous rice flour, 6 kilograms of soft white sugar, 250 grams of candied osmanthus

Production process :

1. Rub the sugar: Sieve the soft white sugar (crush the coarse grains with a rolling tube), rub it with cotton, add fried japonica rice flour and candied osmanthus and mix well, rub until the sugar powder is fully dissolved. Can. It needs to be rubbed frequently and printed quickly, and it should not be left for a long time.

2. Molding: Put the cake powder into the wooden impression (a small amount of dry powder needs to be applied in the mold), press it hard to make it bond in the mold, and then use a thin metal tool to scrape off the excess powder. , knock out the rice cake after scraping it flat, and place it in a low-temperature drying room for a while.

3. Boxing: After picking out defective products such as missing corners and edges, pack the qualified products neatly into boxes.

Food characteristics:

Shape: cuboid, clear pattern, smooth bottom and surface, no burrs.

Color: consistent with the color of fried rice itself, uniform.

Tissue: fine and even, no coarse grains or diced sugar, the candied osmanthus is evenly distributed.

Taste: Rice and osmanthus aroma, pure sweetness.

The medicinal value of osmanthus:

Osmanthus is fragrant, and the aromatic oil can be extracted to make osmanthus extract, which can be used in food, cosmetics, pastries, candies, and wine. It is also an ornamental plant. Osmanthus fragrans is pungent and can be used as medicine.

The flowers, fruits and roots are used as medicine. Flowers are picked in autumn; fruits are picked in spring; roots are picked in all seasons and dried in the sun.

Meridians of nature and flavor:

Flowers: pungent, warm.

Fruit: pungent, sweet, warm.

Root: sweet, slightly astringent, flat.

Functions and Indications

Flowers: dispel cold and break knots, resolve phlegm and relieve cough. It is used for toothache, cough and wheezing with excessive phlegm, and abdominal pain with amenorrhea.

Fruit: Warms the stomach, calms the liver, and dispels cold. Used for cold and stomachache.

Roots: dispel rheumatism and dispel cold. Used for rheumatic muscle and bone pain, low back pain, toothache due to kidney deficiency.

Usage and dosage: Spend 1 to 4 dollars. The fruit costs 2 to 4 cents. Roots 2 to 3 taels.

Practical attachments:

Prescription 1

Recipe: 1 gram of dried osmanthus, 2 grams of tea.

Preparation: Put dried osmanthus and tea leaves into a cup, brew with boiling water for 6 minutes, and then drink.

Usage: Drink 1 cup in the morning and evening.

Efficacy: Strengthens muscles and nourishes skin, activates blood circulation and moisturizes throat.

Application: Suitable for dry skin, hoarse voice, toothache and other symptoms.

Recipe 2

Ingredients: several osmanthus flowers

Seasoning: 1 tsp refined salt, 1 tsp rock sugar

Method: 1 .Wash the sweet-scented osmanthus repeatedly with salt water and drain;

2. Place the sweet-scented osmanthus in a cup, pour in boiling water, add rock sugar, cover the cup, and simmer for about three minutes. When the lid is lifted, the fragrance will overflow.

Efficacy: It can resolve phlegm, disperse blood stasis and cure cough.

Drinking osmanthus tea in winter can relieve stomach discomfort.

Winter is here and when the cold wind blows, many people often feel stomach discomfort and even cold pain. Drinking some osmanthus tea at this time can relieve the symptoms very well. It can relieve dry mouth and tongue, moisturize the intestines and relieve constipation, relieve flatulence and gastrointestinal discomfort; whiten the skin and remove toxins from the body; used for bad breath, wind-fire toothache, stomach heat toothache, toothache due to tooth decay, etc.; warms and nourishes yang qi, and is mainly used to treat high blood pressure caused by yang qi deficiency. sick.

Many pharmacies and supermarkets now sell dried osmanthus, such as produced osmanthus. Readers can make osmanthus tea at home. The method is as follows: add an appropriate amount of black tea and brown sugar to seven to ten dried osmanthus flowers, and brew with hot water.

Hope it can help you.