Remove leaves and receptacle from fresh roses, wash and dry.

Then put the petals, brown sugar and salt into an oil-free and water-free container. The placing method is to put a layer of rose petals first, then a layer of brown sugar and salt, then a layer of petals, and then a layer of brown sugar and salt. Proceed in turn until the raw materials are used up.

After the raw materials are put away, find a pestle, such as pounding garlic and beating children, and mash and knead the rose petals into a sticky cake.

If you want to make rose sauce taste better and taste better, you can also add some honey in the process.

Rose sauce should be put into a wide-mouthed glass bottle or porcelain container, and the container should be large enough, even if rose sauce is completely put into it, it can't exceed 2/3 of its container volume (to prevent it from overflowing due to the volume expansion after rose sauce fermentation). Then seal it and let it ferment naturally at room temperature.

Stir it once after two weeks, and you can open the bottle after one month. The fermentation time of this method is 1-3 months.

If you want to use it quickly, do the above procedure well, put it in a pot and add a small amount of water to cook for about ten minutes, and you can eat it in half a month.

When eating, you can take it according to your own needs, and then seal the container tightly. This can be preserved for 3 ~ 5 years without deterioration. (It is necessary to ensure that all utensils are oil-free and water-free)