Osmanthus Jelly has a history of more than 300 years. There is a vendor named Liu Jixiang in Xindu. He got inspiration from Yang Shengan, the top scholar, who smelled osmanthus fragrance in his study. He collected fresh osmanthus, squeezed out bitter water, soaked it in sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and sugar, and sold it in boxes, named Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it.

Autumn with sweet osmanthus fragrance

In the streets and alleys of Changsha

Full of sweet-scented osmanthus fragrance.

As a traditional snack, Osmanthus Jelly can buy it all year round, but Osmanthus Jelly is the most delicious in autumn. For Bian Xiao, when I was in primary school, my sweetest memory was Osmanthus Jelly. After school, Osmanthus Jelly, a peddler at the school gate, smells particularly fragrant. At that time, I was eager before class. In autumn, a piece of Osmanthus Jelly gives you a taste of Jiangnan. I feel that I have eaten all autumn. ......

Delicious and refreshing, simple to make.

Many people have the impression that Osmanthus Jelly is sweet and greasy, choking his throat, and his mouth is dry and hard to swallow. Gradually, this food has faded out of people's sight. Every year around the Mid-Autumn Festival, osmanthus flowers are in full bloom in the streets and alleys of Guilin. Walking under the shade of osmanthus trees, the fragrance is full of eyes, and there is a piece of paper from Zhang greatly under the osmanthus trees. The wind blew all night, and osmanthus rustled down, and a lot of osmanthus was collected on the paper. Osmanthus fragrans is made of osmanthus fragrans, which can be put into glutinous rice balls or used to make soft and delicious Osmanthus Jelly. Osmanthus Jelly is named after osmanthus fragrans, a cake made of glutinous rice flour, sugar and natural osmanthus fragrans from Osmanthus Jelly. It has a long history, delicious and refreshing, simple method and various types, and meets people's various needs for taste. Let's take a look at Osmanthus Jelly's practice!

raw material

150g glutinous rice flour, 80g corn flour, appropriate amount of water, appropriate amount of sugar, appropriate amount of corn oil and 20g osmanthus fragrans.

working methods

■ 1. Take a clean basin, pour the white sugar into the water, and stir until the white sugar is dissolved without obvious particles.

■ 2. Pour in corn oil, sugar water and corn oil and mix well without big oil bubbles.

■ 3. Add glutinous rice flour and corn starch.

■ 4. The batter is fully stirred evenly without particles.

■ 5. Pour it into a mold covered with plastic wrap, or directly use other high-temperature resistant containers and let it stand at room temperature for about 40 minutes.

■ 6. Cover the batter with a layer of plastic wrap, fix it with a clip, cover it, and steam for 25-30 minutes.

■ 7. Take it out after steaming, cool it at room temperature and put it in the refrigerator for refrigeration 1 hour.

■ 8. Sweet-scented osmanthus syrup for noodles, fresh sweet-scented osmanthus on the left and pickled sweet-scented osmanthus on the right (sweet-scented osmanthus with warm water and some honey). It is suggested to spray noodles with pickled osmanthus syrup.

■ 9. Frozen cakes can be cut into diamonds or other shapes.

■ 10. Dish and pour with osmanthus syrup. Soft and fragrant Osmanthus Jelly is ready to eat. When cutting semi-finished products in Osmanthus Jelly, the knife should be dipped in water, and the cut piece should be dipped in water once, so it is not easy to stick to the knife.