1, eaten fresh
Rosa roxburghii can be eaten raw. Scrape off the small thorns on the epidermis and dig out the seeds. It tastes fragrant and crisp, which is the time when Rosa roxburghii has the highest nutritional content. However, the disadvantage is that it won't taste too sweet when eaten raw, and it will be very tasty if it is accompanied by a little sugar. Put it in the refrigerator for a while in summer, and then take it out to eat, which tastes better.
2, sugar stains
Fresh Rosa roxburghii can be stored in the refrigerator for 1 ~ 2 months, and sugar stains can be stored for longer, and will not deteriorate for half a year to a year. This is also the best way to eat and preserve Rosa roxburghii. To make sugar-stained Rosa roxburghii, first remove the external thorns, wash and dry them, put them in a glass container or porcelain jar for compaction, evenly sprinkle with white sugar and put them in a cool place. At first, there will be white bubbles, which are caused by white sugar fermentation and will not affect the nutrition and taste of Rosa roxburghii.
3.Rosa roxburghii wine
Using natural high-quality Rosa roxburghii fruit, advanced domestic brewing equipment and technology, combined with the original ecological characteristics of Rosa roxburghii, we wholeheartedly brewed the whole juice fermented wine of Rosa roxburghii. Rosa roxburghii wine is orange-red, bright and transparent, with typical fruit aroma unique to Rosa roxburghii, full-bodied, well-structured, with a long aftertaste and outstanding style.
Step 4 make tea
After harvesting, Rosa roxburghii can be dried in the sun or in the shade to make dried Rosa roxburghii, which can be used for making tea.
5. Preserved Rosa roxburghii
Preserved Rosa roxburghii is soft and residual, sweet and sour, with unique flavor, and retains the natural nutrients of Rosa roxburghii. The vitamin C content of the product reached 1620mg/ 100g, which was a snack food with rich nutrition and health care value.
The above contents refer to Baidu Encyclopedia-Rosa roxburghii