Osmanthus fragrans: Osmanthus fragrans has the functions of whitening the skin, removing toxins from the body, relieving cough and resolving phlegm, preserving health and moistening the lungs. In summer, many people will feel dry skin or hoarse voice because of getting angry. Adding osmanthus into green tea or oolong tea can alleviate this problem. Statement 2: osmanthus tea: it can prevent and treat halitosis, blurred vision, urticaria, duodenal ulcer, stomach cold and stomachache. Statement 3: osmanthus tea is a specialty of Guilin. After making tea in fresh osmanthus cellar, it not only loses the true taste of tea, but also has a strong osmanthus fragrance. After drinking, it has the functions of ventilation and stomach strengthening. It is very suitable for the elderly with weak gastrointestinal function.

Sugar osmanthus sponge cake

Ingredients: low flour 150g, 4 eggs, 60g sugar, 50g osmanthus fragrans, 30g yogurt and 30g salad oil.

Exercise:

1. Take the eggs out of the refrigerator, heat them at room temperature, and put them into a clean bowl without adding water or oil.

2. Add osmanthus and stir well.

3. Add sugar three times until the color turns white. Lift the eggbeater, which can have a long paste on it, and the paste will not disappear immediately when it falls into the basin.

4. Add yogurt and salad oil and beat well at low speed.

5. Sieve the flour several times, turn it from bottom to top with a rubber scraper, and quickly cut and mix evenly.

6. Pour the batter into an eight-inch cake mold, shake it a few times and make a big bubble.

7. Preheat the oven 160 degrees, put the second floor from bottom to top for 40 minutes, cover it with tin foil after coloring.

8. Immediately after being discharged from the furnace, buckle it on the test net, and demould it after cooling.

Rock sugar osmanthus and Sydney cake

Ingredients: 20g of osmanthus fragrans, Sydney 1 piece, 80g of rock sugar, 4g of gelatin1piece, and 800ml of water.

Exercise:

1) Peel Sydney, cut into pieces, put it in water with crystal sugar, cook for 1-2 minutes, and take out the Sydney pieces.

2) Gelatine is first boiled with 1 teaspoon, and then boiled with about 100ml water to make it melt evenly;

3) Add gelatin solution and osmanthus fragrans into Sydney water, stir evenly, then pour into Sydney blocks, cool slightly and put into a grinding tool. Cool to room temperature and refrigerate for 2 hours before eating.