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

Making: dry osmanthus flowers, lotus leaves, into a cup, boiling water for 6 minutes, you can drink.

Use: Drink 1 cup in the morning and 1 cup in the evening.

Effects: Strengthens the muscles and nourishes the skin, invigorates the blood and moistens the throat.

Application: For dry skin, hoarse voice, toothache and other conditions.

2

Ingredients Several cinnamon flowers

Seasoning 1 tsp fine salt 1 tsp rock sugar

Practice

1. Wash the cinnamon flowers with salt water repeatedly and drain.

2. Place the osmanthus flowers in a cup, pour in boiling water, add rock sugar, cover the cup and simmer for about three minutes, then lift the lid to release the flavor.

The effect can dissolve phlegm and disperse silt, cure cough.

Osmanthus Fruit Salad

Raw material: raw material:

2 bananas, 500g of duck pear, 2 apples, 20 fresh osmanthus, 400g of tomato, 100g of pineapple, 250g of fresh grapes, 150g of manes, 25g of condensed milk, 50g of osmanthus sauce.

Preparation: (1) Stir the manaisse, condensed milk and cinnamon sauce to make cinnamon salad dressing.

(2) Wash fresh cinnamon. Peel the pineapple and cut it into 1-centimeter cubes. Wash the pear and cut into 1cm cubes. Wash fresh grapes, remove skins and seeds. Apple wash, peel, remove the skin, core, tip, cut into 1 cm square dice, tomato wash, soak in boiling water for 5 minutes, remove the skin, seeds, cut into 1 cm square dice.

(3) Put pineapple, duck pear, grapes, apple, tomato and fresh cinnamon into a bowl, add cinnamon salsa and mix well, and chill in the refrigerator.

(4) Chill bananas in refrigerator. Before serving, peel the bananas, cut them into round slices, add them to the salad, mix well, and serve on a plate.

Features: Strong fragrance of cinnamon, tasty fruit, beautiful color.

Osmanthus yam

Raw material: 10 fresh osmanthus flowers, 250 grams of brown yam with chicken skin, 50 grams of osmanthus sauce, 500 grams of vegetable oil (consumed about 75 grams), 100 grams of sugar, 100 grams of flour, 30 grams of wet starch, 50 grams of dry starch.

Method: (1) fresh cinnamon pick clean. Yam washed and chopped into pieces.

(2) frying pan on the fire, put 500 grams of water, under the yam minced and sugar boiling, under the wet starch into a paste, poured into a side dish, to be condensed and removed, cut into flower pieces.

(3) mix the flour and dry starch, put the right amount of water into a thin paste, put the yam Hua block into the hanging paste, mix well, the same thickness.

(4) frying pan on the fire, put the oil to seventy percent heat, will hang the paste of the yam flower fast, into the pan frying, and with a hand spoon constantly stirring, to be the yam flower block fried to deep yellow, fish out the oil control.

(5) with the appropriate amount of water and osmanthus sauce mix well, put in a small pot, with a small fire, and then into the fresh osmanthus, immediately out of the pot, will be adjusted to fresh osmanthus sauce poured on the fried yam block that is completed.

Features: Tender and burnt on the outside and inside, fragrant osmanthus, yam overflowing with fragrance, tonifying the spleen and pain, nourishing Yin and generating fluids.

Honey Osmanthus Jelly

Ingredients: 100g sugar, 3/4 tbsp pearl powder, 3 tsp osmanthus, hot water, honey.

How to make:

1. Brew dried cinnamon in hot water (about 3-5 minutes) and fish out the cinnamon.

2. Heat the cinnamon juice and boil, add the well-stirred pearl powder and sugar to boil and dissolve, then add some of the cinnamon and mix well.

3. Put it into the mold and let it cool down, then put it into the refrigerator to chill.

4. Serve with a drizzle of honey.

Tip: Do not soak the dried cinnamon for too long, otherwise it will become bitter.

Sugar osmanthus

The method 1: Fresh osmanthus first with salt (a little will do), a little marinated. Then put it into a vessel. According to the ratio of 1:1 a layer of cinnamon a layer of sugar marinated for a week, can be served!

Cinnamon Sauce

Clean fresh cinnamon, and tear the plums into shreds.

Find a clean jar that can be sealed, a layer of plum meat, a layer of cinnamon, in order to yards, filled with eight full, pour in honey, honey to cover the cinnamon and plum meat can be.

Seal the jar with wax and put the lid on tightly. A month or so you can eat

Sesame osmanthus cold cake

Raw material recipe Jiangmai 500 grams, sugar 150 grams of sesame 100 grams of sugar osmanthus 15 grams of sesame oil or peanut oil 50 grams

Method of production 1. Jiangmai washed, soaked in water for 4 hours and fished out, put on the cage laid out on the cage cloth steaming for 1 hour into the hard and soft suitable Jiangmai.

2. Pour the rice into a pot and add peanut oil, sugar cinnamon, sugar, and pound, stir, and turn repeatedly with a thick rolling pin to make it sticky and stick together.

3. Sesame seeds remove sediment, scrub clean, put into the pot with a small fire to dry baked out, crushed into fine powder with a bowl.

4. Half of the cooked sesame seed powder evenly spread on the board, rice flat on the sesame seed powder pressed flat, then evenly sprinkle a layer of sesame seed powder on the rice, with a rolling pin to roll a little, so as not to sesame seeds fall off. Place on a white porcelain plate, about 2 cm thick.

After chilling in the refrigerator, take it out and cut it into rectangular or diamond-shaped pieces.

Product features With fragrant, soft, sweet, sticky, glutinous and cool features, for the summer of the new varieties of cold snacks.

Cinnamon sugar lard steam cake

Raw material formula Japonica rice 100 kg sugar 70 kg lard 17 kg cinnamon silk strip a little yeast liquid moderate

Method of production

1. first Japonica rice immersed in water for 7 to 8 days, and then grinding, and then in the slurry, add sugar, yeast liquid and lard 3 kg, after sufficient mixing and then carry out the fermentation for 7-8 hours (summer and autumn high temperature), and then add sugar, yeast liquid, and then add sugar, yeast liquid, and then add sugar, yeast liquid, and then add sugar, yeast liquid. hours (summer and fall hot season time can be shortened as appropriate).

2. After fermentation, add 14 kg of lard and mix well, placed on the gabion frame with bamboo leaves, and sprinkle a little bit of cinnamon silk strips that have been dyed red with indigo on its surface, and steam it on the steamer to be ready.

3. Yeast liquid production method: the bran, lees and diluted rice three mixed and make its fermentation, to be fermented to the surface of the liquid bubbles and flowers and then filtered, to remove the dregs, and take the filtrate that is made.

Product characteristics

The shape is made into a disk with a diameter of 15 centimeters and a thickness of 5 centimeters, and it is packed with bamboo leaves to prevent water from evaporating and drying out. When eaten, the bamboo leaves are peeled off and cut into small slices with a knife, which has a sweet and moist texture, non-sticky teeth, and a delicious flavor.

Soft Fried Cinnamon Cake

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

Accessories: 30 grams of cornmeal (yellow),

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

Method:

1. Put the sticky rice flour and rice flour into a basin, add white sugar, and then add a small piece of rice flour. rice flour into the basin, add sugar, osmanthus sauce and appropriate amount of water and stir well;

2. and then into the lard mix through;

3. square plate brushed with peanut oil, the mixing of the batter into the plate and spread the flat;

4. on the cage on high heat steaming for about 30 minutes until cooked out of the cage;

5. cooled into a rectangular shape, evenly sprinkled with dry cornstarch, and then sieve dry powder, add peanut oil, and then cut into the rectangle, and then sieve dry powder. The dry powder, put into the peanut oil, pan in medium heat frying through the pan, sprinkle with sugar can be eaten.

Cinnamon Chicken Wings

Raw materials: chicken wings, dried cinnamon, sugar cinnamon

Ingredients: ginger, garlic, soy sauce, oyster sauce, cooking wine, sugar

1, garlic, ginger, pressed into the garlic, ginger puree.

2, chicken wings with a toothpick to tie some small eyes, in order to facilitate the flavor.

3, mix garlic puree, ginger puree, oyster sauce and dry cinnamon, sugar cinnamon, cooking wine, evenly spread on the chicken wings, marinate in the refrigerator for four hours until flavored.

4, pour a little oil into a pan, turn the heat down when the oil is hot, wipe the chicken wings clean of the marinade and add them to the pan.

5. When one side is golden brown, turn over and fry the other side.

6: Remove from the pan and set aside.

7, the pan pour appropriate amount of soy sauce and sugar, sugar cinnamon.

8, bring to a boil, put the chicken wings into the pot, cover the pot with a lid and simmer over low heat for about 10 minutes, then reduce the juice over medium heat. Remove the chicken wings to a plate and sprinkle with a thin layer of dried cinnamon.

Reminder:

-Dry cinnamon and sugar cinnamon can be used only one of them, if only dry cinnamon is used, you need to use honey instead of sugar cinnamon.

-When frying chicken wings, stick chopsticks into the meat, if there is no blood coming out, it means it is cooked.

-Oyster sauce can also be replaced with soy sauce. But it is better to add some brown sugar to flavor .

Clean stewed osmanthus fish

Not only saves time, but also saves oil and has the effect of prolonging life. If you want to make the soup more nutritious, you can add a few osmanthus flowers and a few red dates when stewing the fish. After eating the fish, the fish soup can also be drunk or used to cook noodles and so on.

Raw materials: carp 500 grams (other fish can also be).

Accessories: green onion, ginger, garlic, cinnamon, jujube, refined salt, vinegar, soy sauce, cooking wine, cooking oil. Methods:

1. Wash the fish, macerate it with refined salt for 5~10 minutes and set aside.

2. Put a little oil in the pot, when the oil is hot, stir-fry the pot with chopped green onion, and then add an appropriate amount of water (just diffuse over the fish).

3. Add cooking wine, green onion, ginger, garlic, vinegar, cinnamon and jujube, and boil over high heat.

4. After boiling, simmer slowly for about 30 minutes.

Nutritionist comments: stewed fish is a delicious soup dishes, soup thick white, tender meat, suitable for home production. This product is rich in protein, fat, carbohydrates, vitamin A and calcium, phosphorus, sodium, iron and other elements. As fish meat is composed of individual muscle groups with thin muscle fibers, more water can be kept in the fish and the meat is very delicate. According to Chinese medicine: fish is sweet and warm, with the effect of tonifying qi, appetizing, strengthening muscles and bones, tonifying the liver and kidney, etc. It can be used for spleen deficiency, less food, indigestion and so on.