Question 2: How to make fresh osmanthus nectar 1, because osmanthus petals are small, picking by hand is not convenient. Only with a feather to skim the impurities, not only fast but also does not hurt the petals, can maintain the original shape of the flowers. 2, picking finished, the pure osmanthus sprinkled into a pot of boiling water, cooking two or three minutes, fishing up with cool water to rinse, and then fishing up to drain the water, so that it will be removed in the flower of the bitter taste. 3, and then mixed into the sugar, sealed in a glass bottle, it is made into a osmanthus nectar. After this refined osmanthus honey, stored for one or two years is still mellow and rich. Sugar osmanthus production method: 1. osmanthus picked to remove the stalks and wash; 2. pot of water boiling, steamed on a good gauze, put osmanthus to kill, do not take a long time, otherwise it will be black; 3. fan blowing to dry, put into the bottle, a layer of sugar layer of osmanthus, pickled for a few months can be. Osmanthus candy production method: first picked fresh osmanthus pick clean, remove the picking mixed with twigs, leaves and small insects, in the newspaper to the osmanthus evenly spread, placed in a cool ventilated place, after a day until the osmanthus gradually shriveled can be placed in a glass bottle inside. Now put a thin layer, and then put some sugar, also a thin layer of oh, covered with just cinnamon on it, and then put cinnamon, so the flower layer of sugar layer, until finally all the flowers are put into the glass bottle, in the top cover a thick layer of sugar even if it is done! At this time you can see the beautiful glass bottle a layer of gold, a layer of silver, crystal clear! (The bottle must make super sealing oh) after a day or two, you will smell from the bottle inside the burst of fragrance, mixed with the sweetness of sugar ...... two are observing the glass bottle, cinnamon in the water gradually seeped out of the original white sugar saturated with a transparent one like, beautiful ... ... ...Sugar osmanthus a: dry osmanthus a packet, the right amount of rock sugar, a glass bottle. The bottle is cleaned, sterilized with boiling water and dried. Icing sugar in a bowl with the right amount of water, put in the microwave oven and turn on high for 3 minutes, take it out and stir it, if the icing sugar are melted add some more icing sugar, if not melted continue on high for 3 minutes, and then take it out and repeat the steps just now. A **** heating for about 10 minutes the icing sugar will melt into syrup, this time a little unmelted icing sugar is normal, proving that the syrup has reached a saturated state, otherwise the syrup is too thin is not good. Sprinkle a layer of cinnamon into a sterilized glass jar, pour in the still-hot syrup, put another layer of cinnamon, and then pour the syrup again until finished. Let it cool and store in the refrigerator, it will be ready to serve in about two days. Sugar osmanthus flowers two: osmanthus flowers, sugar (or honey) each appropriate amount. Osmanthus picked after a little rinsing water; boiling water into the osmanthus flowers to cook for a minute or two, it is said that the bitter taste can be removed, but also can not be boiled directly sun-dried; fished out and drained, a layer of sugar layer of osmanthus, packed into a glass bottle sealed, placed in a cool place to store can be. Do not eat sugar, can be used honey, cinnamon first bottom, pour honey can be. Sugar cinnamon three: cinnamon, maltose each appropriate amount. Air-dry the fresh osmanthus flowers, that is, become dried osmanthus flowers. Rinse the air-dried osmanthus flowers in water to remove the dust on the surface, pull them out and drain them. Add two tablespoons of maltose and steam for 10 minutes, mixing halfway through. When it is cooled, put it into a clean airtight bottle and refrigerate it, use a small clean spoon to take it when serving. Nutritional Benefits: The aromatic substances contained in cinnamon can dilute phlegm and promote the discharge of respiratory phlegm, with the effect of phlegm, cough, asthma; cinnamon is aromatic, with the effect of qi, can relieve pain, blood dissipation and elimination of blood stasis, and to promote intestinal filth excretion; cinnamon aroma, can get rid of bad taste in the mouth, and has the effect of killing the bacteria in the mouth, it is the good food therapy for people with halitosis. The role of osmanthus honey: the honey is clear and transparent, fragrant, sweet and delicious, known as "the king of honey". It can clear away heat and detoxification, add vinegar to lose weight, and mix with milk to moisturize the skin. The production of osmanthus wine: first made of white wine, Beng Beng ambrosia, ambrosia 1-3 years, generally every other year on the market. Before listing, fresh osmanthus flowers are dipped into osmanthus dew, which seeps into the white wine to make osmanthus wine. Changshu osmanthus wine left Weng Tongshu's "with the path to hoe green field, stay dew brewing yellow flowers" of the best lines. With the improvement of the brewing process, osmanthus wine has the characteristics of "excellent quality, low alcoholic strength, beautiful and transparent color, sweet and mellow taste, drinkable all year round, suitable for both men and women, young and old", and it has become a good product for drinking and gifting. A good way to make osmanthus thick wine A good way to make osmanthus thick wine I. Soak rice: water into the tank, submerged rice, wooden ladle stirring to make the dirt floating skimmed and discarded. Four hours is appropriate. Second, steaming rice: on the cage, burn a large fire, cooked up to eighty percent, away from the fire, pouring water, the first rice in the middle of the cage after the surrounding, the temperature drops to below three degrees can be. Third, mix the song: spread out in the case, sprinkle the surface, mix, need to ...... >>
Question three: what can be done with the fresh danwei flower General new plucked osmanthus flowers are not directly edible, because fresh osmanthus flowers contain tannins, bitter taste, and lack of flavor; and after a long period of preservation storage, astringency will be reduced or even disappear. If you are in a hurry to eat, you can put the fresh osmanthus in a cloth bag, squeeze out the bitter water, and then mixed with sugar, pressed and sealed in a bottle or jar, placed in a few days can be eaten. Method 1: Sugar osmanthus
osmanthus appropriate amount, rinsed with water, dry, and the same weight or two times the osmanthus sugar mix well, into the jar, that is, become color, aroma, taste, all the best sugar osmanthus. This is Xiangxi. Tribe my answer hope can be adopted
Question 4: How to make fresh osmanthus into osmanthus sugar Sugar osmanthus practice
Fresh osmanthus first with salt (a little on the line), a little pickle. Then put it into the vessel. According to the ratio of 1:1 a layer of cinnamon a layer of sugar marinated for a week, it can be used!
Tips; use salt a \ can be sterilized, two \ can be in the later stage to get a better flavor and sweetness!
Brief description: the use of sugar osmanthus Sugar osmanthus, with fresh osmanthus and sugar processing, widely used in dumplings, rice (porridge), moon cakes, hemp cakes, pastries, candied fruit, sweet soups and other pastries and snacks auxiliary raw materials, colorful, delicious and fragrant.
Shaanxi famous osmanthus thick wine practice
First, soak the rice: water into the tank, submerged rice, wooden ladle stirring to make the dirt floating skimming and discarded. Four hours is appropriate. Second, steaming rice: on the cage, burn a large fire, cooked and rotten up to eighty percent, away from the fire, water, first rice in the middle of the cage after the surrounding, the temperature dropped to less than three degrees can be. Third, mixing: spread out in the case, sprinkle surface, mix, need to be uniform. Fourth, the cylinder: first set a wooden stick, in the center of the cylinder, will be loaded from all around the rice gently patting pressure, after the wooden center of the rotation of the extraction, the mouth into a trumpet shape. White cloth cover, and then add a soft round grass mat to maintain a temperature of 30 degrees, three days after the wine grains are cooked. Fifth, over the wine: the mouth of the cylinder across two wooden sticks, copper wire rods on its frame, how much wine grains poured into the roo, with how much raw water a few times under the hand into the wine grains into the turn, churning, rubbing, pressure, repeatedly, the wine is dry grains. Saccharin is put into the wine, cinnamon is added, and the wine is heated and boiled. General wine is clarified, but this wine is sticky, general wine is spicy and pungent, but this wine is sweet. It can be drunk by villagers, citizens, the elderly, children, men and women, and is good for the stomach, blood circulation, quenching thirst and moistening the lungs. According to legend, Taibai drank this wine and wrote a hundred poems. Therefore, all the literati to Chang'an, specializing in drinking osmanthus thick wine. Today, a student wants to be a poet, every time to the hotel to drink for inspiration, but three bowls down, then drunk, incoherent, do not know the way back.
The practice of white fruit osmanthus soup
Ingredients / Seasoning]
300 grams of white fruit meat, 5 grams of sugar osmanthus, 200 grams of sugar, a little cornstarch.
[production process]
① the flesh of the white fruit in a pot of water to cook for 15 minutes, fish out of the wash and filter.
② pot add the right amount of water, put on high heat and add sugar and clean cooked fruit, and then after the roll skimmed foam, put the sugar cinnamon, thin thickening with cornstarch water, served in the soup plate can be.
How to make green beans and cinnamon fried rice
Green beans 1 cup white rice 2 cups water 2 cups
Seasoning A:
2 tsp sesame oil 2 tsp salt 2 tsp wine 1 tbsp
Seasoning B:
Sugar 1/2 tbsp cinnamon sauce 1/3 tbsp
Directions:
(1) Wash the rice and add 2 cups water. Add 2 cups of water and soak for 15 minutes. Wash and drain the green peas and add to the rice.
(2) Put Seasoning A in it and mix it a little, then put it in the rice cooker and press the switch.
(3) Do not open the lid of the cooker after the switch is activated, let the rice simmer for about 15-20 minutes, then open the lid, add Seasoning B and stir with a rice spoon from bottom to top.
You don't need to increase or decrease the amount of water used to cook the rice when using fresh green peas kernels, as the kernels themselves contain enough water to cook them through.
Jinling snacks --- cinnamon lotus root practice:
Select the thickness of the two sections of the Lotus root (both ends of the lotus root joints intact) washed;
From the two ends of the one-inch cut, save the Lotus root joints standby;
Take the amount of high-quality glutinous rice washed, drained of water;
Beijing jujubes 6 washed, the right amount of rock sugar, the right amount of honey, the right amount of sugar cinnamon (sold in supermarkets) standby. Supermarkets are sold) spare.
The rice into the lotus root, pounded with chopsticks Qi mouth, the lotus root section covered with a toothpick fixed;
take simmering pot a put into the right amount of water, put in the treatment of the lotus root, Beijing red dates, rock sugar
on the fire boiled and then changed to a small fire simmering two hours to be crispy, add sugar cinnamon, change the fire to close the thick soup, add honey;
color juice red cinnamon lotus root will be completed.
Cinnamon lotus root and jujube "practice
Characteristics:
Honey to give the lotus root and jujube a layer of amber coat, the sweet taste unreservedly dedication, so people can not distinguish between the fragrance of the flowers or honey sweet.
Ingredients:
Lotus root 300g dried jujubes 100g
Sugar 100g
Maltose 3 tablespoons (45g)
Sugar cinnamon 2 tablespoons (30g)
Salt 1/3 teaspoon (2g)
Methods:
1, lotus root cut off the two ends of the section of the tip of the skin, rinsed in shallow water. Rinse with shallow water, cut into 0.5CM thick round slices, dried small dates ...... >>
Question 5: What is the role of fresh cinnamon For people who want to lose weight is very suitable.
Japan's bell spinning cosmetics company and Osaka University recently found, after *** with the study, that the scent of cinnamon has the effect of easy weight loss and relaxation of the spirit.
Cinnamon in Japanese is pronounced as kinmokusei, written in Chinese characters as "gold wood rhinoceros", in fact, and Chinese cinnamon is not exactly the same, Japanese-Chinese dictionary will be Japanese "kinmokusei" translated into Dan Gui or golden laurel, different varieties of its fragrance is not the same. Different varieties of its fragrance is not the same.
Experimentally proven to have a weight loss effect is not the Japanese "kinmokusei", but the Chinese osmanthus. The flavor of the Japanese "golden rhinoceros" is stronger, while the flavor of osmanthus is softer.
Prof. Takashi Yamamoto of Osaka University found in his research that the fragrance of osmanthus can play a role in suppressing the increase of a component called appetite hormone, and appetite hormone can *** ingestion center caused by a large increase in appetite. Zhongfang cosmetics company in the experiment, with cinnamon scented gauze on the chest of ten female volunteer experimenters, so that the nose can always smell the fragrance of cinnamon. 12 days later, the volunteers said, to do the experiment during the body to feel particularly good, the mood is also good, before and after meals have a sense of satisfaction, weight and body fat are reduced.
Fresh osmanthus filled in a wide-mouth bottle, and then sprinkled with a layer of sugar and honey, with the lid together into the steamer, cover the lid to steam for 10 minutes. Turn off the heat to cool, cover the bottle, can be used as a variety of food, beverage production additives.
Functions
Cinnamon tea has preventive and therapeutic effects on bad breath, visual uncertainty, urticaria, duodenal ulcers, stomach cold and stomach pain.
Cinnamon tea has the effect of whitening the skin, detoxifying the body, relieving cough and phlegm, and nourishing and moisturizing the lungs. Many people feel dry skin in summer, or hoarse voice due to fire, adding some cinnamon in green tea or oolong tea can provide relief.
The osmanthus tea is a specialty of Guilin, osmanthus tea tea with fresh osmanthus cellar system, that is, without losing the true flavor of tea with a strong osmanthus aroma. After drinking it, it has the effect of ventilation and stomach. It is very suitable for older people with weaker stomach function to drink.
Osmanthus tea is a famous tea, osmanthus tea effects and functions more people recited, osmanthus tea effects are warming yang, whitening the skin, detoxification of the body, cough phlegm, nourishing and moisturizing the lungs, osmanthus tea is to soothe the spirit, nourishing yin and moisturizing the lungs, can be purified physically and psychologically, and balance the nervous system.
Osmanthus tea warms the effects of Yang Qi. Indications: Yang qi weakness type hypertension. Symptoms of vertigo, dizziness, back pain, cold feet and cold limbs, loose stools, urine clear and long, pale tongue, white moss, fine pulse
Question 6: Fresh osmanthus flowers are picked, how to store them, and what are their uses! First wash clean, and then, soak in warm water, and then in the sun for 1~2 days, after the sun, placed in a cool and ventilated place. Osmanthus can do osmanthus wine, osmanthus cake, make tea, make scented bags ......
Question 7: How to make fresh osmanthus tea Truth: (sorry, a little violent industry secrets)
1, picking flowers, net flowers: with a sieve plus hand-picked out impurities.
2, kill the green: that is, steam the osmanthus quickly steamed, so as not to lose the aroma, at the same time so as not to avoid wilting and deformation of the petals.
3, drying stereotypes: the use of tea dryers to kill the green osmanthus flowers for baking, to 8 dry. (At home can be used microwave oven baking)
4, coloring: because osmanthus has "Dan Gui / open red flowers; golden osmanthus / open yellow flowers; silver osmanthus / open white flowers; four seasons osmanthus / can open three kinds of flowers," so in order to flower color unity and beautiful, in the drying to 8 into the stereotypes, and then the use of sulfur on osmanthus fumigated with coloring, and at the same time to play the role of anti-worm Anti-mold and other effects.
5, Packaging: generally use plastic bags for vacuum packaging.
Question 8: Osmanthus can be made into what spices Osmanthus sauce
Ingredients
Fresh Osmanthus moderate amount of sugar moderate amount of honey a few
Practice
1 fresh Osmanthus choose to remove the flower stalks, select the decay of the drying out of the Osmanthus flowers and leaves and other debris. Then put them in a sieve with a slightly thicker eye to remove the dust and calyx.
2 with water to wash off the dust on the surface of the osmanthus, action should be light, so as not to hurt the osmanthus. Then strain the water, put the cinnamon flowers flat in a cool and ventilated place to dry (do not dry for too long to avoid excessive loss of water)
3 glass bottle sterilized by boiling water in advance, and then dry and ready to use. Put the dry cinnamon evenly spread a layer in the bottom of the bottle, you can lay a little tighter
4 lay a layer of sugar
5 lay a layer of cinnamon, a little pressure, and then lay the sugar, and so on until the whole bottle is full so far
6 before sealing the bottle poured with a layer of honey to isolate the air, and then in the mouth of the bottle covered with a layer of plastic wrap and then tighten the lid, sealing the glass bottle placed in the refrigerator in the freezer
6 before pouring a layer of honey to isolate air, and then in the mouth of the bottle covered with a layer of plastic wrap, then tighten the lid, sealing the glass bottle in the refrigerator. Put the bottle in the freezer
7 Allow a week or so for fermentation, then use as needed.
Question 9: Can I eat fresh cinnamon? No
Fresh osmanthus just picked from the tree can not be used as a spice for food, because fresh osmanthus contains tannins, bitter taste, and lack of flavor; and after a long period of fresh storage, astringency will be reduced or even disappear. If you are in a hurry to eat, you can put fresh osmanthus flowers in a cloth bag, squeeze off the bitter water, and then mixed with sugar, pressed and sealed in bottles or jars (avoid metal containers), placed in a few days can be eaten if you are not in a hurry
Problem 10: freshly picked osmanthus flowers how to make osmanthus tea In fact, do not need to be very troublesome, their own hands to do the osmanthus tea must be fresh and clean osmanthus flowers, but also this year's green tea, if you want to be a professional point of view it puts the Osmanthus flowers in a small cloth bag. (Want to simple point on the cinnamon sprinkled into the tea can be) the cinnamon in the green tea sealed about 1 month on the good, cinnamon must be fresh Oh, dry on the flavor! Then you can invite friends to taste your homemade osmanthus tea!