Ingredients: 6g of lotus root and 25g of glutinous rice

Accessories: 5g of osmanthus fragrans

Seasoning: 25g of white sugar

Practice of sweet-scented osmanthus sugar lotus root:

1. Wash and dry the lotus root, cut the larger end into a 3cm long section and leave it as a cap; Remove impurities from glutinous rice, stuff it into the lotus root hole, cover the lotus root cap, poke it firmly with a toothpick, and steam it thoroughly in a steamer (about 2 hours).

2. Take out the lotus root, soak it in water, scrape the skin, remove the cap, cut the lotus root into .5 cm thick slices, put it in a big bowl, add sugar and osmanthus, seal the bowl with cellophane, steam it in a steamer with low fire for about 1 hour and 3 minutes, then take it out and pour it into a plate.

raw materials of osmanthus wine:

Jingui, sugar, rice wine or sorghum wine, longan meat, 1g white ginseng and 1m red dates.

Practice:

Selection of Osmanthus fragrans:

Jingui is the best, and among the varieties of Osmanthus fragrans, it is the most fragrant. As the main ingredient, osmanthus fragrans should be selected just picked or picked soon, and those that have turned brown or dark brown are not available. Osmanthus fragrans should be clean, without sediment and branches and leaves.

Production of osmanthus wine:

1. Spread osmanthus in a ventilated and cool place and air-dry it overnight, then add four or two white sugar (powdered rock sugar is the best) to each catty of osmanthus, mix well, put it in a wine cellar and let it ferment for two or three days, then add four to five catties of rice wine or sorghum wine with a degree of 35 degrees or above, but do not use red taro or wooden taro wine, which tastes too bad.

2. Then, seal the cellar, and the osmanthus wine will be made one year later.

3. If you don't drink it until five years later, it will be a good wine. If possible, add 5 grams of longan meat, 1 grams of white ginseng and 1 grams of red dates. This is a top-class home brew. If you like something sweet, you can add some sugar. If you don't drink it until five years later, it will be a good wine.

4. The finished osmanthus wine is light yellow in color. When opened, it overflows with a sweet osmanthus fragrance, and the entrance is sweet and mellow. The ancients said that this wine has the effects of strengthening the spleen and stomach, helping digestion, promoting blood circulation and benefiting qi. Please remember, no matter whether you make sweet-scented osmanthus candy or sweet-scented osmanthus wine, you can't wash sweet-scented osmanthus with water.

Sweet-scented osmanthus dumplings

Material:

Tangyuan skin: glutinous rice flour, carrots, green tea powder, sweet-scented osmanthus with crystal sugar, stuffing: sausage, taro, mushrooms, oil and salt

Tricolor sweet-scented osmanthus dumplings:

1. Tangyuan skin: glutinous rice flour, carrots (later added). Tangyuan stuffing: sausage, taro, mushrooms. Stir-fry with oil and salt in advance. (It can be adjusted according to one's own taste. My family likes to eat salty food.)

2. Cut carrots, put some water in microwave for 2 minutes, then put them in a blender to break them, filter them, take juice, add glutinous rice flour and make them into sticky, soft and hard balls (I later thought the color was not dark enough, and added a little orange-flavored fruit)

3. Add appropriate amount of glutinous rice flour to the green tea powder to make them sticky. * * * Three packs of green tea powder were used)

4. Glutinous rice flour was mixed with water to form a dough with appropriate hardness

5. Take out a small dumpling from each of the three rice balls with different colors, round it, cook it in boiling water for one minute, scoop it up, and then put it into the original rice ball while it is hot and knead it evenly. This is a very important step. When I was a child, my grandmother taught me how to make glutinous rice balls. Our dialect is called "Guotuo", which can increase the elasticity of glutinous rice balls and prevent them from breaking when cooking.

6. The three-color rice balls are twisted into strips and stacked together. Pull a small ball, knead it into a bird's nest, put the stuffing, carefully cage the seal with a tiger's mouth, and gently knead it.

7. Boil the glutinous rice balls: put in a proper amount of water (about less than two-thirds of the volume of the glutinous rice balls) and bring to a boil. Put in the dumplings and carefully push them with the back of the spoon to prevent them from sticking to the pot. Turn to medium heat, and when the water boils again, order cold water. After ordering cold water for three times, make sure that the water doesn't pass the glutinous rice balls. When the water boils for the third time, turn the heat to low heat, cover and cook until the glutinous rice balls float and are extremely cooked. Put it in a bowl with a spoon, add a proper amount of water to cook the dumplings, and add a spoonful of sweet osmanthus.

osmanthus tea

Ingredients:

12g of sweet osmanthus, 6g of hawthorn, 3g of codonopsis pilosula, and a proper amount of crystal sugar.

Practice:

1. Put 3ml of water in the pot;

2. add osmanthus fragrans, hawthorn and codonopsis pilosula and cook for 5 minutes until boiling;

3. Turn to low heat and continue to cook for 3 minutes. After filtering, add crystal sugar and mix well.

4. Take it as tea in fractions every day.