Rose Flower Hot Pot Ingredients (4 servings)

20 roses, 200 grams each of ham sausage, beef tripe, and squid, 150 grams each of flat mushrooms, bok choy, vermicelli, and fungus, 100 grams each of dried tofu, and white onion.

Rose Hot Pot Seasoning

150 grams of melted lard, 5 grams of refined salt, 6 grams of monosodium glutamate, 5 grams of pepper, 10 grams of minced ginger, and 2,000 grams of chicken broth.

Rose Hot Pot Practice

1, wash the rose, pull off the petals, drain. Ham sausage slices. Beef tripe washed, sliced into slices. The first thing you need to do is to take a look at the color of the water, the color of the water, the color of the water, and the color of the water. Mushrooms, cleaned, torn, drained. Remove roots and whiskers of Chinese cabbage, wash. Cut vermicelli into pieces. Remove stems of edible fungus, rinse and drain. Cut dried tofu into strips. Wash white onion and cut into sections, drain. The above ingredients were packed in a plate, around the hot pot.

2, the net pot on the fire, under the melted lard burned to seventy percent hot, put the ginger incense, add chicken broth, salt, pepper, boil about 10 minutes, beat off the foam, scooped into the hot pot, you can first under the rose petals, scallion white cooking up, and then after the big open hot food ingredients. The flavor plate can be made with sesame oil, salt, monosodium glutamate and garlic paste, one plate per person.

Remarks

Rose flower can be boiled a little, not long hot. Strain the chicken broth and use it again. The soup is drinkable. Hotpot toppings should be of light, tender varieties to maintain the character.

Rose flower shortcake

Water crust: 150g of plain flour, 15g of sugar, 55g of butter, about 45g of water (the water absorption of flour varies slightly), a few drops of vanilla leaf juice.

Oil center: 2100g of flour, 50g of butter.

Filling: rosehip sauce.

How to make:

1. Now add vanilla leaf juice in water.

2. Add the butter and sugar to the flour that has been left to melt at room temperature and then pour in the vanilla leaf water.

3, mix the ingredients of the water skin and knead into a smooth dough, cover with plastic wrap and relax for 15 minutes.

4: Knead the butter and flour together to form a dough.

5. After both doughs have risen, divide them equally into eight equal parts.

6: Using your hands, flatten a small piece of pastry to enclose a small oiled heart.

7: Place the wrapped dough on a board, flatten it with your hands, and then use a rolling pin to roll the dough into a circle.

8: Fold both ends of the dough sheet to the center.

9: Fold both ends in half and form a roll.

10: After ten minutes of relaxation, repeat steps 7-9 once more. Fold the puff pastry again. Cover the top of the dough with plastic wrap while it's relaxing to avoid water evaporation.

11, after two folds, roll the dough into a disk wrapped in the center of the rose sauce, and then tighten the mouth.

12, close the mouth punch down the dough to the baking sheet, and with the strength of the palms of your hands will be pressed into the dough cake.

Note: Baking time: put the baking sheet in the middle of the oven with 180 degrees baking 20-25 minutes.

Rose Flower Buns is a dessert made with medicinal rose flower powder and flour. Medicinal roses are sweet, slightly bitter and warm in nature, and their most obvious effects are to regulate qi and relieve depression, invigorate blood circulation, dissipate bruises and regulate menstruation to relieve pain.

Effects

Can ease emotions, balance the endocrine system, replenish blood and qi, beauty and skin care, liver and stomach, and eliminate fatigue

Ingredients

Medicinal rose pollen 10 grams? 100 grams of flour? Yeast powder.

Practice

1, the flour and rose powder into the basin.

2. Pour moderate amount of yeast powder into the bowl and add warm water to rinse; pour the rinsed yeast powder water into the flour.

3, a bowl of warm water, pour into the flour, while using chopsticks to stir, stirring until no dry flour can be.

4: Knead the dough with your hands to make it smooth, cover with a clean cloth, and set aside to rise; let it rise until it is twice as big as the original dough.

5: Take the dough out of the bowl, sprinkle a little dry flour on the board, knead it into a long strip, and cut it into small dosages; roll the small dosages into a round dough sheet.

6: Take five rounds of dough and place them on top of each other; use chopsticks to press a line down the center of the dough.

7: Use your hands to roll a dough with two thin ends and a thick center and place it on one end of each of the five dough sheets; place the rolled dough on the first sheet and use your hands to start rolling along the dough.

8. Roll all the pieces into one dough; pinch the dough thin in the center with your tiger's mouth, then twist the dough with both hands.

9: Two roses are ready.

10: Repeat to make all the roses.

11, put the done roses aside to molasses for 10 minutes, boil water in the pot, put on the cage and start steaming, steaming for about 25 minutes, you can eat!

Rose flower sushi, a high-color and delicious sushi. Ingredients mainly include salmon meat, pink rice for sushi, cucumber, shredded red ginger, seaweed for sushi and edible fresh roses.

Ingredients

Raw Salmon 300G

Pink Rice for Sushi 80G

Cucumber

Red Ginger 20G

20*20CM Sushi Seaweed 3 Sheets

Edible Fresh Roses 2 pcs

(The above can make 12 pcs of Rose Sushi, 2 pcs of Salmon and 2 pcs of Rose). Rose flowers 2)

Additional sushi rice with sushi vinegar 20ML Sushi mix a tablespoon

Method

1 First of all, 2 whole eggs and 2 egg yolks beaten with salt and a little cornstarch, frying thin slices of egg in a pan. Cut the thin slices of egg into 20*15cm sizes and place pink sushi rice, salmon and red ginger on top as shown in the picture.

2Roll up the sliced egg.

3Take another sheet and roll it up as shown in step 1, placing pink sushi rice, salmon and red ginger on top. Then place the sushi roll from step 2 onto one end of this sheet.

4Roll the sushi curtain tightly again.

5Take a 20*20cm sheet of seaweed and cut it into 20*15cm pieces. Spread a thin layer of white sushi rice on top. Cut the cucumber into small strips with a triangular cross-section, and place 5 strips horizontally on top of the rice as shown in the picture. Leave 1cm of the seaweed at one end of the roll without the rice. In order to roll into a tighter combination.

6Place the two layers of sushi rolls rolled in step 4 on top of the seaweed and rice.

7Roll up tightly with the sushi curtain.

8Cut the sushi with a sharp knife to a width of 1cm, so you can see the roses inside.

9Repeat steps 1~8 again, only replace the seaweed with thin slices of egg, and the seaweed with thin slices of egg, and you'll have a different color of rose.

10Place the roses on a large round plate.

11These are edible fresh chrysanthemums

12Place two in the center of the plate.

13 Take the remaining 100G of raw edible salmon.

14Slice the salmon into thin slices to make salmon sashimi.

15Roll it into a rose shape as shown in the picture.

16Arrange the salmon flower sashimi in the center of the plate. The flower sushi and sashimi will be ready