Features of the dish

The shape is complete and the thickness is even. Clear yellow and white color, no spots, no impurities. The tissue is moist and soft, fine and slag-melting, without thickening and sugar-free. Taste sweet and delicious, with a strong fragrance of osmanthus. Production practice 1

Raw material formula

First-class Sichuan white sugar 16 kg, sugar extraction 4 kg, glutinous rice flour 4 kg, cooked oil 4 kg, honey osmanthus 2.5 kg, cooked flour 2 kg

Step

1. Cooking flour: put the flour into a steamer, steam it for 2 minutes, take it out, cool it, and grind it with a pulverizer. That is, mature powder.

2. making cake powder: wash the glutinous rice with warm water at 5~6℃ for 4~5 minutes, pick it up and spread it in a dustpan to drain the water, fry it with river sand (made of vegetable oil) the next day (it can't be fried yellow), then grind it into powder with an electric mill, that is, cake powder (also called male powder), and then spread it on the dustpan for 2~3 minutes.

3. Sugar extraction: Add 2-2.5 kg of maltose and 7.5 kg of water according to the proportion of 5 kg of white sugar, boil it, add 1 kg of oil and boil it to about 12℃. When the sugar liquid can be dropped into water to form a block, scoop it up and put it in an ice pan and stir it until it turns over to become sugar extraction.

4. making the core: according to the ingredients, evenly mix the white sugar, cooked flour, cooked oil cake powder and honey osmanthus, sieve and remove impurities to make the core.

5. Potting and molding: wooden frame. First, 1/5 of the mixed base and fabric are put into the frame, with a thin layer as the base and a core in the middle. Then, 4/5 of the base and fabric are spread as cake dough, rolled flat, compacted, cut into rectangular strips with a thin knife, and packaged. Method 2

Raw material formula

5 grams of glutinous rice flour, 3 grams of japonica rice flour, 25 grams of white sugar, vegetable oil and sweet osmanthus.

Step

1. First, sift the glutinous rice flour and japonica rice flour, add white sugar, and knead with clear water.

2. steam the kneaded cake powder in a cage for about 15 minutes. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and fine.

3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with dried osmanthus fragrans, and cut it into cubes. Method 3

raw materials

main ingredients: glutinous rice flour 25g, flour 15g

auxiliary materials: appropriate amount of sweet osmanthus

seasoning: 9g of white sugar

Step

1. Mix 25g of glutinous rice flour, 15g of flour, 9g of white sugar and appropriate amount of sweet osmanthus together, slowly inject appropriate amount of clear water, and stir evenly to paste.

2. steam in the cage for a quarter of an hour.

3. Wrap the steamed cake with wet gauze while it is hot, turn it over and knead it until it is smooth and delicate.

4. Put the cake into a suitable container, shape it, apply vegetable oil on the surface and cut it into cubes. Method 4

Details of ingredients

Raw materials: about 15g of water chestnut powder (water chestnut powder), about one tablespoon of pure milk and dried osmanthus fragrans

Ingredients: whipped cream, condensed milk

Seasoning: about 3g of sugar, about 8g of sliced sugar and water

Production steps

2. add sugar and milk to the crushed powder.

3. Add whipped cream, prepare an egg beater, and beat in full circles until the horseshoe powder is completely dissolved in the milk and whipped cream, slightly thick.

4. those who like condensed milk can put it at this time.

5. finally, put the dried osmanthus. Remember, don't put too much dried osmanthus, it's OK if it can bring out the taste.

6. Prepare water and sugar. I choose a piece of sugar here. The cooked soup will be slightly yellow, and the cooked cake will be slightly yellow, and it will be slightly sweeter than sugar.

7. Boil the fire until the sugar (sand) is completely dissolved, and immediately pour it into the beaten osmanthus paste. At this point, you can skip the eighth to ninth steps directly.

8. if the above steps are done, it is found that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiled water, and put a shelf on it. The water should overflow the shelf for about 1-2 cm. When the water is boiling, don't put out the fire, keep it on medium heat, then put the osmanthus paste on the shelf and stir it slowly.

9. After about two minutes, the horseshoe powder under the bowl begins to agglomerate, and the stirring becomes difficult. When 4% to 5% of the bowl is agglomerated as shown in the above picture, you can smooth the batter with a spoon. Cover the pot and steam for 15 minutes on medium heat.

1. The milky Osmanthus Jelly is finished. Eat it cold, fragrant and cool. The most important thing is health.

dietotherapy efficacy

1. Anti-cancer effect: In the screening, Shanghai Cancer Prevention and Research Cooperation Group found that various preparations of horseshoe have anti-tumor effect in animals.

2. Antibacterial effect: water chestnut has antibacterial effect and can inhibit influenza virus. In addition, water chestnut can inhibit the activity of Escherichia coli by 8% (after 1 hours).

3. promoting bowel movement: horseshoe contains crude protein and starch, which can promote the peristalsis of large intestine.

4. diuresis and stranguria: horseshoe water can induce diuresis and stranguria.

5. Clearing lung and resolving phlegm: Horseshoe is sweet and cold, which can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and heat. Method 5

Materials:

25g of horseshoe powder

25g of white sugar

8g of water in one bottle of sweet osmanthus+1,2g

Steps:

1. Prepare raw materials. 2. Add 8 grams of water to horseshoe powder and mix well into powder water without particles.

3. Pour all the sweet osmanthus and sugar into the pot.

4. add 12g water and boil until the sugar is dissolved.

5. While stirring the water chestnut powder with a manual eggbeater, flush the boiled sweet-scented osmanthus syrup into the water chestnut powder at one time, and keep stirring clockwise until the syrup and the water chestnut powder are completely blended.

6. Pour the paste into the cake basin, cover the pot with boiling water and steam for 2 minutes. After cooling, cut into pieces and eat.

Tips

1. If you can't buy sweet osmanthus, you can use dried sweet osmanthus instead, and the amount of sugar should be adjusted appropriately.

2. White sugar can make the finished product look crystal clear, and other sugars can be substituted if you like.

3. The cakes made of horseshoe powder will be soft after being taken out of the pot, and will look refreshing after being cooled.

4. The operation of horseshoe powder is very simple, just pay attention to the preparation of raw and cooked powder.

5. If you don't like the petals of osmanthus mixed in the finished product, you can sift them out. Crystal Osmanthus Jelly

Raw material formula

First-class Sichuan white sugar extraction glutinous rice flour cooked oil honey osmanthus cooked powder

Practice

Add 8g white sugar to 2g warm water, stir until it melts

Add 15g glutinous rice flour and 75g cornstarch, stir until there are no particles

Then add 4g salad oil, and stir until water and oil are mixed (salad oil is not visible in the batter). Steamed and demoulded

After cooling, cut into pieces with a knife dipped in water, sprinkle with dried osmanthus fragrans and pour with honey water.

Cooking skills

1. Steps 2 and 3 must be stirred evenly, and after adding salad oil, stir until no salad oil particles can be seen.

2. The container must be oiled, otherwise it can't be taken out after steaming. When demoulding, you can dip a knife in cold boiling water, draw a circle along the edge of the mold and then reverse it.

3. It will be easier to cut into pieces when it is cold. When cutting into pieces, the knife should be dipped in cold water, and each time it is cut, it should be washed and dipped in cold water before cutting, otherwise it will stick to the knife. Sesame sweet-scented osmanthus cake

Raw material formula

5 grams of glutinous rice, 15 grams of sugar, 1 grams of sesame seeds, 15 grams of sweet-scented osmanthus, 5 grams of sesame oil or peanut oil

Step

1. Wash the glutinous rice, soak it in water for 4 hours, take it out, and steam it in a cage with a cage cloth.

glutinous rice with suitable hardness.

2. Pour the rice from the cage into a pot, add peanut oil, sweet osmanthus and white sugar, and repeatedly pound, stir and turn it with a rough rolling pin to make it sticky and stick together.

3. Remove the sediment from sesame, wash it clean, put it in a pot, bake it with low fire, take it out, and grind it into fine powder with a bowl.

4. evenly spread half of the cooked sesame powder on the chopping board, flatten the glutinous rice flat on the sesame powder, then

evenly sprinkle a layer of sesame powder on the glutinous rice and roll it with a rolling pin to prevent the sesame from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.

after cooling in the freezer, take it out and cut it into rectangular or diamond pieces. Soft fried Osmanthus Jelly

Making materials

Ingredients: 3g glutinous rice flour, 2g indica rice flour (dry and fine)

Accessories: 3g corn flour (yellow)

Seasoning: 2g lard (refined), 1g white sugar, 5g osmanthus sauce and 15g peanut oil

.

2. Add lard and mix thoroughly;

3. Brush peanut oil on the square plate, and put the mixed powder slurry into the plate and spread it evenly;

4. steam on high heat for about 3 minutes until cooked;

5. Cool, cut into rectangles, evenly sprinkle with dried corn flour, then sift with a sieve to dry the flour, add peanut oil, fry the pan over medium heat, sprinkle with white sugar and serve.

making tips

1. The fried cake sometimes appears yellow and white;

2. Therefore, when frying, it is necessary to turn it over more, so that both sides of the cake are heated evenly, so that the cake made will not have the above problems;

3. This product has a frying process, which requires about 5g of peanut oil, 3g of glutinous rice flour, 2g of rice flour, 13g of sugar and 18CC of water. A little osmanthus.

add water to the sugar to melt it, then pour it into the mixed powder and stir it. There is little water in the powder, so the powder is dry and granular. When steaming this powder, you need to use a steaming rack to ventilate it from top to bottom. There is no steaming rack, use a mousse ring and gauze. Stir-fried sweet-scented osmanthus rice cake

Material

Stir-fried glutinous rice flour 4 kg soft white sugar 6 kg sweet-scented osmanthus 25 g

Production process

1. Sugar wiping: Sieve the soft white sugar (crush it with a roller), wipe the cotton, add stir-fried japonica rice powder and sweet-scented osmanthus with sugar, and rub until the sugar powder is fully dissolved. It is necessary to rub the quick print frequently, and it should not be delayed for a long time.

2. Molding: put the cake powder into a wooden impression (a small amount of dry powder should be applied in the mold), press it hard to make it stick in the mold, then scrape off the excess powder with a thin metal tool, knock out the rice cake after scraping, and put it in a low-temperature drying room for a while.

3. boxing: after picking out the unqualified products such as missing corners and edges, box the qualified products neatly. Osmanthus Jelly, Nanjing

There are many osmanthus fragrans in Nanjing. Not only are there osmanthus fragrans in Sun Yat-sen Mausoleum, but there are countless osmanthus trees hidden in the streets. Osmanthus fragrans is fragrant in October. Nowadays, the fragrance of Osmanthus fragrans is filled in Nanjing. Such blooming Osmanthus fragrans reminds people of Osmanthus Jelly. Osmanthus Jelly in Nanjing is not only beautiful in style and soft in taste, but also has a special fragrance, which will last for a long time even after eating. It's the right time to eat Osmanthus Jelly in October. Chewing soft Osmanthus Jelly, with the fragrance of sweet-scented osmanthus, how to enjoy it. Osmanthus Jelly, Xianning

Osmanthus Jelly, Xianning is produced in Xianning, Hubei Province, which is a well-known hometown of osmanthus. Osmanthus Jelly was founded in the late Ming Dynasty. The cake is soft and moist, with white color, rich osmanthus fragrance, slag at the entrance, fragrant taste and rich nutritional value. It is suitable for all women, old and young, and is a good gift for relatives and friends. Osmanthus Jelly in Xianning, Hubei Province is characterized by unique ingredients, oily but not greasy, not astringent at the entrance, crisp and smooth when swallowed, salty in the sweetness and cool in the fragrance, which is very popular among people. Xiayang Osmanthus Jelly

The production of Xiayang Osmanthus Jelly cake has a history of more than 1 years and is well-known at home and abroad. It uses natural sweet-scented osmanthus juice to remove residue, and after being stored in cellar for 3 years, it is taken out to prepare Chinese traditional medicine spices such as Cinnamomum cassia, Radix Aucklandiae, Moschus, Flos Caryophylli, Lignum Aquilariae Resinatum, Rhizoma Cyperi, Eupatorium odoratum, etc., and refined into "sweet-scented osmanthus sauce", which is then mixed with glutinous rice flour which is fried, ground, steamed and sieved, and added with high-quality white sugar, spiced powder, sesame seeds, salt water, and jelly. Osmanthus Jelly in Xiayang is characterized by its unique ingredients, oily but not greasy, unsmooth mouth, crisp and smooth swallowing, salty in sweetness and cool in fragrance, which is very popular among people, and it has become a good product for home travel and gifts to friends, with a reputation of a hundred years. Crystal Osmanthus Jelly

1. Crystal Osmanthus Jelly is a famous spot in Shanghai, and Shanghainese will eat it during the Spring Festival. According to legend, it has a history of more than 3 years.

2. In the season of sweet-scented osmanthus, it is more appropriate to make a crystal Osmanthus Jelly that is crystal clear and filled with sweet-scented osmanthus. Sesame Osmanthus Jelly

is a new cold-spot variety in summer, which is fragrant, soft, sweet, sticky, waxy and cool. Osmanthus fragrans fried rice cake

shape: cuboid, with clear patterns, flat bottom and surface, and no burrs.

color: consistent with the color of fried rice itself, uniform.

organization: fine and even, without coarse grains and sugar cubes, and the sweet-scented osmanthus with sugar stains is evenly distributed.

taste: it has the fragrance of rice and osmanthus, and its sweetness is pure. Xindu Osmanthus Jelly

Xindu is the hometown of Yangsheng 'an, and osmanthus trees are all over it, so Xindu is also called Xiangcheng. The specialty of Xindu is also Osmanthus Jelly. Osmanthus Jelly, Guilin

Osmanthus Jelly, Guilin is well-deserved, named after osmanthus fragrans. Osmanthus Jelly, Guilin is a pastry made of glutinous rice flour, sugar and natural osmanthus fragrans. Nutritional components

for edible instructions contain protein, fat, sugar, calcium, phosphorus, iron, vitamin B1 and vitamin B2. Indica rice flour (dry and fine): Rice flour contains protein, carbohydrates, vitamin B1, iron, phosphorus, potassium and other nutrients, which are easy to digest and absorb, and has the function of invigorating the middle energizer. Precautions

Because the raw materials of Osmanthus Jelly are white sugar and honey osmanthus, diabetics should not eat. Food culture

Historical legend

According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Sheng 'an fell asleep in his study. Kuixing fell asleep and asked Yang Sheng 'an if he wanted to go to the Moon Palace to win laurels. Yang Sheng 'an said yes. So Kuixing ordered the West Sea Dragon King to fly Yang Sheng 'an to the Moon Palace to pick laurels. When he arrived at the Moon Palace, Yang Sheng 'an saw a palace and a very tall osmanthus tree. He climbed up hard, picked cassia twig and went back to his study. Later, Yang Sheng 'an entered Beijing and won the top prize.

At the end of the Ming Dynasty, there was a peddler named Liu Jixiang in Xindu. He was inspired by the study of the top scholar Yang Sheng 'an, which smelled sweet osmanthus, and collected fresh osmanthus.