Raw material formula: 80g of fresh rose and 60Kg of Sichuan white sugar. Process flow: fresh rose → removing residue → kneading and squeezing → drying → mixing Sichuan white sugar → packaging → finished products. Practice: Material selection: the latest sugar rose (alias soil rose) is the best, except for flower pedicels, branches and other residues. Kneading and squeezing: After removing the residue from fresh roses, knead and squeeze them by hand, and dry them after removing the bitter water from flower juice (not suitable for drying). Honey-making: After the sun-dried roses are evenly mixed with Sichuan white sugar, they are put into jars and other utensils, and then sprinkled with a layer of white sugar, which is the finished product.

Product quality standard: specifications and models: the product looks like rose petals, and the honey is round, not hard and not flowing. Color: purplish red, bright mechanism: loose, without impurities. Taste: It has a strong Qing Xiang sweetness, which highlights the natural fragrance of roses and has no peculiar smell. Dried roses do not taste as good as fresh roses. The method of (dried roselle): fresh ingredients collected from the vegetable garden, or you can go to the vegetable market and shopping mall to buy them, wash them, dry them in water, separate the seeds from the receptacle, put them in the receptacle bag, dry them in water again, add salt and mix them.

The bottom of the inner structure of this pre-pickled receptacle is white. After a day of salt pickling (similar to 24 hours), the bottom inside the receptacle also turns red, which is similar to pickling. It can be put into the refrigerator in the process of hot weather, and the water drained in front is relatively dry. There is not much water salted out, but the color is beautiful. This kind of water can be stored, mixed with cold dishes or pickled with some cold dishes. Put the sugar into the pickled rose eggplant and mix. After mixing, put it in the refrigerator and generally marinate it for 3-4 days. Always mix in the middle ~ put the dried Luoshen flowers and fruits into the washed sterilized Aquarius in bulk, and then put them in the freezer for storage.

In the case of dried fruit, try to keep the sugar paddle as dry as possible, so that the storage time can be longer. If there are not so many sugar paddles, you can spread a layer of sugar on them. Regarding whether to wash the salt after pickling with salt, it depends on personal taste. What I did this time didn't wash away the salt, but the taste was ok. My mother actually tasted the smell of Yangmei. If you want to wash away the salt, use cold boiled water, preferably without cold water, which will last longer. The proportion of salt and sugar is actually quite casual, according to your own taste. I have some old rock candy in the middle, and my parents prefer something sweet. It is suggested to do as much as possible. The key is that it takes too much time to do this, but in fact it won't be too difficult to get it out. If it can be done at one time, it will be a little troublesome to peel the receptacle.