Materials: 15g Geely powder, 2g osmanthus fragrans, 60g sugar and 300g water.

working methods

Boil osmanthus in water for a while (to make it taste delicious). Add sugar and gelatin powder and stir until dissolved.

Pour into the mold. After cooling in the freezer, demoulding.

Tips:

No mold can be replaced by a plate. Freeze and cut into pieces.

Sweet osmanthus sugar cake

Ingredients: rice flour 150g, wheat starch 50g, sugar 90g, yeast powder 1 teaspoon, water 400ml, dried osmanthus fragrans a little.

Exercise 1. Mix glutinous rice flour, corn starch, sugar and water to make slurry.

2. Turn on a small fire, and keep stirring while boiling the slurry. I think it's best to use an egg beater, which has the largest and most uniform mixing area.

3. Wait until you feel a little resistance on your hands. Try to keep the pot away from the fire, if the pulp drops into a line, it will be enough. There should be no agglomerated particles at this time, and if there are, there are few. You can use a blender to make it dissipate heat faster while stirring. This action can also make the finished product taste more q.

4. Dissolve the yeast powder with 3 tablespoons of water, and then add it after the slurry is completely cooled.

5. Fully mix the yeast water and the slurry with a blender.

6. Pour into the deep mold. The mold does not need oiling or other anti-sticking measures.

7. When fermented to twice the original volume, you can sprinkle osmanthus for steaming. The time required for this fermentation process is difficult to be accurate because of the difference in room temperature. I turned it off when the oven was preheated to 100 degrees Fahrenheit (the most basic temperature of the oven).

8. Then put the slurry in, turn on the light, and ferment by using the residual temperature and the temperature of the light. ***2 hours. It can be longer, but I don't like it too sour, so I only start steaming when it is twice as big. If I like something more sour, I can extend the fermentation time.

9. Put the steamer in a cold water pot, steam until the water boils, steam for another 30 minutes, and then turn off the heat. Don't open the lid until the water is dry. When the cake gets cold, it will come out upside down without touching the container.

Lady Enforcers sparerib soup

Ingredients: one sparerib, two Lady Enforcers 1 s, two ginger slices, proper amount of salt and two candied dates.

working methods

1 Wash the ribs, boil them in water, and remove the foam.

Put cold water in another casserole, add ribs and ginger slices and bring to a boil. Turn the heat down.

3 Add candied dates and Lady Enforcers and simmer for 2 hours.

4 Put in a bowl and season with a little salt.

Rose honey

Ingredients: 20 roses, 200 grams of coarse sugar.

Exercise 1. Cut the little rose carefully. Twenty little roses need about 200 grams of sugar.

2. destroy the flowers and remove the flower heart. Wash the petals with clear water and soak them for ten minutes.

3. Dry the petals. I'm too lazy to wait. I just dry the petals with a tissue. It's troublesome, but the water must be dry.

4. Take the container and pack the dried petals and sprinkle about 200 grams of sugar, preferably coarse sugar. It is difficult to grind petals into mud with too fine sugar.

5. Slowly crush rose petals and sugar with a porcelain spoon. Sugar will crush the petals into puree, which takes about half an hour.

6. Then put the flower paste into a clean glass bottle and leave it at room temperature for about half a year before use. Because there is not much water in the petals and the sugar concentration is high, it will not deteriorate at room temperature.

7. This is rose honey that has been made for about three months. The sugar has melted and has a strong rose fragrance, and it can be used in a few months.

Chrysanthemum medlar fruit tea

Materials: apple 1 piece, pear 1 piece, dried chrysanthemum 15g, medlar 10g, clear water 1000ml, and appropriate amount of crystal sugar or honey.

Practice 1 Wash apples and pears, remove the core and cut into small pieces, and wash chrysanthemums and medlars with clear water to remove floating ash;

2 put the diced fruit into a vitamin ear pot and pour in water;

3 After boiling, turn to low heat for 15 minutes, add appropriate amount of rock sugar, chrysanthemum and medlar, and cook for 5 minutes, then turn off the heat;

You don't need rock sugar, just add some honey to taste after cooking.

Chrysanthemum cake

Ingredients: 65,438+00g of Chrysanthemum morifolium, 65,438+00g of rock sugar, about 8 Lycium barbarum, cleaned and dried with a paper rag, and chopped for later use. Vegetable powder can be bought in the supermarket. The box has instructions on how to mix it with water. I use a bag with six glasses of water, a jelly mold or candy mold (if not, use a porcelain spoon) and gauze to filter chrysanthemum water.

Exercise 1. Boil six glasses of water with ten chrysanthemums. When the water boils, turn it off. It gets astringent after a long time. Filter the chrysanthemums with gauze, or cook the chrysanthemums with Chablis from the beginning, so there is no need to filter them.

2. Add rock sugar10g to chrysanthemum water, pour in watercress powder, heat while stirring, and turn off the heat as soon as it boils.

3. Pour boiling water into the mold, then add the broken medlar and let it cool.

4. Pour it out. It will be easier to pour out if you draw it with the tip of a knife.

Rose applesauce

Ingredients: 2 apples, lemon 1/2, rose 37g, water 500cc, fine sugar 260g, jelly powder 3/2 teaspoon, and a little lemon peel.

After practicing cleaning, peel and core the apple, dice it and soak it in salt water. Wash and juice the lemon, and cut the lemon peel into filaments. Jelly powder, stir well with 3 tablespoons of water.

1. Take one? 1? 7 Steel pot, first put the roses in the stainless steel pot, add water and cook over medium heat until boiling.

2. 1 After the pot is boiled, stir and cook until the flowers are soft and rotten, and the soup becomes darker.

3. Take out the whole flower with a strainer in the basin of method 2, leaving the rose soup and a few broken petals for later use.

4. Add it to the remaining sauce of Apple Ding Yu Method 3 and stir well.

5. Add fine sugar into the pot of method 4, turn to medium heat and continue to stir and cook for about 15 minutes.

6. When the time is up, change the method 5 to a small fire, then pour in the prepared jelly powder water and stir it quickly and continuously with a wooden shovel until it is uniform.

7. Cook in the pot of practice 6 until the sauce is thick, add lemon juice and lemon peel and stir well.

8. Cook for 10 second, and then turn off the fire. Put the jam in a glass jar while it is hot, immediately cover it tightly, cool it in the shade, and then put it in the refrigerator after it is completely cooled.

Sophora japonica cake

Ingredients: Sophora japonica, rice washing water and salt, dry flour, two cloves of garlic and two peppers.

Practice picking Sophora japonica flowers one by one. Half-open is sweet enough, and full-open is full of fragrance. I think it's cleaner if it doesn't open.

Soak in rice washing water and salt, and clean with tap water. Drainage.

Mix with dry flour and salt. It is dispersed and does not stick to hands.

Steam in the pot. At this time, chop two cloves of garlic, stir-fry two peppers, and pour Chili oil into the garlic.

Pour the steamed noodles into a large plate, knead them into shapes by hand and cut them into small pieces.

Sprinkle with oil, garlic and spicy oil.

Sophora japonica crystal egg

Ingredients: Sophora japonica100g, 4 eggs, cold boiled water150g. Seasoning: salt, chicken essence.

Exercise 1. Beat the eggs well, add water, salt and chicken essence and stir well.

2. Steam on high fire 1 min, open the lid and put in the washed Sophora japonica, then steam on low fire for 3 minutes.