Ingredients: 500g glutinous rice flour, 300g japonica rice flour, 250g white glutinous rice, vegetable oil and osmanthus fragrans.
Method:
1. First sieve glutinous rice flour and japonica rice flour, add sugar, and knead with clear water.
2. Put the kneaded cake powder into a cage and steam for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until it is smooth and delicate. 3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with osmanthus, and cut it into cubes.
Sesame Osmanthus Jelly
Raw material formula: 500g glutinous rice, 0/50g sugar/kloc-,0/00g sesame/kloc-,0/5g osmanthus fragrans/kloc-,50g sesame oil or peanut oil.
Production method: 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.
Soft glutinous rice and hard glutinous rice.
2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.
They are sticky and can stick to each other.
3. Remove the sediment from sesame seeds, wash them, bake them in a pot with low fire, and take them out and grind them into fine powder in a bowl.
4. Spread the half-cooked sesame powder evenly on the chopping board, spread the glutinous rice flat on the sesame powder, and then put it on the glutinous rice.
Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds from falling off. Put it in a white porcelain dish with a thickness of about 2 cm.
After cooling in the refrigerator, take it out and cut it into rectangular or diamond pieces.
The characteristics of the product are fragrant, soft, sweet, sticky, waxy and cold, and it is a new cold spot variety in summer. Osmanthus sugar
1. Materials to be prepared:
Fresh osmanthus (the more fragrant, the better ~, there is a kind of osmanthus, red and beautiful, but not fragrant)
White granulated sugar
A sealable container (a transparent glass bottle is enough, which will look good when you do it back and forth, and you can clearly see the fusion degree of sugar and osmanthus)
2, the production method:
Wash the osmanthus fragrans with pure water (of course, you can also use cold boiled water), put a small amount in the container, then cover it with a layer of sugar, then put another layer of osmanthus fragrans, and then put another layer of sugar … until the container is full. Put a little pure water (just add a little). At this time, osmanthus candy looks as crystal clear as amber.
You can eat it the next day, or make tea, soup or cake.
Smelling the faint fragrance and tasting the fruits of your own labor, you must have some fun!
3. Key points:
A, fresh osmanthus fragrans should be put into a container and mixed with sugar as soon as possible after collection, so as to retain more fragrance.
The container must be sealed.
C, if stored in the refrigerator, it won't go bad after one year.
It is best to drink osmanthus tea in October.
It is more appropriate to drink tea in the interval from half an hour after a meal to half an hour before the next meal.
Function:
Statement 1: Osmanthus fragrans: Osmanthus fragrans has the functions of whitening the skin, removing toxins from the body, relieving cough and resolving phlegm, keeping healthy and moistening the lungs. In summer, many people will feel dry skin or hoarse voice because of getting angry. Adding osmanthus into green tea or oolong tea can alleviate this problem.
Statement 2: osmanthus tea: it can prevent and treat halitosis, blurred vision, urticaria, duodenal ulcer, stomach cold and stomachache.
Statement 3: osmanthus tea is a specialty of Guilin. After making tea in fresh osmanthus cellar, it not only loses the true taste of tea, but also has a strong osmanthus fragrance. After drinking, it has the functions of ventilation and stomach strengthening. It is very suitable for the elderly with weak gastrointestinal function.