? -Learn to make flower sauce from Lao Xia (1)?

Say it out, maybe everyone will say: it's so simple, I can do it! ?

All ingredients: rose (pedicel with petals)+Ili black honey (honey ripened above 42 degrees, otherwise it will be sour)+white sugar (beet white sugar produced in Xinjiang is preferred, and it is not easy to get angry)?

Lao Xia just wants to tell you: you can make sauce, but do you have the patience to use a four-year-old jar of sauce? ?

In the market, there is a mixture of pure sugar and broken petals everywhere. ?

There are ketchup-like or thin or soup or dark instant flower sauce everywhere, which takes 40 to 60 days to complete. ?

It's just that no one has the patience of Lao Xia I can wait slowly, seal it in a 200-kg pottery jar, put it on the threshing floor in the yard, seal it in the sun for three summers, ferment it in the sun, and freeze it at MINUS 30 degrees in three winters until it is dehydrated, get rid of glitz and impetuousness, and mature naturally.

Come on! Making Flower Sauce with Lao Xia (2)

The old sauce comes out, and one is worth two. ...

Lao Xia's flower sauce began in May 2007, and the first batch matured in 2009, with less than 300 bottles, which were basically shared by family and friends.

In May 2009, the roses bloomed, and Lao Xia signed a rose cooperative in Xiaxia Village, Hotan County, on the edge of Taklimakan Desert in southern Xinjiang, and began long-term cooperation. ?

20 10 at the end of April, Lao Xia went to Yutian Uyghur Hospital, visited the dean and visited the Rose Uyghur Medicine Workshop of Uyghur Medicine Production Center. The process and formula of rose sauce were adjusted for the third time. At the same time, using machine-made sauce and traditional handmade sauce, Yili black honey was transported to Hotan to replace part of white sugar (the proportion was kept secret temporarily), and 25 barrels of *** 1600 kg of rose sauce were produced. ?

There is an episode here: at that time, Lao Xia's little princess was still in her mother's belly, and Lao Xia eloped. On the morning of April 28th, Lao Xia and the master of flower sauce in Uygur Hospital discussed how to improve the brewing technology, and the final plan was about to be determined. Suddenly, they answered the phone and said that the baby moved for the first time in the mother's stomach!

This is a milestone in Lao Xia's life! Even the little life in my mother's belly, which is 2000 kilometers away, felt it, and even tears filled my eyes. ?

Today, Lao Xia's baby, who used to have only one fetal movement, is 3 years old.

Lao Xia decided to officially open this batch of old flower sauce when Xiao Anxin was three years old (the normal brewing of Lao Xia was completed in three years), so that Xiao Anxin could taste the flower sauce of her older father and share his feelings and happiness.

Make old flower sauce with Lao Xia (3)! ?

Anyway, the process of making flower sauce.

20 10 In the early morning of April 29th, I drove to the appointed rose cooperation base to pick roses. ?

In the afternoon, please invite the "Yang Gangzi" (Uygur daughter-in-law) of the cooperative to pick the roses: three steps: removing pedicels, selecting petals, and screening petals (there are inevitably fine sand in the petals of Hotan desert). ?

At night, I began to rub the petals with my hands and add sugar and honey. ?

The next day, I continued to pick flowers (flowers) in the twilight, pick petals in the afternoon and knead sauce in the evening. Flowers picked on the same day must be processed on the same day and sealed in barrels. ?

On may 7th, 20 10, all 25 barrels were finished. 12 car was transported back to the threshing floor in Yili in the old summer. ?

No. 15, reopen the aluminum barrel, check the fermentation situation, continue to add black honey according to the weight ratio, stir, and then seal it permanently. ?

In the future, the old Xia people are at leisure, and the rest is the sauce in the bucket. For four years, I basically ignored it. At the beginning, the flower sauce was very fermented. In the old summer, the aluminum bucket was inverted for half a turn every week, so that the aluminum bucket was under the same light and heat in the north and south. By the way, check for leaks or spills.

Finally, it is four years of patience!

Make old flower sauce with Lao Xia (4)!

It's been four years from May 20 10 to today.

Experience summary:?

First, in the process of kneading dough, the taste of hands is always stronger than that of machines! ?

Second, the ratio of honey to sugar is the key. You can make sauce without honey, but with good medicine and food, you can never make a good sauce. They all use honey instead of white sugar, which is easy to sour and poor in fermentation. The honey flavor overshadows the rose flavor and loses its characteristics.

Brown sugar was also used in the experiment, and the fermentation was still easy to deteriorate, and the finished product was too easy to get angry.

When trying rock candy, melting is a difficult problem, and the essential coolness and the essential warmth of roses are incompatible. The flower paste produced by the above formula is available for sale in the market. Is it a concept hype or something? Old summer has reservations!

Thirdly, the sealing of fermentation process is very important. Once it leaks, it must be dealt with immediately, otherwise the flower sauce will go bad and rot. ?

Fourth, the maturity time of the flower sauce is the key, which is comparable to the quality and life of this sauce. If wine is like vinegar, the more mellow the old people are, the more natural and mature the flower sauce brewed with honey will be.

Flower sauce has experienced several winters and summers, ups and downs in the barrel, and naturally dehydrated. Petals and honey are completely immersed together, infiltrating into a whole, from sauce to paste. When unsealed, the floral fragrance is gloomy but not violent, and the honey juice tastes elegant and smooth, so a bucket of good sauce becomes a reality! ?

Edible suggestion: People with high blood sugar should eat carefully! Promoting blood circulation and removing blood stasis, dredging channels and removing blood stasis, moistening throat and clearing lung, nourishing stomach and intestines, caring skin and generating blood. Xinjiang four-year rose honey sauce is completely dehydrated and mature, in the state of solid rose petal honey cream, and will never deteriorate! It is chocolate-colored, with many petals, full of honey juice, long chewing petals, mellow but not greasy roses, long honey taste without usurping the throne, and excellent edible and medicinal properties.

Attachment: honey can treat lung meridian and enter intestine meridian, moisten lung and throat, nourish stomach and dredge intestine, and relieve constipation; Roses are warm, nourishing yin, promoting blood circulation and dredging menstruation. There are few excellent therapeutic effects on chronic bronchitis, air pollution PM2.5 lung injury, superficial gastroenteritis, cardiovascular and cerebrovascular diseases and dysmenorrhea due to yin deficiency. Honey with roses has an excellent beauty beauty effect.

Attachment: honey rose old sauce+mash soup, have you tried it?

Recently, the temperature has plummeted to MINUS three degrees. Lao Xia's stomach caught a cold, from uncomfortable to unbearable.

Early in the morning, Lao Xia did it himself.

Preparation: Borrow my mother to brew a cup of glutinous rice mash, lend a small milk jug to Bao Xiao, a bowl of clean water, a pair of kitchen scissors and a knife.

Process: put water in the pot and bring to a boil. Xinjiang is rich in water and strong in tap water. Take something the size of a toothpick and cut it into pieces with scissors in the pot (Lao Xia Lan doesn't like to use a knife and chopping board, so he doesn't need it when cooking, and all the dishes are torn by hand without a knife).

Take six or seven pieces of Xinjiang Jinghe Lycium barbarum and cook them together.

Cook for three to five minutes, then put the mash into the pot and cook together.

Take honey rose sauce (paste, to be exact) and cook it in the same pot.

A small fruit knife flies to cut three slices of old ginger into the pot, and the soup is boiled for five times. The sauce is elegant and the ginger tastes into the soup. Take it out, put it in a bowl, and it's all done.

Summary: Lao Zhao Tang is seductive in color, melodious in medicine (angelica and ginger) and elegant in rose. The entrance is sweet but not greasy, and the aroma is overflowing and straight through the teeth. Entering the stomach, if the sun rises, the warmth will gradually flow all over the body until the soles of the feet (no exaggeration).

On the way to work, I didn't feel cold, and the dull pain and discomfort in my stomach really disappeared.

You can try. Simple and effective.