Osmanthus (scientific name: Osmanthus fragrans), also known as laurel, evergreen shrub or small tree; flowers bloom from September to October in autumn, the flower clusters grow in the leaf axils, the corolla splits to the base milk with milky white, yellow, orange-red and other colors, very aromatic; the stone fruit is purple-black when ripe. Several common osmanthus flowers are:
Golden Gui: Flowering period from September to October, the color is golden yellow.
Silver cinnamon: flowering period from September to October, white or yellowish white color.
Dangui: Flowering occurs in October, orange-red or orange-yellow in color.
Four Seasons Cinnamon: There are a small number of flowers every month, and the color is white.
Osmanthus flowers can also cause slight differences in flowering time depending on the planting area. Shanghai Anhui Jiangsu basically blooms in October, northeast China blooms in August, Beijing, Tianjin, Hebei and Hebei in September, sichuan, Guangxi and Shaanxi in September.
Fresh osmanthus flowers
<h1 class="pgc-h-arrow-right" > the production method of dried osmanthus flowers</h1>
After the fresh osmanthus flowers are picked, the fresh osmanthus flowers are soaked first, fished out and rinsed with clean water several times, and after controlling the dry water, the dried flowers and flower stems are sorted out. Dry slowly in a low-temperature oven, remove and let cool.
If the sun is good, sun drying can also be done, this kind of dried osmanthus flower color is the best, old and tender is just right. If the amount is small, bake on medium heat in the microwave for 3 minutes, then bake on medium heat for 2 minutes after cooling.
Dried osmanthus flowers
< h1 class= "pgc-h-arrow-right" > osmanthus nectar</h1>
Directions: Remove the osmanthus stalk, which requires patience. Wash the flowers with water, dry them and soak them with osmanthus nectar (honey) (1 kg honey, 50 grams of osmanthus flowers).
< h1 class="pgc-h-arrow-right" > osmanthus sauce</h1>
Dried osmanthus flowers are marinated with a layer of osmanthus and honey, and stored tightly. Cover the bottle mouth with a layer of plastic wrap and then tighten the cap, seal it and place the glass bottle in the refrigerator cold room, leave it for about 3-5 days, and let it ferment back to sweetness, then eat.
<h1 class= "pgc-h-arrow-right" > sugar osmanthus flower</h1>
There are two ways to do it, fresh osmanthus flowers are fished in boiling water (a few seconds), cooled and squeezed dry with gauze, mixed with sugar in a 1:10 ratio into a sealed jar, and placed for a month to make sugar osmanthus flowers; the second method is to first marinate the fresh osmanthus flowers with salt (one point is enough), then put them in a vessel, and then marinate them in a 1:1 ratio for a week.
Mung bean osmanthus cake
Dried osmanthus flowers, osmanthus nectar, osmanthus sauce and sugar osmanthus can be made into many snacks and can also be made into wine.
<h1 class="pgc-h-arrow-right" > osmanthus cake</h1>
Osmanthus cake
Osmanthus cake is a delicious pastry made with glutinous rice flour, sugar and honey osmanthus flowers for more than 300 years, and is a traditional snack with Chinese characteristics. It has a long history, delicious and refreshing, simple preparations, and a variety of varieties to meet people's various needs for taste.
【Material】
Glutinous rice flour 250 g, flour 150 g, osmanthus flowers to taste, white sugar 90 g
【Method】
1, the glutinous rice flour 250 grams, flour 150 grams, white sugar 90 grams, sugar osmanthus appropriate amount of mixed together, slowly inject the appropriate amount of water, stir evenly until the batter is viscous, hanging and continuous.
2: Steam on high heat for 12 minutes.
3: Press and knead the steamed cake while it is hot until the cake surface is smooth and the cake body is delicate.
4: Put the cake into a suitable container, shape it, coat the surface with vegetable oil and cut into cubes. Drizzle with honey osmanthus flowers.
<h1 class="pgc-h-arrow-right" > two-color coconut osmanthus cake</h1>
Two-color coconut osmanthus cake
The two-color coconut osmanthus cake needs to be made in two steps.
First make osmanthus cake: add cornstarch to water and stir, then mix fresh milk, coconut water and sugar osmanthus together. Then add the swallow vegetable powder, water and sugar together and stir well, bring to a boil over high heat, reduce the heat, pour in the starch slurry while stirring and burning, until the solution becomes as transparent as glue. Add the sugar osmanthus milk and stir, bring to a boil over high heat, put the cooked liquid into a square mold, put it in the refrigerator and freeze until it solidifies.
Make coconut cake again: The method is the same as making osmanthus cake, except that coconut milk is substituted for sugar osmanthus milk. Once done, drizzle the coconut syrup on the solidified osmanthus cake and freeze it in the refrigerator until it solidifies.
Remove and cut into cubes, sprinkle with osmanthus flowers.
<h1 class="pgc-h-arrow-right" > osmanthus bean paste</h1>
Osmanthus bean paste
100 grams of butter, 180 grams of low gluten flour, 10 grams of dried osmanthus flowers, 2 grams of baking powder, 50 grams of sugar, 5 grams of salt, and bean paste filling.
Soak the dried osmanthus for 10 minutes. After the butter softens, add the powdered sugar and whisk with a blender until fluffy. Sift in the flour and baking powder and add the soaked osmanthus flowers and knead into a dough. Cut into 75 grams of dough, roll out into 0.5 cm thick round slices, wrap in bean paste by bun method, put into a mold, and press into a small cake. Brush the cake with osmanthus honey water, bake in the oven at 180 ° C for 15 minutes, turn off the oven, let it sit for 10 minutes and then remove.
< h1 class="pgc-h-arrow-right" > osmanthus pumpkin glutinous rice cake</h1>
Osmanthus pumpkin glutinous rice cake
Fresh osmanthus flowers are picked out of impurities, mixed with sugar, washed and cut into pieces of pumpkin, steamed in water or baked in the oven. Peel and press the cooked pumpkin into a puree, add glutinous rice flour in parts, add sugar osmanthus flowers, and stir well. Make osmanthus pumpkin glutinous rice flour into small round cakes. Take a saucepan, add some oil, add glutinous rice cakes, use low heat, and fry through both sides.
Put more osmanthus flowers, which will be very fragrant. The amount of glutinous rice flour added depends on the water content of the pumpkin after steaming. The pan needs to be filled with more oil and needs to be slowly fried over low heat to a golden brown.
<h1 class="pgc-h-arrow-right" > osmanthus jelly</h1>
Osmanthus jelly
Stir the swallow vegetable powder with the sugar first, add cold water, and slowly stir over low heat until dissolved. Add fresh osmanthus flowers and continue to cook for a few minutes to let the osmanthus flowers taste good. After pouring the cooked ingredients into the mold, stir with chopsticks when the swallow vegetables are semi-solidified, so that the flowers and osmanthus flowers are evenly distributed in the swallow vegetables. Allow to cool completely before placing in the refrigerator. Sprinkle some dried osmanthus flowers before eating.
<h1 class= "pgc-h-arrow-right" > osmanthus three medicine cakes</h1>
Osmanthus three medicine cake
Yam, sugar, osmanthus nectar sauce
Peel the yam, steam it in a pot, add sugar and press it into a yam puree while hot. After cooling slightly, cut into small pieces, put into the moon cake mold, gently press the mold, press out the flower pattern, and drizzle with osmanthus nectar sauce.
Osmanthus wine
<h1 class= "pgc-h-arrow-right" > osmanthus wine</h1>
Osmanthus wine is light yellow in color, the fragrance of osmanthus is prominent, and with a special mellow aroma, sweet and sour, mellow and soft, long-lasting aroma.
Osmanthus glutinous rice wine
Osmanthus flowers, white wine or glutinous rice wine, goji berries, rock sugar.
【Directions】
Recipe 1: Fresh osmanthus flowers, add a little sugar and marinate for a few hours. Put the goji berries and osmanthus flowers in a white wine bottle and add rock sugar. Seal the bottle and wait for fermentation.
Method 2: Soak the glutinous rice for 8 hours, and steam the osmanthus and glutinous rice together in a steamer. The steamed osmanthus glutinous rice is poured in a clean container and feels warm. Pour in cold boiling water and stir well, add the koji powder and stir well. The stirred glutinous rice can be compacted in a jar, and it can be eaten in about three days in the summer, and it takes about a week to produce wine in the winter.
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