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osmanthus
The moon of guizi sets in the middle of the moon, and the heavenly fragrance clouds drift outside.
Osmanthus flowers are elegant and fresh, pale yellow, light red, and you can smell the fresh aroma of osmanthus flowers far away in autumn, such a beautiful thing, of course, you have to eat it in your stomach!
Located in the scenery of Daxianglin, Xianglin Xiaozhu Homestay is not only a very tasteful and pleasant homestay, especially in terms of eating. It is even more unique, in the season of osmanthus flowers, the Xianglin Xiaozhu Homestay in the Daxianglin Scenic Area will put a table of osmanthus for you. Let's take a look.
Speaking of osmanthus flowers, let's first take a look at its efficacy
Osmanthus can be used in medicine, rich in nutrition, containing some natural nutrients, sexual temperature supplementation, with the name of the length of a hundred medicines. It has the ability to warm the stomach, level the liver, benefit the kidneys, disperse the cold, and suppress cough. Folk used as an analgesic, cure liver and stomach pain, relieve stomach pain symptoms, can effectively prevent muscle spasms, relax and relieve muscle and joint pain. Women's amenorrhea and lower abdominal pain can be treated with osmanthus flowers. The liquid obtained by distillation of flowers is called osmanthus dew. Stewed warm, internal administration has a good effect of nourishing the yin and nourishing the lungs, soothing the liver and rationalizing the qi, waking the spleen and appetizing, coughing and dissolving phlegm and asthma. Clinically, osmanthus can also be used to treat gum swelling, toothache, in addition, like stomatitis, chapped skin, periodontitis, hoarseness, the application of osmanthus also has a certain effect. And has a refreshing refreshing, dry throat, dry mouth, bad breath also has a certain effect.
Osmanthus flowers can be made into a variety of foods
Fresh osmanthus flowers can be made into tea, made into osmanthus cake, osmanthus sugar, osmanthus porridge, can be made into osmanthus glutinous rice root, osmanthus chestnut soup, osmanthus mooncake, wine stuffed osmanthus rounds, osmanthus taro, osmanthus duck, osmanthus crispy mandarin fish, osmanthus milk jelly, osmanthus ribs, osmanthus shrimp and so on. Health food, can also be used osmanthus to refine the essence, you can put the osmanthus in boiling water slightly blanched, and then dried and added sugar sealed in the bottle, can retain the aroma of osmanthus flowers, can also be used as an additive for food.
The following xiaobian will show you the osmanthus feast of Xianglin Xiaozhu Homestay:
1. Osmanthus tea, osmanthus sugar
Osmanthus tea has a long history, in the Tang Dynasty it was very famous, can increase body fragrance, with warm yang qi, detoxification and beauty, whitening skin, cough and phlegm, health and lung effect. Use osmanthus to smoke flower tea, mix sugar to form osmanthus sugar. Because the osmanthus flower has a strong fragrance and a relatively refreshing taste, it can stimulate the peristalsis of the human intestine, promote human digestion, eat greasy food, and drink a refreshing cup of osmanthus tea, which can play a role in clearing the stomach and intestines.
2. Osmanthus wine
Osmanthus can make osmanthus wine, with glutinous rice and osmanthus flowers brewed "yellow cinnamon thick wine" rich in a variety of essential amino acids, aromatic mellow, sweet and sweet, wine aroma is delicious, with the effect of relieving muscles and invigorating blood, effectively relieving fatigue and nourishing the body.
3. Sake stuffed osmanthus balls
Sake-stuffed osmanthus balls are a very famous home-cooked food, which has been used as a dessert as early as the Ming Dynasty. Dumplings are made of glutinous rice flour, and sake is a low-strength sweet wine made of glutinous rice and sake ferment. Sake brewed osmanthus balls are made from glutinous rice balls cooked with sake and delicious osmanthus flowers, which are sweet and intoxicating. The chef put on the red dragon fruit again, but it was delicious and beautiful.
4. Osmanthus taro su
Sweet and juicy, soft and smooth, cinnamon fragrant osmanthus taro su, with the effect of strengthening the spleen and stomach. Use 30 grams of sweet osmanthus paste, 500 grams of taro, 30 grams of rock sugar, 20 grams of white sugar, wet starch, and alkali. Peel and wash the taro, put it in boiling light alkali water and cook for about 5 minutes, fish out and let it cool until its color turns red, then put it in a large bowl, add rock sugar, sugar, osmanthus sauce, basket steam it over high heat until crispy, and then take out the taro and put it into a deep dish. In addition, pour the sugar juice from the bowl into the net pot and boil, use wet starch to thin the mustard, and pour it on the taro block.
5. Osmanthus crispy mandarin fish
It has the effect of replenishing qi and blood, strengthening the spleen and stomach, dispersing cold, dissolving phlegm and suppressing cough. Pick and wash with fresh osmanthus flowers, and cut and dry the mandarin fish. Cut five knives on each side of the fish. Marinate in cooking wine, soy sauce and salt for 5 minutes, remove and drain. Finely chop the onion, ginger and garlic. Mix soy sauce, sugar, vinegar, cooking wine, salt, chicken broth and wet starch into a sauce. Put vegetable oil in the frying pan, when the oil is 90% hot, spread the water starch evenly on the fish body, the fish head is first cooked, fried until golden brown, fish out of the dish, and pat loose with your hands. Heat the wok and put in the vegetable oil, when the oil is hot, add the onion, ginger and garlic and stir-fry evenly, pour the mixed sauce evenly into the pot and stir-fry, add a little hot oil to the foam, pour into the fish on the plate, and sprinkle the fresh osmanthus flowers on the fish. The fish is golden in shape, crispy on the outside and tender on the inside, and the floral flavor is strong.
6. Osmanthus ribs
Osmanthus ribs are sweet and sour and crispy, with a strong osmanthus aroma. It has the effect of replenishing deficiency, improving qi, strengthening bone phlegm, dispersing phlegm and suppressing cough. Wash and chop the ribs into small pieces, place them in a basin and marinate for about 3 hours with cooking wine, salt, green onion and ginger. Add peanut oil in a wok, when it is 60% hot, add the ribs, fry until it is red and rose-colored, and fry the oil with warm water. Place the ribs and sugar in a pot and steam for 1.5 hours, then pour the ribs into a wok and add the sugar osmanthus and vinegar. After simmering the juice over low heat, let it cool on a plate.
7. Osmanthus shrimp
The protein content of shrimp is very rich, plus the osmanthus is fried, the taste is fragrant, there is a feeling of boating on the lake, and the osmanthus flowers float all over the lake. First, the osmanthus flowers, sugar and vinegar are mixed into a juice, and the processed shrimp is stir-fried and stir-fried - underneath, drizzled with osmanthus vinegar juice, and the sweet and sour osmanthus shrimp is made.
8. Radish osmanthus vinegar fish
Slaughter and wash the grass carp, cut into 4 cm long strips; wash and peel the white radish, cut into 4 cm long, 1 cm wide strips, put them in a pot of boiling water and blanch until semi-cooked, fish out and drain; heat the wok on high heat, pour it out with oil, add cooked lard, simmer the aroma of green onion and ginger, add the fish pieces and fry it slightly, shake the wok, add 150 ml of rice wine, soy sauce, sugar, radish and boiling water, and cook; after boiling, cover, change to low heat for about 5 minutes, when the fish is cooked, then change to high heat, and then change to high heat. And use a spoon to gently push a few times, add MSG, rice vinegar, water starch to outline, turn the pot, plate sprinkled with green onion, osmanthus and serve.
9. Osmanthus cake
Take a clean plate, preferably stainless steel ceramic plate, pour in water, then pour in the white sugar and stir until particle-free. Then pour the cooking oil into it and stir it slowly to prevent air bubbles. Then pour glutinous rice flour and wheat starch and stir well until there is no particle precipitation. Then apply a layer of oil to the bottom of the steaming plate (to prevent sticking to the plate), pour the powder paste into the steaming plate, steam for 40 minutes on high heat, make the cake into a circle, and then pour the sugar osmanthus into the bowl, add a little warm water, until the top of the cake is melted, it becomes the osmanthus cake. Because the osmanthus is very fragrant, when staying up late and working overtime, you feel hungry, you can eat osmanthus cake, which can not only supplement nutrition for the human body, but also play a very good refreshing effect.
Source of the picture | Jiang Liang Meng Wenjuan
Photo editor | Meng Wenjuan
Graphic review | Yang Lingke
Final Judge | Tao Sen
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