Every year in this season, wherever our city goes, there is the aroma of osmanthus flowers, and that aroma is a full of sweet aromas, reminiscent of sweet sweets with osmanthus flowers, such as osmanthus sugar rice cakes, osmanthus wine stuffed dumplings, osmanthus taro seedlings... Zhang Ailing's article "Osmanthus Steaming" tells the story of the summer season in the eighth and ninth months of the lunar calendar, and the air in Shanghai is full of the fragrance of osmanthus flowers.
Jiangsu and Zhejiang area, has always had the custom of pickling sugar osmanthus flowers, especially in the countryside, the season of osmanthus flowers, upside down a large umbrella under the tree, shake the tree vigorously, collect the osmanthus flowers to pick clean, pick up with honey or sugar, put in the refrigerator, can be used for several years. When making dessert hearts, remember to put a little on it, it is fragrant and beautiful. It is also every year in this season, I will think of a small half bottle of sugar osmanthus in the refrigerator, I have to make some dessert to eat.
You don't have to say, eat in season, every autumn, the weather turns cold, people especially love to eat sweets, then today come with me to make a little osmanthus sugar rice cake.
Sweet and soft osmanthus sugar rice cake, is the most timely snack of the season, eat in season, you don't want to miss it.
[Osmanthus sugar rice cake]
Ingredients: 200 g rice cake, 1 tbsp sugar osmanthus flower about 50 g
Excipients: oil 20 g, sugar 20 g, dried osmanthus flowers a little
Steps: 1, this time used the hot pot rice cake, you can also use a long strip of rice cake, sliced. Sugar osmanthus is last year's pickled golden laurel, the remaining is not much reluctant to use, each time only use a spoonful, dried osmanthus is bought online, the quality is not as good as their own pickled golden laurel.
2: Cut the rice cake into thin strips, rinse well, drain and set aside.
3: Add a little oil to a hot pan and fry the rice cake strips over low heat
4: Fry one side until golden brown, turn over and fry again, fry well, and set aside.
5, at this time, the rice cake is crispy on the outside and sticky on the inside, and the inside is already soft and can be eaten.
6, the original pot and a little oil, add 20 grams of sugar, fry out the amber sugar color, do not need to be too burned.
7: Add a tablespoon of sugar osmanthus and stir-fry evenly
8: Add the fried rice cake strips
9: Add a bowl of water, bring to a boil and bring the rice cakes to a soft boil over medium heat
10, wait for the rice cake to be soft and sticky, open the lid and heat the sweet soup to thicken until the syrup looks, you can come out of the pot.
Because it is a high-sugar and high-oil food, it is best for several people to eat together, and everyone eats a little less and shares the happiest!
Tip: Sugar Osmanthus as long as you move your fingers, search online, very much.