Can osmanthus be eaten? How to eat?

Formula: dried osmanthus fragrans 1g, tea 2g.

Production: put dried osmanthus fragrans and lotus leaves into a cup and brew with boiling water for 6 minutes, then you can drink.

Usage: Drink 1 cup in the morning and evening.

Efficacy: strengthen muscles and nourish skin, promote blood circulation and moisten throat.

Application: Suitable for dry skin, hoarseness and toothache.

2

Material: several osmanthus flowers.

Seasoning salt 1 teaspoon rock sugar 1 teaspoon

working methods

1. Osmanthus fragrans is washed and drained repeatedly with salt water.

2. Put sweet-scented osmanthus into the cup, pour boiling water, add rock sugar, cover the cup, and simmer for about three minutes on low heat until the fragrance overflows.

Efficacy can eliminate phlegm and blood stasis, and treat cough.

Osmanthus fragrans fruit paste

Raw materials: raw materials:

2 bananas, 500g pears, 2 apples, 20 fresh osmanthus flowers, 400g tomatoes, 0/00g pineapple/kloc, 250g fresh grapes, 0/50g Manas/kloc, 25g condensed milk and 50g osmanthus sauce.

Method: (1) Mix Manas, condensed milk and osmanthus sauce evenly to make osmanthus salad sauce.

(2) Wash the fresh osmanthus. Peel the pineapple and cut it into 1 cm square cubes. Pears are cleaned by removing pedicles and cores, and also cut into cubes 1 cm square. Wash fresh grapes, peel and remove seeds. Wash apples, peel, core and stem, cut into cubes with a square of 1 cm, wash tomatoes, soak them in boiling water for 5 minutes, peel and remove seeds, and cut them into cubes with a square of 1 cm.

(3) Put diced pineapple, diced pear, diced grape, diced apple, diced tomato and fresh osmanthus into a bowl, add osmanthus salad dressing, mix well and refrigerate.

(4) Bananas are frozen in the refrigerator. Before eating, peel the banana, cut it into disks, and put it in the salad and mix well. Serve.

Features: sweet-scented osmanthus, delicious fruit and bright color.

Sweet-scented osmanthus with Chinese yam

Raw materials: fresh osmanthus 10, 250g of rough-skinned yam, 50g of osmanthus sauce, 500g of vegetable oil (the actual dosage is about 75g), 0/00g of sugar100g of flour100g, 30g of wet starch and 50g of dry starch.

Methods: (1) Fresh osmanthus fragrans were picked and washed. Wash yam and chop it into powder.

(2) When the wok is on fire, add 500 grams of clean water, add Chinese yam powder and white sugar to boil, add wet starch to make paste, pour it into a square plate, take it out after solidification, and cut into pieces.

(3) Stir the flour and dry starch evenly, add a proper amount of water to make it into a thin paste, put the Chinese yam chunks into the hanging paste, and stir evenly with the same thickness.

(4) Put the oil on the wok to 70% heat, so that the pasted Chinese yam flowers can be quickly put into the wok and fried, and stirred constantly with a spoon. When the yam flower is fried to deep yellow, take out the oil control.

(5) Mix a proper amount of water and osmanthus sauce, put it in a small pot, boil it with low fire, add fresh osmanthus, and immediately take it out of the pot, and pour the prepared fresh osmanthus juice on the fried yam slices.

Features: tender outside and tender inside, sweet-scented osmanthus, sweet-scented yam, nourishing spleen and relieving pain, nourishing yin and promoting fluid production.

Honey osmanthus jelly

Ingredients: sugar 100g, 3/4 tablespoons of pearl powder, 3 teaspoons of osmanthus fragrans, hot water and a little honey.

Exercise:

1. Soak the dried osmanthus fragrans in hot water (about 3-5 minutes) and take out the osmanthus fragrans.

2. Heat and boil the osmanthus juice, add the evenly stirred pearl powder and sugar, and then add some osmanthus and mix well.

3. After cooling in the mold, put it in the refrigerator for cold storage.

4. Sprinkle a little honey when eating.

Secret: Dry osmanthus should not be soaked for too long, otherwise it will have bitterness.

The practice of osmanthus fragrans

Method 1: Add salt to fresh osmanthus (just a little) and marinate it slightly. Then put it in a container. According to the ratio of 1: 1, a layer of osmanthus and a layer of sugar are marinated for a week, and you can eat it!

Osmanthus fragrans sauce

Wash the fresh osmanthus, and tear the plum into silk.

Find a clean and sealable jar, a layer of osmanthus and a layer of plum, code them in order, fill them with eight points, and pour in honey. Just cover osmanthus and plum with honey.

Seal it with wax and cover it tightly. You can eat it in about a month.

Sesame Osmanthus Jelly

Raw material formula: 500g glutinous rice, sugar 150g, osmanthus fragrans 100g, sesame oil or peanut oil 15g.

Production method 1. Wash the glutinous rice, soak it in clear water for 4 hours, take it out, and steam it on a cage covered with cage cloth for 1 hour to make glutinous rice with suitable hardness.

2. Pour the rice in the cage into the basin, add peanut oil, osmanthus fragrans and white sugar, and beat, stir and turn it repeatedly with a thick rolling pin to make it sticky and stick together.

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 half of the cooked sesame powder evenly on the chopping board, spread the rice evenly on the sesame powder, then evenly sprinkle a layer of sesame powder on the rice and roll it out with a rolling pin to prevent the sesame 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.

Steamed cake with osmanthus, sugar and lard

Raw material formula: japonica rice 100kg sugar, 70kg lard 17kg osmanthus silk and a little yeast liquid.

manufacturing method

1. Soak the japonica rice in water for 7-8 days, then grind it, then add 3kg of white sugar, yeast liquid and lard into the slurry, fully stir and ferment for 7-8 hours (the time can be shortened as appropriate in summer and autumn high temperature seasons).

2. After fermentation, add 14kg lard, mix well, put it on a round rack with bamboo leaves, sprinkle a little osmanthus silk dyed red with indigo on the surface, and steam it in a steamer.

3. Preparation method of yeast liquid: mix bran, distiller's grains and thin rice for fermentation, filter until the liquid surface bubbles, and remove residues to obtain filtrate.

Product characteristics

Shape into a disk with a diameter of 15cm and a thickness of 5cm, and wrap it with bamboo leaves to prevent water from evaporating and drying. When eating, peel the bamboo leaves and cut them into small pieces with a knife. It tastes sweet, not sticky and delicious.

Soft-fried Osmanthus Jelly

Ingredients: 300g glutinous rice flour and 200g indica rice flour (dry and fine).

Accessories: corn flour (yellow) 30g,

Seasoning: 20g of lard (refined), 0/00g of sugar/kloc-,50g of osmanthus sauce, and 0/50g of peanut oil/kloc-.

Exercise:

1. Put glutinous rice flour and rice flour into a basin, add sugar, osmanthus sauce and appropriate amount of water and mix well;

2. Add lard and mix well;

3. Brush peanut oil on a square plate, put the mixed slurry into the plate and spread it evenly;

4. Steam in a big fire for about 30 minutes until cooked;

5. After cooling, cut into rectangles, evenly sprinkle with dry corn flour, then sieve the dry flour with a sieve, add peanut oil, fry in a frying pan over medium heat, and sprinkle with white sugar to serve.

Osmanthus fragrans chicken wings

Ingredients: chicken wings, dried osmanthus, osmanthus.

Ingredients: ginger, garlic, soy sauce, oyster sauce, cooking wine, sugar.

1, garlic and ginger are pressed into garlic paste and ginger paste.

2. Stick some small eyes on the chicken wings with a toothpick to facilitate the taste.

3. Mix garlic paste, ginger paste and oyster sauce with dried osmanthus fragrans, osmanthus fragrans and cooking wine, evenly spread them on chicken wings and marinate them in the refrigerator for four hours until they taste delicious.

4, pour a little oil into the pot, turn to a small fire after the oil temperature, wipe the chicken wings and put them into the pot.

5. When one side is golden, turn it over and fry the other side.

6. Take it out after frying.

7. Pour the right amount of soy sauce, sugar and sweet osmanthus into the pot.

8. After boiling, put the chicken wings into the pot, cover the pot and simmer for about 10 minutes, then collect the juice on medium heat. Take out the chicken wings and put them on a plate, then sprinkle with a thin layer of dried osmanthus.

Small reminder:

Only one of dried osmanthus and sugar osmanthus can be used. If only dried osmanthus is used, honey should be used instead of sweet osmanthus.

When frying chicken wings, put chopsticks into the meat. If there is no blood coming out, it means it is cooked.

Oyster sauce can also be replaced by soy sauce. But it's best to add some brown sugar to taste.

Stewed osmanthus fish

Not only saves trouble, but also saves fuel and has the effect of prolonging life. If you want to make the soup more nutritious, you can add a few osmanthus flowers and red dates when stewing fish. After eating fish, fish soup can also be drunk or used to cook noodles.

Ingredients: carp 500g (other fish can also be used).

Accessories: onion, ginger, garlic, osmanthus fragrans, jujube, refined salt, vinegar, soy sauce, cooking wine and edible oil. Exercise:

1. Wash the fish and soak in salt for 5~ 10 minutes.

2. Put a little oil in the pot. After the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just before the fish) and put the fish in the pot.

3. Add cooking wine, onion, ginger, garlic, vinegar, osmanthus and jujube, and bring to a boil.

4. After boiling, simmer for about 30 minutes.

Nutritionist's comment: stewed fish is a kind of soup with delicious color, thick white soup and tender meat, which is suitable for home cooking. This product is rich in protein, fat, carbohydrate, vitamin A, calcium, phosphorus, sodium and iron. Because fish is composed of a single muscle group, the muscle fiber is very fine, which can keep more water and the meat quality is very delicate. Traditional Chinese medicine believes that fish is sweet and warm, and has the effects of invigorating qi, appetizing, strengthening bones and muscles, nourishing liver and kidney, and can be used for spleen deficiency, anorexia and dyspepsia.