Of course, it is also possible to use fresh osmanthus as food accessories.

Pickling, food production and medicinal function of osmanthus fragrans.

Pickling method of osmanthus fragrans (sugar pickling and salting):

1. Pick fresh osmanthus, clean impurities, rinse with clear water, and remove dust on the surface.

2. Pick it up, drain it, and soak it in 3% or 4% alum water for about 20 minutes to remove bitterness. Pick up and drain, put it in clear water to wash away the alum water, and pick up and drain.

3. Use clean glass bottles, ceramic pots and other containers, put a layer of osmanthus fragrans with a thickness of about 5 cm, and then cover it with a layer of white sugar with a thickness of about 1 cm or 2 cm (if salt is added, the amount of salt can be appropriately reduced), and compact; Do it step by step until the container is full, seal the bottle mouth and store it in the shade.

3. If salt osmanthus is used, it can be rinsed with cold boiled water or steamed with honey after rinsing to ensure that the nutrition of honey is not destroyed.

The production method of osmanthus food:

Crystal Osmanthus Jelly

Raw material formula:

Extraction of glutinous rice flour, edible oil, honey and osmanthus cooked powder from Sichuan white sugar

Exercise:

Add1.80g of white sugar to 200g of warm water and stir until it melts.

Add 150g glutinous rice flour and 75g dry powder, stir until there are no particles, then add 40g salad oil, and stir until water and oil are mixed (salad oil is not visible in the batter).

2. Brush salad oil on the inner wall of the container.

3. Pour in the stirred batter and let it stand for 40 minutes.

4. Put cold water into the pot, boil the water and steam for 30 minutes. Steam, demould, cool, cut into pieces with a knife dipped in water, sprinkle with osmanthus fragrans and pour with honey water.

Cooking skills:

1, step 2 and step 3, be sure to mix them evenly. After adding salad oil, stir until no salad oil particles can be seen.

The container must be oiled, otherwise it can't be taken out after steaming. When demoulding, you can dip a knife in cold boiling water, draw a circle along the edge of the mold and then vice versa.

3, it will be easier to cut into pieces after cooling. When cutting into pieces, the knife should be dipped in cold water, and every time it is cut, it should be washed and dipped in cold water before cutting, otherwise it will stick to the knife.

Exercise 1:

Raw material formula:

Sichuan white sugar 1.6 kg sugar extraction 0.4 kg glutinous rice flour 0.4 kg cooked oil 0.4 kg honey osmanthus 0.25 kg cooked flour 2.0 kg (can be increased or decreased as needed).

Production method:

1. Boiling flour: put the flour into a steamer, steam it (20 minutes), take it out, cool it, and crush it with a pulverizer. Which is mature powder.

2. Making cake powder: Wash the glutinous rice with warm water at 50 ~ 60℃ for 4 ~ 5 minutes, take it out and spread it in a dustpan to drain the water, fry it with river sand (made of vegetable oil) the next day (it can't be browned), then grind it into powder with an electric mill, that is, cake powder (also called male powder), then spread it on the dustpan for 2 ~ 3 days and remove it by hand.

3. Sugar making: add 0.2-0.25 kg maltose and 0.75 kg water according to the proportion of 5.0 kg white sugar, boil, add 0. 1 kg oil, and boil to about 120℃. When the sugar solution can be dripped into water to form a block, it is picked up and put into an ice tray for stirring until it is turned into a sugar extract.

4. Core-making: according to the ingredients, white sugar, cooked flour, cooked oil cake powder and honey osmanthus are evenly mixed, screened to remove impurities and made into cores.

5. Potting and molding: wooden frame. First, put the mixed bottom and fabric into the frame of 1/5, with a thin layer as the bottom and a central core in the middle, then spread 4/5 of the bottom and fabric into cake dough, flatten it, compact it, draw it into a rectangular strip with a thin knife, and then package it.

Food characteristics:

Shape: rectangular strip with complete shape and uniform thickness.

Color: yellow and white, no spots, no impurities.

Tissue: moist and soft, fine and slag-melting, non-thickening, sugar-free.

Taste: Sweet and delicious, with a strong osmanthus fragrance.

Exercise 2:

Raw material formula:

500g of glutinous rice flour, 300g of japonica rice flour, 250g of sugar, vegetable oil and osmanthus fragrans.

Production method:

1. First sieve glutinous rice flour and japonica rice flour, add sugar, and knead with clear water.

2. Put the kneaded cake powder into a cage and steam for about a quarter of an hour. Then wrap the cake powder with wet gauze, turn it over and knead it until the surface is smooth and the cake powder is fine. 3. flatten the cake powder, stretch it into long strips, spread vegetable oil, sprinkle with dried osmanthus, and cut it into dices.

Exercise 3:

Raw materials:

Material: 250g glutinous rice flour150g flour.

Accessories: appropriate amount of osmanthus.

Seasoning: 90g sugar.

1. Mix 250g of glutinous rice flour, flour150g, 90g of white sugar and osmanthus fragrans, slowly inject appropriate amount of water and stir evenly until the batter is sticky and hanging.

2. steam in a cage for a quarter of an hour.

3. Wrap the steamed cake with wet gauze while it is hot, turn it over and knead it until it is smooth and delicate.

4. Put the cake in a suitable container, after molding, coat the surface with vegetable oil and cut it into cubes.

Practice 4:

Raw materials and auxiliary materials:

Ingredients: water chestnut powder (about 150g), pure milk and dried osmanthus, about one tablespoon.

Ingredients: whipped cream, condensed milk

Seasoning: about 30 grams of sugar, about 80 grams of sliced sugar, water.

Production method:

1, because there are many large particles in horseshoe powder, in order to easily blend with milk and reduce the winding time, it is best to crush it with a jiaozi stick first.

2. Add sugar and milk to the crushed powder.

3. Add whipped cream, prepare an egg beater, and make a full circle until the horseshoe powder is completely dissolved in the milk and whipped cream, slightly thicker.

4, like condensed milk, you can put it at this time.

5. Finally, dry osmanthus. Remember, don't put too much dried osmanthus, as long as it can bring out the taste.

6. Prepare water and sugar. I choose a piece of sugar here. The boiled soup will be slightly yellow, and the cake will be slightly yellow, and it will be slightly sweeter than sugar.

7. Cook over high fire until the sugar (sand) is completely melted, and immediately pour it into the osmanthus sauce. At this point, you can skip the eighth to ninth steps directly.

8. If you do the above steps, you find that the horseshoe powder in your hand is not cooked and caked. Never mind, I have another remedy. Prepare another pot of boiling water and put a shelf on it. Water should overflow the shelf about 1-2 cm. Don't put out the fire when the water is boiling, keep the fire in the middle, and then put the osmanthus cream on the shelf and stir it slowly.

9. After about two minutes, the horseshoe powder under the bowl began to agglomerate, making it difficult to stir. When 40% to 50% of the bowl is caked like the above picture, you can smooth the batter with a spoon. Cover the pot and steam over medium heat 15 minutes.

10, Galaxy Osmanthus Jelly is finished. It tastes cold, fragrant and cold. The most important thing is health.

Tip:

Horseshoe powder:

1, Anti-cancer effect: Shanghai Cancer Prevention Research Collaboration Group found that various preparations of Trapa natans have anti-tumor effect in animals.

2, antibacterial effect: water chestnut has antibacterial effect, can inhibit influenza virus. In addition, the inhibitory activity of water chestnut on Escherichia coli reached 80%( 10 hour later).

3, laxatives: horseshoe contains crude protein and starch, which can promote large intestine peristalsis.

4, diuretic discharge: horseshoe water can diuretic discharge.

5, clearing lung and resolving phlegm: horseshoe is sweet, cold, and can clear lung heat; It is also rich in mucus, which has the effect of promoting fluid production, moistening lung and resolving phlegm, so it can clear phlegm and clear heat.

Sesame Osmanthus Jelly

Raw material formula:

500g glutinous rice, sugar 150g, sesame 100g, osmanthus fragrans 100g, and 50g sesame oil or peanut oil.

Production method:

1. Wash glutinous rice, soak it in clear water for 4 hours, take it out, and steam it in a cage covered with cage cloth 1 hour.

Soft glutinous rice and hard glutinous rice.

2. Pour the cage rice into a pot, add peanut oil, osmanthus fragrans and white sugar, and repeatedly beat, stir and turn with a rough rolling pin to make it.

They are sticky and can stick to each other.

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 the half-cooked sesame powder evenly on the chopping board, spread the glutinous rice flat on the sesame powder, and then put it on the glutinous rice.

Sprinkle a layer of sesame powder evenly and roll it out with a rolling pin to prevent sesame seeds 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.

Food characteristics:

It is fragrant, soft, sweet, sticky, waxy and cool, and it is a new cool variety in summer.

Soft-fried Osmanthus Jelly

Raw material formula:

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

Accessories: corn flour 30g (yellow).

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

production process

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.

Production skills:

1. Fried cakes sometimes have a yellow side and a white side;

2. Therefore, when frying, it is necessary to turn it over more so that both sides of the cake are heated evenly, so that the cake made will not have the above problems;

This product has a frying process, and about 500g of peanut oil should be prepared.

300g glutinous rice flour, 200g rice flour, 30g sugar130g water 180CC. A little osmanthus.

Dissolve sugar in water, then pour it into the mixed powder and stir. This little water is put in the powder, so the powder is dry and granular. When steaming this powder, use a steamer to ventilate it up and down. No steamer, use mousse ring and gauze.

Fried rice cake with osmanthus

Production materials:

Fried glutinous rice flour 4 kg soft candy 6 kg osmanthus 250 g

Production process:

65438+ express printing should be rubbed frequently, and should not be delayed for a long time.

2. Molding: put the cake powder into a wooden impression (a small amount of dry powder needs to be coated in the mold), press it hard to stick it in the mold, then scrape off the excess powder with a thin metal tool, knock out the rice cake after scraping, and put it in a low-temperature drying room for a period of time.

3. Packaging: After picking out unqualified products such as missing corners and edges, package the qualified products neatly.

Food characteristics:

Shape: cuboid, clear pattern, flat bottom and surface, no burr.

Color: consistent with the color of fried rice itself, even and consistent.

Structure: Fine and uniform, no coarse grains and sugar cubes, and evenly distributed sweet-scented osmanthus with sugar stains.

Taste: Sweet osmanthus with rice fragrance, and pure sweetness.

Medicinal value of osmanthus fragrans;

Osmanthus fragrans Osmanthus fragrans extract can be made from aromatic oil, and can be used in food, cosmetics, cakes, sweets and wine making. It is also an ornamental plant. Osmanthus fragrans is pungent and can be used as medicine.

Take flowers, fruits and roots as medicine. Picking flowers in autumn; Picking fruits in spring; The roots are collected in four seasons and dried separately.

Sexual taste orientation:

Flowers: Xin, Wen.

Fruit: pungent, sweet and warm.

Root: sweet, slightly astringent and flat.

Functional indication

Flowers: dispel cold and break knots, resolve phlegm and relieve cough. Used for toothache, cough, asthma, excessive phlegm, amenorrhea and abdominal pain.

Fruit: Warming the stomach, calming the liver and dispelling cold. Used for deficiency-cold stomachache.

Root: dispel wind and dampness, dispel cold. Used for rheumatism, muscle and bone pain, lumbago, toothache due to kidney deficiency.

Usage and dosage: cost 1 ~ 4 yuan. Fruit costs 2 ~ 4 yuan. Roots 2 ~ 3.

Practical accessories:

Prescription 1

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

Production: Put dried osmanthus and tea into a cup, brew with boiling water for 6 minutes and then 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.

Prescription 2

Material: several osmanthus flowers.

Seasoning: refined salt 1 tsp, rock sugar 1 tsp.

Practice: 1. Wash osmanthus repeatedly and drain it with salt water;

2. Put the sweet-scented osmanthus into the cup, pour boiling water, add rock sugar, cover the cup, stew for about three minutes, and the fragrance will overflow after opening the lid.

Efficacy: It can resolve phlegm, disperse blood stasis and treat cough.

Drinking osmanthus tea in winter can relieve stomach discomfort.

When winter comes and the cold wind blows, many people often feel uncomfortable and even feel cold pain. Drinking osmanthus tea at this time can relieve symptoms very well. Relieve dry mouth and tongue, moisten bowel to relieve constipation, relieve flatulence and gastrointestinal discomfort; Whitening skin and removing toxins from the body; It can be used for halitosis, toothache due to wind-fire, toothache due to stomach heat, toothache due to bad teeth, etc. Warming and tonifying Yang Qi is mainly used to treat hypertension with yang deficiency.

Nowadays, many pharmacies and supermarkets sell osmanthus, such as osmanthus. Readers can make osmanthus tea at home by themselves. The practice is: add seven to ten dried osmanthus flowers to the right amount of black tea and brown sugar and brew with hot water.

I hope I can help you.