Practice, how to make authentic brown sugar rose sauce

Remove leaves and receptacle from fresh roses, wash and dry.

Then put the petals, brown sugar and salt into an oil-free and water-free container. The placement method is to put a layer of rose petals, then a layer of brown sugar salt, then a layer of petals, and then a layer of brown sugar salt. In turn, until the raw materials are used up.

After the raw materials are put away, find a pestle, such as mashing garlic, beating children, mashing rose petals and kneading them into sticky cakes.

If you want to make rose sauce taste better and taste better, you can also add some honey in the process.

Rose sauce should be put into a wide-mouthed glass bottle or porcelain container, and the container should be large enough, even if rose sauce is completely put into it, it should not exceed 2/3 of its container volume (to prevent rose sauce from overflowing due to volume expansion after fermentation). Then sealed and allowed to ferment naturally at room temperature.

Stir once every two weeks, and you can open the bottle in a month. The fermentation time of this method is 1-3 months.

If you want to use it quickly, do the above procedures well, put it in a pot and add a small amount of water to boil for about ten minutes, and you can eat it in half a month.

You can take it according to your own needs when eating, and then seal the container. This can be kept for 3 ~ 5 years without deterioration. (All appliances must be oil-free and water-free)