How to eat saffron powder?

Precautions: Saffron is a famous Chinese medicine for promoting blood circulation. It should always be kept moist when stored, so it should be kept in a small sealed porcelain jar and stored in a cool place. Suitable for matching: saffron tea is suitable for single bubble when brewing, not suitable for other scented teas. Soaking method: the soaking method and drinking method of saffron tea: brew with a teaspoon of sun-dried saffron and a cup of boiling water, cool, filter off the residue, and add honey to mix well. Compatibility or single use, single use for soaking wine. 500ml of white wine, 4g of saffron, soaked for a week, often drunk. Authentic paella (handed down from Spain) Ingredients: chicken wings or chicken nuggets 250g, cuttlefish (or fish) 200g, whole shrimp 500g, peas 100g, rice 500m, onion 1-2, garlic 2 petals, laurel leaf 4) 4, crocus. Method of making salt: 1 Soak chicken wings or chicken nuggets with salt for 30 minutes, cut and fry 50g of onion, garlic, red green pepper 1 nugget and celery until golden brown, put a little oil in the pot and stir-fry chopped green onion, garlic, red green pepper 1 nugget and 50g of celery (about 65433). After boiling, add the right amount of salt. 5 Cook on low heat until the rice is cooked. Suggestion: 1 Cooking utensils can use Chinese frying spoons and frying pans. 2. The whole process should not be too big, otherwise it will paste Marseille seafood soup raw materials (6 people): fresh fish, 2 kg of white meat fish; Sand white12; Fresh shrimp 1 kg; 1 tomato; 1 piece of garlic; Crocus sativus 1 pinch; 2 small onions; 2 laurel leaves; A little celery; Liquor 2 1. Wash the fish, remove the bones and minced meat to make soup, add water to the soup pot, add the cleaned bones and minced meat, add celery, a laurel leaf and a glass of white wine, boil, remove the floating foam, add a teaspoon of salt and pepper, cook for 20 minutes with low fire, and filter out the soup. 2. Cut the fish into pieces, sprinkle with salt, shell the shrimp, remove the mud intestines and sprinkle with salt. Wash the sand white, soak it in water and spit it out. 3. Peel the tomatoes and cut them into small pieces, and chop the onions. 4. In a thick deep pot, add 2 tablespoons salad oil and heat it. Stir-fry chopped onions, add tomatoes, add minced garlic and bay leaves, stir-fry for 5 minutes, and take out bay leaves. 5. Spread the fried vegetables on the bottom of the pot, add the fish pieces, shrimp and sand white in turn, pour a cup of white wine, add the filtered fish soup and cook over high fire. 6. After boiling, skim the floating foam, add the saffron soaked in salt water, cook for about 10 minute, and then sprinkle with chopped celery to serve! Chestnut cabbage raw materials: 1 baby cabbage; Chestnut100g; Saffron 1/4 teaspoons; Salt; Water starch; Clear water 300ML. Practice: 1. Wash the baby cabbage to remove the old leaves, cut it in half, and peel the chestnuts with boiling water. 2, put the right amount of hot water in the pot, put the baby dish after the fire, simmer for 2 minutes, take it out and drain it into the plate. 3. Put half a chestnut kernel into a clear water pot, add saffron, bring it to a boil, then turn to low heat and cook slowly 15 minutes. 4. Then pour into the blender to make chestnut juice. 5. Pour the chestnut juice into the pot, add the remaining chestnuts and salt, and simmer for 15 minutes. 6. Finally, add water starch, thicken the soup and pour it on the baby dish. The raw materials of Yufu chicken wings soaked in rice are: soaked chicken wings, old hen, old duck, Jinhua ham, lean pork, white rice salt, monosodium glutamate, sugar, chicken powder, onion ginger, cooking wine and saffron. The method is: 1, shark fin water, old chicken, old duck and lean pork are washed and made into chicken soup. 2. Soften the shark fin with chicken soup over low heat (8 hours). 3. thicken the soup with shark's fin chicken soup, Jinhua ham and chicken powder. 4. Put the shark's fin into the casserole, add salt, monosodium glutamate, chicken powder and sugar to the original soup, then pour it into the shark's fin and serve it in the casserole with teppanyaki and white rice. Silver cod raw material: 25g scallop; 8 pigeon eggs; Broccoli100g; 50 grams of minced chicken; Crocus sativus 0.1g; Polygonatum sibiricum 0.2g fine vermicelli 30g; 25g of high-grade broth; 4 grams of zinc salt; 2 grams of chicken oil. Practice: 1. Make scallop and chicken into chicken body. 2. pigeon eggs does the cooking, and Polygonatum sibiricum is steamed into a crown, which is combined with the chicken body to form a chick, steamed in a cage for 6 minutes, and barbecued in thick sauce. 3. Stir-fry fine vermicelli and sprinkle safflower. 4. Stir-fry broccoli and divide it into plates. Raw materials of seven ginseng abalone: fresh abalone with green edge1; 3 grams of astragalus; 2 grams of Radix Pseudostellariae; Crocus sativus1g; High-grade broth1000g; 25 grams of soy sauce; 25 grams of umami juice; Safflower juice15g; Rock sugar 10g. Practice: 1. Preliminary treatment of fresh abalone. 2. It is equivalent to about 12 hours for Radix Astragali and Radix Pseudostellariae. 3, juice color and seasoning. Monaco onion raw materials: 30 onion heads, 75g white grape oil, 50g vegetable oil, 50g wine vinegar, 50g fennel seeds, saffron 1g and seedless raisins 10g. Practice: 1. Peel the onion, cut it, and rinse it with water. 2. Put the pot on fire, add vegetable oil to heat it, add onion, wine, wine vinegar, fennel seeds, fragrant leaves, garlic and refined salt, stir-fry and punish, and add appropriate amount of water. When it's almost cooked, add tomato sauce, saffron and raisins and continue to cook until the onions are soft (not too soft). Move aside to cool, and then plate. Eggplant diced fish fillets raw materials: eggplant; Fish; Salt; Ginger; Garlic; Saffron; Onions; Tomatoes; Coriander; Cream. Practice: 1, boneless flat fish, cut into small pieces and marinate with salt, ginger and garlic. 2, potatoes cooked, peeled, cut into pieces, and then cut the eggplant into the same pieces. 3. Put the saffron in a small cup of warm water. 4. Heat the pan and add oil. Heat, add ginger, garlic and onion, stir-fry until cooked, add chopped tomatoes, stir-fry red oil, and then add turmeric powder and Chili powder. 5. Put the fish fillets and eggplant into the pot, and then add the milk. When the fish and eggplant are cooked, add some water, then add potato pieces, coriander, saffron and salt to fry. 6, out of the pot into the dish, put a little fresh coriander, topped with cream for decoration. Ingredients of multi-flavor fish soup: 2000g of marine fish (carp, cod, eel and haddock), 2 onions, 8 cloves of garlic, 3 leeks 1 slice, 3 tomatoes, 5g of wormwood, celery 1 root, fragrant leaves 1 slice and anemone/kloc. Red sauce, saffron, salad oil, salt and pepper. Practice: 1. Scaled, disemboweled, peeled, boned and diced four kinds of fish: carp, hake, eel and haddock. Chop onions, garlic cloves and leeks together. Heat the oil pan, pour in onion, garlic and leek, and stir-fry until fragrant. 2. Put the fish pieces into the pot, fry until both sides are yellow, and drain the fried oil. Add water, stir-fry onion, garlic and leek, then add tomato pieces, wormwood, coriander pieces, anemone, fragrant leaves and saffron, add salt and pepper, then add fish head, fishbone and lid, and cook for 30 minutes with high fire. 3. Making red sauce: pour 3 cloves of garlic with seedless peppers into a mortar, then add saffron and a little salt and grind into paste; Peel the cooked potatoes, crush them, put them in a mortar, grind them while adding oil, and grind them into paste. 4. After the soup is cooked, take out the anemone and fragrant leaves, grind the materials in the pot into mud, and then pour them into the ground. 5. Pour the soup into the soup basin and eat it with red sauce and toast. Double-ring oyster emperor raw materials: 50 grams of fresh oysters; Crocus sativus1g; 3 grams of water fungus; 0.5g of dried chrysanthemum and 75g of soup; 4 grams of zinc salt; Pepper1g. Practice: 1, wash the fresh oyster soup. 2, safflower, chrysanthemum into the soup to taste, then into the oyster emperor, soaked. Clear soup chicken bean curd raw materials: chicken breast about 200 grams, clear soup 1500 grams; 3-5g of saffron; 50 grams of egg white; Salt, monosodium glutamate, Shaoxing wine, chicken oil, pepper, corn flour and onion Jiang Shui. Practice: 1. Wash the chicken breast, remove the tendons and membranes, and chop it into minced meat. Saffron is cooked in a small bowl. 2. Add onion and ginger into the chicken paste, bring to a boil, add a small amount of clear soup and salt, monosodium glutamate, Shaoxing wine, chicken oil, pepper, corn flour and onion Jiang Shui, and stir into paste. 3. Put the pot on the fire, add water to boil, spoon a spoonful of chicken puree into the water and put it in a small soup bowl. Meanwhile, add the soaked saffron and water into the soup bowl. 4. Add salt to the clear soup, season it with monosodium glutamate and pour it evenly into the soup bowl. Paella ingredients: an onion, cut into pieces; 2 cloves of garlic, cut into pieces; A red pepper, diced; A mung bean, if you like it personally, can make a lot; A cup of rice, preferably a short ridge; One mullet, diced; 4 to 8 prawns, generally 2 prawns per person is enough; 16 clear mouth, generally 4 to 6 per person is enough. Practice: 1. First, soak a little saffron in 3 spoonfuls of hot water. 2. In a pot, stir-fry onion and garlic over medium heat (about 5 minutes) and add three spoonfuls of olive oil. 3. Then add red pepper and green beans, add mullet and stir fry slightly. 4. Add rice, saffron and soaking water, stir and add water until it just covers the rice, and add a little salt and pepper to taste. 5. After the water boils, cover it and cook the rice slowly. It should be 15 minutes or so. If you feel less water in the middle, you can add more water. 6.15minutes After the rice is basically cooked, add the mussels and prawns, then cover it and keep it stuffy for more than 5minutes until the prawns turn pink and the mussels open. Mussel saffron thick soup Ingredients: Norwegian salmon fillets 750g (peeled and pricked); 600g mussel with shell; 500 ml dry white wine; 5 tablespoons butter; 5 tablespoons flour; 2 liters of clam juice+fish soup; 500 ml of cream; Saffron; Salt; White pepper. Practice: 1. Soak mussels in white wine and heat them to the opening (throw away the mussels that have not been opened). 2. Take out the juice and put it aside. 3. Put the flour and butter together and mix well. 4. Mix in fish soup and clam juice. 5. Add the cream and heat the Tonga until it boils for about 20 minutes. 6. Add saffron and mix with salt and pepper. 7. Cut the salmon fillets into strips and simmer in the soup. 8. Wash mussels in the soup in the last few minutes, and leave some for decoration when serving. Saffron rock candy tremella soup raw materials: tremella, bitter gourd, lotus seeds, saffron, red dates and medlar. Practice: First boil the water in the casserole, and then add tremella, lotus seeds, red dates, medlar and rock sugar in turn. First boil the saffron in water for 20 minutes, then put it in. After boiling, switch to low heat. Finally add bitter gourd.