Introduction and details of Osmanthus Jelly.

Dishes are characterized by integrity and uniform thickness. Clear yellow and white color, no spots, no impurities. The tissue is moist and soft, fin

Introduction and details of Osmanthus Jelly.

Dishes are characterized by integrity and uniform thickness. Clear yellow and white color, no spots, no impurities. The tissue is moist and soft, fine and slag-melting, without thickening and sugar-free. It tastes sweet and delicious, and has a strong osmanthus fragrance.

Production practice-raw material formula

First-class Sichuan white sugar 16 kg refined sugar 4 kg glutinous rice flour 4 kg cooked oil 4 kg honey osmanthus 2.5 kg cooked flour 20 kg

step

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 2-2.5 kg maltose and 7.5 kg water according to the proportion of 50 kg white sugar, boil, add 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 pan and stirred until it is turned over, which is the 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.

Exercise 2 Raw material formula

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

step

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 it is smooth and delicate.

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.

step

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, coat the surface with vegetable oil after shaping, and cut it into cubes.

Exercise 4 Details of Ingredients

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 steps

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

2. Add sugar and milk to the crushed powder.

3. Add the whipped cream, prepare the eggbeater, and make a full circle until the horseshoe powder is completely dissolved in the milk and whipped cream and slightly thick.

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

5. Finally, put dried 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 candy here. The boiled soup will be slightly yellow, and the cooked cake will be slightly yellow and 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.

curative effect

1. Anti-cancer effect: The Shanghai Collaborative Research Group for Cancer Prevention found that various preparations of horseshoe have anti-tumor effect in animals.

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

3. Runchang laxative: Horseshoe contains crude protein and starch, which can promote large intestine peristalsis.

4. diuresis and stranguria: horseshoe water can diuresis and stranguria.

5. Qingfei Huatan: 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.

Practice five materials:

Horseshoe powder 250g

250 grams of sugar

Sweet osmanthus 1 bottle of water 800g+ 1200g.

Steps:

1, prepare raw materials. 2. Add 800 grams of water to horseshoe powder, and stir evenly to form powder water without particles.

3, osmanthus and sugar are all poured into the pot.

4. Add1200g water and cook until the sugar is dissolved.

5. While stirring the water chestnut powder with a manual eggbeater, wash the cooked osmanthus syrup into the water chestnut powder at one time, and continue to stir clockwise until the syrup and the water chestnut powder are completely blended.

6. Pour the slurry into the cake basin, cover the lid with boiling water and steam for 20 minutes. Cool and cut into pieces for eating.

skill

1. If you can't buy osmanthus, you can use dried osmanthus instead, and the amount of sugar should be adjusted appropriately.

2. White sugar can make the finished product look crystal clear. If you like other sugar, you can also replace it.

3. The cake made of horseshoe powder will be soft after baking and look refreshing after cooling.

4, the operation of horseshoe powder is very simple, as long as you pay attention to the deployment of raw and cooked powder water.

5. If you don't like the finished product mixed with osmanthus petals, you can screen it out.

Crystal Osmanthus Jelly raw material formula

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

working methods

Add 80 grams of sugar to 200 grams of warm water and stir until it melts.

Add 150g glutinous rice flour and 75g dry powder, and stir evenly until there are no particles.

Add 40g salad oil and stir well until the water and oil are mixed (salad oil is not visible in the batter).

Brush salad oil on the inner wall of the container.

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

Put cold water in the pot, boil the water and steam for 30 minutes. Steaming and demoulding

After cooling, cut into pieces with a knife dipped in water, sprinkle with dried osmanthus, and pour with honey water.

Cooking tips

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.

Raw material formula of sesame Osmanthus Jelly

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

step

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 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 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 freezer, take out the slices cut into rectangles or diamonds.

Soft fried Osmanthus Jelly production materials

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 skill

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.

Making materials of osmanthus fried rice cake

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.

There are many kinds of osmanthus in Nanjing, Osmanthus Jelly and Nanjing. There are not only osmanthus trees in Sun Yat-sen Mausoleum, but also countless osmanthus trees hidden in the streets. Sweet osmanthus fragrance in October. Nowadays, Nanjing is filled with osmanthus fragrance. Such a blooming osmanthus reminds people of Osmanthus Jelly. Osmanthus Jelly in Nanjing is not only beautiful in appearance and soft in taste, but also has a special fragrance, which will last for a long time even if eaten. October is the time to eat Osmanthus Jelly. Chewing soft Osmanthus Jelly, with the fragrance of osmanthus, enjoy it more.

Xianning Osmanthus Jelly Xianning Osmanthus Jelly is produced in Xianning, Hubei Province, the famous hometown of osmanthus. Osmanthus Jelly was built in the late Ming Dynasty. The cake is soft and moist, white in color, rich in osmanthus fragrance, slag in the mouth, fragrant in taste and rich in nutritional value. Suitable for all ages, it is a good gift for relatives and friends. Osmanthus Jelly in Xianning, Hubei Province, with unique ingredients, oily but not greasy, not astringent, crisp and refreshing when swallowed, salty in sweetness and cool in fragrance, is deeply loved by people.

Xia yang, Osmanthus Jelly, xia yang and Osmanthus Jelly cakes have been made for over 0/00 years, and they are well-known at home and abroad. It uses natural sweet-scented osmanthus juice to remove residues, stores it in the cellar for 3 years, and then takes it out, and makes it into traditional Chinese medicine spices such as cinnamon, banksia rose, musk, clove, agarwood, Cyperus rotundus, Eupatorium odoratum and so on. And refined into "osmanthus sauce", then mixed with glutinous rice flour after frying, grinding, steaming and sieving, and added with high-quality white sugar, spiced powder, sesame seeds, salt water and jelly. Osmanthus Jelly in xia yang, with its unique ingredients, oily but not greasy, not astringent, crisp and refreshing to swallow, salty in sweetness and cool in fragrance, is deeply loved by people, and has become a good product for home travel and gifts to friends, with a century-old reputation.

Crystal Osmanthus Jelly 1 and Crystal Osmanthus Jelly are famous scenic spots in Shanghai, and Shanghainese will eat them during the Spring Festival. Legend has it that it has a history of more than 300 years.

2. In the season of sweet-scented osmanthus, it is more appropriate to make a crystal Osmanthus Jelly that is crystal clear and full of sweet-scented osmanthus.

Sesame Osmanthus Jelly is a new variety in cold areas in summer, which is fragrant, soft, sweet, sticky, waxy and cool.

Sweet-scented osmanthus fried rice cake 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.

Xindu Osmanthus Jelly Xindu is Yang Shengan's hometown, and osmanthus trees are all over the new capital, so the new capital is also called Xiangcheng. The specialty of Xindu is also Osmanthus Jelly.

Osmanthus Jelly and Guilin Osmanthus Jelly are well-deserved, named after osmanthus fragrans. Guilin Osmanthus Jelly is a kind of cake made of glutinous rice flour, sugar and natural osmanthus.

Protein, fat, sugar, calcium, phosphorus, iron, vitamin B 1 and vitamin B2 are nutritional components. Indica rice flour (dry essence): Rice flour contains protein, carbohydrates, vitamin B 1, iron, phosphorus, potassium and other nutrients, which are easy to digest and absorb, and have the function of invigorating the middle energizer.

Precautions Because Osmanthus Jelly's raw materials are white sugar and honey osmanthus, diabetics should not eat it.

Historical legends of food culture

According to legend, the sweet-scented osmanthus in Gui Hu was picked by Yang Shengan from the Moon Palace. One night, Yang Shengan fell asleep in the study. Kuixing fell asleep and asked Yang Shengan if he wanted to go to the Moon Palace to win the laurels. Yang Shengan agreed. So Kuixing ordered the West Sea Dragon King to take Yang Shengan to the Moon Palace to win the laurel. When he arrived at the Moon Palace, Yang Shengan saw a palace and a very tall osmanthus tree. He climbed up with difficulty, took off cassia twig and went back to the study. Later, Yang Sheng went to Beijing and won the first prize.

At the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu. He got inspiration from Yang Shengan, the top scholar, who smelled osmanthus fragrance in his study. He collected fresh sweet-scented osmanthus, squeezed out bitter water, soaked stains with sugar, mixed it with steamed rice flour, glutinous rice flour, cooked oil and extracted sugar, and sold it in boxes, named Osmanthus Jelly. Once Osmanthus Jelly was sold, people rushed to buy it. Later, the local "Tianshun Rong" and "Wulingxuan" candy stores inherited the making of this cake, and constantly improved the quality, making Osmanthus Jelly a well-known specialty in Xianning.

Xindu county is known as the "fragrant city", and its name comes from the beautiful artificial lake in the city. According to the county records, during the period of Zhengde and Jiajing in Ming Dynasty, Yang Shen, a famous scholar and writer, planted osmanthus trees all over the lakeside where he lived, and wrote a famous piece "Gui Hu Qu", which was later called "Sheng 'an Guihu" by local people. In the early years of the Republic of China, it was renamed Guihu Park and upgraded to a cultural relic protection unit in Sichuan Province. There is also a rather awkward garden name: Gui Hu of Yangsheng 'an Temple.

Osmanthus Jelly made by traditional craft will never add any spices. Before the 1980s, every time osmanthus was in full bloom, the notice of "buying fresh osmanthus in large quantities" could always be seen on the streets of Xindu County. Cooked glutinous rice flour, fresh sweet-scented osmanthus and broken crystal sugar granules are the three basic elements of Osmanthus Jelly. They can be sold by pressing them into small rectangles with molds and putting them into cartons.

When I opened the box, I saw the pink Osmanthus Jelly lying neatly in two squares, and the sweet-scented osmanthus with the size of a small grain of rice was vaguely scattered among them, like the works of a master artist casually sprinkled on a white canvas, and the pigment was dark yellow. Picking up a piece and putting it in the mouth, the front teeth just tasted the soft waxy texture of glutinous rice flour, and the tip of the tongue immediately accepted My Sweetie's signal sensitively. The fragrance hidden in the depths of the cake powder is getting stronger and stronger at the moment, and the indescribable fragrance oscillates in the mouth, then rushes into the nasal cavity again along the "heaven" and then transmits the information to the brain center.

osmanthus flowers

Osmanthus fragrans is a Chinese herbal medicine with the function of resolving phlegm and relieving cough blindly, and the effect will be better if it is used with other medicinal materials. The efficacy and function of osmanthus fragrans are not limited to Chinese herbal medicines. Osmanthus fragrans can also be used as herbal tea music. There are more ways to eat osmanthus and its taboos, which need to be understood together with this topic.

First, the efficacy and role of osmanthus fragrans

In terms of efficacy, osmanthus fragrans is pungent and non-toxic, and has the effects of promoting fluid production to quench thirst, invigorating stomach and digestion, promoting blood circulation and benefiting qi, resolving phlegm and relieving cough. It can also eliminate depression, balance physical and mental emotions and relieve mental stress. Drinking osmanthus tea for a long time has a certain effect on chapped skin, hoarseness, stomatitis and periodontitis.

Osmanthus fragrans is a natural medicinal material. Osmanthus fragrans is warm and pungent, and has the functions of invigorating the stomach and resolving phlegm, promoting fluid production and resolving phlegm, and calming the liver. Can be used for treating cough due to excessive phlegm, toothache, halitosis, anorexia, amenorrhea, and abdominal pain. Osmanthus fragrans distilled "Osmanthus fragrans dew" has the effects of soothing the liver, regulating qi, invigorating the spleen and stimulating appetite, and can cure halitosis, dry throat and other diseases, so it is an excellent drink. Guizhi, Guizi and Guigen can all be used as medicine. Guizhi decoction is composed of cassia twig, Paeonia lactiflora, ginger, jujube and licorice, which is specially used to treat deficiency of both wind and kidney caused by exogenous diseases. Cinnamomum cassia root can treat diseases such as pain in bones and muscles, rheumatism and numbness.

Second, the efficacy and role of osmanthus tea

1, osmanthus fragrans has expectorant, antitussive and antiasthmatic effects.

2, osmanthus fragrance, has the effect of promoting qi, can soothe the liver and regulate qi, dissipate blood stasis and relieve pain, soothe the nerves and moisturize the skin.

3, sweet-scented osmanthus, can get rid of the odor in the mouth, and has the effect of killing bacteria in the mouth.

4. Osmanthus fragrans nourishes yin and kidney, nourishes vitality, regulates functions, mediates endocrine, protects liver and nourishes stomach, and detoxifies and nourishes skin.

4. Drinking osmanthus regularly can balance the nervous system, especially to drive away the moisture in the body and make you feel comfortable and calm.

Third, the taboo of eating osmanthus

Osmanthus fragrans is an excellent flower with both ornamental and practical functions. It is necessary, because it can clear the dust and overflow far away. Osmanthus fragrans has a very strong aroma, and people use this characteristic to make all kinds of delicious food, or use it as medicine and make tea, with excellent results. However, the fragrance of osmanthus fragrans is too strong, so it must not be taken in excess, so as to avoid adverse reactions, but it will lose its original health care function.