When is the best month to make rose sauce, and is it still possible to make it now that it's almost September?

Rose sauce is the petals of roses pickled in sugar. The flowers must be fully developed, thick petals, color, clean, after picking flowers, flat in a cool, ventilated room, often turning, to prevent heat deterioration, after 1 to 2 days of placement, rose flower receptacle and petal separation, peeling off the receptacle, calyx, can be pickled.

Pure brown and white sugar can be used for pickling rose paste. The proportion of flowers, sugar 1:4. Pingyin rose sauce began in the Ming Dynasty, the end of the Qing Dynasty, Pingyin City, "Yongfu Lou", "Chonghua Lou" and "Zengsheng and" production of rose sauce, in addition to their own rose flavor food, has been used in the market. Flavored food, has been sold in the market.

Rose sauce can dissolve abdominal bruises, pain, often eat, the mouth out of breath, pores emitted are rose fragrance, is a natural food. You can do thin rice to eat, direct water, or with apple silk together with batter deep-fried rose balls, treatment of gastritis, aroma, treatment of gynecological diseases, soothe menstrual cramps, etc., festivals can also be used to make homemade rose dumplings and rose moon cake. Stomach cold, superficial gastritis and other conditions, insist on consuming 20-30 grams per day, within a year is expected to ease.

Coupon sauce is usually pickled with sugar, if done clean, without raw water moisture, put in the refrigerator, can be stored for at least three months

Rose sauce practice

1

Buy large roses, come back to the petals picked, washed and dried

2

Prepare some honey used to marinate the rose petals, in the Prepare a sealable jar for storage

3

Rose flowers should be divided into several times, each grab some petals into the jar and then pour some honey, with the hands of the petals and the honey kneaded. Then put in new petals, then pour in the honey and then crushed, until all the petals all the way in (remember to wash your hands, do not let the container and roses sticky oil)

4

To complete the work before the jar sealed in the refrigerator for a week to 10 days. Then you can take it out and use it, each time to use a clean spoon out, take up the oil is easy to mold. Can be flushed, face, direct consumption. It is very convenient

The process of making rose sauce

First of all, we must prepare the raw materials: roses, sugar and strawberries (strawberries can also be added), today really bought a potted plant back, only 4 bloomed, I'll additionally soak a little bit of dried flowers to make up for the number of

Practice: 1. roses to remove the stamens, stems, leaving only the petals, add the chopped strawberries and sugar, and put in a pounding to get crushed, I do not have, I do not have, and I do not have to do anything. I didn't, I first used the hammer to hammer the meat for half a day, and found that it was really tiring work, so I switched to using a blender to break it up

2. The broken flower liquid is poured into a pot and cooked into a flower sauce on it. This flower sauce can also be eaten after the cool, sweet and sour, but also with a very strong fragrance of roses, eat simply enjoy it

Honey rose sauce specific method

Rose petals 8 pounds or so, plus 8 pounds of sugar (some recipes say that you need to add four times as much sugar, I think it's too much, too sweet, on the 1:1 added sugar), wash your hands, full of petals and sugar, rubbing well, always rubbing the petals. granulated sugar, and keep kneading until the petals are well mixed with the sugar, the petals are honey rotten, the flower juice is fully oozing out, and the sugar turns rose-red, and you end up with an oily, bright sauce. This work must be left to the ladies, and after making the sauce once, my hands were moisturized with rose oil to the point where my skin was delicate and fragrant. Prepare a few cleaned and dried wide-mouth jars, fill them with rose paste and seal them with honey, not honey with too much color and taste, but sweet acacia honey, thorn honey is better. Put it in the refrigerator or in a cool place can be, after a period of fermentation and aging can be eaten. Do a good job of the rose sauce can be stored at room temperature for 2-3 years, put the refrigerator cold be sure to seal the bottle tightly.

Eating method: rose sauce using fresh roses, high-quality sugar, natural honey, deep fine processing production, so that the sugar, flower fermentation, with a one-piece, fragrant and beautiful taste, sweet and delicious, unique flavor.

(1) Put some when eating dumplings or drinking congee, it is very fragrant.

(2) Spread in bread, cake, sandwich cookies, rich rose fragrance, unique incense, can make the overall taste more rich and beautiful.

(3) Add it to drinks, and you will be mesmerized by the floral fragrance.

(4) Add it to plain yogurt, the sweet and sour flavor is accompanied by the unique aroma of roses, the delicious taste goes straight to the heart. (5) Add the rose sauce to the brandy and other foreign wines, mix and stir well, the aroma of wine mixed with the aroma of roses, this strange taste, don't miss.

(5) Rose sauce is also a good filling for pastries, dumplings and other pasta dishes. Since ancient times, it has been regarded as a delicacy. For example:It is used as a topping for making mooncakes, Lanterns, Pear Balls and so on.

Cooking tips

1, to do rose sauce and jam is different, generally are only marinated, do not need to cook. Because the rose sauce is to take its aroma, cooked aroma will evaporate. And rose sauce is a lot of sugar, general jam is to add 1/10-1/5 of the sugar, and rose sauce is to add 1-3 times the sugar. Sugar is also not easy to deteriorate the reason, so do not need to boil sterilization;

2, but just because I was overly nervous about the pesticide issue, the petals washed, so there is a series of different practices behind. And it turns out that this is no problem;

3, see the high proportion of rose petals, so you can still add more sugar, anyway, the essence of the rose sauce is basically a sugar diluted with the aroma of roses;

4, they say that the rose sauce should be pickled for more than two months before eating, I'm honestly over two months to open the, as for why, I don't know, I guess it's so that the rose and sugar flavors blend better and the rose oil is fully released. If you get a chance next time, try what the freshly pickled ones taste like first.

Innovative process

Rose sauce is not very delicate to eat, the human body can only absorb 10% of the nutrients of the rose, and it is not easy to keep.

Pingyin, Jinan, is known for its abundance of heavy-petaled roses, which are representative of Chinese roses. Pingyin roses were first planted in the Tang Dynasty, more than 1,300 years ago. Not only do they have a long history of cultivation, but they are also famous for their large and colorful flowers, rich aroma, sweetness, purity and long-lasting, and high oil content, and have been known as "Pingyin roses are the best in the world".

Pingyin roses

The world-famous Bulgarian rose expert, Staikov, came to Pingyin twice to inspect the roses in 1958 and 1959, and gave a high evaluation; in 1960, the Ministry of Light Industry held the "National On-site Meeting on Rose Production" in Pingyin; in 1982, the "National Rose Production Workshop" was held in Wendeng; and the "National Rose Production Workshop" was held in Wendeng. In 1960, the Ministry of Light Industry held the "National Rose Production Symposium" in Wendeng, and in 1982, the "National Rose Production Symposium" in Wendeng confirmed that the roses in Pingyin are sweet and aromatic, with pure, sweet and rich aroma, and are the representatives of traditional roses in China.