It can be said that I make rose porridge several times a year. The color and aroma of the porridge are so tempting!
I planted several roses in front of and behind the building, but there was not a rose.
I once bought a rose branch and planted it, but as soon as it bloomed, an experienced friend told me that it was a rose rather than a rose.
Therefore, I always buy dried rose buds to make tea and porridge.
Long-term consumption of roses not only gives people a fresh body fragrance. It can also promote blood circulation and make your skin ruddy and beautiful.
When making rose porridge, we generally use dehydrated small rose buds that have not yet opened.(They are sold in supermarkets and tea shops) All rose essence is "budded" in the buds that have not yet opened. Make porridge with fresh japonica rice and glutinous rice. After cooking, add appropriate amount of fresh rose buds. When the porridge is boiled to pink, you can eat it. Eating rose porridge regularly can please people's appearance and make the skin more delicate. It can also treat stomach pain caused by stagnation of liver qi. It has calming, soothing and anti-depressive effects on emotions.
Rose porridge
Recipe Recommendations
- roses 15 flowers
- chrysanthemum 4 flowers
- glutinous rice 50 grams
- rock sugar appropriate amount
- sweetening
- stewed
- an hour
- ordinary
Steps for Rose porridge
1
Wash the glutinous rice before preparing to eat and soak for 1 hour.
2
Take the casserole, add appropriate amount of water, put the roses and chrysanthemums, soak for a while, bring to a boil, and cook over low heat for 5 minutes.
3
Remove the roses and chrysanthemums.
4
Put down the glutinous rice, bring to a boil over high heat, and reduce the heat for 40 minutes.
5
Add rock sugar and cook for 1 minute.
6
Decorate it with some roses.Rose porridge Make Tips
1. You can use fresh flowers or dried flowers to make this porridge. You can also use both dried and fresh flowers. However, use flowers in flower shops with caution. 2. To make this porridge, you can also boil the porridge first and add rose tea to boil it.