Not only are roses beautiful, but their medicinal value is also very good.
Roses smell rich and sweet, and their sexual taste: sweet, slightly bitter, fragrant and warm. Return to the liver, spleen and stomach meridians;
The main effects are: nourishing qi, activating blood, treating wind arthralgia, dispelling fatigue and pain, and fragrant and promoting powder; it has the effects of relaxing liver, relieving depression, regulating blood and regulating menstruation;
Indications for chest diaphragm fullness, abdominal cavity, rib and breast pain, irregular menstruation, red and white discharge, diarrhea and diarrhea, traumatic injuries, wind arthralgia, and carbuncle swelling. Hehe, there are many people who don't know yet.
Rose and peanut glutinous rice balls
Recipe Recommendations
- glutinous rice flour 200 grams
- warm water 170 grams
- peanut 200 grams
- white sugar 100 grams
- qingsi 20 grams
- roses 50 grams
- lard 30 grams
- olive oil 20 grams
- sweetening
- cook
- an hour
- ordinary
Steps for Rose and peanut glutinous rice balls
1
Put the raw peanuts in the pan and stir fry over low heat.
2
Straight until the peanut skin turns deep red, and a gentle pinch can remove the skin.
3
Cool the fried peanuts and remove the skins.
4
Put the peanuts and sugar in a blender and grind them to powder.
5
Gently rub all the ground peanut flour with your hands and dry it.
6
Prepare roses for later use.
7
Cut the roses into fine powder and set aside.
8
Cut the green hair into pieces for later use.
9
Put the chopped rose flowers and green silk into the peanut powder.
10
Mix peanut powder, rose flowers and green silk powder well.
11
Add liquefied lard.
12
Add the right amount of olive oil.
13
Mix the oil and various powders well.
14
Press the filling evenly with a rice spoon.
15
Cover with plastic wrap.
16
Put the water-ground glutinous rice dumpling powder in a basin.
17
Slowly pour in clear water and stir with chopsticks.
18
Until all the powder is agglomerated.
19
Mix the glutinous rice flour with your hands into a smooth dough,
20
Cover with plastic wrap and soak for 10 minutes.
21
Knead the dough into long strips and divide into 13 portions.
22
Take a portion and place it in your hands, press it flat, and knead the dough thin with your hands.
23
Add appropriate amount of filling.
24
Close your mouth with your hands.
25
Rub it slowly and round. If it feels too dry to knead, dip it in a little water.
26
Lay baking oil paper in the crisper box and place the prepared rice dumplings inside, leaving a certain space in the middle.
27
Button the lid on the crisper and place it in the refrigerator to freeze.
28
Put appropriate amount of water in the pan and bring to a boil, add the prepared glutinous rice balls, and push with a spoon to prevent them from sticking to the pan.
29
Boil the glutinous rice balls over high heat until they float, turn to low heat and cover before cooking. Add some cold water as soon as they are boiling, and add it about three times.
30
Until the glutinous rice balls become big and soft.