Wild roses, with a fragrant smell, are one of the most precious specialties in Northeast China.
Nickname: Mountain thorn rose, belonging to the rose family. Nutrition contains a variety of vitamins, pectin, sugar, etc. Flowers and fruits can be eaten or medically.
Wild roses contain more types of collagen and active substances than ordinary roses. They have the effects of relaxing the liver and awakening the stomach, activating qi and activating blood circulation. They can cool blood, replenish blood, balance endocrine, and beautify skin, so they help improve dry skin.
Rose jam has an auxiliary effect on more than 10 chronic diseases such as stomach disease, waist and leg pain, rheumatoid arthritis, and bronchitis.
It is also a bodybuilding food. Long-term consumption can prevent skin from cracking and aging, and has the effect of moisturizing the skin.
It can induce resuscitation and eliminate congestion. It is an effective drug for treating gynecological diseases. It promotes blood circulation and dissipates blood stasis, and has a significant effect on treating dysmenorrhea.
Rose sauce can be eaten directly or drunk with water. It has fragrance and body shape, regulates endocrine, treats gynecological diseases such as menstruation, and cannot be used by pregnant women.
wild rose sauce
Recipe Recommendations
- rock sugar appropriate amount
- sweetening
- other
- half an hour
- ordinary
Steps for wild rose sauce
1
Freshly baked wild roses ~ Go to the mountains to pick them in the morning.
2
Separate the petals and buds ~ dry the buds and soak them in water and drink them ~ beautify and whiten them.
3
Method of boiling to make dripping flower paste: Take appropriate amount of petals, add a small amount of water, and crush them in a cooking machine.
4
Use it after filtering.
5
Continue to use the filtered juice to crush the remaining petals ~ Repeat steps 3 and 4 ~ until all petals have been crushed.
6
Add appropriate amount of rock sugar and start boiling.
7
It mainly depends on the color change ~ the color becomes lighter after the rock sugar melts.
8
As the water drops decrease ~ the color will gradually deepen.
9
When the water is completely dried ~ the flower paste is very sticky ~ turn off the heat.
10
Allow it to cool and bottle it for storage.
11
Natural fermentation is very simple~first dry the petals.
12
Mash the petals ~ Use a pulverizer ~ Make sure it is dry and no water is added.
13
Mix well with drops of rock sugar crushed with a crusher ~ bottle it, expose it to the sun and ferment for a period of time.wild rose sauce Make Tips
1. During the boiling process, do not discard the flower juice extracted in step 5; put it in the pot to boil together.
2. After boiling, an appropriate amount of honey can be added to the flower jam.
3. When making naturally fermented flower jam, be sure to sun-dry the flower petals.
4. Naturally fermented flower jam has a coarser texture than the boiled version.
5. For naturally fermented flower jam, honey can be used instead of rock sugar; the taste is also very good.
6. Freshly made rose flower jam should be set aside for a period of time before eating; otherwise, it will have an astringent taste.
7. Rose flower jam stores well; the longer it is kept, the richer and mellower the flavor becomes.