Homemade rose sauce

Homemade rose sauce

Introduction:

"The leaves and branches are green, and the flowers are light and dark red." The red rose recited by poet Yang Wanli is not only for viewing, but also has its special medicinal and beauty value. Rose sauce can resolve abdominal congestion, pain, treat gastritis, aromatic resuscitation, treat gynecological diseases, relieve dysmenorrhea and so on. It is often eaten, and the body sends out rose fragrance. Last weekend, I went to Qingyuan to pick some fresh roses and made rose sauce. "

Production steps:

Step 1: gently remove the rose petals one by one (be careful not to touch the stamens), and then soak them with water with salt.

Step 2: drain water, or wipe with kitchen paper;

Step 3: put half of the petals into the vessel, add one third of the amount of sugar, and gently pound with a rolling pin.

Step 4: then put the remaining petals in, add sugar and pound gently. After a few minutes, the petals and sugar will be mixed into a fragrant rose sauce.

Step 5: keep the rose sauce in a clean bottle in the shade. Sealed for at least two months.

Materials required:

Roses: 9

Sugar: 35g

Note: 1, can use pound garlic mortar, can also use other ceramics or strong pot, avoid using metal utensils. 2. Rose has the function of promoting blood circulation and removing blood stasis, pregnant women in the first three months of pregnancy and after three months had better not eat. 3. It can be served as porridge, bread or water.

Production difficulty: simple

Craft: Skills

Production time: 20 minutes

Taste: Original