Rose Bergamot(mei gui fo shou zao )

Rose Bergamot

Introduction:

"Bergamot is pungent, bitter, sour and warm in nature. It has the functions of soothing the liver and relieving depression, regulating qi and broadening the chest. It is mostly used for liver depression and qi stagnation, disharmony between liver and stomach, epigastric pain, chest tightness and vomiting. Rose for liver and stomach qi pain. Zizyphus jujuba is the fruit of spleen. This product can regulate qi and blood, invigorate spleen and stomach, calm liver and relieve depression, promote qi and relieve pain. It is suitable for ulcer patients. It is for this reason that the sugar stained Bergamot was made before. You can eat without illness. To the original side of lard mustard in the heart, so changed to make walnut oil, steamed directly after adding, not like lard with cooking

Production steps:

Step 1: Materials

Step 2: wash the dust with water

Step 3: cut small pieces of bergamot with sugar

Step 4: put the dates in a big bowl

Step 5: Join Bergamot

Step 6: add sugar rose

Step 7: mix well

Step 8: drizzle with yellow rice wine

Step 9: button up the plate

Step 10: put into electric stew pot, high temperature, water simmer for 3 hours

Step 11: get out of the pot

Step 12: pour in walnut oil and mix well

Step 13: dish and serve

Materials required:

Jujube: 200g

Candied Bergamot: 10g

Sugar rose: 5g

Yellow rice wine: 1 teaspoon

Walnut oil: 1 teaspoon

Note: the candied Bergamot is made of bergamot, not the daily dish of bergamot. Although the two kinds of food have the same name as bergamot, they are different things

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: sweet

Chinese PinYin : Mei Gui Fo Shou Zao