Homemade rose sauce(zi zhi mei gui jiang )

Homemade rose sauce

Introduction:

"I love to make all kinds of delicious food with rose sauce. I always think there are too many sugar water and too few flowers when I buy the bottled sugar roses. I have consulted the masters of the food factory. They said that one kilo of roses needs three kilos of sugar. No wonder so much juice. The sauce that likes to have more desserts is indispensable. Collect this method and make it yourself in the rose season. I made this sauce in May this year. It's my own rose. It's not ornamental rose. It's edible rose. It's different from ornamental rose. Rose is a favorite food for ladies. It is usually used in desserts, porridge, soybean milk, yogurt and so on. It has pleasant aroma and irresistible temptation

Production steps:

Step 1: picking roses, get a few pat, their own kind, only picked more than 40 flowers at a time, one by one cleaning

Step 2: dry the washed flowers, take off all the petals and remove the pedicels. Today's flowers are 100 grams without pedicels

Step 3: put the petals into an oil-free and water-free basin, and add 100 grams of sugar,

Step 4: knead the sugar and petals with your hands until they blend together. This is what it looks like after kneading for a while,

Step 5: continue to knead until the petals are completely out of shape and basically in the state of sauce. At this time, the sugar will melt, but it has not yet completely melted

Step 6: put the kneaded petals into a clean and oil-free brown bottle, which I have accumulated for four days. The bottle can't be filled. It's only 7 points full, because the rose sauce will ferment in the process of placing, and it will rise after fermentation. Pour about 1 cm thick honey on the top. In order to keep the taste of Meijing sauce, I also choose Rose Honey. Cover the bottle and put it in a cool and dry place. Then I can take it as I like.

Step 7: This is a sauce that has been pickled for 5 days. It hasn't fermented yet, but it can be eaten completely. The newly pickled sauce has rose color

Step 8: I pickled the one on the side last year. The color is very dark, but the fragrance is still very strong. The sauce cured in this way will not go bad after several years.

Materials required:

Fresh rose: 100g

Sugar: 100g

Honey: right amount

Note: no brown glass bottle, you can use ordinary glass bottle.

Production difficulty: simple

Process: salting

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Zi Zhi Mei Gui Jiang