How to brew osmanthus wine

Question 1: How to brew osmanthus? material

A spoonful of osmanthus (dried)

Stevia leaf 3 pieces

200ml of hot water

The way to brew stevia and osmanthus fragrans is to put osmanthus fragrans into a container, pour hot water and let it stand for 5 minutes.

Add stevia leaves and stew for about 3 minutes.

Filter out the flowers and leaves and you can drink them.

Question 2: How to brew osmanthus? 4. Wash and dry him with salt water first! Then use the ratio of osmanthus fragrans and sugar 1:2. A layer of sugar and a layer of osmanthus! Finally, lock the seal! Sugar will slowly melt. Osmanthus fragrans will ferment! (Kind of like wine) The smell of osmanthus will penetrate into the sugar water! Osmanthus fragrans can be used to make tea! It smells good! This practice can preserve osmanthus for a long time! You can eat it in about 2 months! Note that osmanthus must be dried for him before making it! Otherwise it's easy to get moldy! This method is suitable for grapes, carambola and bayberry.

Question 3: How to make sweet-scented osmanthus stuffed Sydney 1) Peel and cut Sydney, put it in water with rock sugar and cook for 1-2 minutes, then take out the Sydney pieces.

2) Gelatine is first boiled with 1 teaspoon, and then boiled with about 100ml water to make it melt evenly;

3) Add gelatin solution and osmanthus fragrans into Sydney water, stir evenly, then pour into Sydney blocks, cool slightly and put into a grinding tool. Cool to room temperature and refrigerate for 2 hours before eating.

Question 4: The production technology of osmanthus wine Guilin brand osmanthus wine is made from local osmanthus flowers and wild grapes through soaking, distillation, adjustment, aging and filtration, and its alcohol content is 15 ~ 20. Raw material formula: 5 kg of glutinous rice, 50 g of distiller's yeast, 500 g of sugar and 50 g of osmanthus. Production method: 1. Put the glutinous rice into a basin, wash it, soak it in clear water for about 2 hours, pour the rice into a drawer with a cloth and spread it evenly. Steam on high fire for about 1 hour. The steamed rice is not rotten and has no center. 2. Take the rice out to cool (or shower it with cold water and drain it). Pour into a box or a big basin, add 50g of distiller's yeast (the distiller's yeast should be rolled into noodles with a rolling pin) and stir well. Then put it in a small jar or porcelain bucket in the pond and spread it out by hand. After indoor fermentation at room temperature 15~20℃, it takes about 2~3 days to see whether the wine is produced and whether the wine tastes sweet and sour. Be careful not to over-ferment, lest it become pure acid. 3. Put the refined glutinous rice on the barrel mouth, pour the fermented wine into the glutinous rice, pour cold water on the wine, and rub the rice by hand until the wine is rubbed off and the remaining rice residue is dumped. 5 kg of rice can produce about 12.5 kg of filtered thick wine. Then pour the filtered strong wine into the pot and boil it. Then put it into a porcelain barrel and add sugar and osmanthus, which is osmanthus thick wine.

Question 5: How to make osmanthus honey?

The weight of osmanthus fragrans.

Honey, it depends.

Practice of making honey with osmanthus fragrans

This picture has nothing to do with the text, haha, just want to say that autumn is crisp, you can go for a walk in nature and pick flowers and fruits by the way.

Wash osmanthus fragrans with clear water, remove clean pedicels or other things, leave clean osmanthus fragrans, and dry it for one day.

Glass bottles are scalded at high temperature, dried or dried.

Then pour a little osmanthus, pour a layer of honey, layer by layer. Leave some space in the bottle mouth and seal it.

Turn the bottle over and let it stand for a while, so that the osmanthus can be transferred to the bottom of the bottle. This is to make sweet-scented osmanthus and honey better integrated.

Finally, put it in the refrigerator for three to five days, which can be used for washing ~ delicious.

Question 6: Taste it carefully and tell me why the author asked his father to make osmanthus wine and let his father make osmanthus wine. Is this a ghost story?

Question 7: Why does the author describe in detail the process of making osmanthus wine by his father?

Question 8: How is Mei Huajiu brewed? The plum-blossom guitar played in Shantou is said to have become a sea of laughter, and the owner of the musical instrument store regards it as a shame to "walk into the plum-blossom piano".

Laugh at other bosses' words. But it happened that I used plum blossom, which I think is better than maple leaf (the same price)

Bit).

Question 9: How to eat dried osmanthus can be cooked in soup: But I think it's best to make tea. Give it a try!

Question 10: How to make osmanthus wine and Osmanthus Jelly? 4 Two sweet-scented osmanthus flowers first. Wash him with salt water and dry him! Then use the ratio of osmanthus fragrans and sugar 1:2. A layer of sugar and a layer of osmanthus! Finally, lock the seal! Sugar will slowly melt. Osmanthus fragrans will ferment! (Kind of like wine) The smell of osmanthus will penetrate into the sugar water! Osmanthus fragrans can be used to make tea! It smells good! This practice can preserve osmanthus for a long time! You can eat it in about 2 months! Note that osmanthus must be dried for him before making it! Otherwise it's easy to get moldy! This method is suitable for grapes, carambola and bayberry.

Soft-fried Osmanthus Jelly materials:

Ingredients: 300g glutinous rice flour and 200g indica rice flour (dry and fine).

Accessories: corn flour 30g (yellow).

Seasoning: 20g of lard (refined), 0/00g of sugar/kloc-,50g of osmanthus sauce, and 0/50g of peanut oil/kloc-.

Teach you how to soft bomb Osmanthus Jelly and Osmanthus Jelly.

1. Put glutinous rice flour and rice flour into a basin, add sugar, osmanthus sauce and appropriate amount of water and mix well;

2. Add lard and mix well;

3. Brush peanut oil on a square plate, put the mixed slurry into the plate and spread it evenly;

4. Steam in a big fire for about 30 minutes until cooked;

5. After cooling, cut into rectangles, evenly sprinkle with dry corn flour, then sieve the dry flour with a sieve, add peanut oil, fry in a frying pan over medium heat, and sprinkle with white sugar to serve.

Techniques for making soft fried Osmanthus Jelly;

1. Fried cakes sometimes have a yellow side and a white side;

2. Therefore, when frying, it is necessary to turn it over more so that both sides of the cake are heated evenly, so that the cake made will not have the above problems;

This product has a frying process, and about 500g of peanut oil should be prepared.