#Autumn Life Clock In Season#After entering autumn, the climate becomes increasingly dry. Everyone knows that nourishing yin and moistening the lungs, but few people pay attention to dispelling dampness and preventing dampness

#Autumn Life Clock In Season#

After entering autumn, the climate becomes increasingly dry. Everyone knows that nourishing yin and moistening the lungs, but few people pay attention to dispelling dampness and preventing dampness.

Most people believe that autumn is so dry, how can it still be wet? In fact, there is a difference between inside and outside. External humidity is the moisture that enters the body from the outside, and air humidity is only one source of external humidity. Internal dampness is an internal disorder of the spleen function in the body. People like to eat meat, sweets, heavy flavors, and often eat foods such as frying and grilling, but the spleen and stomach cannot function properly, resulting in dampness.

And there is a flower that blooms in full bloom during the Mid Autumn Festival,Fragrant and refreshing, it is the osmanthus. Osmanthus fragrans has a warm and pungent nature, and can be used for decoction, tea making, or soaking in wine for oral use. It can also reduce phlegm and dampness, and is helpful for loss of appetite, appetizing and refreshing, and strengthening the spleen and tonifying deficiency. Here are 8 ways to make osmanthus flowers, let's take a look together.

Osmanthus has already bloomed, and every time I smell the fragrance of osmanthus, it means autumn has arrived. I have an idea to keep the flavor of autumn! The golden osmanthus honey is really beautiful, making my heart warm to see it

Method:

1. Firstly, disregarding the passersby's gaze and consuming the fresh picked osmanthus in the community, do not rush to pick the osmanthus and gently pinch it down, which saves the subsequent screening process.

2. Start a long screening process, as long as the flowers, not the stems (the stems are bitter and not delicious)

3. Soak in salt water for a while, rinse multiple times, and use kitchen paper to absorb the water.

4. Boil white sugar with water for 15 minutes (depending on the situation, I didn't count it either), and the sugar juice is slightly sticky.

5. Add lemon juice, in order to prevent the cooked sugar juice from clumping, add osmanthus (I also added grapefruit, sour and sweet) and cook until translucent. Turn off the heat to cool off. Find someone to drink a drink and pour in the remaining glass bottle! Osmanthus honey is done!

In the weeks when osmanthus bloomed vigorously, not only did we make osmanthus honey, but we also made osmanthus cakes. I can't help but smell the fragrance of osmanthus while cooking in the kitchen, which makes me intoxicated and unable to extricate myself. I had to make it into osmanthus cake and eat it in my mouth, which was the result of this obsession.

Ingredients: 170g glutinous rice flour, 50g clarified flour, 35g corn oil, 250g milk, 50g sugar, dried osmanthus, osmanthus honey

Method:

1. 35 grams of corn oil, add 250 grams of milk and 50 grams of sugar, mix well, and stir evenly

2. Sift in 50g of clarified flour, add 170g of glutinous rice flour, and mix well

3. Take a large plate and cover it with cling film (a little oil can also be applied to prevent sticking)

4. Pour in batter, sprinkle with dried osmanthus, wrap in cling film, poke a few small holes with a toothpick, steam on the pot for about 25 minutes, slice well, drizzle with a little osmanthus honey, and complete

This small snack not only has a faint fragrance of osmanthus, but also a faint fragrance of plum. Eating one will make your mouth sweet and soft. Please exercise some restraint while eating, otherwise it's easy to not stop.

Ingredients: 160g dry white kidney beans, 80g rock sugar, 6g osmanthus flowers, 1 plum blossom, 1000g purified water

Method:

1. Soak the dried white kidney beans in a large bowl with a little more water for at least one night until they swell.

2. The soaked white kidney beans become larger in volume and should be rinsed twice with water.

3. Put the cleaned white kidney beans into a pot and add water. Bring to a boil over high heat, then turn to medium heat and cook for 25 minutes.

4. Add rock sugar, prunes, and washed osmanthus, and continue to simmer for 20 minutes on low heat.

5. The cooked kidney beans are soft and glutinous, and at this time the soup will decrease significantly. Turn off the heat and cover the lid to simmer for a while, allowing the sweetness of rock sugar and the fragrance of plum and osmanthus to soak in the kidney beans. The taste of the kidney beans will also become more soft. After cooling, the kidney beans will have a better flavor when refrigerated in the refrigerator.

6. During the process of cooking kidney beans, it is important to ensure that the water has always been above the kidney beans. If there is not enough water, add some. If you like plums with a stronger flavor, you can add 1-2 more.

In autumn, you can't miss osmanthus. It's like simply enjoying a sweet afternoon tea called "osmanthus stewed milk" can keep this gentle autumn. This gentle ingredient is really simple, just milk and eggs. The recipe is so simple that the dessert doesn't need an oven!

Ingredients: 200ml formula milk, two egg whites, osmanthus honey (baby can add fruit)

Method:

1. Separate the egg white from the egg and mix it in 200 milliliters of formula milk until frothy. Skim off any floating particles

2. Sift the milk into a steaming bowl, wrap it in cling film and tie a few small holes. After boiling the water, steam it in a steamer for 15 minutes and let it simmer for 3 minutes

4. Formula milk can be replaced with milk. Adults can eat honey infused osmanthus flowers, while babies can eat fruits they like. Sifting the egg milk liquid once and skimming it will make it more delicate. The steaming time should not be too long, otherwise it will be too old and taste bad.

Ingredients: Sweet Osmanthus, White Jelly, Coconut Juice

Method:

1. 500 milliliters of water with 20 grams of white jelly. After weighing, first take 100 milliliters of water and stir the white jelly to avoid clumping.

2. Boil another 400 milliliters of water, pour down the previous 100 milliliters of white jelly water, stir well, and then turn off the heat.

3. Dig two tablespoons of osmanthus honey and stir until done. (Without osmanthus honey, dry osmanthus can also be used, requiring an additional amount of sugar)

4. Find a container, pour it in, and gently stir the distribution of osmanthus with a spoon. Cover and refrigerate until set.

5. When taking cold noodles, use a small knife to make a few strokes and easily scoop them out with a spoon. Just pour coconut juice on it while eating

The sweet, soft and glutinous osmanthus candy lotus root, which is sweet but not greasy after biting, still retains the faint fragrance of osmanthus in the mouth. I think this is probably the most delicious way to make lotus root!

Ingredients: a section of lotus root (always choose powder lotus root), an appropriate amount of glutinous rice, 200g of brown sugar, a piece of rock sugar, 5 red dates, and a handful of osmanthus flowers

Method:

1. Peel and wash lotus roots for later use. Make sure to rinse the lotus root holes thoroughly and clean the glutinous rice (using a pressure cooker eliminates the need to soak in advance)

2. Cut a section of "hat" from each end of the lotus root node, fill the lotus root hole with glutinous rice with chopsticks, and then fix the "hat" with a toothpick

3. Put it into a pressure cooker, add an appropriate amount of water (before lotus roots), brown sugar, rock sugar, red dates, and dried osmanthus.

4. Press the pressure cooker under high pressure for 20 minutes, release the pressure, open the lid, and collect the juice over high heat (about 1 hour)

5. When the sugar water turns into syrup, it can be taken out of the pot. Cool the sugar lotus root and slice it into slices. Drizzle with soup and sprinkle with osmanthus.

Ingredients: Two small sweet potatoes, an appropriate amount of small round seeds, a small half bowl of wine brewing, osmanthus, and an appropriate amount of starch

Method:

1. Peel and cut sweet potatoes into small pieces. Put two bowls of water in the pot and bring to a boil over high heat and low heat for 15 minutes.

2. Add small balls and simmer until they come to a boil. Reduce heat and simmer for another two minutes.

3. Add wine, sugar, osmanthus, and starch to boil.

4. Previously, some people said that wine is sour when boiled, and wine cannot be boiled for long. As soon as it boils, the heat must be turned off. You can use sweet osmanthus or dried osmanthus, or if you don't have it, you can switch to goji berries. The small half bowl of wine is already sweet enough, no more sugar is needed.

The full fragrance of osmanthus seems to bring you into a fairy tale world. Just imagine, on a scorching summer night, comfortably leaning on the sofa, holding a glass of cold osmanthus wine in your hand, while enjoying your favorite TV drama. At this moment, aren't you the happy and beautiful fairy?

Ingredients: 15 grams of dried osmanthus, 30 grams of dried longan, 500 grams of 42 degree grain wine, 30 grams of rock sugar, and a wine jar

Method:

1. Firstly, disinfect the glass bottle at high temperature and then dry it in a well ventilated area to ensure that there is no drop of water on the bottle and cap. Then, rinse it again with grain wine.

2. Next, put dried osmanthus, dried longan, and rock sugar together into a sterilized glass bottle, and then pour in 42 degree grain wine. Finally, seal the lid tightly and let it sit in a cool place for one month.

3. Ensure that there is no water or oil on the sterilized glass bottle and bottle cap! When choosing a wine, we recommend using a light flavored grain wine specifically designed for fruit brewing, which can highlight the rich and mellow aroma of osmanthus.

Committed to using the simplest ingredients to share the most delicious dishes with you, have you all learned how to make the 8 osmanthus flowers mentioned above? Have you learned how to try making them at home,! Welcome to like, follow, forward, and bookmark. Thank you for your support! We'll see you next time.