Can I eat fresh osmanthus? What's the effect? What are the taboos about eating sweet-scented osmanthus?

Sweet-scented osmanthus in August, full of sweet-scented osmanthus refreshing, some people like to take fresh sweet-scented osmanthus home to eat. Can I eat fresh osmanthus?

Sweet-scented osmanthus is one of the top ten traditional flowers in China. It is an excellent ornamental and practical tree species with greening, beautification and fragrance. Osmanthus fragrans can be regarded as unique. But the fresh sweet-scented osmanthus just picked can not be eaten. The fresh sweet-scented osmanthus just picked contains more tannins, which will feel bitter and fragrant in the mouth. Therefore, fresh sweet-scented osmanthus is generally cooked for a long time, and when the astringency is reduced or even completely disappeared, it is suitable to be processed into all kinds of food.

If you are really in a hurry, you must simply handle it before you can eat it. The washed fresh sweet-scented osmanthus can be wrapped in cloth, squeezed out of the water in the sweet-scented osmanthus, then mixed with appropriate amount of sugar, then compacted and sealed in glass, pickled for more than 4 days before it can be taken out and eaten.

1. Two pickling methods of sweet-scented osmanthus

Method 1: sweet-scented osmanthus

Appropriate amount of sweet-scented osmanthus, rinse with clean water, control dry water, mix well with sugar of the same weight or twice as much as sweet-scented osmanthus, put it into a jar, and become a sugar sweet-scented osmanthus flower with excellent color, aroma, taste and excellent color.

Method 2: salted Osmanthus fragrans

Sweet-scented osmanthus 500 grams, add salt, alum 125 grams and cold boiled water 500 milliliters, stir slightly. Sealed in a bottle, it can be hidden for a long time. This method can make sweet-scented osmanthus color and fragrance unchanged, then rinse it with cold water.

The sweet-scented osmanthus products processed by the above methods can be directly mixed into the hearts of various desserts. Such as glutinous rice sweet wine, Eight Delicacies Rice, lotus heart porridge, bean paste soup and other snacks to add a little, that is, the fragrance to the nostrils, doubling the appetite. In addition, sweet-scented osmanthus can also be used as seasoning to make home-made sweet-scented osmanthus cake, sweet-scented osmanthus Yuanxiao, sweet-scented osmanthus cake, sweet-scented osmanthus glutinous rice roast, sweet-scented osmanthus sugar lotus root, sweet-scented osmanthus sugar taro, sweet-scented osmanthus chestnut crisp, sweet-scented osmanthus potato pier and other family sweets.

Second, the efficacy of Osmanthus fragrans

1. Resolving phlegm and relieving cough

The aromatic substances contained in sweet-scented osmanthus can dilute sputum, promote the excretion of respiratory sputum, and have the effects of resolving phlegm, relieving cough and relieving asthma.

two。 Use qi to relieve pain, disperse blood and stop dysentery

Sweet-scented osmanthus fragrance, with the function of qi, can relieve pain, disperse blood and eliminate stasis, and promote the excretion of filthy substances in the intestinal tract and dysentery in the lower intestine.

3. Dispel bad breath

Sweet-scented osmanthus, which can dispel the peculiar smell in the mouth and kill the bacteria in the mouth, is a good dietotherapy for patients with halitosis.

Taboos on eating sweet-scented osmanthus

1. Sweet-scented osmanthus is warm, the physique is too hot, and those who are hot inside eat cautiously.

two。 Sweet-scented osmanthus has the effect of promoting blood circulation. Eating cool food and blood-activating food during pregnancy can easily lead to abortion. Therefore, pregnant women should avoid eating.

3. Sweet-scented osmanthus sugars made from sweet-scented osmanthus contain high sugar content, so people with diabetes should avoid eating.

4. The fragrance of sweet-scented osmanthus is too strong, do not take too much, in order to avoid adverse reactions, but lost its original health care effect.

Fourth, sweet-scented osmanthus cuisine

(1) sweet-scented osmanthus wine brewed eggs

Materials: 400 grams of wine, 1 egg, right amount of water, 1 tablespoon of Chinese wolfberry, 1 scoop of dried sweet-scented osmanthus, 2 drops of oil, right amount of sugar

Practice:

1. The wolfberry is soaked in water until it expands.

two。 Drop two drops of oil into the spoon and rub it well.

3. Pour the right amount of water into the pot, bring to the boil, put the spoon on the water, pour the eggs into the spoon and boil until medium well.

4. First put a small amount of boiled egg water in the bowl, then gently scoop out the boiled eggs with a spoon and put them into the bowl.

5. Pour out the remaining water in the pot, put in the wine, boil over low heat, and put in the soaked Chinese wolfberry.

6. Put the eggs and water, sugar and dried sweet-scented osmanthus in a bowl, stir well, then boil for half a minute and serve.

(2) sweet-scented osmanthus and red jujube Xiao Yuanzi

Materials: 1 small bowl of Xiaoyuanzi, more than 10 red dates, several dried sweet-scented osmanthus, water 500ML, 30g rock sugar

Practice:

1. Put the jujube which has been soaked for 2 hours in the pot, bring to the boil, add the rock sugar and cook over low heat for 10 minutes.

two。 Go down into the small round and push it with a shovel to prevent it from sticking to the pot.

3. Cook over low heat until Xiaoyuanzi floats to the surface, then come out of the pot, sprinkle with dried sweet-scented osmanthus and serve.

(3) Osmanthus cake

Materials: 100g millet, 10g dried sweet-scented osmanthus, right amount of bean paste filling, 30g rock sugar

Practice:

1. Millet is soaked in warm water for the night, so that it can be crushed by rubbing hard with your fingers.

two。 Pour out the water from the millet, leave a little to keep the millet moist, then mash it with one end of the rolling pin, or put it in the mortar. (it doesn't need to be too broken, it's better to keep it granular.)

3. Add dried sweet-scented osmanthus and rock sugar to millet and stir well.

4. Take a clean container and brush the inner wall of the container with a thin layer of oil.

5. Spread a layer of sweet-scented osmanthus millet at the bottom of the container, then spread a layer of bean paste stuffing, and then cover the top with a layer of millet, which can be drenched with a little water on the surface, which is conducive to steaming, into a steaming pan, and turn to medium-low heat after boiling water for about half an hour.