Recipes tagged "Sugar Rose"

17 recipes found

Rose red bean soup

I have always thought that adzuki beans are red beans, and red beans are adzuki beans. The reason why adzuki bean is called adzuki bean is because of its small color and red color. The most common red bean has these two characteristics, so of course it should be adzuki bean. Later, I heard that adzuki beans are different from the red beans that can be seen everywhere. Its shape is more slender. Only adzuki beans can be used as medicine, and ordinary red beans do not have such significant medicinal effects. In this case, this red bean is not a common thing. Because when I looked around, I saw that although the red beans that I saw were of different sizes, they were not all slender. If we don’t have adzuki beans to make this soup, we can only use red beans instead. I'm embarrassed to call it Chi Xiao Bean Soup, to avoid being suspected of being an impostor. I had to call it red bean soup, red means red. Adzuki beans are both red beans. I wonder if they also have the effects of clearing away heat and detoxifying, relieving heat and quenching thirst, and are diuretic and moisturizing?

Soup Red beans
【Sichuan】Walnut, Peanut and Sesame Rice Ball Filling

Tangyuan is a New Year food that can never be eliminated. In previous years, we always prepared stuffings early, just waiting for the early morning of the first day of the new year. But this year, it seems that I have never made time to prepare. The Chinese New Year is coming in just two days, so I have to make preparations quickly. No longer thinking about any tricks, just take ready-made walnuts, peanuts and sesame seeds, crush them and mix them together. In fact, it doesn’t really take much time. Take a spoon each of osmanthus jam and rose jam to add a little floral fragrance in addition to the nutty fragrance. Peanut oil and sesame oil make the filling more fragrant and moist. As usual, cut it into small cubes and store it, so you don’t have to pinch the small doses when you use it. . . .

pastries Cooked flour
Rose Purple Rice Lotus Root

The main components of purple rice are lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein, fat and other nutrients, as well as iron, zinc, calcium, phosphorus and other mineral elements needed by the human body. It has the effect of nourishing blood, replenishing qi, and warming the spleen and stomach. It has certain curative effects on stomach cold pain, thirst, and frequent nocturia. In addition, glutinous purple rice has large, plump grains and strong stickiness. Moreover, purple rice is fragrant, shiny, soft and delicious, and has relatively high nutritional and medicinal value. It has the functions of nourishing blood, strengthening the spleen, regulating the body and treating neurasthenia. It is known as blood-tonifying rice and longevity rice. Purple rice is rich in natural nutritional pigments and tryptophan. Washing or soaking in water will cause discoloration (nutrient loss), so it is not advisable to scrub hard. Please cook and eat the soaked water with the purple rice, and do not throw it away. I actually made this dish many days ago, but I haven't sorted it out. I delayed posting it until now. Please read the steps below in detail. It is relatively simple and delicious, but it is more time-consuming.

Hot dishes Vegetarian dishes
Flower steamed bun

Lanzhou specialty large mooncakes, Hua Mo Mo, a childhood memory. When I was a child, every Mid-Autumn Festival, my skillful grandma would steam a large moon cake for each of our families. It's not very sweet but very fragrant. Every time I secretly eat the rose candy inside, it's so fragrant. Looking at so many layers, I thought it must be difficult to do. And the ones sold outside are too sweet after all. I finally asked for advice and gave it a try.

Pasta Home cooking
Laba porridge

Laba porridge is also called five-flavor porridge, seven-treasure porridge, and eight-treasure porridge. According to legend, this porridge is related to the Buddha Sakyamuni, so it is also called Buddha porridge. It is said that Gautama Buddha visited all the mountains and rivers in India and collapsed from hunger, thirst and fatigue. Fortunately, he met a shepherdess who fed him wild fruits and grains, which made him feel refreshed. He meditated under the bodhi tree and finally attained enlightenment and became a Buddha on December 8. His followers designated this day as the Enlightenment Day, and imitated the shepherdess in making porridge to commemorate it, which was called Laba porridge. The custom of eating Laba porridge in China started after the Eastern Han Dynasty and after Buddhism was introduced to China. It was passed down to the Qing Dynasty that cooking Laba porridge in Yonghe Temple became a grand ceremony and the scene was extremely spectacular. The pot used to cook porridge in Yonghe Temple has a diameter of 2 meters and a depth of 1.5 meters, and can hold 20-30 loads of rice (each load is 60 kilograms). Laba porridge is cooked by more than 10 strong and specially trained cooks. On the morning of the seventh day of the lunar month, the order was given to light the fire and the ingredients were ordered. There were people standing on the three floors around the porridge pot. The three innermost floors are occupied by cooks who make porridge, lamas who chant sutras, and monks who hold sutras. Yu is the eunuch delivering porridge. The porridge is cooked entirely with firewood, and a total of 6 pots are made. The first pot was sent to the Imperial Ancestral Temple, Shouhuang Hall and temples and halls in the Qing Palace and Xiyuan to worship ancestors, gods and Buddhas. The second pot was sent to the emperor and empress, and was given to the concubines, princes, and grandsons. The third pot was given to the prince and temple monks in Kyoto. The fourth pot is given to the civil and military officials and local ministers in Beijing. The fifth pot is a lama holding sutras to Yonghe Lama Temple. The sixth pot was distributed to the common people. The emperor ate porridge very religiously. First, offer the porridge in front of the Buddha with your own hands, hold incense and kneel before worshiping. Only after the incense is gone, can you take it back and eat it. It is said that if you eat the porridge used by the gods and Buddhas, you will be blessed by the gods and Buddhas and have peace all year round. Emperor Daoguang wrote a poem called "Laba Porridge": In the early summer of Yiyang, in Dalu, millet is cooked into porridge and beans. On the occasion of the festival, I offer the Buddha's arrow with my heart in mind, and silently gaze at the golden light to help everyone. The fragrant fragrance floats gently, and the piles of fruits and vegetables gather together. Let’s taste the best products together and reach the wonderful door, and the color of the wonderful door will be passed down from generation to generation. The children celebrated the peace with a full belly and beat drums on the street. However. . . Isn’t the porridge cold now? There is no way to know the ingredients of the porridge that the Buddha ate back then. There are many recipes for Laba porridge, but this one is very common. Even so, there are no water chestnuts or green and red silk found in the house. This porridge must have come from Jiangnan? Fortunately, Laba porridge has many ingredients, so you don’t have to stick to it. Replace the water chestnuts with barley and use wolfberry for green and red ones. The function of these two is nothing more than to add color and increase the appreciation of the porridge. I hesitantly reduced the amount of brown sugar, but then I was thankful that I had to omit the white sugar. If the original recipe was enough, the sweetness would not be what I was willing to tolerate. I’ll just make the original porridge from now on.

Porridge Barley
Apple Rose Roll

Apple is an extremely common fruit. It tastes good and is easy to store. It can be seen all year round, and desserts made with apples are even more delicious. This apple rose roll is slightly crispy on the bottom and soft on the inside, and the apples are soft and sweet. It’s perfect for afternoon tea with a cup of floral tea.

pastries Baking
Rose red bean paste - homemade healthy and safe stuffing

The nutritional value of red beans is very high. Traditional Chinese medicine believes that red beans are neutral in nature, sweet and sour in taste, non-toxic, and have the functions of nourishing and strengthening the spleen and stomach, diuresis and dehumidification, clearing away heat and detoxification, clearing breasts and replenishing blood. Especially suitable for dietary therapy for various edema patients. Modern research has found that red beans also contain a saponin, which can promote defecation and urination, and has an auxiliary therapeutic effect on edema caused by heart disease or kidney disease. Red beans can clear away heat and dampness, reduce swelling and detoxification, clear away heart and troubles, nourish blood and calm the nerves. For women, red beans are especially suitable. Red beans are rich in iron and have the effect of replenishing blood. They are a good nourishing product for women during their menstrual period. Due to the high starch content of red beans, they become powdery after cooking and have a unique aroma, so they are often used to make bean paste. The sweetness of the red bean paste you make yourself can be controlled by yourself, and there are no flavors or preservatives, making it healthier to eat. My family often makes red bean paste, whether it is used to make bean paste buns or bread fillings, it is very good. The bean paste with sugar roses tastes like roses and is very sweet.

pastries children
Rose Mung Bean Soy Milk

The homemade sugar roses are kept as long as they are, rarely used. No matter how good the rose is, it is useless to keep it. I always forget it, and even if I remember it, I am often too lazy to use it. Don’t be lazy today and add it to the soy milk. Rose soothes the liver and regulates qi, mung beans detoxify and remove internal heat, and soybeans replenish qi and nourish the heart. The combination of the three must be good.

Drinks Mung beans
Lily Sesame Paste

The traditional black sesame paste seems to be made by grinding black sesame seeds and soda into a paste and boiling it. Mellow and smooth, with an endless aftertaste. Now comes the Baihe version. Lily has a sweet, cool, slightly bitter taste, and has the effects of nourishing the body and replenishing qi, moistening the lungs and relieving cough, and calming the mind and calming the mind. Its main function is to replenish qi and benefit qi, nourish the heart and dispel evil spirits. It is a food that is good for both food and medicine. Adding lily and sesame seeds into paste can nourish kidney deficiency, moisten the lungs and relieve cough, clear the heart and calm the mind. Suitable for middle-aged and elderly people, especially those with dry cough. In fact, the most convenient way is to beat lily and sesame seeds together into a pulp and cook them into a paste at once. However, this way the lily will not be visible. The lilies are scattered in the black paste, doesn't it feel like a boat with one leaf? It’s hard to adjust, there’s no sugar added, just season it yourself. . . .

Breakfast Lily
Su-style ham mooncake filling

There was a small bowl left of the prepared ham, so I simply used it to make a Soviet-style ham moon cake. Although I never liked eating it, I was too lazy to make the layers of puff pastry. Make up your mind to prepare food and grass first. Sugar accounts for a large part of the Su-style mooncake fillings. Seeing such a large cup of white sugar, I actually wondered if I had made a miscalculation. Check again to make sure it is correct. Reduce the water content by half, as long as it can be held into a ball. If it is too much, the filling will be too soft and difficult to wrap. In fact, the preparation of such fillings is not time-consuming, if not in large quantities. Roll it into round balls smoothly, and then you don’t need to separate the filling, you can use it directly. . . .

Baking Caramel
Cantonese Sausage Mooncake

When I first saw the sausage mooncakes, my eyes suddenly lit up. There are sausages in the refrigerator, and I originally planned to use them to make cakes, but I didn't expect that first cheese, and then mooncakes, could not be scheduled. Taking advantage of the Mooncake Festival, it would be a good idea to make sausage mooncakes. Cantonese-style sausages and Cantonese-style mooncakes must be just right. The sausage is steamed in advance, and when dicing, try to remove some of the fat part. There is also sugary fat in the ingredients, so it will not be oily enough. After baking, I found that the recipe was really oily. The oil in the filling seemed to have penetrated into the crust. It looked oily enough just after it was baked. It looks good when cut into pieces, each piece of meat looks very meaty. . . .

Baking children
Sweet and happy filling [Rose Red Bean Paste]

My mother always likes to use red beans to make delicacies, such as red bean cakes, red bean porridge, and red bean soup. In my concept, red beans are a good thing to replenish blood. I have always wanted to make red bean paste fillings. I can make bean paste buns, bean paste spring rolls, bean paste filling moon cakes, and pumpkin cakes. There are so many delicious ones. The red bean paste stuffing bought from outside is sweet and greasy. I don’t know how many preservatives, colorings or spices are added. Thinking about it makes me panic. My mother had also experienced red bean filling before, but frying the bean paste was too hard. She kept stir-frying until it was dry. When she stopped, the bean paste would bubble and splash out. It was really laborious work. Nowadays, electrical appliances are becoming more and more advanced and have more and more functions. With the jam function and hawthorn cake function of the bread machine, you can easily fry bean paste. Rose fine sand mooncake is also a very famous mooncake. The red bean filling is mixed with sugar roses, accompanied by a light rose fragrance and a sweet taste. When you eat it, your mouth will be filled with happiness and sweetness. Put some lard, some rock sugar, and a few spoonfuls of sugar rose, turn on the machine, stir while heating, just wait slowly, the delicate rose red bean paste will be out of the oven immediately.

Snacks Common dishes
Rose Bergamot Date

Bergamot tastes pungent, bitter, sour, and warm in nature. It has the functions of soothing the liver and relieving stagnation, regulating qi and broadening the chest. It is mostly used for liver stagnation and qi stagnation, liver and stomach disharmony, epigastric distension and pain, chest tightness and vomiting. Roses treat liver and stomach qi pain. Jujube is the fruit of the spleen, so it should be eaten if you have spleen disease. This product regulates qi and blood, strengthens the spleen and stomach, calms the liver and relieves depression, promotes qi and relieves pain, and is suitable for patients with ulcers. The candied bergamot I made earlier was exactly for this purpose. You can eat it even if you are not sick. I was worried about the lard in the original recipe, so I changed it to walnut oil and added it directly after steaming instead of cooking it together like lard.

Hot dishes Candied bergamot
Rose double skin milk

It seems that the last time I had double skin milk was a few years ago. When I was a teenager, I wanted to learn double skin milk. However, I couldn't make the breast milk at that time, and I couldn't grasp the time and often made it half-cooked. It's great to grow up. When you grow up, you won't be so stupid and can't make double skin milk. It's really simple to make double skin milk again after so many years. Double skin milk is a famous Cantonese dessert, a classic Han snack and belongs to Cantonese cuisine. As the name suggests, double-skinned milk has two layers of skin: the upper layer of milk skin is sweet and fragrant, and the lower layer of milk skin is fragrant and smooth. Rose is added to the base, which has a faint rose fragrance. It is tender and smooth in the mouth, leaving a lingering fragrance on the lips and teeth.

Dessert Drinks
Rose ginger jujube paste

From warm to cold, ginger and jujube paste can warm the body and nourish the blood. To nourish the liver in spring, sparing is the first step. Rose soothes the liver and relieves depression. Rose ginger jujube ointment, warms the body and nourishes blood, soothes the liver and relieves depression, activates blood circulation and removes blood stasis. Roses, a bunch of sugar roses, are rarely used in daily life, so they are used in this ginger-date paste. Afraid of being too sweet, I added a little rose powder, rose petal powder. The two ways of survival of roses finally become one, mixed in the paste of ginger and jujube paste. A little sweet, suitable for people with cold body.

Private kitchen Maternity
Cantonese ham mooncake

I’ve been thinking about it, whose recipe should I use for ham mooncakes? But I found that it was in the book, and there were so many kinds of mooncakes with ready-made ingredients. So, the mooncake plan completely changed, starting with this ham mooncake. The ham is cooked and diced and has been waiting for just this moment. Fortunately, I was careful enough to leave all the liquid ingredients for later, and added water as a final adjustment. The final result confirmed that this intentional or unintentional approach was extremely correct. Before the water is used up, the filling is almost dry and wet. While going through the next steps, I thought, maybe the water can be completely omitted. If I squeeze the fat for a while, the fat oozing out should be enough to make the filling form a ball. This idea can be left to be verified later in the mooncakes. When I was mixing the stuffing, I felt that the ham seemed to be too little in the total amount, but after it was baked and opened, I saw red diced meat everywhere, and it really wasn't too little. . . .

Baking children
Cantonese style five-nut mooncake

The Mid-Autumn Festival is just a few days away. This year I made the fillings for the five-nut mooncakes. Although it is laborious and time-consuming, the taste is indeed better than the fillings I bought before. Food always rewards our hard work and never fails. Looking at the waxing and waning moon, there will always be a touch of sadness in the autumn night, not for others, not for myself, just because the night is as cold as water and the autumn wind chills the body. When you are too tired, you will not think carefully. Although the five-nut filling I made this time is delicious, I forgot to break the peanut kernels and walnut kernels into small pieces. They were too big and it was really northeastern. It still tastes delicious, and friends and family love it.

pastries Baking