How to eat osmanthus?
5. Take out the steamed lotus root, soak it in water, scrape the skin, remove the cap, and cut the lotus root into 0.5cm thick slices.
6. Put it into a big bowl, add in the sugar and osmanthus, seal the mouth of the bowl with cellophane, put it on the steamer and steam it for 1 hour and 30 minutes, then take it out and put it into the plate.
1. Wash the osmanthus with salt water repeatedly and drain the water after cleaning.
2. Put osmanthus in a cup, pour it into boiling water, add sugar, cover the cup, simmer for three minutes, and then lift the lid. But if you drink it, you have to wait for the temperature to drop.
It can dissipate phlegm, disperse stasis and treat cough.
1. Prepare raw materials, fish jelly, brown sugar, wolfberry,
2. Mix the gelatin powder and brown sugar powder, mix well.
3. Prepare a large plate or bowl, pour in the mixed fish glue powder and brown sugar powder, and then pour in 900g hot water, stir well.
4. Prepare another pot, add 300g of borneol sugar, heat and cook.
5. When the borneol is completely melted, pour in 3 kinds of steps, and mix the hot water solution of fish jelly powder + brown sugar powder.
6. Continue cooking until the fish glue powder and brown sugar powder are completely melted, leave the fire, take the boiled sugar water and let it cool completely.
7. Then prepare a basin, put ice or ice water on the bottom of the basin, place the cool sugar water on the ice water or ice, and keep stirring until it is thick.
8. Pour in the pickled Chinese wolfberry and sweet osmanthus, and continue to stir (the stirring process is to make the Chinese osmanthus and Chinese wolfberry evenly distributed).
When the hand feels thicker than before, remove it immediately and don't put it on ice again.
9. Pour the mixed paste into the rectangular stainless steel plate and smooth it. Then move into the refrigerator and refrigerate until completely condensed.
PS: pour it into the plate quickly. If the final surface is not smooth and caked, you can use a stainless steel container to hold a little hot water. Drag it over the surface and it will become smooth again
10. Take out the cutting block and take a bite! Super delicious!
1. Prepare glutinous rice flour, Chengfen, salad oil, sugar, water, osmanthus and honey.
2. Add 80g white sugar into 200g warm water, stir until it melts, and then add 150g glutinous rice powder and 75g Chengfen, stir evenly until there is no particle.
3. Add 40 grams of salad oil, mix well until water and oil are mixed (no salad oil can be seen in the batter)
4. Brush salad oil on the inner wall of the mold, then pour the batter into the mold, and let it stand for 40 minutes.
5. Boil the water first, put the container on it and steam for 30 minutes. After steaming, remove the mold. When it's cool, dip it in the water with a knife, cut it into pieces, sprinkle with dried osmanthus, and pour with honey water.
The osmanthus cultivated in the north is generally alkaline. In such soil, osmanthus does not grow well.
So every time you water osmanthus, add 2 to 3 drops of vinegar
Or the ferrous sulfate can be configured according to the ratio of 1:1000, and the root can be filled once a half month.
To water osmanthus, we must pay attention to the principle of "two more and less", that is, less water should be poured before the sprouting of new shoots, less water should be poured in rainy days, and more water should be poured in dry summer and autumn. The usual principle of watering is to keep the soil moist. It's about three to five days.
After spring sprouting, 10 days a time fully decomposed pancake fat water or pig manure.
After July, it is better to replace the fertilizer with compound organic fertilizer.
In early September, the application of the last fertilizer, to phosphorus and potassium based fertilizer, can be used to fully mature shrimp shells, egg shells and so on
1. Choose the healthy branches that were born in that year, and they should be semi lignified, which is better to survive.
2. Cut it into 10 cm to 12 cm long, cut the lower end close to the lower part of the joint into a horseshoe shape, and leave 2 to 3 leaves at the upper end.
3. Prepare pure perlite, or pure vermiculite, or river sand, which is easy to take root.
4. It's easy to soak carbendazim in the cut of cuttings for 20-30 minutes to disinfect.
5. Insert the branches into the substrate, and remember to cover a layer of water retaining membrane with perlite, in order to avoid the rapid evaporation of water.
6. Take root in about a month. After rooting, change a new flowerpot, on the pot can
