In our lives, many people prefer to eat flower cakes. Most flower cakes are made of roses because the fragrance of roses is very strong. Roses can also be used to make rose jam, which tastes cool. Many people eat rose jam while standing when eating some cold cakes. Bread can also be eaten with rose jam. So what are the effects of rose jam? Rose Jam First, you need to prepare the raw materials: fresh roses, brown sugar, and salt. The weight ratio between them is 1:3:0.05. Remove the leaves, receptacle and other parts of the fresh roses, wash them and dry them. Then put the petals, brown sugar and salt into a bowl-shaped container. The arrangement method is to put a layer of rose petals first, then a layer of brown sugar and salt, then another layer of petals, and then another layer of brown sugar and salt. Continue in this order until the ingredients are used up. After putting the ingredients in place, find a pestle, such as a garlic pestle, and crush and knead the rose petals into a sticky cake. If you want the rose jam to taste better and have a better texture, you can add some honey during this process. If you are in a hurry to try it, or can't resist the rich aroma of rose jam, you can eat it after mashing it into a paste. If you are not in a hurry to try something new and are only interested in the taste, you can put the kneaded rose jam into a wide-mouthed glass bottle or porcelain container. The container should be large enough. Even if all the rose jam is put in, it cannot exceed 2/3 of the container's volume (to prevent the rose jam from expanding and overflowing from the container after fermentation). Then seal it and let it ferment naturally at room temperature. Stir it once every two weeks and you can open the bottle and eat it after one month. When eating, you can take the amount according to your needs and then seal the container tightly. This way it can be preserved for 3 to 5 years without deteriorating. There are many ways to eat rose jam. It can be directly placed on the table to be eaten with porridge, or directly brewed with hot water or added to black tea. It can also be widely used for seasoning and pastry fillings, such as rose-scented Yuanxiao, moon cakes, fragrant cakes, barbecued pork, etc. It can also be added to boiling milk to make hot drinks such as rose milk. Rose jam is not only beautiful in color and fragrant in taste, but also has great beauty effects. In addition to the rose jam we mentioned above that can make the body fragrant, it can also nourish the face and remove spots on the face. Some girls have freckles on their faces. If they insist on eating rose jam for a period of time, they will receive an unexpected surprise. This function of rose jam is actually due to roses and brown sugar. Rose has the effect of promoting blood circulation and removing blood stasis, and can naturally clear toxins and beautify the face; while brown sugar has the warming and nourishing effects of warming and unblocking, and warming and dispersing, and can nourish blood, promote blood circulation, and remove blood stasis. Once the human body's blood vessels are unobstructed, internal toxins can be cleared out as soon as possible and cannot be retained, and naturally spots will not grow on the face. Rose jam also performs well in treating gynecological diseases. For example, many women experience lower abdominal cramps and dysmenorrhea during or before and after menstruation. At this time, it is better to make some rose jam at home or buy it from the supermarket. You can enjoy the delicious taste and effectively relieve the symptoms of dysmenorrhea. Nowadays, people often go to McDonald's and KFC to eat, and they always give some ketchup as a side dish. Compared with tomato sauce, our homemade rose sauce is the best sauce with good taste, curative effect and beauty effect. It is also pure natural green food without any additives. Therefore, women who like to eat delicious food may wish to make some rose jam in their spare time to add more color and fragrance of roses to their daily lives, and make them healthier. |
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