rose sugar
Overview
I saw Teacher Qian making rose candy a few days ago, and it happened to be during the weekend break. The only place in Kunming where you can buy roses during this season is the Zhuanxin Farmers Market. Rose sugar can be placed in ice porridge, rice cold shrimp, ice powder, sago, and can also be used to make flower cakes and flower glutinous rice balls. Speaking of which, what I ate the most at home was my mother’s rice-cooked shrimp. Kunming people call it rice-cooked shrimp. You put the cooked rice flour paste in a colander and drain it into a large basin of cold water. They drain out one by one and look like little white tadpoles. In the summer, make this, boil some brown sugar water, let it cool, and add it to the rice-cooked shrimp. It’s a cool treat to relieve the heat! Ice powder and rice-cooked shrimp are now sold in the vegetable market. When you buy them home, add brown sugar water, preferably a small spoonful of rose sugar. Making rose candy is not complicated at all. I checked online when I wanted to make it temporarily. Some friends used ornamental roses, while others used brown sugar, wine and honey, and also mashed them. It’s better to follow Teacher Qian’s simplest method. Of course, I have to use edible roses for the roses, and I used brown sugar for the sugar, because brown sugar is raw sugar boiled from sugar cane juice. It was said that making rose sugar does not require washing, and water should not stick to it. The roses I bought smelled fragrant all over the room, and some even had a little moisture in them. I knew they were morning dew. Remove the stamens and calyx of the rose flower, leaving only the petals, cut into rose shavings, mix well with chopped brown sugar, press tightly and put into a clean glass bottle, seal and store in a dark and ventilated place. The more you put it in, the more intense the floral fragrance will be.
Tags
Ingredients
Steps
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Remove the stamens and calyx from edible roses, leaving the petals.
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There is no need to wash the petals, just dry them in a ventilated place without getting wet. Then chop it up and put it in the food box.
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Chop brown sugar and add on top. The brown sugar must be chopped into small pieces. I really couldn’t cut it this time, so it wasn’t very broken, but rather lumpy.
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Add rose flowers and brown sugar in a ratio of 1:1, and stir evenly.
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Place into a clean glass bottle and squeeze tightly.
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Because the method is simple, the steps are basically the same. This is the finished product picture.
