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桂花,也称木犀、九里香、岩桂,它含芳香物质,多以腌制、糖制在烹调中应用。中医认为,桂花味辛性温,可化痰散淤,治痰饮喘咳、肠风血痢、疝瘕、牙痛、口臭。 现将桂花的盐渍和糖渍方法,介绍如下。 盐渍:500克鲜桂花需用食盐100克,盐卤250～300克。先将桂花置于陶瓷类盛器内,加盐拌匀,放入盐卤中,隔几天捞出桂花,倒净卤水,再进行第二次腌制。这时要铺一层桂花,撒一层盐,然后压上石块之类
Osmanthus fragrans, also known as wood rhinoceros, Ji Li Xiang, rock Gui, it contains aromatic substances, mostly marinated sugar system used in cooking. Chinese medicine, sweet-scented osmanthus temperature can be phlegm scattered silt, cough phlegm governance cough, intestinal blood-Li, hernia 瘕, toothache, bad breath. Now osmanthus salted and candied, introduced below. Salinity: 500 grams of fresh osmanthus need salt 100 grams, 250-300 grams of brine. Put the osmanthus first in the ceramic vessel, add salt and mix well, put salt brine, remove the sweet-scented osmanthus a few days, pour the net brine, and then the second pickled. At this time to shop a layer of sweet-scented osmanthus, sprinkle a layer of salt, and then pressure on stones and the like