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【桂花】桂花性温味辛,有健胃、生津、平肝的作用。《扬州画舫录》夏初取蜂審,不露风雨。合煎十二时,火候细熟,食之清馥甘美,谓之桂膏贮酒瓶中,待饭熟时稍蒸之,即神仙酒造法,谓之桂酒。材料与工具:琼脂5g、杏仁露一罐、牛奶一袋(约220g)、细砂糖30g、糖桂花适量1.将琼脂放在入大碗,用热水浸泡至柔软。2.在泡软的琼脂中加入半袋牛奶,一起倒入奶锅,小火加热,直到琼脂全部溶化。
Osmanthus sweet osmanthus taste, a stomach, Sheng Jin, the role of liver. “Yangzhou Huafang recorded” early summer to take the bee trial, not exposed. Co-fry twelve, the heat when the cooked, sweet food clearance Fu Mei, that the Gui Gui storage bottles, to be cooked when the steaming slightly, that immortality made wine, that the wine. Materials and Tools: Agar 5g, a jar of almond milk, a bag of milk (about 220g), sugar 30g, sugar, sweet osmanthus amount 1. The agar into the bowl, soaked in soft water until heated. 2. Add half a bag of milk to the soft agar, pour it into the milk pan and heat it over a small flame until the agar has completely dissolved.