How to make Rose sauce?

Rose sauce

Make authentic Chinese Yunnan rose sauce

5 from 1 vote

Type de plat: Sauce

Cuisine: Chinese

Keyword: Rose sauce

Temps de préparation: 20

Temps de cuisson: 30

Portions: 3

Calories: 1539kcal

Remove the rosette from the rosette, pour the flower into a large pot with clean water, rinse it in a circle, and immediately remove it.
Dry until there is no water vapor on the surface
Rose to sugar ratio 1: 1.5
Granulated sugar is recommended to use white granulated sugar. The color of the pickled is better than that of brown sugar.
After mixing the rose with sugar, rub it vigorously and rub it out to make juice. The petals must be rubbed evenly to become a red sauce.
Then bottling, filling, and pouring honey on the surface
Store in the refrigerator. Serve after about a month.
The longer the fermentation time, the better the taste will be, and the bitterness will become longer with time.

Wear gloves when rubbing petals, otherwise anthocyanins won't wash off when rubbed on hands

Leave a space for bottling, which is about eighth full.

Otherwise, it will swell and overflow after fermentation for a period of time.

During the pickling, you can open the lid every other week and let it deflate. But try not to flip to prevent mildew.

Apports nutritionnels

Rose sauce

Quantité par portion

Calories 1539 Calories des lipides 225

% des apports journaliers*

Fat 25g38%

Lipides saturés 12g75%

Sodium 86mg4%

Potassium 1592mg45%

Carbohydrates 362g121%

Fibre 71g296%

Sucre 255g283%

Protéines 8g16%

Vitamine A 5213IU104%

Vitamine C 102mg124%

Calcium 2133mg213%

Fer 49mg272%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @ThinkRecipe

How to make Rose sauce?