Beautiful rose is very common in nature. This has a relatively long flowering period for planting species, and it can be divided into multiple different varieties. Some roses can be eaten by humans. People collect their tender petals after they enter the flowering period and can be made into rose sauce for consumption, but some people find that the rose sauce they make has a little astringent taste. What's going on? How can we remove the astringent taste in rose sauce?
1 Rose sauce is a bit astringent
1. It is normal for rose sauce to taste a little astringent, because the fresh rose petals themselves are slightly bitter. The rose sauce made after people mash it will still retain this bitter taste. Most of these bitter tastes are produced by the tannin and tannin in roses. If you want to remove its astringent odor, you must remove these substances.
2. The rose sauce tastes a bit astringent after it is made. It may also be caused by incomplete preparation of the ingredients or improper proportions during the process of making the rose sauce. Because when making the rose sauce, you must not only prepare fresh rose petals, but also prepare honey , sugar and other ingredients, and add appropriate amount of edible salt. Only by adding these complete ingredients and adding them in proportion can the prepared rose sauce taste better.
How to remove the astringent flavor of rose sauce
1. Add honey
When making rose sauce, if you want to remove the color and taste in rose sauce, you can add an appropriate amount of honey, because honey is a sweet ingredient and has a variety of active ingredients. Some substances it contains are that the tannins in roses will make its color and taste lighter after encountering, which will make the rose sauce taste sweet and there is almost no color and taste.
2. Add edible salt
When making rose sauce, you can also add a small amount of edible salt during the production process. Especially when mashing rose petals, adding an appropriate amount of edible salt can make its astringent taste lighter. During the production process, add an appropriate amount of lemon juice, which will extend the shelf life of rose sauce , and it can also make it have a light lemon fragrance after it is ready to make its taste more attractive, and it will remove its astringent taste.
Today I will tell you why rose sauce is a bit astringent, and also let you understand how to remove rose sauce from astringent. In the future, you can try these tips when making rose sauce. I believe that the rose sauce will not become astringent after making it, and will be particularly delicious.
[Disclaimer]: In view of the particularity of traditional Chinese medicine, the content of this site is for reference only. If you want to use it, please follow the doctor's advice, otherwise you will bear the consequences at your own risk!
