玫瑰花醬——蒼山洱海邊的獨特香甜【滇西小哥】

4月的玫瑰花是開得最美的時候，阿奶家種的玫瑰花每天都要採摘，我去要了一些，做一罐玫瑰花醬關於玫瑰花醬的做法有很多，但我還是鍾愛加了大理雕梅汁的這一種，酸梅汁中和了玫瑰淡淡的花澀，保留了玫瑰的醇香，釀出一抹獨特的香甜。炎炎夏日，做任何甜點都能加上一些，就算衝個水喝，也別有一番滋味～ ※Click “cc” on the lower right menu to choose your subtitle language. Roses blossom the best in April. Granny’s roses need to be picked everyday. I went to pick some roses to make a jar of rose petal jam. There are many ways to make rose petal jam, but my favorite is the one with Dali carved plum juice. The plum juice offsets the astringency of rose petals, but keeps the fragrance to make the perfect unique and sweet rose petal jam. In the hot summer, the rose petal jam can add flavor to every dessert. Even when mixed with water, it tastes just as delicious. 大家好！我是滇西小哥，一個地道的雲南妹子，如果你喜歡我的視頻，請持續關注我的頻道， 我會在不同的平台分享我的生活，以及雲南特色美食，祝你們天天開心，每天都有美食相伴～ YouTube【滇西小哥Dianxi Xiaoge】▶https://bit.ly/2MH1T5N Facebook【滇西小哥Dianxi Xiaoge】 ▶https://bit.ly/2TsGflr Instagram【dianxixiaoge_apenjie】▶https://bit.ly/2Wagkze Music Production▶@Sam Lin Music #滇西小哥#DianxiXiaoge #ĐiềnTâyTiểuCa

source