Osmanthus have opened all over, not only floral refreshing, but also makes little Osmanthus detoxification diet. Here are just some osmanthus recipes. . hzh (display: none;) Osmanthus yam Run the yam white color, reveals a faint hint of osmanthus fragrance, slowly swallow after the bursts from the base of the tongue thrown back to sweet, like memories of feelings, in the dark, as they watch. Materials: Yam 250 grams, 40 grams of sugar, salt, 10 grams, 50 grams of sweet osmanthus sauce. Practices: 1, to wash fresh yams, peeled, cut into pieces hob, spare; 2, burned in a pot of water until the water boiled yam will cut into the pot, cooked remove and immerse in cold water, stand-by; 3, the salt and sugar mixed, mix in the yam, the place for about 10 minutes to fully absorb into the taste of yam, then add sugar and osmanthus flowers, you can. Tip: 1, cut yams before salt to the skin of the yam to twist about, let the surface will not be so slippery yam not right to take. 2, with the cut with the yam to put into the water, this can prevent the yam darkening. 3, after processing the yam hands with vinegar, there would not be uncomfortable hand trouble. 4, salt can make this dish sweet and not greasy in the mouth. Osmanthus rice lotus Lotus, is charged on over the summer, sigh; and osmanthus, cool autumn is coming to our hands. This Osmanthus lotus sticky rice and eat the lotus root, let us revel, always kept in mind, it is that sweet osmanthus cotton. Lotus 2, red yeast rice 100 grams, 400 grams of glutinous rice, brown sugar 30 grams, 80 grams osmanthus sauce, honey, 40 ml Practices: 1, glutinous rice and red rice with water for about an hour, back; 2, will be cleaned peeled lotus root, cut off the head of the pedicle, pedicle Do not throw away, back; 3, soaked glutinous rice and red rice mixed, filled into the lotus eyes, poke chopsticks evenly, ensuring all sticky lotus hole evenly distributed from top to bottom, then just cut the pedicle cover on a fixed with a toothpick and set aside; 4, Drainage pot, add brown sugar boiled into the lotus with the fire and then boil Gaixiao fire, coupled with osmanthus and honey cook 40 minutes, remove and let cool slices on plate can be. 1, fill in the empty rice into the lotus do not fill too real, because even after the expansion of cooked rice. 2, the water boiled lotus root should not be too much, if more can be added before pouring some of Osmanthus fragrans and honey, not been able to Lotus can. Osmanthus seasonal fresh fruit Yellow osmanthus blossoms and 10,000 points, was easy to Anju Shi praised as “why shallow Bi dark red, naturally flower in the first class”, no Peony's Empress Dowager, no flow of Qiu Ju Jin Yi Cai, Guihua Public pressure has exclusive San Qiu Fang. Even in this game of color and intricate flavor of fruit and vegetable salad, no matter how many sweet and gorgeous, have not conceal Guixiang Yun Gone are the elegant and detached outside. Material: purple cabbage, pear, apple, mango, pineapple, the amount of fruit goddess, osmanthus sauce, water, starch a little, some drops of cooking oil. Practices: 1. The fresh fruit peeled, cut into small pieces, plate filling; 2. Will cut purple wire on the good fruit on; 3, osmanthus sauce diluted with water and put pot hot, and then a little water Linru starch, add a few drops of cooking oil, soup thick and can be a time when the free flow of cooling down the bowl, eat Pour fruit on time, you can. 1, a few drops of cooking oil can increase the shine proudly osmanthus sauce. 2, proudly osmanthus sauce must cool down before use, so as not to affect the fruit taste. Guihua Zhou Flower dry, color of light, but the fragrance lingering long. As in our lives, some people came, they turned to leave, but left a charming aromatic flavor, enough to make us miss life. Ingredients: 100 grams of glutinous rice, Thai fragrant rice 300 grams, a number of fresh osmanthus flowers Practices: 1. Pot roast in a large pan of water, the water will be two meters into the open, small Huoao 45 minutes; 2, Aohao porridge served in a bowl, sprinkled evenly on the surface of fresh porridge osmanthus, the porridge face completely covered, then wrap cling film Wankou placed until the bowl does it feel not hot; 3, remove the plastic wrap, the porridge in the osmanthus pick out discarded, and then use a spoon to stir porridge, you can. 1, must be open and then put water meters, so proudly in the porridge will Shuimi blend well. 2, the pot must put enough water, not halfway with water, if placed too low in case the water must be added, must be heated with water, or gruel made taste will not be guaranteed. (Editor：bruce)