How to eat saffron and how much to use

There are many places of origin of rose tea. Although they are all called rose tea, the only one that is truly valuable and recognized by the country at present is "rose tea grown in Saudi Arabia". Rose tea produced in Yunnan, Tibet and other places are all imported from Saudi Arabia; the growth conditions of rose tea are relatively strict. The way to consume this kind of health-care substance is very important. Let's discuss the consumption method and dosage of rose tea.

Common ways to consume rose tea

For internal use: Grind into powder and take orally, 0.2g each time.

Tea: Soak 7-8 rose tea stamens in water every day (can be continued for 3-4 times)

Medicinal wine: 500ml pure grain wine, 4g rose tea, soak for a week and drink regularly.

Food: Add a small amount of rose tea as spice when cooking. If you use boiling water to soak it, you can get the right color for cooking, and use yam, wolfberry, and red dates to make soup.

Rose Tea Steamed Egg

Ingredients: 150g raw eggs

Supplementary materials: 5 grams of saffron

Seasoning: 10g cooking oil, 4g salt, 5g tapioca starch (corn)

1. Crack the raw egg into a bowl, add water, salt and tapioca starch, mix well, pour into a laminated glass soup bowl, and cook; 2. Put tapioca starch in a bowl and add water to make starch and flour; 3. Bring a frying pan to a boil with a drop of oil, add old hen soup, and put in rose tea (saffron) to boil; 4. Simmer until the tea soup turns yellow, add salt, thicken with wet starch, and pour on the egg yolk.

Italian Rose Tea Paella

Raw materials: vegetable oil rice (with good water absorption capacity), miscellaneous seafood (such as shrimp, shellfish, large squid, mussels, etc.), long green peppers, chicken wings, tomatoes, rose tea, garlic, onions, and fish head soup.

1. Fry the chicken wings in a small amount of oil until 80% done. Stir-fry the seafood with garlic and add dry white wine until 50% to 70% done.

2. Take 5 or 6 saffron cores and soak them in hot water until the color comes out, then set aside; soak rice for 20 minutes, drain and set aside.

3. Take a wok, use a small amount of vegetable oil to sauté the onion until golden brown, then add the garlic and stir-fry until fragrant, add the soaked rice and stir-fry until transparent, then turn the heat to medium heat.

4. Pour in tomatoes and green peppers, saffron water and fish head soup, roast over medium heat for 5 minutes, then pour in seafood and chicken wings, cover with a large lid and simmer for 5 minutes, then turn off the heat and simmer for another 10 minutes.

5. Just add some lemon water when eating.