1. Choose rose petals with bright flowers and normal colors as raw materials. 2. First, pour the petals, alum, 70% salt and plum bittern into a container, stir evenly, and marinate 1 day. Then take out the petals to drain the water, and then pour the remaining 30% salt, plum brine and petals into the jar for pickling 10 day. If the sweet sauce is processed, its ingredients should be 10 kg of fresh roses and 24 kg of sugar. When making, gently knead the prepared rose petals. First, take 12% of white sugar, mix well, marinate for 3 days, and then continue to add white sugar to marinate. After that, it is stirred once a day, and the finished product is rich in fragrance for about half a month.

PS: The roses made in rose sauce are not the roses sold in flower shops, but the dried roses made from rose tea.

When making rose jam, you can add some fruits to make rose jam. Rose petals are purified, pickled with plum bittern (by-product of green plum pickling), filtered with plum bittern, added with sugar, and candied into honey to make roses.

I think the method of using polysaccharide and less salt is delicious and not greasy. This method can also be used to make osmanthus sauce.