Rose eggplant [a specialty of Kunming, Yunnan]

What is rose eggplant? Authentic Yunnan Kunming specialty: Roselle

Summary:Do you want to know what Roselle is? This article is a detailed introduction to the special product ofKunming, Yunnan - Roselle. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Roselle. The full text takes about 4 minutes to read, mainly including the basic introduction of Roselle and its nutritional value? What are the product characteristics of rose eggplant? The production method of rose eggplant, the tasting and eating method of rose eggplant, etc

Basic Introduction to Rose Eggplant

Rose Eggplant, Chinese Medicine Name. The roots and seeds of the rose eggplant plant in the Malvaceae family. Rose eggplant is an annual herbaceous plant or perennial shrub of the Hibiscus genus in the Malvaceae family, growing in tropical and subtropical regions

This product is slightly conical or irregular in shape, measuring 2.5-4cm in length and about 2cm in diameter. The sepals are purple red to purple black, with 5 lobes and lanceolate lobes. The lower part shows small bracteoles that heal with the sepals, with about 10 lobes and lanceolate lobes. The base has a cavity left after removing the fruit. The corolla is yellow brown in color, with linear stripes on the outer surface and a yellow brown base on the inner surface, occasionally with sparse coarse hairs. Lightweight and brittle in texture. The air is slightly fragrant and the taste is sour

Method of making rose eggplant

Pick the sepals and fruits, sun dry for 1 day, and after shrinking, remove the sepals and place them on a clean grass mat or bamboo basket to dry

Oral administration: decoction, 9-15g; Or open water bubbles

Tasting and eating methods of rose eggplant

1. Rose eggplant tea: 3-5 grams of rose eggplant, brewed with warm water, added with an appropriate amount of rock sugar or honey, as a substitute for tea. Long term consumption can help reduce the total cholesterol and triglyceride levels in the human blood, achieving the effects of preventing and treating cardiovascular diseases and weight loss<2. Rose eggplant pork rib soup: 10g of rose eggplant, 250g of pork ribs, 800ml of water, boil for 3 hours, and add various seasonings according to your taste to make. This soup is delicious and can nourish and nourish the skin

3. Rose eggplant wine: Take several kilograms of dried rose eggplant, boil it in water at a ratio of 1:15 for 25-30 minutes, and separate the juice. Repeat this method three times. Mix the three extracts and add 8% white sugar, heat them to boiling, and then quickly cool them to 10-12~for fermentation. The room temperature is controlled at 10-12~. After 5-7 days, remove the upper layer of foam, separate and remove the sinking yeast, add some edible alcohol to adjust the alcohol content, and finally seal the vat. After several weeks, pour the vat to clear and filter the fermentation juice. Take an appropriate amount of rose eggplant and soak it in 80% hot water, usually soaking 3-4 times. Filter the soaking juice and use it to mix wine and color. Using rose eggplant fermented juice as the base of the wine, accompanied by an appropriate amount of soaking juice, adjust the required sugar and alcohol content, and filter to obtain rose eggplant wine. It can be used as an edible beverage to increase appetite, prevent and treat cardiovascular diseases such as arteriosclerosis