How to Eat Saffron Seasoning

Saffron is a common Chinese herbal medicine in our lives and can better regulate our bodies. It can play a very good role in promoting blood circulation, removing blood stasis and regulating endocrine, but we usually use saffron to improve physical health by soaking it in water or applying it externally. In fact, saffron can also be used as a seasoning to make delicious and nutritious food, but we must master the method. Let's learn about how to eat saffron seasoning.

How to Eat Saffron Seasoning

1. Common ways to eat saffron:

① Oral administration: Grind into powder and take orally, 0.2g each time.

② Soak in water: Soak 7-8 saffron stamens in water and drink every day (you can soak 3-4 times in a row)

③ Soak in wine: 500ml of white wine, 4g of saffron, soak for a week and drink regularly.

④Food: Add a small amount of saffron as a spice when cooking or frying. If you soak it in hot water, you can get its color when cooking rice, or you can use it to make soup with yam, wolfberry and jujube.

2. Saffron Steamed Eggs:

Ingredients: 150g eggs

Accessories: 5g saffron

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

1. Crack the eggs into a bowl, add water, refined salt and starch, mix well, pour into a glass soup bowl, and steam until cooked; 2. Put starch in a bowl and add water to make wet starch; 3. Heat oil in a wok, add chicken soup and saffron and bring to a boil; 4. Simmer over low heat until the soup turns yellow, add refined salt, thicken with wet starch, and pour over the egg yolks.

3. Usage of saffron for removing spots:

It is especially effective for pigmentation, dark spots, chloasma, etc. caused by blood stasis and qi stagnation. The best way to use saffron to remove spots is to take it internally and apply it externally, that is, drink saffron tea while using a saffron mask.

1. Saffron tea: Take 5 to 10 saffron filaments, soak them in boiling water and drink them. Add water 3 to 5 times and eat them together with the filaments.

2. Saffron mask 1: 1 gram of saffron, 10 grams of angelica, and 10 grams of peach blossom, grind into powder and mix with honey.

3. Saffron mask 2: Grind 1 gram of saffron into powder, add an appropriate amount of pearl powder and a spoonful of honey, and mix with red wine. Because saffron is very expensive, you can reduce the amount of saffron and increase the amount of pearl powder.

Saffron mask has the effects of whitening skin, increasing skin radiance and elasticity, anti-wrinkle, freckle removal, and anti-skin oxidation and aging.

4. Spanish Saffron Paella:

Ingredients: olive oil rice (better water absorption), miscellaneous seafood (for example: shrimp, shellfish, squid, mussels, etc.), long bell peppers, chicken legs, tomatoes, saffron, garlic, onions, fish broth.

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

2. Take 5 or 6 saffron stamens 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 frying pan, sauté the onion with a small amount of olive oil until golden brown, then add the garlic and stir-fry until fragrant. Add the soaked rice and stir-fry until transparent. Turn to medium-low heat.

4. Pour in tomatoes and bell peppers, saffron water and fish soup, cook over medium heat for 5 minutes, then pour in mixed seafood and chicken legs, cover the pot and simmer for 5 minutes, then turn off the heat and simmer for another 10 minutes.

5. Just add some lemon juice when eating.

Notice:

(1) The key to this dish is how the broth is concentrated. It should not be too dry, nor too wet as to become soaked rice.

(2) Another characteristic of Spanish paella is that the bottom of the pot is slightly burnt, which is a bit like the clay pot rice in Guangdong.

5. Saffron Roasted Rice:

Method: First, put 500 grams of washed Thai fragrant rice into the pot, add 500 grams of light cream and appropriate amount of white sugar, mix with water and cook until the water is almost dry, then pour in appropriate amount of cold water, turn to low heat and cook until the rice is cooked. Then, scoop the rice into a stainless steel container, pour a little saffron water, put in the raisins, mix well and compact, seal with tin foil, put it in the oven at 170℃, bake for about 20 minutes, take it out, peel off the tin foil, put it in small plates, and serve.

Production key:

(1) When cooking rice, do not add enough water for the first time. About 80% water is appropriate. When the water is almost dry, add an appropriate amount of cold water. This will help the rice to loosen up and not stick together. Do not add too much sugar. Just enough to have a slightly sweet base taste. Otherwise, the rice will easily become burnt.

(2) Saffron should be soaked in hot water to extract the juice, which not only helps to dye the rice a uniform orange-red color, but also helps to dissolve its nutrients into the rice. Never sprinkle unsoaked saffron directly into rice.

(3) Do not add too much raisins, the rice should be of moderate sweetness. Of course, the amount can be increased or decreased according to the eater's taste.

(4) The key to making saffron roasted rice is the baking temperature. First, the baking temperature should not be too high, 170°C is appropriate; second, the baking time should not be too long, about 20 minutes. Because the baked rice has a high sugar content, if the heat is not controlled well, the rice will easily be burnt.

(5) Another key to making this dish is the selection of saffron. Saffron is one of the expensive spices, and it also has medicinal value in calming the nerves and clearing the mind.

The above is an introduction to how to eat saffron seasoning. After understanding it, we know that saffron can generally be used as a seasoning to make different delicacies, such as the common saffron steamed eggs and saffron baked rice. They are all very nutritious and delicious, but it is worth noting that you should not put too much saffron when making them.