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After, in a pleasant walk, we chose the flowers, we sorted them, we picked them, we got rid of any insects, we cut their tails a little, but we didn't wash them. We avoid harvesting flowers in the vicinity of very busy arteries, so as not to ingest toxins together with the delicious jelly ...
Put the flowers in a container, pour over them 800 ml of apple juice and leave the pot, covered, overnight, in a cool place. The next day, we filter the mixture, through a thick sieve, or through a piece of clean cloth, and we boil the juice with that special sugar, of jams. I think, by the way, that it would work with normal sugar, it should probably be boiled longer, but I didn't try. In our case, boil briefly for 5-10 minutes.
When the liquid starts to coagulate, we pour it, hot, into the pre-prepared jars, washed, sterilized (I dry them in the oven at 100 degrees), and wait for them to cool.
Shocked. Three ways to prepare shock.
I think everyone loves this shocking & # 8211 wonderful soft drink and everyone probably has their own recipe to make it, just like I have mine.
In fact, I prepare the shock in three ways, which I will detail in this post.
- 10 l of water
- 24 large shock flowers
- 1 kg of sugar
- 6 lemons
- 1 tablespoon rice grains
- yeast as fresh as a pea
[preparation title = & # 8221Preparation & # 8221]
We prepare the ingredients for the shock
First we prepare some glass jars, which we rinse well.
I had two 2.5 l jars and one 5 l jar, I had these free and I prepared the shock in them.
Rinse the shock flowers very well to remove all impurities, then divide them according to the capacity of the jars and place them at the base.
I put 2 large shock flowers in 1 l of water, or three flowers if they are smaller.
Add the sugar, which we also divide according to the capacity of the jars (100 g / 1 l of water).
Peel the lemons and squeeze the juice from half of them, over the shock flowers, and add the rest sliced.
If the lemons are organic, you can add their peel, but I & # 8230eu don't risk it because I don't trust the ones that are supposed to be organic either, so I remove it from the start.
How do I prepare the three types of shock!
In the large jar I added the well-rinsed rice grains, in one jar I added the yeast, and in the third I did not add anything.
Rice grains and yeast help to ferment the shock more quickly.
The yeast in which the yeast is placed comes out more sour.
The jars will be covered with lids, but without screwing them on, and they will be placed in a place where the sun will penetrate, ie on the balcony in my case.
Twice a day will mix in them with a wooden spatula, we do not use metal.
The fermentation time of the shock will differ depending on what I used.
The one in which I put the yeast is ready to be enjoyed within 24 hours, if it has been in the sun long enough.
The one with rice will be ready in 48 hours, and the third in about 72 hours.
After these intervals, the shock is strained well through gauze and transferred to bottles that will be kept in the refrigerator.
Shock Jelly - Recipes
12 bouquets of acacia flowers
2 jars of 3 liters each
Put the washed flowers in jars, along with the sugar or honey, water and the two peeled lemons and cover with two lids (plates, anything & # 8211 not screwed on).
Keep 4 days in the sun, or 8-10 days without sun, and mix 2-3 times a day. You can add a few grains of rice for acidity.
When it is good to drink, strain it, pour it into bottles and put it in the cold.
It is good in asthenia, overwork, to combat many diseases: digestive (has diuretic and laxative properties), respiratory (cold, flu and bronchitis), dermatological, ocular, rheumatic, cardiac or nutritional disorders (in weight loss).
Recipes with flowers and shock fruits
Gather 20 shock flowers and prepare a dough from the following ingredients:
125 grams of flour
1 tablespoon oil
1 glass of blond beer
1 tablespoon powdered sugar
1 tablespoon brandy
Moisten the flowers with egg white, powder with sugar, then pass the inflorescences through the dough, holding on to the stalk and bake in hot oil until lightly browned. Serve hot, powdered with sugar. Serve with cold beer.
Shock flower "champagne" (shocked)
(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)
Of course the shock has nothing to do with the champagne itself, but it is very refreshing in summer and you don't have to wait long before you can drink it.
15 shock flowers (in full bloom, picked on a very hot day)
1 kg of sugar (for such a refined drink white sugar is preferable, not brown sugar)
3 tablespoons wine vinegar
Put the flowers in a bowl together with the added lemon juice and the grated lemon peel (obviously without the white skin). Add sugar, vinegar and 5 liters of water, then leave for 24 hours. Strain the juice and put it in bottles with a cork or screw and leave it for two weeks. Do not add yeast, the flower yeast is enough. Drink the shock in no more than three weeks.
They come from shock flowers
(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)
Pour 5 liters of boiled water over an equivalent volume of shock flowers. Allow to cool, then press the mixture to drain the water. Add 2 kg of sugar, 250 grams of raisins (optional) and the juice of 3 lemons. As the flowers contain virtually no nutrients for fermentation and as sugar is not enough, add yeast nutrients if you have one tablespoon to 5 liters of wine. Then, after the temperature has dropped to 24 ° C, put the yeast. The best is the wine yeast bought. Put the wine in a canister with a fermentation funnel in your mouth and let it ferment. Take out the wine and bottle it when it's ready.
I come from shock grains
(John Seymour - Return to Origin, The Complete Book of Self-Sufficiency)
3 kg of shock grains
1.5 kg of sugar
5 l of water
60 g of citric acid or lemon juice
Pour hot water over the berries and then pass with a mash to cover and leave to stand for 24 hours. Add sugar and yeast and leave to ferment. The more it ferments, the better. When it has finished fermenting, extract the drink leaving the sediments on the bottom of the vessel and pull it into bottles. This procedure is applied to any type of wine.
Therefore, shock is a plant with multiple uses in the household, and not only in the kitchen. In the past, for example, shock flowers, leaves and fruits were also used for painting. Other ideas, which we can't wait to try, I found out by reading David Seymour's work & # 8220Return to Origin, the book of self-sufficiency & # 8221: other fruits cooked together with shock grains get better flavor an excellent sauce, which can be stored for a long time as long as it is kept in airtight containers.
Other edible flowers are zucchini, which can be filled with meat and / or rice. If you haven't tried them yet, you can test our recipe by stuffed pumpkin flowers.
Detoxification tea with SOC & # 8211 extraordinary benefits
Shock is a true panacea of natural medicine, an extraordinary remedy easily found in nature during the summer. Named in Latin Sambucus nigra, the shock has the ability to prevent and treat many diseases, from respiratory diseases and irritations to rheumatic pains.
Many medicinal medicines are prepared from shock flowers and fruits today. Tea, tincture and shock juice are mainly used for diuretic and detoxifying effect. Careful! The leaves and branches of the shock are toxic, and are never used for medicinal purposes.
Shock tea: benefits
Shock fruits and flowers are rich in mineral salts and Vitamin C. Although it has been used for thousands of years, our researchers are discovering more and more therapeutic qualities of shock.
• Decreases fever and cures sinusitis
• Fights viruses
• Stimulates the immune system
• Fights malignant tumors and cancer
• Treats colds and flu
• Helps to lose weight and treats constipation
• Fight against obesity
• Eliminates harmful substances from the body
• Heals measles and viruses
• Relieves joint pain
• Relieves rheumatic pain and arthritis
• Helps to recover from illness
• Improves overall health
• Eliminates cellulite and treats varicose veins
• Increases the secretion of the mammary glands
Detoxification and weight loss treatment with shock tea
Shock tea is a 100% natural remedy that helps you lose extra pounds without side effects. Shock tea is a sensational laxative, which promotes metabolic burns, facilitates digestive transit, helps eliminate toxins, while protecting the gut. It is known that the shock has an intense aroma that easily inhibits the appetite.
Women will be happy to discover that shock tea is also good for cellulite. By removing excess water from the body, shock tea dissolves fats and restores the skin's smooth and healthy appearance.
Shock tea detoxification and weight loss treatment usually includes the administration of shock tincture in parallel. Take a teaspoon diluted in water, and then drink a cup of shock tea. The cure lasts between one and three months, during which time you drink 3 cups a day.
Another detoxification and health maintenance treatment with shock tea is based on consuming one cup of tea a day in the morning. The treatment is done 5 days a month.
Shock tea preparation
The easiest way is to boil 250 ml of water, over which three teaspoons of shock flowers are added. cover the vessel and leave to infuse for a quarter of an hour.
Contraindications to the cure with shock tea
Like any other diet, this treatment should be followed with caution:
• The tincture optionally administered in parallel with the tea is never used undiluted, as it can be toxic.
• Shock tea and tincture are not recommended for those suffering from fermentation colitis, acute or chronic diarrhea
• Excess tea or shock tincture can cause vomiting, diarrhea, heartburn or dehydration.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
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Shock fruits have a rather bitter taste and are not recommended to be eaten raw. Therefore, they are consumed after they have been cooked.
Shock fruits can be cooked and used to make juice, jams, chutneys, pies and shock wine. The flowers are often boiled with sugar to make a sweet syrup or infused into tea.
Therefore, shock fruits can be eaten as follows:
- Jam or jam
- What do you have
- Capsules or pills
Shock fruits, food or medicine? The original recipe for making shock wine
You can prepare jam, jam, tincture, infusion and even wine from shock fruits. As shock fruit wine ages very well, it is preferable to keep it in oak barrels or in a bowl in which pieces of oak are added.
Before presenting the recipe for the preparation of shock fruit wine, it would be good to know some of the benefits that these fruits have for our body.
Shock fruits are very good for treating flu, colds, obesity, constipation, herpes, psoriasis, skin allergies, scleroderma, skin diseases resistant to classic treatments.
At a time when the cure for COVID-19 is being sought, a suggestion would be for doctors to consider that shock fruits are good in treating HIV infection and treating malignant and benign tumors.
But, not only these are the benefits of shock fruit. Recent research places shock at the forefront of the strongest stimulants of the immune system. Its fruits are a formidable competitor to influenza vaccines.
And last but not least, the fruits of shock help to improve night vision, in the treatment of eye diseases.
Ingredients for shock wine
4.5 - 7 kg of shock grains, without stalks 9.5 liters of water (spring water - the best) 1.5 - 3 kg of sugar a teaspoon and a half of pectolytic enzymes 3 teaspoons nutritious yeast wine yeast.
Tartaric acid is one of the important acids found in wine, being a fairly strong reducing agent.
Method of preparation
The first step is to wash and then crush the shock fruits. Be careful not to crumble to make a paste, but just crush them to break the grains.
The crushed fruit is placed in a 9.5 liter pot or bowl over which 2.5 kg of sugar is placed. The mixture is put on low heat. Heating makes the shock fruits develop their aromas and helps to determine the color of the wine.
Pour the juice into a freshly cleaned 15 liter bucket and allow to cool to room temperature. Taste the juice to check its acidity and sugar content. If they do not have the required concentration, 0.5 - 1 kg of sugar and tartaric acid can be added.
Add pectolytic enzymes (and tannin for blueberries, blackberries) and cool to below 10 ° C in the refrigerator or with ice packs. Put a plastic wrap over the juice to protect it from air. Keep the juice covered at this temperature for up to 3 days.
On the third day, bring the juice to room temperature. Then add the yeast.
The wine is served for at least 6 months, if you want a decent wine. It is best to be bottled in genuine cork bottles and opened in a year. Synthetic corks do not allow the wine to breathe.
Wooden ears are an indispensable ingredient in Asian cuisine. They can be turned into an extremely tasty garnish by anyone.
Wooden ears are a type of fungus called scientifically Auricularia auricula-judae, and among the people wooden ears or the ears of Judah. The last name comes from the story that Judas, the apostle who betrayed Jesus Christ, hanged himself from a shock, a tree on which wooden ears grow.
These fungi grow on both live and rotten wood. They have a dark color, which varies from brown to black, and their texture is slightly elastic, being very different from what we are used to in Romanian cuisine.
Wooden ears are a tasty garnish and make a good home with many Chinese dishes, from Shanghai chicken to sesame noodles.
- The mushrooms are hydrated for six hours in cold water.
- Drain the hydrated mushrooms and cut them into pieces.
- Cut the carrot into thin slices.
- Peel the garlic and cut into small pieces.
- Heat the oil and add the carrots and garlic.
- Leave for about 2-3 minutes, then add the mushrooms.
- After about 5 minutes, add the soy sauce and pepper.
- Leave it for a few more minutes, until the mushrooms start to soften, and in the meantime prepare a solution of starch and water.
- The starch solution with water is added over the mushrooms and mix well for about a minute or until the sauce starts to thicken.
- The wooden ears are ready and can be served as such or as a garnish with other dishes.
Old-fashioned flower tincture recipe
Elderly tincture is a very popular tincture with a wide range of uses and effects. When we know what helps, then we will help our health in a simple way. Let's find out what the recipe for a tincture of shock flowers looks like, as well as from its fruits.
The recipe for shock flower tincture is not complicated. It's worth preparing the right ingredients and getting to work.
- about 50 umbels of flowers,
- 200 g lemon,
- 200 g of lime,
- 1 liter of alcohol (96%),
- 700 g sugar,
- 1 l of water,
- 1 teaspoon angelica root.
If you don't like lemons, then you can replace them with lemons. We can also reduce the amount of lemons. It depends on our taste. Or maybe you'll be interested too the article with recipes for shock juice ?
- The first step is to cook a sugar and water syrup, then cool it.
- Wash the lemons in hot water, cut them into slices and remove all the stones.
- Arrange the shock flowers with lemon in a jar.
- Pour the syrup over the flowers and lemon and cover the jar with a cloth.
- Leave the shock flower syrup in a sunny place for 10 days.
- We need to mix the juice at least once a day.
- After 10 days, pour the juice into a gauze-lined pot.
- Combine the spirit with shock and lime flower juice.
- Pour the shock tincture into 2 bottles and add half a teaspoon of angelica.
- We put it aside for 4 weeks, remembering to shake it every 3 days.
After this time, the tincture is ready. Optionally, you can add honey, ginger or cinnamon. It depends on individual preferences. See also this article about the recipe for cherry tincture .