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How to deal with fresh sweet-scented osmanthus before eating

1. How to deal with fresh sweet-scented osmanthus as follows: make dried sweet-scented osmanthus: gently shake it in the washing basket to remove impurities, then soak it in light salt water for 10 minutes, then pour it into the basket and wash it clean, then spread out the sweet-scented osmanthus and dry the surface with a hair dryer.

2. Fresh sweet-scented osmanthus can be eaten only after picking sweet-scented osmanthus, sieving, cleaning, drying, treatment and so on. Pick sweet-scented osmanthus: find a piece of cloth and put it under the sweet-scented osmanthus tree, then shake the trunk and wait for the sweet-scented osmanthus to fall. Sift: pick off the fresh sweet-scented osmanthus and screen out the bad and impurities.

3. Oven drying uses a large box to soak the fresh sweet-scented osmanthus with mineral water (half a jin of fresh sweet-scented osmanthus). The sweet-scented osmanthus is fished out and washed with mineral water several times to control the moisture and sort out the withered flowers and pedicels by hand. Put it in the oven to dry, remove and cool.

How to make sweet-scented osmanthus delicious? home-made sugar sweet-scented osmanthus is a common practice.

The bottle is sterilized and cleaned, and a layer of sweet-scented osmanthus is put in step 7 and a layer of sugar in step 8 so as to put it in turn, and finally fill the bottle in step 9 and fill the bottle in step 10. After one day, it will shrink to 1/3. The yellow liquid is a mixture of flowers and sugar.

Step 1 ingredients: 100g dried sweet-scented osmanthus. Seasoning: 500 grams of sugar and 2 grams of salt. Step 2 rinse dried sweet-scented osmanthus, soak in water for 5 minutes, remove and dry. Step 3 add salt and mix well. Step 4 pour a little sugar into the glass jar. Step 5, add the sweet-scented osmanthus. Step 6 one layer of sugar and one layer of sweet-scented osmanthus.

Prepare the materials. Clean glass bottle, spread a layer of sugar first. Add a layer of sweet-scented osmanthus, be careful not to bruise, or it will turn black. With the flower stalk, hold the flower pedicel and turn gently, the sweet-scented osmanthus will come down. Add sweet-scented osmanthus and sugar in turn, with distinct layers and full lid.

How to pickle sweet-scented osmanthus

1. Wash the unstalked sweet-scented osmanthus with clean water, pick it up and drain with a sieve. Soak in hot water in the container and cool with the right amount of salt water. Washed sweet-scented osmanthus in salt water, but also with a sieve to dry, can reduce the astringency after pickling. The soaked sweet-scented osmanthus can finally be pickled.

2. First, marinate the fresh sweet-scented osmanthus with salt (a little bit will do), then put them into a container, then marinate them with a layer of sugar at 1:1 for a week, and then you can eat! In the second method, the washed sweet-scented osmanthus is fished in boiling water and immediately put into cold boiling water (this process should be called brittleness).

3. Notice here that we should sprinkle a layer of sugar on each layer of sweet-scented osmanthus, keep the rule of one layer of sweet-scented osmanthus and fill the bottle with sugar. finally, seal the bottle and place it for a day, and the sweet-scented osmanthus will be pickled.

4. Put it in a bottle with sugar, put honey on it, then seal and marinate. Different eating methods: sweet-scented osmanthus sugar can be eaten directly, while sugar sweet-scented osmanthus is often used to drink water. The sweet-scented osmanthus tea made with it has sweet taste, attractive aroma, heat-clearing and detoxification, and can prevent a variety of respiratory diseases.

Method 1 material: sweet-scented osmanthus, maltose (or honey, white sugar). Fresh sweet-scented osmanthus is dried into dried sweet-scented osmanthus.

6. remove impurities and pedicels from fresh sweet-scented osmanthus. Rinse under water. Control the moisture and mix well with a little salt and marinate for about 10 minutes. Then scoop it into an oil-free glass bottle that has been scalded with boiling water. In this way, a layer of sweet-scented osmanthus and a layer of honey until 8 points are full.