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Anonymous users2024-02-051.Wash the osmanthus, drain the water, remove 10g of salt from 200g of osmanthus, and smoke barrier.
Under. 2.Spread a layer of osmanthus at the bottom of the bottle, put a layer of white sugar, and press tightly.
3.Put another layer of osmanthus and a layer of sugar, each layer of osmanthus is about 1 cm thick, and the white stage is about two strong.
Meter thick, repeat the above operations, and close the lid after installation.
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Anonymous users2024-02-04Ingredients: osmanthus: 50 grams, honey: 250 grams.
Excipients: Salt: 1 teaspoon.
Detailed steps:Step 1: <>
Remove impurities from the fresh osmanthus flowers.
Step 2: <>
Wash and dry the osmanthus with tap water.
Step 3: <>
After washing and draining the osmanthus flowers, put a teaspoon of salt and marinate for 10 minutes.
Step 4: <>
Place the osmanthus in a clean container.
Step 5: <>
Then according to the method of a layer of osmanthus and a layer of honey, the bottle is stuffed until it is full, and then the lid is closed and stored in a cool and dry place for 7 days, and then put it in the refrigerator after natural fermentation.
Step 6: <>
The made osmanthus candy can generally be stored in the refrigerator for two or three years, and when you need to use it, you can scoop some out and use it.
Osmanthus is one of the ten famous traditional Chinese flowers, and people usually collect osmanthus to make tea, wine or make osmanthus candy. Today I will introduce to you the production method of osmanthus sugar, osmanthus sugar is processed with fresh osmanthus and white sugar or honey, osmanthus sugar is widely used in glutinous rice balls, moon cakes, candied fruit, sweet soup and other traditional snacks and cakes and snacks auxiliary raw materials, the method is very simple, you can easily make your own osmanthus sugar at home.
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Anonymous users2024-02-03Ingredients: 50 grams of osmanthus, 200 grams of honey, 1 gram of salt.
Steps: 1. Remove impurities and flower stalks from the fresh osmanthus picked.
2. Rinse under direct drinking water.
3. After controlling the moisture, add a little salt and mix well, marinate for about 10 minutes, and play the role of disinfection and sterilization.
4. Then scoop it into a glass bottle that has been scalded with boiling water and is oil-free and water-free.
5. A layer of osmanthus and a layer of honey until 8 points are full.
6. After making a good cover, put it at room temperature for a week for natural fermentation, and then transfer it to the refrigerator for refrigeration, which can be stored for 2 to 3 years without spoilage.
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Anonymous users2024-02-02Ingredients: 50 grams of osmanthus, 200 grams of honey, 1 gram of salt.
Steps:1The fresh osmanthus flowers are picked to remove impurities and flower stalks.
2.Rinse under direct drinking water.
3.Once the water is dry, add a pinch of salt and mix well. Marinate for about 10 minutes to disinfect and sterilize.
4.Then scoop into an oil-free and waterless glass bottle blanched with boiling water.
5. A layer of osmanthus and a layer of honey until 8 minutes full.
6.Cover and let stand at room temperature for a week to ferment naturally, then transfer to the refrigerator for refrigeration. It can be stored for 2 to 3 years without being damaged.
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Anonymous users2024-02-01The production of osmanthus candy:
Leave the osmanthus flowers in the sun for three to five minutes to get rid of the insects hiding in the flowers. Then wash a wide-mouth glass bottle, spread a thin layer of osmanthus in the bottle, and then spread a thin layer of white sugar on the osmanthus, the white sugar should be slightly more than the osmanthus, and so on until the bottle is full (not too full, a small space must be left), the top layer must be white sugar, and then pour a little liquor above 35 degrees. The purpose of adding liquor is to prevent mildew and help the dissolution of white sugar and the precipitation of osmanthus aroma.
After four to five months of sealed storage, osmanthus candy is ready. Osmanthus candy is a brown syrup containing a little osmanthus, and when you open the cap, a fragrance of osmanthus overflows.
The production of osmanthus wine:
Place the osmanthus in a ventilated and cool place and spread it out to dry overnight, then add four taels of white sugar (powdered rock sugar is the best) per catty of osmanthus and mix well, put it into the wine and let it ferment.
After two or three days, add four to five catties of rice wine or sorghum wine above 35 degrees, but do not use red taro and kayam wine, which has a bad taste. Then sealed cellars, a year later osmanthus wine is ready. If you drink it after five years of ageing, it's a good wine.
If conditions permit, add 50 grams of Guiyuan meat, 10 grams of white ginseng, and 100 grams of red dates, which is a top home-brewed wine. If you like something sweeter, you can add some sugar in moderation. The finished osmanthus wine is light yellow in color, and the bottle overflows with a fragrance of osmanthus flowers, and the entrance is sweet and mellow.
According to the ancients, this wine has the effect of strengthening the spleen and stomach, aiding digestion, and invigorating blood and qi. Keep in mind that no matter whether you make osmanthus sugar or osmanthus wine, you can't wash the osmanthus with water.
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Anonymous users2024-01-31First of all, the blooming osmanthus is plucked, the branches and leaves are picked out, as well as the blackened calyx, and impurities are sifted out. Then use a clean glass bowl, a layer of white sugar, a layer of osmanthus stacking, cover the lid, and you're done.
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