How to pickle fresh osmanthus

Pickling method of sugar osmanthus:

Method 1. Ingredients: osmanthus, maltose (or honey, sugar).

Production method: 1. Dry the fresh osmanthus to make dried osmanthus. Rinse the air-dried osmanthus in clean water to remove the dust on the surface.

2. Pick up and drain.

3. Add two spoons of maltose or sugar (if it is made with honey, it does not need to be steamed with osmanthus, first steam the osmanthus and then mix it with honey to soak it, so as to ensure that the nutrition of the honey is not destroyed).

4. Maltose is coagulated and cannot be mixed with osmanthus, so there is no need to worry about its current state, because it will melt naturally after steaming.

5. Steam for 10 minutes, mix halfway. When it cools, put it in a clean sealed bottle, refrigerate it, and use a clean spoon when eating.

Method two. Ingredients: osmanthus petals, sugar.

How to make:1Clean the picked osmanthus petals and remove the stems.

2.Soak the cleaned petals in lightly salted water for 20 minutes to remove impurities and disinfect the petals, soak them and remove them.

3.The petals are air-dried until there is no moisture (the fragrance of the sun-dried will lose a lot, so I put it in the ventilated air-drying).

4.Prepare a clean waterless and oil-free glass bottle, first spread a layer of sugar on the bottom layer of the glass bottle, then bottle the air-dried osmanthus petals layer by layer of sugar and layer by petal, and finally seal with sugar. It can be eaten after two weeks, and the prepared sugar osmanthus is stored in the refrigerator.

Method three. Appropriate amount of osmanthus, rinse it with water, control the dry water, mix well with the same weight or twice the white sugar of osmanthus, and put it into a jar, that is, it becomes a sugar osmanthus with good color, fragrance, taste and taste.

Salted osmanthus pickling method:

500 grams of osmanthus, add 125 grams of salt, alum and 500 ml of cold boiled water, stir slightly. Sealed in a bottle, it can be stored for a long time. This method can make the osmanthus color and fragrance unchanged when it is fished out, and then rinsed with cold water.

The osmanthus products processed and preserved by the above methods can generally be directly mixed into various sweet snacks and eaten. For example, glutinous rice sweet wine, eight-treasure rice, lotus heart porridge, bean paste gnocchi and other dim sum add a little, that is, fragrant, make people appetite.

In addition, you can also use osmanthus as a condiment, homemade lotus root flour osmanthus cake, osmanthus lantern festival, osmanthus cake, osmanthus glutinous rice siu mai, osmanthus sugar lotus, osmanthus sugar taro, osmanthus chestnut crisp, osmanthus yam dun and other family sweets.

Nutritional value of osmanthus:

1.Phlegm and cough relieve:

The aromatic substances contained in osmanthus can dilute phlegm, promote the discharge of respiratory sputum, and have the effects of phlegm, cough and asthma.

2.Qi to relieve pain, disperse bleeding and stop dysentery:

Osmanthus is spicy and has the function of qi, which can relieve pain, disperse blood and eliminate stasis, and promote the excretion of intestinal turbid substances and lower intestinal dysentery.

3.Bad breath:

Osmanthus is fragrant, can remove the peculiar smell in the mouth, and has the effect of killing bacteria in the mouth, is a good food therapy for patients with bad breath.

Pick out the thin leaves, twigs, flower stalks, etc., and then dry them to remove the moisture. When it is half dry, it is packed in a clay bowl, a layer of sugar (or honey), a layer of osmanthus, pressed with a wooden scoop, sealed and placed in a cool place. It can be made into osmanthus halogen.

2.First, the fresh osmanthus is slightly salted, then put into the utensils, and then marinated in a 1:1 ratio layer by layer of osmanthus and one layer of sugar for a week.

3.Put the osmanthus in the boiling water and immediately put it in the cold water. After that, use clean gauze to squeeze out the excess water from the osmanthus. Finally, put the osmanthus in a glass jar and add sugar, and the sugar should be more.

Pickling method of osmanthus:

1. Spread the fresh osmanthus flowers falling from the tree in a sieve, clean it up, put it in a cool and ventilated place to dry, and when the color becomes darker, rub it with your hands to have a soft feeling.

2. Take a glass bottle that has not been stained with oil, and put the dried osmanthus into the bottle.

3Put a layer of osmanthus and sprinkle a layer of sugar until all the osmanthus flowers are filled.

4Finally, sprinkle about 3 cm thick white sugar on it, compact and seal it with white sugar, and close the bottle tightly.

5. Wrap and seal the outside with plastic wrap and put it in a cool place to let it taste naturally.

6 Old Suzhou reminds that after two or three days, when the osmanthus overflows with water, it can be placed in the refrigerator for preservation. When eating, sprinkle the sugar osmanthus in the taro and small balls, which is seasoning and appetizing.

How do you pickle sugar osmanthus? In fact, the method is very simple, teach you how to make it by hand, and the two ingredients will be done.