How to retain the aroma of osmanthus to make osmanthus food?

1.Do not air dry naturally. The fragrance escapes too quickly. I have never heard of the drying method, so I don't recommend it. The following methods are used in fresh osmanthus.

2.If there is no damage to the environment and public morality, please try to pick fresh osmanthus flowers that have just opened on the branches. If you don't have the opportunity, spread a clean large piece of paper or plastic film, and then drop the flowers under the tree.

The aroma of the branches can be scored 100 points, and the quality of the falling ones is slightly worse, and the aroma is still 70-80 points. If it's a lot, you won't be able to detect the difference.

3.Fresh osmanthus, if there is no pollution, do not need to wash. The osmanthus flowering period is only half a month, and the flower buds are born at the beginning of September, and they wilt quickly after blooming. The risk of being affected by pesticides and insects is relatively low. Of course, if you're picking it up on a roadside green belt, that's ... Let's go back and wash up

4.The osmanthus is finely broken, and there are flower stalks. If you want to keep enough osmanthus flowers, you need to be very patient to pick them, or wait. One year, I was picking in the woods for half an hour and was almost carried away by mosquitoes...

Pick the fresh osmanthus and put it in the sun to dry, or choose to dry the osmanthus in the microwave, or choose to use quicklime to absorb the water in the osmanthus, so that the fresh osmanthus becomes dried osmanthus and successfully preserves the fragrance.

To preserve the fragrance of osmanthus, you can also choose to dry the osmanthus after drying, mix the dried osmanthus with sugar or maltose, steam it for ten minutes, and then pour it into the bottle after cooling, and make the fragrant osmanthus nectar.

You can also choose to blanch the osmanthus with hot water, put it into the prepared horseshoe powder slurry, and cook it together in the pot, and wait until it is steamed, and then make the osmanthus cake with the fragrance of osmanthus.

Fresh osmanthus can also be dried, and then the dried osmanthus is ground into fine osmanthus powder, and the osmanthus powder will be sprinkled when cooking, and it will have a fragrant osmanthus taste.

Cinnamon can also be used to make osmanthus wine, which is mixed with 50 grams of dried osmanthus, 50 grams of sugar and 600 grams of liquor, placed in a prepared glass bottle and sealed, and then placed in a cool place for 3 months to make fragrant osmanthus wine.

Retaining the aroma of osmanthus can also dry the osmanthus, and after it has no moisture, put the dried osmanthus into the prepared purse, seal the mouth of the purse, and make a purse that exudes the fragrance of osmanthus.

1. Freezing method.

Fresh osmanthus flowers are picked and immediately soaked in salt alum water, then packed into plastic bags, compacted and sealed, and stored in the freezer in the refrigerator.

2. Sun-drying sealing method.

Choose a sunny day, collect the freshest osmanthus flowers from the tree, dry the osmanthus flowers, and then seal them in a plastic bag, which is stored in a jar.

3. Make osmanthus nectar.

Air dry the osmanthus flowers, pour maltose or white sugar into the container, then pour in the osmanthus flowers, steam them in a pot for 10 minutes, stir them halfway, and pour them into a clean container after they are cool, seal them, and put them in the refrigerator to refrigerate.

Fourth, make dried osmanthus.

Osmanthus is oven or microwaved, or quicklime can be used to absorb the water, and then put it in a plastic bag or glass bottle to seal and preserve. It is recommended to use quicklime to absorb the water, and the dried osmanthus made by this method has a strong fragrance and does not change much in color.

Other preservation methods of osmanthus.

1. Freezing method.

Put the processed fresh osmanthus into a plastic bag, tie the bag tightly and put it in the freezer of the refrigerator, no matter when you take it out, it is the same as the fresh osmanthus you have just picked.

However, this method of preservation is not perfect. Because fresh osmanthus can not be eaten directly, the tannin component makes the osmanthus very astringent, and the fragrance is insufficient, it must be cooked before it is not astringent and the fragrance is stronger, and freezing does not achieve the effect of cooking.

2. Make dried osmanthus.

Fresh osmanthus can be dried in the oven or microwave, or blotted with quicklime, and then sealed in a plastic bag or glass bottle. It is recommended that you try to use quicklime to absorb the water, and the dried osmanthus made by this method has a strong fragrance and the color will not change.

Sugar osmanthus and osmanthus nectar preparation.

Sugar osmanthus method.

Basic ingredients: osmanthus, maltose (or honey, sugar).

How to make it: 1. Air dry the fresh osmanthus to become 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 for a while.

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.

Osmanthus nectar method.

Ingredients: several osmanthus flowers.

Seasoning: 1 tsp refined salt, 1 tsp rock sugar.

Method. 1. Osmanthus is repeatedly washed and drained with salt water.

2. Put the osmanthus into the cup, pour in the boiling water, add rock sugar, cover the cup, simmer for about three minutes, and lift the lid to overflow the fragrance. Rinse the osmanthus with water a little, then drain the water, put a little salt to marinate it slightly, then pour it into the honey, and then put it for three or five months, and the fragrant osmanthus nectar is done. (Osmanthus honey is natural honey, which is harvested by bees in osmanthus bushes, and is not an artificial work.)

Osmanthus nectar is a honey product, which is artificially prepared with honey and osmanthus. Osmanthus nectar is not the same as osmanthus honey. ）

Sugar osmanthus: Clean, fresh osmanthus is slightly dried, salted with a pinch of salt, and marinated slightly;

A layer of osmanthus and a layer of sugar can be marinated in a glass bottle for 15 days (the top layer must be a thick layer of white sugar).

Osmanthus sauce: Pick the blooming osmanthus and fill half a jar in a glass jar; Then peel off the meat of the sour plum, tear it into pieces, and put it in an osmanthus jar; Finally, the jar is filled with honey, sealed with wax, and after ten days it is ready to eat, and the older it gets, the more fragrant it becomes. The brewed osmanthus sauce has many uses, it can be coated with bread steamed buns, can be dipped in plums, peaches, strawberries, and can also be used as a condiment for dishes.

Osmanthus tea: osmanthus can not be dried, a dried aroma will be lost, you have to use fresh osmanthus, in a ratio of three to one in the tea can, because the tea will absorb the aroma of osmanthus, osmanthus will naturally dry up, then brewed is osmanthus tea.

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It's autumn, it's better to eat it than to stick autumn fat, burn a bowl in less than 10 minutes, the sauce is fragrant, and it's really rice.

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Eat it more in early autumn, it is soft and glutinous and sweet, and it melts immediately, and it is more popular than cake bread in my family.

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Deep autumn, the most sultry osmanthus fragrance.

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Talking about the methods of ancient people to store incense, we have to admire the wisdom of the ancients, which is worthy of reference and learning by modern people. In the thirteenth volume of the "Incense Vehicle", there are two sections, "Southern Flower Fragrance" and "Flower Incense Formula", which talk about the preservation of flower fragrance. "The incense has passed, that is, it is sprayed with wine, and the fragrance is restored.

Where it is fragrant, it is better to steam it. "The above paragraph is intercepted, just some time ago I went to the park, saw a lot of gardenias, smelled the smell of early summer, so I experimented with this method, gardenias washed, removed the flower core, and dried in the shade (remember not to take it to the sun to the sun, you can basically throw it away after drying).

Spray with wine (I choose a fragrant liquor, you can also try it with rice wine, red wine, or just use alcohol, I think you can also do it).

Then put it in a container (porcelain or tile container) and seal it, steam it for about 10 minutes, take it out and dry it in the shade, I dried it directly in the microwave, because it is just the rainy season in the south, it is difficult to dry in the shade, and it is easy to mold. After steaming, the flowers are not as fragrant as before, but they have a more mellow feeling, and there is a feeling that the fragrance is very long and can be preserved for a long time. From the webpage, FYI!

Want to preserve the aroma of osmanthus? Let's raise a jar of sugar osmanthus together

My entire kitchen, from pots and pans to pans, is trying to cool down. Because of the autumn wind, the osmanthus is also fragrant.

The orange-red flower buds adorn the branches, blooming happily, soaking every inch of air soft and sweet. One of the 100 happiest things in autumn is to stand under the osmanthus tree in front of the house, deep! Call! Suck!

Let's raise canned sugar osmanthus together. Autumn can go, but osmanthus must stay.

Fresh osmanthus is taken to the candied spot, and the natural aroma is the most sufficient. However, it is difficult to guarantee that there are no pesticides or other pollution in the ornamental osmanthus trees on the roadside and in the park. We had no land, no land and no mine at home, so we still retreated and bought a bag of golden dried osmanthus flowers.

The traditional pickling method of layer upon layer of flowers and layer of white sugar is only suitable for fresh osmanthus with moisture. Using dried osmanthus as raw materials, it takes a lot of effort to boil syrup: rock sugar, white sugar, ......200g

Water ......300-330ml

Dried osmanthus ......Amount.

The finished syrup is about 200ml, which can be made into a 250-280ml can.

Put the rock sugar (or sugar) in a small, clean and oil-free pan and double the water. Bring the heat to a boil, turn to low heat after the rock sugar melts, and boil until the syrup is thick, and the spoon will feel resistance, and it will be almost there.

Excessive stirring or boiling too thick can cause the syrup to cool down and turn back, which can be avoided by adding a little lemon juice.

Prepare a clean, sterilized can, spread a layer of osmanthus and pour in the piping hot syrup. Repeat this until it is full, and seal it while it is hot.

Osmanthus is excited by high temperature, and the aroma is easy to come out. The syrup boiled in rock sugar has a clean and clear sweetness, which is especially compatible with the floral fragrance.

After soaking for two or three days, I can't help but secretly open it to taste it - it is a touch of sweetness that belongs to early autumn. I also tried to soak a jar with honey, but without heating, the aroma of dried osmanthus was twisted and refused to come out. As of press time, the aroma of honey itself still dominates.

A jar of sugar osmanthus has a hundred sweet ways to open it. When you are tired of eating the traditional osmanthus wine and osmanthus glutinous rice root, you can also directly scoop a spoonful of sugar osmanthus, add soda water, and turn it into a cup of bubbling osmanthus ice drink:

The fragrance of the osmanthus that has just bloomed is tangy, and many people hope to retain the aroma of the osmanthus, so how to retain the first state? If you want to know the answer, take a look at this guide.

01 Steamed osmanthus.

Pick the fresh osmanthus and clean it, then mix it with the sugar in a one-to-one way and stir it evenly, steam it for ten minutes after it is watered, put it in a glass jar and seal it after it cools, and take it as you eat, the aroma of the osmanthus will be retained for a long time.

02 Pickled osmanthus.

This is simpler than the one just now, the osmanthus is cleaned and cleaned, as long as the osmanthus, and then find a can, sprinkle a layer of osmanthus and sprinkle a layer of sugar, so that until the front of the Qin Mountain is full, press a layer of honey on top and marinate for ten days You can eat, the aroma is fragrant and the taste is very good.

03 Sun-drying.

This is what I personally like, my sister has an osmanthus at home, when the osmanthus blooms in the house is particularly fragrant, I will pick off those osmanthus flowers, put them on A4 paper and dry them in the sun, put them in glass bottles, and the fragrance of osmanthus can be retained for a year.

04 Osmanthus wine.

The osmanthus just been cleaned, the ratio of osmanthus and rock sugar is three to one, put it in a container and seal it for three days, plus about three or four catties of rice wine and seal it, and you can drink it after half a month.

1. Pick the fresh osmanthus and clean it, then mix it with the sugar in a one-to-one way and stir evenly, steam it for ten minutes after the water, put it in a glass jar and seal it after it cools, and take it as you eat, and the aroma of the osmanthus will be retained for a long time.

2. Take off those osmanthus flowers, put them on A4 paper and dry them in the sun, and put them in glass bottles, and the aroma of osmanthus can be retained for a year.

3. Clean the osmanthus, find a can, sprinkle a layer of osmanthus and sprinkle a layer of sugar, so that it is sprinkled with a layer of honey and marinated for ten days before eating, and the aroma is tangy.