About pickled osmanthus
In the second season of Tip of the Tongue, Wujiang Qidu pickled osmanthus was broadcast. Perhaps there is such elegant farming as "pickled osmanthus" in the south of the Yangtze River: add salt or sugar to preserve the fragrance of osmanthus, cook it in glutinous rice balls, or use it to make osmanthus and sugar lotus root, which is refreshing. The pickled osmanthus fragrance in Qidu, Wujiang is a kind of cultural fragrance, and the classical Jiangnan soaked by it has the fragrance of sleeve English and English.
Osmanthus fragrans 1 How to pickle? First, spread the fresh osmanthus fallen from the tree in a sieve, clean it up and put it in a cool and ventilated place to dry. When the color becomes darker, rub it with your hands to make it feel soft. 2. Take a glass bottle without oil and put the dried osmanthus into the bottle. 3. Put a layer of sweet-scented osmanthus and sprinkle a layer of sugar until the sweet-scented osmanthus is completely loaded. 4. Finally, sprinkle about 3 cm thick white sugar on it, compact and seal it with white sugar, and cover the bottle cap. 5. Wrap it in plastic wrap and seal it, and put it in a cool place to let it taste naturally. 6. Old Suzhou reminded that in two or three days, when osmanthus overflows, it can be stored in the refrigerator. When eating, sprinkle sweet-scented osmanthus in taro and small dumplings to stimulate appetite.
How to pickle osmanthus before eating?
osmanthus flowers
Ingredients: osmanthus, maltose (or honey, sugar).
1. Dry fresh osmanthus fragrans to obtain dried osmanthus fragrans. Rinse the air-dried osmanthus with clear water to remove the dust on the surface.
2. Pull it out and drain it.
3. Add two spoonfuls of maltose or sugar (if it is made of honey, you don't need to steam osmanthus. Steam the sweet-scented osmanthus and mix it with honey. This can ensure that the nutrition of honey will not be destroyed)
Maltose is solidified and can't be mixed with osmanthus, so don't worry about its present state, because it will melt naturally after steaming for a while.
5. Steam on the pot for 10 minute, and mix halfway. After cooling, put it in a clean sealed bottle and put it in the refrigerator for refrigeration. Take it with a clean spoon when eating.
Salted osmanthus
500g of osmanthus fragrans, add125g of salt, alum and 500ml of cold boiled water, and stir slightly. Sealed in a bottle, it can be kept for a long time. This method can keep the color and fragrance of osmanthus fragrans unchanged. Rinse it with cold water after taking it out. The fresh-keeping osmanthus products processed by the above method can generally be directly mixed with various sweets to eat. Such as glutinous rice wine, eight-treasure rice, lotus root porridge, jiaozi with bean paste, etc., when added to the heart, it is fragrant and appetizing.