Main Ingredients
Fresh cinnamon 200g
Honey 400g
Supplementary Ingredients Salt 4g
Steps
1. First of all, you need to sterilize the container of the pickled sugar cinnamon by boiling it in water and then shake out the water while it is still hot, so that there is no residual moisture in the bottle. Never wipe it with a cloth or something like that, it will be contaminated twice again.
2. Freshly picked osmanthus, and is a strong aroma of golden osmanthus inside the residual fine stalks pick clean.
3. Pick clean with lightly salted water, wash clean, squeeze out the water and then spread out to dry, dry the residual water
4. Put the drying of the cinnamon into a sterilized large containers, add salt, curing for 30 minutes, so that you can not only disinfect, but also remove the bitter taste of the cinnamon itself
5. After the decontamination of the bottles, cinnamon spread a layer of the bottom, and then poured a layer of honey
5. A layer of honey
6. And then lay a layer and then pour a layer of honey
7. So a layer of laying half a bottle, and then the top and then poured is about 1 cm thick honey, cover and seal the preservation
8. Because of the honey pickle cinnamon will float on top, so a week, every day, to pour over 1 - 2 times, so that cinnamon can be fully wrapped by the honey to ensure that the effect of the pickle. The cinnamon will float on top. After a week, continue to store it away from light and let it continue to ferment for about 2 months or more.
Practice two, honey osmanthus marinade:
Main ingredients: osmanthus petals 100g, honey 50ml.
1. Pick back the osmanthus petals clean, remove the stems
2. Clean petals soaked in lightly salted water for 20 minutes, in order to remove impurities and disinfection of the petals, soaking good fishing
3. Fish up the petals air-dried to no moisture (sun-dried flavor will be lost a lot)
4. Prepare a clean, waterless and oil-free glass jar, in the bottom of the glass jar first layer of sugar, and then air-dried osmanthus petals a layer of sugar a layer of petals in the bottle, and finally add honey to seal. After two weeks can be consumed, the production of good honey cinnamon in the refrigerator to save