1. Put fresh osmanthus fragrans into the screen, and then shake the screen constantly to make pedicels and impurities leak out.

2. Wash the purified osmanthus with clear water to remove flying dust.

3. Drain the washed osmanthus.

4. Spread oil paper on the tray of the oven, and spread the drained osmanthus evenly on the baking tray.

5. Adjust the temperature to 40 degrees, adjust the dough setting, dry it after 4 or 5 hours, and then take it out to cool.

6. Put the cool osmanthus into a bag and refrigerate it, and carry it with you.

Making osmanthus tea

1. Prepare all materials, clean glass bottles, disinfect them with boiling water and dry them.

2. Put the rock sugar into a bowl and add some water.

Put it in a microwave oven and heat it for 3 minutes, then take it out and stir it. If the rock sugar melts, add some more rock sugar. If it doesn't melt, continue to put it in the microwave for 3 minutes, and then take it out for inspection. Repeat the previous steps until the rock sugar melts into syrup, as close to saturation as possible, and the syrup should not be too thin.

4. Sprinkle a layer of dried osmanthus on the bottom of the sterilized glass bottle.

5. Pour the syrup that is still hot, then put a layer of osmanthus, and then pour the syrup until it is finished. If it is uneven, you can stir it a little with a clean spoon.

6. Cover the bottle cap after cooling and store it in the refrigerator. After pickling for about two days, the sweet-scented osmanthus with rock sugar will be ready.

7. Take a proper amount of osmanthus fragrans and add rock sugar, and heat and stir the water to get osmanthus fragrans and rock sugar.