1. Fresh osmanthus: fresh osmanthus picked down, first with a little salt pickled overnight. In the pickle out of the water poured off, sun to half dry, according to the ratio of 1:1 layer of cinnamon layer of sugar, pickling up, find a clean bottle, put the pickled osmanthus in it, sealed, and placed in the place of not see the light can be eaten in a week, but also can be put in the refrigerator to save.　　

Tips: 1, fresh osmanthus can not be washed 2, with salt can be sterilized to remove astringency, you can get a better flavor and sweetness in the late, you can also use sugar osmanthus tea, plus a piece of lemon, sweet and sour, the taste is not too good Oh

2. dry osmanthus: dry osmanthus, put in the water to rinse a little bit to remove the surface of the dust, and then fished out to drain the water, add the sugar on the pan Steam for 10 minutes, mix it halfway. When it cools down, put it into a clean airtight bottle and refrigerate it, and use a clean spoon to serve.　　

Tips: 1, if you are using bees to do, it is not necessary to steam with the cinnamon, first steamed cinnamon mixed into the bees marinade can be done.　　2, is on the pot of steam is not boiled oh, be sure not to get it wrong