Practice:

1 Choose sunny weather when picking osmanthus. After picking sweet-scented osmanthus, sift it in a sieve and pick out the thicker ones. Lift up the washed osmanthus, put it on gauze to drain the water, put it in the shade, and dry it in the sun for three to five minutes, in order to drive away the bugs hiding in the flowers.

2. Add some sweet-scented osmanthus sauce. Its production method is generally to collect fresh osmanthus, put it in a vessel, and then add some salt for pickling. Note that just add a little salt. Usually, the sweet taste is very thin, and it takes a little salt to lift the taste.

3. Prepare a clean and dry glass bottle without oil. Wash and dry your hands before making. The bottom of the bottle should be covered with a thick layer of osmanthus, then with a layer of sugar, then with a layer of osmanthus, a little less, and then with sugar, and so on. When the bottle is almost 2/3 full, spread more osmanthus flowers, squeeze this layer of osmanthus flowers downward by hand, and finally pour a thick layer of white sugar until the bottle mouth is enough, so that it can be isolated from the air and will not make osmanthus flowers moldy.

4. In addition, salt can also remove the astringency of osmanthus. After a little salt is sprinkled, sweet-scented osmanthus immediately changes from a large pile of loose bubbles to a small wet layer. At this time, add sugar and you can marinate it. After salting, the water should be removed so as not to be astringent. Sugar "honey" for one night, bottled. Wait for one night and you will find that osmanthus flowers have soaked all the sugar, but wait patiently for at least 2 months. It is better to open a bottle next year.