Ingredients: osmanthus

Seasoning: salt, honey, sugar.

1, the osmanthus flowers from the tree, only the flowers can be picked, now look more messy, a moment later also need to carefully select some.

2, the osmanthus flower head off, eliminating wilting and bad quality flowers, and then rinsed with water, and then soaked in salt water, the purpose is to drive out small insects, sterilization.

3, osmanthus fished out and drained, take it outside, dry the water, in the process of osmanthus drying, use hot water to scald the jars, sterilize the sealed jars.

4, the bottom of the bottle spread a layer of fresh cinnamon, pour honey, continue to add cinnamon, and then drizzle honey, and so on in turn, the sealing of a thick layer of sugar, pressed cinnamon, will be sealed up in glass jars, placed in the refrigerator, the deliciousness will have to wait a week before you can eat ~

5, a week or so, cinnamon will be all on the surface, just gently shaking the bottle, you will get, the crystal clear cinnamon sauce, marinated by honey and sugar aroma, very good smell.

6, dig a spoon out, the aroma of the nose, can be put in the porridge to eat, but also can be eaten in soup, but also made into a variety of pastries, a multi-purpose, and now it is the production of osmanthus sauce is a good time to seize to pickle a jar of it.

Notes

1, cinnamon needs to be carefully selected clean, to prevent small insects mixed in.

2, the bottle of cinnamon upward suspension, is a normal phenomenon, you can seal the bottle, the bottle up and down to turn on the shelf, or do not bother.