(1) Ingredients: 100g sugar, 2 tablespoons honey, 2 tablespoons salt.

(2) Pick osmanthus, put it on a plate, and slowly separate it with bamboo pieces to remove the stolen goods.

(3) Put it into a leaky frame, soak it in salt water for 5 minutes, and take it out and drain it.

(4) Put it on a paper towel to absorb water, or dry it naturally 1 night.

(5) Mix osmanthus fragrans and sugar and steam for 15 minutes.

(6) Pour it into a glass bottle while it is hot, then pour honey when it is cold, cover and seal it, and store it in the refrigerator for about 2-3 months.

2, sweet-scented osmanthus sugar lotus root porridge

(1) Ingredients: 65g glutinous rice, 70g lotus root, 45g brown sugar and 5g honey osmanthus sauce.

(2) Peel the lotus root, wash it, and cut it into dices (the size is whatever you like).

(3) After the glutinous rice is washed clean, put it into the rice cooker with diced lotus root and brown sugar, and pour in about 900g of boiling water.

(4) The rice cooker selects the porridge cooking function, and the porridge cooking time is 2 hours. After cooking, add osmanthus sauce and mix well to enjoy!

3. Honey osmanthus sauce

(1) Ingredients: 50 grams of fresh osmanthus, salt 1 gram, and appropriate amount of honey.

(2) removing impurities and pedicels from the picked fresh osmanthus fragrans.

(3) Rinse it under direct drinking water, dry it, add a little salt, mix well, and marinate it for about 10 minutes, thus playing the role of disinfection and sterilization.

(4) Then scoop it into a glass bottle scalded with boiling water, which is oil-free and water-free, with a layer of osmanthus and a layer of honey, and it will be full in 8 minutes.

(5) Cover the back, let it stand at room temperature for a week for natural fermentation, and then transfer it to the refrigerator for cold storage. Can be stored for 2 to 3 years without deterioration!

4, osmanthus water chestnut

(1) Ingredients: water chestnut 500g, osmanthus fragrans 2 teaspoons, appropriate amount of rock sugar, Lycium barbarum 1 teaspoon.

(2) Water chestnut is washed, peeled, rinsed and soaked in light salt water for several minutes.

(3) Put the soaked water chestnut into a large bowl, and add the crushed rock sugar, Lycium barbarum and two teaspoons of osmanthus fragrans in turn.

(4) Put it into a steamer, bring it to a boil with strong fire, and steam for 20 minutes with medium fire.

(5) Take out the steamed water chestnut, soak it in the soup and let it cool.