1. Osmanthus sugar dew (1) Ingredients: 100 grams of sugar, 2 spoons of honey, 2 spoons of salt.

(2) Pick the sweet-scented osmanthus, place it on a plate, and slowly spread it with bamboo slices to remove the dirt.

(3) Place the drain frame in salt water and soak it for 5 minutes, remove and drain.

(4) Place on a paper towel to absorb the water, or let it dry naturally for 1 night. (5) Mix the osmanthus and sugar evenly and steam for 15 minutes. (6) Pour it into a glass bottle while it is hot and wait until it is cool.

Add honey, cover and seal, and store in the refrigerator for about 2-3 months.

2. Osmanthus sugar and lotus root porridge (1) Ingredients: 65 grams of glutinous rice, 70 grams of lotus root, 45 grams of brown sugar, 5 grams of honey osmanthus sauce.

(2) Peel and wash the lotus root and cut into cubes (the size is as you like).

(3) Wash the glutinous rice and put it into the rice cooker together with the lotus root and brown sugar. Pour in about 900g of boiling water.

(4) Select the porridge cooking function in the rice cooker. The cooking time is 2 hours. After cooking, add the osmanthus sauce, mix well and enjoy! 3. Honey osmanthus sauce (1) Ingredients: 50 grams of fresh osmanthus, 1 gram of salt

, appropriate amount of honey.

(2) Remove impurities and pedicels from the fresh osmanthus flowers.

(3) Rinse it under drinking water, control the water, add a little salt, mix well, and marinate for about 10 minutes to disinfect and sterilize.

(4) Then scoop it into a glass bottle that has been scalded with boiling water and is oil-free and water-free. Add a layer of osmanthus and a layer of honey until it is 8 minutes full.

(5) After cooking, cover it and place it at room temperature for a week for natural fermentation, then transfer it to the refrigerator to refrigerate. It can be stored for 2 to 3 years without going bad! 4. Osmanthus and water chestnuts (1) Ingredients: water chestnuts, 500

grams, 2 teaspoons of sweet-scented osmanthus, appropriate amount of rock sugar, 1 small handful of wolfberry.

(2) Wash and peel the water chestnuts, rinse them well, and soak them in light salt water for a few minutes.

(3) Drain the soaked water chestnuts and put them into a large bowl. Add the crushed rock sugar, wolfberry, and two teaspoons of sugared osmanthus in turn.

(4) Put in a steamer, bring to a boil over high heat and then steam over medium heat for 20 minutes.

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