Speaking of it, the production process of osmanthus fragrans is very simple, and it only needs a little patience. However, there are some disputes in the production process. For example, does the picked osmanthus need cleaning?
Personally, I think it's best to try to find a clean flower source instead of cleaning it. Because the petals are delicate, the washed osmanthus is easy to be damaged and the finished product will turn black. Moreover, the washed osmanthus has a process of air drying, which is time-consuming and labor-intensive, and the fragrance will be lost a lot.
As for those with obsessive-compulsive disorder, if they don't wash, they will have psychological shadows and can only embarrass themselves.
Okay, let's get down to business. Now let's start our production process.
Step 1: Select and collect.
When picking, try to pick only the top flowers, and the pedicels will have bitter taste.
It is said that the best collection methods are "shake" and "shake". In Hangzhou, Ningbo and other places, many people can see the scene of "playing osmanthus" in the season. But Xiao Qiao has never tried it, and always explores the top flower cluster carefully, so this process is time-consuming and patient.
The picked sweet-scented osmanthus can also be screened with a sieve or our basket with sieve holes for vegetable washing, and the screening is repeated for 2-3 times. Mainly to remove pedicels and some impurities.
Step 2: Formal production.
In addition to the screened osmanthus, the materials we need are very simple, just sugar and a little salt. Honey is icing on the cake, not a necessity.
In addition, the cans used to hold raw materials should be washed in advance, scalded with boiling water and then dried. Make sure it is clean, free of water and oil.
Pour the salt into osmanthus fragrans, gently stir and marinate for 20 minutes to remove the astringency of raw osmanthus fragrans. Pickled osmanthus will shrink slightly and feel a little wet.
Then put a layer of osmanthus and a layer of sugar into a glass jar that can be sealed. Note that the last layer must be white sugar. If there is honey, you can finally pour a layer of honey to seal it. Honey is a natural bactericide, which has antibacterial and antiseptic effects.
Seal the bottle with plastic wrap and cover it tightly. After a few days, some sugar will melt and some will settle at the bottom of the can. Then put the bottle upside down for a while.
After saccharification, you can transfer it to the refrigerator and take it at will. It won't be bad after three years, but the aroma precipitated by time will become more and more fragrant.
In the evening, some sweet-scented osmanthus was dried to make tea. Although the color is well preserved by low-temperature drying, the aroma is still destroyed, which is not as sweet as osmanthus.