Osmanthus cinnamon pickling method is as follows:

1, in the home pickling osmanthus, you should prepare fresh osmanthus flowers in the right amount, sugar and salt should be prepared some, and finally also prepare a clean glass bottle.

2, the ready cinnamon spread for picking, dead flowers and flower stalks should be removed do not get the cinnamon with water after washing, placed in a cool place to dry, and then put the preparation of edible salt into the cinnamon, mix well.

3, the cinnamon into the bottle, to install a layer of cinnamon to put a layer of sugar, so repeat the last layer to sprinkle sugar and then seal the bottle to marinate for 24 hours after the natural yellow liquid this, sugar and cinnamon mixed product, marinate ten days later, their own cinnamon can be pickled, you can go to the specific food according to their own needs.

Pickled osmanthus notes

Pickled osmanthus, if it is picked back to the osmanthus, must pay attention to the osmanthus rinse. Because directly picked back osmanthus flowers are some dust, not washed directly into osmanthus sauce, consumption is not good for the human body.

Washed osmanthus flowers we must be dried, otherwise osmanthus flowers in the water is too much, do out of osmanthus sauce is also contains a lot of water, not only not beautiful, and not easy to store. The drying of osmanthus flowers is not to put them in the sun, but to put them in a dry place to dry. If it is placed in the sun, the osmanthus flowers will easily wither and have no original aroma and color.