Another year osmanthus floating, into the late autumn, everywhere filled with osmanthus fragrance, taste intoxicating, take a basket to pick some, home made osmanthus sauce, osmanthus bias sweet, rich and fragrant, both can be brewed to drink, but also made of dumplings, hemp cake, moon cake filling, but also as a dish seasoning purposes, color and taste, life, there are also some people who do not understand the osmanthus sauce, I do not know what the effects of osmanthus sauce has a role, and the effect is to make the osmanthus sauce. Waste of such a good flavor, remember the dish of glutinous rice root? Cinnamon sauce is born for him, sweet and sticky with a bit of dry cinnamon aroma, a piece after a piece simply can not stop, the New Year's Eve, this dish is absolutely out of hand.

With the aroma of the flowers is the most inviting little bugs, you need to put a small teaspoon of salt, mix well, a little pickle, salt can play the effect of sterilization, in addition to put into the pot hot a hot, but will lose the nutrient flavor, is not recommended, in addition to cinnamon can be made into a sauce, but also as a brewing auxiliary materials, the market has a special cinnamon wine, all have drank, are obsessed with it a special! flavor.

Cinnamon sauce needs cinnamon, sugar, salt, honey, these four can be, local ingredients, simple steps, good cinnamon sauce can be preserved for a long time, has been able to eat until next summer, can eat all year round, cinnamon flavor, to do snacks, to a spoonful of cinnamon sauce, the taste immediately became sweet, ordinary sugar can not have this effect, Dan Gui Xiang, beauty and food can not be missed, come a bottle of cinnamon sauce, taste immediately become sweet, ordinary sugar can not have this effect, cinnamon, beauty and food can not be missed, come a bottle of cinnamon sauce, can not be missed. The flavor of osmanthus, a bottle of osmanthus sauce, to retain the flavor of the memory of September.

Osmanthus butter

Ingredients: osmanthus

Seasoning: salt, honey, sugar

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

2, the osmanthus flower head off, remove wilted and bad quality flowers, and then rinse 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 stew, 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.

Tips Summary

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.