After picking, clean it with light salt water, squeeze out the water as much as possible, and then spread it out to dry the remaining water.
Put the dried osmanthus into a clean pot and add salt.
Stir well and marinate for half an hour. After salting, osmanthus will collapse. Salting with salt can remove the astringency of petals and sterilize them.
Put the rock sugar into the pot, add water, and the amount of water need not be too much, so it is advisable to thoroughly boil the rock sugar.
The rock sugar boiled with small fire completely melts. The added water should also be basically boiled dry, leaving only sugar solution.
Add osmanthus flowers
Let the sugar liquid completely immerse the osmanthus fragrans and turn off the heat. At this time, it is basically boiled again.
The bottle to be filled with sweet-scented osmanthus sauce is boiled in boiling water for disinfection and sterilization, and the water is controlled to dry. After the sweet-scented osmanthus sauce is filled, it is sealed and preserved, and it can be kept for several years.