1) quicklime dry method: Practice: loosely wrap the quicklime block with the same amount as osmanthus fragrans (wrapped) on large paper.

Several), put them in a closed container (covered iron bucket or plastic bucket), and then scatter all the fresh osmanthus flowers in the raw pot.

Wrap it in lime paper and seal it tightly 1-2 days. Osmanthus fragrans will be simply and simply sealed in a glass bottle.

Do it. -It has the characteristics of no loss of fragrance and no discoloration. This dried osmanthus can be used in various osmanthus foods.

Mechanism: The principle of using quicklime "calcium carbonate" to absorb water and generate hydrated lime "calcium hydroxide" at room temperature.

2) Preservation method of white sugar: Practice: Fully mix fresh osmanthus and white sugar according to the volume ratio of 1: 1.

It can be stored in a sealed jar or porcelain jar to avoid light, and used as sesame, peanut and melon seeds during the Lantern Festival or in daily life.

Peach kernel and other dumplings. Mechanism: saturated semi-solid sugar stains, sterilization and quality assurance. -It has the characteristics of no loss of fragrance.

3) Making osmanthus wine: Practice: Soak fresh osmanthus in a catty of high-alcohol liquor, and then add rock sugar and semi-A Liang.

Two or two pig suet (raw) can be drunk after soaking for two months (shaking 3-4 times in the middle). This osmanthus wine is not bitter.

Not spicy, soft, sweet and mellow, with a long aftertaste. Mechanism: Liquor absorbed the essence, aroma and solubility of osmanthus fragrans.

Solve the pig fat, dissolve the rock sugar, and make the wine sweet and delicious.

4) Making osmanthus tea (this method can also be used to make jasmine, magnolia and Milan scented tea): Practice:

① Put the green tea into an oil-free frying pan heated to 150 degrees, stir-fry for about an hour, and fully stir-fry the green tea.

Crispy. (2) Put the baked crispy green tea in a closed container and cool it while it is hot (so as not to absorb air again)

Moisture). (3) Put the fresh osmanthus fragrans, which accounts for about 30% of the total weight of tea leaves, into a container and shake it tightly with the crisp tea leaves.

Evenly (shake again after 2-3 hours). (4) fully absorbing fragrance and moisture 12- 18 hours, and the production of osmanthus tea is completed.

After sealed storage, you can take a little water and drink it at any time. (Note: Fresh osmanthus is as dry as green tea. )

Mechanism: According to the taste and moisture absorption characteristics of dry tea, green tea was changed from normal temperature and humidity to normal temperature.

Bake until crisp, mix the fragrant fresh osmanthus and crisp tea in a sealed way, and let the tea stand in water.

In the process of absorbing the moisture of fresh osmanthus fragrans and returning to normal humidity, the aromatic substances of osmanthus fragrans are also absorbed.

In this way, it becomes fragrant osmanthus tea (dried osmanthus can be left in the tea or screened out for other purposes).