The process of making osmanthus sauce is as follows:

Preparing ingredients: osmanthus flowers, 160 grams of water, 250 grams of old rock sugar, honey.

First step:

Picked osmanthus flowers into a small hole basket bumps well, the older, dry osmanthus flowers and flower tips will fall, and then patiently withered flowers and roots to remove do not.

Step 2:

Add 160 grams of water and 250 grams of old rock sugar to the pot, turn on the heat and simmer, stirring constantly with a spoon, simmering until the sugar water becomes transparent and sticky.

Step 3:

Add the cinnamon to the pot, cover, and continue to simmer over low heat for about 5 minutes to preserve the cinnamon flavor.

Step 4:

Pour the simmering cinnamon sauce into a bowl and let it cool, then add a good amount of honey and stir well, and then pour it into a pre-dampened, waterless, oil-free jar. Chill in the refrigerator for up to 8 days before serving.

How to pick osmanthus:

1, picking time

Osmanthus is picked early in the morning, when the petals are a little dewy with early fall, and the flavor is better. During the daytime, you can first look ahead to see which tree is still blooming well, and then you can do the picking at dawn the next day.

2, in accordance with the order of picking

Picking, you need to break the branch first, then pick flowers, in accordance with the order of picking from the outside to the inside, from the bottom up. And the flowers and branches picked first need to be put in a cool place. The reason why you need to pick the branches together, because the mature osmanthus is very fragile, a touch will fall, and the petals are relatively small, in order to ensure the integrity of the flowers, even the branch picking is better, but also to save the picking time.

3, do a good job of preparation

In the picking time, you need to lay plastic film on the ground, in the flower branch thick, with the help of a stick to complete the picking, flowers even if they fall to the plastic film, will not cause waste.