Pickled osmanthus how not black
First osmanthus wet with water, drained and immersed in 90% edible alcohol. 75 grams of fresh flowers plus 25 grams of 95% edible alcohol, too high or too low will affect the color, aroma and taste of osmanthus. Also available alum, alum or salt ground into a fine powder, according to 10 kg of osmanthus plus 1 kg of alum or salt ratio to spread a layer of chemical store a layer of alum pressure. Cinnamon made of cinnamon sauce is 200 grams of cinnamon, 100 grams of plums, 50 grams of salt, the first salt impregnated plums for a month, with a sauce machine sauce, the wet cinnamon 100 kg plus 30 kg of plum sauce stored overnight, leaching cinnamon seepage of water, at this time cinnamon has been completely absorbed by the plum sauce in the preservation of containers sprinkled with a layer of salt, so that made of osmanthus sauce color, aroma, taste can be maintained for three years unchanged! The color, aroma and flavor of the sauce can remain unchanged for three years. The family's simplest way to make insurance cinnamon is to use salt first pickled twice the cinnamon with sugar pickle compaction can be, but the cinnamon must go through the pickle with salt, otherwise made of cinnamon sugar will be astringent and not delicious.
Pickled osmanthus practice
Practice
1, the tree fell fresh osmanthus first flat in a sieve, clean it up, put it in a cool ventilated place to air-dry, when the color becomes darker, rub your hands together, there is a sense of suppleness is good.
2, take an ungreased glass bottle, the collection of dry water cinnamon into the bottle.
3, put a layer of cinnamon sprinkle a layer of sugar, until the cinnamon all filled.
4. Finally, sprinkle about 3 centimeters of sugar on the top, seal the bottle with sugar, and tighten the lid.
5, outside and then wrapped in plastic wrap to seal, placed in a cool place, let it naturally flavor can be.
6, the old Suzhou reminds, two or three days later, cinnamon overflow moisture, can be placed in the refrigerator to save. When eating, the sugar osmanthus flowers sprinkled in taro, small round, seasoning and appetizing.
Tips
1, the production of Wujiang Qidu pickled osmanthus remember not to wash osmanthus;
2, how to maintain the rich aroma of osmanthus and the golden yellow color of osmanthus Qidu people pickled osmanthus there is a "secret recipe", that is, in the pickling of osmanthus in the process of a special juice to be used. This juice comes from the fruit of a plant, which is called "Chang Hovenia" by the local people of Qidu, and is like a green orange, with thick skin and sour juice, just like a lemon, which can't be eaten directly. However, both salted and sweet osmanthus can retain their aroma and color after being pickled in its juice, and can be left for more than a year.