Dry osmanthus: soak fresh osmanthus in a big box with mineral water (half a catty of fresh osmanthus). Take out osmanthus fragrans, wash it with mineral water several times, control the water, and manually arrange dead flowers and pedicels. Put it in the oven to dry and take it out to cool. A microwave oven will do. Bake in the microwave oven twice, the first time is 3 minutes, and then bake in medium heat for 2 minutes after cooling. This dried osmanthus fragrans has the best color, and it is just right when it is old and tender.
The practice of sweet-scented osmanthus honey: removing the harvested sweet-scented osmanthus stems is a delicate work, so be patient. Wash the flowers gently with water, dry them and soak them in osmanthus honey. (A catty of honey, one or two flowers)
Osmanthus fragrans sauce is a concentrated version of Osmanthus fragrans honey. Dried osmanthus fragrans is pickled with a layer of osmanthus fragrans and a layer of honey, and sealed and preserved. Cover the bottle with plastic wrap, and then tighten the bottle cap. After sealing, put the glass bottle into the freezer, leave it for about 3-5 days and ferment until it is sweet, and it can be used at any time.
Osmanthus fragrans can be made in two ways. Take out fresh osmanthus fragrans in boiling water (for a few seconds), cool it, squeeze it dry with gauze, mix it with sugar according to the ratio of 1: 10, and put it in a sealed jar for one month to make osmanthus fragrans. The second method is to marinate fresh osmanthus fragrans with salt (just a little), then put it in a vessel, and then seal and marinate osmanthus fragrans layer by layer at the ratio of 1: 1 for a week.