1, osmanthus edible methods: (1) osmanthus cake. Ingredients: first-class Sichuan white sugar, sugar, glutinous rice flour, cooked oil, honey osmanthus, cooked flour. 80g sugar added to 200g of warm water, stir until melted; add 150g glutinous rice flour and 75g clarified flour, stir well until no particles. Add 40g of salad oil, mix well until water and oil are mixed (no salad oil can be seen in the batter); brush the inside of the container with salad oil. Pour in the batter and let it stand for 40 minutes; add cold water into a pot and steam for 30 minutes after the water boils, then take off the mold after steaming. When cool, dip a knife into the water and cut into pieces, sprinkle with dried cinnamon and pour honey water on top. (2) Osmanthus small bean porridge. Raw materials: 200 grams of red beans, 55 grams of brown sugar, sugar cinnamon, sweet potato starch, cold water. One night in advance of the red small beans, wash, soak in water; soaked red small beans into the pot, the water boiled and turned to a small fire. Cook until the red small beans skin cracked, but not completely bloom, add brown sugar and cook until the sugar completely dissolved. Next, add a little cold water to the bowl of sweet potato starch, stir well, and then pour it into the pot in a circle along the sides of the pot. When the water boils, add the sugar cinnamon and stir in one direction to remove from the pot. (3) Tea: One of the more common ways to consume osmanthus flowers is to make tea. Take out the stored osmanthus flowers, and then pour boiling water to brew, pay attention to the water temperature should not be too high, the highest not more than 85 degrees, otherwise it will reduce its efficacy. After brewing, pour out the water of the first time and drink the second time. Inside you can add an appropriate amount of honey, so that the food value is higher, but also more attractive, the taste will be more delicious.

2, preservation methods: (1) frozen: you can handle the cinnamon into a clean plastic bag, tie the mouth into the freezer on the line. When to use when to take out, are relatively fresh. However, the ones preserved in this way will taste better only after being cooked. (2) made of dried osmanthus: put the processed osmanthus in the microwave or oven drying, or lime to absorb its moisture, and then put it into a plastic bag to save. It is recommended to dry it with quicklime so that the fragrance and color will not change. (3) brewed into osmanthus wine, the first osmanthus marinated in sugar for a few days, waiting for it to ferment, and then poured into the white wine, sealed and preserved, 2-3 years later you can drink fragrant osmanthus wine.