1, osmanthus sugar dew

(1) ingredients: 100 grams of sugar, 2 spoons of honey, 2 spoons of salt.

(2) Osmanthus flowers picked, placed in a dish, slowly rattled with a bamboo slice to remove the spoils.

(3) Place in a leaky frame and soak in salted water for 5 minutes, remove and drain.

(4) Place on paper towels to absorb water, or dry naturally for 1 night.

(5) Mix cinnamon and sugar together and steam for 15 minutes.

(6) Pour it into a glass bottle while it is still hot, drizzle with honey when it cools down, seal the lid, and store it in the refrigerator for about 2-3 months.

2, cinnamon sugar lotus root porridge

(1) ingredients: 65 grams of glutinous rice, 70 grams of lotus root, brown sugar 45 grams, honey cinnamon sauce 5 grams.

(2) Lotus root peeled and washed and cut into cubes (size as you like).

(3) Wash the glutinous rice and lotus root diced, brown sugar together into the rice cooker, pour boiling water about 900g.

(4) rice cooker select to the function of porridge, cooking time for 2 hours, after cooking, put the cinnamon sauce mix well and you can enjoy!

3, honey cinnamon sauce

(1) Ingredients: 50 grams of fresh cinnamon, 1 gram of salt, the right amount of honey.

(2) Remove impurities and stalks from picked fresh osmanthus flowers.

(3) Rinse well under direct drinking water, control the water and put a little salt and mix well, marinate for about 10 minutes, play a role in disinfection and sterilization.

(4) then scooped into a glass jar scalded with boiling water, no oil or water, a layer of cinnamon layer of honey, until 8 minutes full can be.

(5) When done, cover and leave at room temperature for a week for natural fermentation, then transfer to the refrigerator to keep for 2 to 3 years without going bad!

4, osmanthus water chestnut

(1) ingredients: water chestnut,500 grams, sugar osmanthus 2 teaspoons, rock sugar moderate, wolfberry 1 small.

(2) water chestnuts washed and peeled, rinsed, put into lightly salted water soaked for a few minutes.

(3) soaked water chestnuts dry water into a large bowl, in turn, add smashed rock sugar, wolfberries, and two teaspoons of sugar cinnamon.

(4) Place the water chestnuts in a steamer and bring to a boil over high heat, then reduce the heat to medium and steam for 20 minutes.

(5) Remove the steamed water chestnuts from the steamer, soak them in the broth and let them cool.