Osmanthus sauce is a traditional method of making osmanthus, which is easy to preserve for a long time and can also be used to match other foods. When making osmanthus sauce, you must pay attention to the method, so that the taste will be good. So how to make osmanthus sauce? What are the steps?

How to make osmanthus sauce Step 1: Pick fresh osmanthus

You can use fresh osmanthus or dried osmanthus to make homemade osmanthus sauce, but of course the fresher the osmanthus, the better.

It is best to pick fresh osmanthus in the morning, when there is still dew on the osmanthus. The picked fresh osmanthus should be placed in a breathable bamboo basket. You should start picking it as soon as possible after returning home. The longer it is left, the more the fragrance will be lost. Step 2: Process the sweet-scented osmanthus

Remove the peduncles, leaves and other debris from the fresh sweet-scented osmanthus picked home. Throw away the wilted sweet-scented osmanthus, and then sift out the fine dust particles and thin pedicels. . Finally, rinse the fresh osmanthus, spread it in a cool and ventilated place to dry with raw water, and use an electric fan to dry it faster.

If it is dried osmanthus, add a small amount of cold or warm water and soak it until soft, drain the water and then use it to make osmanthus sauce.

Detailed explanation of the steps for making homemade osmanthus sauce, how to eat osmanthus sauce. The third step: pickled osmanthus

Put the processed osmanthus into a clean large basin, sprinkle in a little fine Mix the salt and marinate for about 10 minutes. The function of pickling with salt is to sterilize and dehydrate the sweet-scented osmanthus. The other function is to increase the sweetness. But the amount of salt must not be too much. Usually 1 bowl of osmanthus plus 1 pinch of fine salt is suitable for a slightly salty taste. Step 4: Container disinfection

Homemade osmanthus sauce usually uses a sealable glass bottle. After cleaning, put it in boiling water and boil it for about 10 minutes. Take it out and hold it upside down to drain the water before use, including the bottle cap. Disinfect by boiling. Step 5: Bottle and seal

Seal the bottle well to avoid spoilage. Step 6: Refrigerated Fermentation

Place the sealed glass bottle in the cold room of the refrigerator and ferment under refrigerated conditions for more than 7 days before consumption. During the fermentation process, the osmanthus will float, so the bottle needs to be turned over frequently.

Several recipes for homemade osmanthus sauce 1. Honey osmanthus sauce: first spread an appropriate amount of osmanthus at the bottom of the bottle, then pour a layer of honey on top of the osmanthus, spread it and pour it again, and add it after the bottle is basically full. The lid is sealed, making sure to leave some space at the top. 2. Sugar-osmanthus sauce: The operation method and steps are the same as above. Just replace the honey with white sugar. You can also boil the white sugar into a thick syrup instead of honey. 3. Flavored osmanthus sauce: Tear an appropriate amount of plum meat into thin shreds and mix with the osmanthus, and then bottle it according to the above method.

The shelf life of homemade osmanthus sauce

The shelf life of homemade osmanthus sauce is at room temperature. Generally, it can only be stored for one month, and it should be kept in a dark, ventilated and low-temperature place. If it is placed in the refrigerator It can be kept for half a year if it is kept indoors.