Just wait until the pickled osmanthus overflows with water. The best time is more than one week.

China on the Tip of the Tongue 2--How to make pickled osmanthus:

1. Spread the fresh osmanthus fallen from the tree in a sieve, clean it, and put it Let it air dry in a cool and ventilated place. When the color becomes darker, rub it with your hands until it feels soft and moist.

2. Take a glass bottle that has not been stained with oil and put the dried osmanthus into the bottle.

3. Place a layer of osmanthus and sprinkle with a layer of sugar until all the osmanthus is filled.

4. Finally, sprinkle about 3 cm thick white sugar on top, seal it tightly with white sugar, and close the bottle cap tightly.

5. Wrap the outside with plastic wrap and seal it, place it in a cool place, and let it absorb the flavor naturally.

6. After two or three days, when the osmanthus overflows with water, it can be stored in the refrigerator. When eating, sprinkle the sugar-osmanthus flowers among the taro and dumplings for seasoning and appetizing.

Remarks: 1. When making Wujiang Qidu pickled osmanthus, remember not to wash the osmanthus with water.

2. There is a "secret recipe" for pickling osmanthus, which is to use a special juice in the process of pickling osmanthus. This juice comes from the fruit of a plant. The locals in Qidu call this fruit "Chang Zhi". It looks like a green orange, has thick skin and sour juice, like a lemon, and cannot be eaten directly. However, whether it is salty osmanthus or sweet osmanthus, after being pickled in its juice, it can retain its aroma and color, and can be stored for more than a year without changing.

Sugar Osmanthus

Method 1

Materials: Osmanthus, maltose (or honey, white sugar).

Preparation method

1. Air-dry the fresh osmanthus to make dried osmanthus. Rinse the dried osmanthus in clean water and remove the dust on the surface

2. Pick it up and drain the water

3. Add two spoons of maltose or white sugar (if using To make it with honey, you don’t need to steam it with the osmanthus. Just steam the osmanthus first and then mix it with honey and soak it. This can ensure that the nutrients of the honey are not destroyed)

4. Maltose is solidified It's in the shape of osmanthus and cannot be mixed with osmanthus, so don't worry about its current state, because it will melt naturally after steaming for a while

5. Steam for 10 minutes, and stir it halfway. After it cools down, put it into a clean sealed bottle and refrigerate it. Use a clean spoon when eating.

Method 2

Ingredients: Osmanthus petals, sugar

1. Clean the picked osmanthus petals and remove the stems

2. Soak the cleaned petals in light salt water for 20 minutes to remove impurities and disinfect them, then take them out after soaking

3. Dry the picked up petals until there is no moisture (sun-dried aroma) It will lose a lot, so I put it in a ventilated place to air-dry)

4. Prepare a clean, water-free and oil-free glass bottle, first layer sugar on the bottom of the glass bottle, and then layer the air-dried osmanthus petals with sugar. The petals are bottled and finally sealed with sugar. It can be eaten after two weeks. Store the prepared sugar osmanthus in the refrigerator

Method 3

Take an appropriate amount of osmanthus, rinse it with water, drain the water, and mix it with the same weight or twice the amount of osmanthus Mix the white sugar evenly and put it into a jar, and it will become sugar-osmanthus with excellent color, aroma and taste.