Preparation materials: fresh osmanthus moderate, dried rose moderate, honey moderate, salt moderate, lemon moderate

Making steps:

1, de-stemmed osmanthus washed with water, fished through a sieve net dripping dry.

2, in a container with hot water soaked with the right amount of salt water to cool.

3, washed cinnamon in brine under, also dry with a sieve, can reduce the astringent flavor after pickling.

4, drenched clean cinnamon finally ready to pickle.

5, in a clean and dry glass jar put a layer of cinnamon and de-stemmed rose petals, add a layer of honey.

6: Add another layer of cinnamon and rose petals and pour in more honey.

7: Squeeze on a bit of lemon juice to keep the pickled cinnamon fresh and reduce astringency.

8. Cover tightly and refrigerate for a week before enjoying.