1. So, when picking osmanthus, we should seize the opportunity. We should not pick them in the bud or semi-open state, nor should we pick them when they fail. Only when the first flower is picked, the content of aromatic oil in the flower is the highest. Therefore, if you wash or boil all kinds of fragrant flowers and expose them to the sun, you can imagine how many aromatic substances will exist.
2. The following are some ways to preserve osmanthus:
1) quicklime drying method: loosely wrap the quicklime blocks with large paper with the same amount of osmanthus flowers, put them in a closed container, then sprinkle all fresh osmanthus flowers on the quicklime paper package, and seal it with a lid 1-2 days. Osmanthus fragrans will be brittle, and dried osmanthus fragrans can be sealed and kept in glass bottles. It has the characteristics of no loss of fragrance and no discoloration. This dried osmanthus can be used in various osmanthus foods. Action mechanism: Based on the principle that calcium carbonate is easy to absorb water at room temperature, calcium hydroxide is mature.
2) Preservation method of white sugar: Fresh osmanthus and white sugar are mixed according to the volume ratio of 1: 1, and stored in a closed jar or porcelain jar in the dark. It can be made into Yuanxiao incense, sesame seeds, peanuts, walnuts and other daily dumplings. Mechanism: Saturated semi-solid sugar stains can sterilize and ensure the quality. Has the characteristics of no loss of fragrance.
3) Making osmanthus wine: Practice: Use about half a catty of fresh osmanthus with high alcohol content, add half a sugar and diester, and you can drink it after two months. This osmanthus wine is neither bitter nor spicy, soft and sweet, and has a long aftertaste. Mechanism: Liquor absorbs osmanthus essence, dissolves pig fat and candy, and makes liquor sweet and delicious. 4) Making osmanthus tea: Method:
① Put the green tea into an oil-free frying pan heated to 150℃, stir-fry for about 1 hour repeatedly, and fully fry the green tea.
② Put the fried crispy green tea into a closed container and cool it while it is hot (so as not to absorb moisture from the air).
(3) Put the fresh osmanthus fragrans, which accounts for about 30% of the total weight of the tea leaves, into a container and shake it tightly with the crisp tea leaves (shake it evenly after 2-3 hours).
④ After 12- 18 hours of full fragrance and moisture absorption, the production of osmanthus tea is completed. After sealed and preserved, you can take a little boiled water to drink at any time.
3. Action mechanism: According to the taste and moisture absorption characteristics of dry tea, the green tea is baked from the normal state of normal humidity to the state of pure water loss, and the fresh osmanthus fragrance and crisp tea are sealed and mixed, so that the tea can absorb the aromatic substances of osmanthus fragrans in the process of absorbing the moisture of fresh osmanthus fragrans and restore the normal humidity, thus becoming osmanthus tea. Clean osmanthus, even if there is a little broken osmanthus skin, will not hinder you.