Homemade sweet osmanthus(zi zhi tang gui hua )

Homemade sweet osmanthus

Introduction:

"I have always been greedy for the sweet scented osmanthus made in many packages. This year, I finally made it. The earliest memory of sweet osmanthus began with grandma. When I was a child, I grew up in my grandmother's home. My grandmother's home has a osmanthus tree for many years, which is as high as two stories. Every autumn, there is a charming fragrance floating around the yard. I remember once when I saw my grandmother picking up Osmanthus fragrans with bamboo plaque, I asked what it was for. My grandmother said it was for sugar Osmanthus fragrans, so I asked how to do it. But now I only remember that my grandmother said that she wanted to marinate it with some salt first, and I can't remember how to do it next. Fortunately, there is a network now. If you don't know how to do it, there will be many ways to search the Internet. However, it's a bit tangled about which way to do it. So I tried several ways. After salting, one kind has been steamed and the other has not been steamed. In the end, the difference is not obvious. I don't know if it's due to the variety. I think it's more fragrant if it's not steamed. "

Production steps:

Step 1: remove the sundries from the picked Osmanthus fragrans and quickly wash and drain with water. I picked two, cinnamon and cinnamon.

Step 2: after the water is dry, put a small amount of salt for one hour, and then squeeze the water by hand. (after an hour, only a little water can be squeezed out by hand, and the final product is still a little bitter, so you can marinate it for another hour or two, which will make it less bitter when more water is squeezed out.)

Step 3: mix in some sugar, bring to a boil and steam for 10 minutes.

Step 4: take it out and let it cool.

Step 5: a layer of sweet scented osmanthus, a layer of white sugar, put to the white sugar, add honey, and then in the refrigerator for a few days to eat.

Materials required:

Osmanthus fragrans: moderate

Sugar: right amount

Honey: right amount

Note: another part of cinnamon I pickled, squeeze dry water, directly add sugar mixed with honey into the refrigerator, that is, sugar has not been some, taste and steamed a similar. The photo shows the golden cinnamon pickled without steaming.

Production difficulty: simple

Process: salting

Production time: several days

Taste: sweet

Chinese PinYin : Zi Zhi Tang Gui Hua