Osmanthus nectar made once a year, the exclusive taste of golden autumn and October, can seal the aromatic sweetness of the year
This flower is only available in October, and if you miss it, it is a year, retaining the exclusive taste of autumn, fragrant and sweet
Golden autumn in October is also the season of dangui fragrance. There are two varieties of osmanthus around me, one is dangui and the other is golden gui. The color and taste of the two are different, most of the dangui are orange yellow orange red zeal, and the color of golden laurel such as egg yolk, the taste of dangui is slightly lighter, the taste of golden laurel is more intense, so everyone chooses which osmanthus can be, they are the exclusive aroma of autumn, only in October of the year bloom exclusive taste.
Osmanthus flowers we can not only use to watch and smell the fragrance, but also slightly processed, no need to steam or stir-fry, just add sugar and honey, simply pickle the honey seal, you can get a jar of autumn exclusive sweetness! After you've done it, you can use it directly to drink, make desserts, cook dishes..., and you can mix and match the food in and out.
Today I will share with you the practice of osmanthus nectar, some friends said, there is no osmanthus around, I want to say that now the network is so developed, hands-on multiple channels, fresh osmanthus can reach your hands. You can enjoy the process of making and share the joy of making! Here's how to share it with you:
Ingredients:
Osmanthus sugar honey
Here's how:
1 first sort the osmanthus flowers, my family's osmanthus is planted in their own yard, the first day just rained a little, and then bloomed, there is no rain, no dust, and no small bugs on the flowers, so just sort out the flower stems. If you are not sure about the osmanthus you bought, you can wash it with salt water and drain it.
2 Find a sealed jar and lay a layer of sugar on the bottom. How much sugar and how many osmanthus flowers are used specifically, there is no specific requirement for this, and the capacity used by the root is also related, under normal circumstances, you can prepare three times the weight of osmanthus sugar.
3 Then put a layer of osmanthus flowers.
4 Lay another layer of sugar.
5 Lay the osmanthus flowers in turn until it is seven points full from the mouth of the bottle.
6 Then add honey to seal. Honey seal, wait for the change brought about by time. The sugar and osmanthus flowers will slowly settle down, and add some honey to them. Note that the honey should be a little distance from the mouth of the bottle.
Slowly, the sugar will all melt and become a jar of autumn sweetness. In the early stages of fermentation, osmanthus flowers are often suspended on the liquid, which is normal, and you need to often flip the sealed bottle up and down and set aside.
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