Now that you have all the sweet-scented osmanthus perfume, would you like to consider a bottle of sweet-scented osmanthus sauce?

Many people like homemade sweet-scented osmanthus sauce, hoping to retain the fragrance of sweet-scented osmanthus for a long time. Today, you might as well explain in detail the specific methods and key points of home-made sweet-scented osmanthus sauce, as well as the uses of good sweet-scented osmanthus sauce and how to eat it.

Picking fresh Osmanthus fragrans

Home-made sweet-scented osmanthus sauce can be made with fresh or dried sweet-scented osmanthus, but of course the fresher the sweet-scented osmanthus, the better.

It is best to pick fresh sweet-scented osmanthus in the morning, and it is better to pick them when there is still dew on them. The fresh sweet-scented osmanthus picked should be put in a breathable bamboo basket and should be started as soon as possible after picking it home. The longer it is put, the more fragrance will be lost.

Treatment of Osmanthus fragrans

The fresh sweet-scented osmanthus collected home will be removed from sundries such as pedicels and leaves, and the wilted sweet-scented osmanthus flowers will also be thrown away, and then the fine dust particles and fine pedicels will be screened out. Finally, rinse the fresh sweet-scented osmanthus, spread it in a cool and ventilated place to dry the raw water, and blow-dry it faster with an electric fan.

If it is dried sweet-scented osmanthus, add a small amount of cold water or warm boiled water to soften, drain the water and then use it to make sweet-scented osmanthus sauce.

Pickled Osmanthus fragrans

Put the processed sweet-scented osmanthus in a large clean basin, sprinkle with a little salt and marinate for about 10 minutes. The function of pickling with salt is to sterilize and promote the dehydration of sweet-scented osmanthus, and the other function is to improve sweetness. But the amount of salt must not be too much, usually 1 bowl of sweet-scented osmanthus and 1 pinch of fine salt, with a little salty taste is appropriate.

Container disinfection

Self-made sweet-scented osmanthus sauce usually uses a glass bottle that can be sealed, wash it thoroughly and then boil it in boiling water for about 10 minutes. Take out the handstand and control the dry moisture before using it, including boiling and disinfecting the bottle cap.

Bottling seal

After curing, you can really start self-made sweet-scented osmanthus sauce, the more commonly used recipes and production methods are as follows:

1, honey sweet-scented osmanthus sauce: first take the right amount of sweet-scented osmanthus to spread at the bottom of the bottle, then pour a layer of honey on the sweet-scented osmanthus, and then pour it again. The bottle is basically filled and sealed with a lid, and the top must leave some space.

2. Sugar osmanthus jam: the operation method and steps are the same as above, as long as the honey is replaced by white granulated sugar, and the white granulated sugar can be boiled into syrup instead of honey.

3, flavor sweet-scented osmanthus sauce: tear appropriate amount of sweet-scented osmanthus meat into thin shreds and mix well with sweet-scented osmanthus, and then bottle it according to the above method.

Cold storage fermentation

Put the sealed glass bottle in the freezer and ferment it for more than 7 days. Sweet-scented osmanthus floats during fermentation, so the bottle needs to be turned over and placed frequently.

Main points of operation:

A small amount of salt must be used, and the amount of sugar or honey should be controlled. Too much salt or too much sweetness will mask the fragrance of sweet-scented osmanthus.

How to eat Osmanthus Sauce

The prepared sweet-scented osmanthus paste can be used as jam, for food such as bread slices or for drinking tea, as well as ingredients for making tangyuan, moon cakes, sesame cakes, cakes and preserves, or as seasoning for dishes such as sweet soup. In addition, sweet-scented osmanthus sauce and honey sweet-scented osmanthus sauce have different tastes. I feel that sugar-sweet-scented osmanthus sauce is more suitable for Chinese pastry.

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