On the way to work in the morning, I smelled a bouquet of sweet-scented osmanthus. After arriving at the unit, I found many osmanthus trees in the unit, and all of them bloomed. After lunch, I took a bowl and took the osmanthus while walking. It didn't take long to get a bowl. Later I went home and picked some more near the yard. I have already seen the sweet-scented osmanthus sauce, and I have to wash it clean. The practice of sweet-scented osmanthus sauce is super simple, ready for bottles, sweet-scented osmanthus, sugar and salt, let's get started! Please pay attention to the specific tips!
The sweet-scented osmanthus is stalked, washed, and dried. Add salt and gently knead. Let stand for 15 minutes.
Add white sugar to the sugar.
Add honey and bottle. (All the sugar is used, all the sugar is added in several portions, then simmered and bottled).
Cover and store in a cool, ventilated place. One month after fermentation at room temperature, it can be refrigerated in the refrigerator. Reference shelf life: the general room temperature is about 1 year. The refrigerator is guaranteed for 2-3 years, depending on the actual situation.
1. Gently rub it with sugar to make the osmanthus water seep, and the sugar is easier to melt. If you are lazy, just add a layer of sugar to the osmanthus, wait for it to slowly. 2. According to your favorite consistency and use, you can adjust the proportion of sugar varieties. Example 1: If you are used for beauty and beauty, drink a daily ratio of white sugar and honey 1:2. In my case, the sugar is 120g and the honey is 240g. If you like thick spots, change to sugar 240g, honey 120g. Example 2: For the filling, consider the heated sweet-scented osmanthus sauce, it is recommended to use all the white sugar.