The first time I made osmanthus honey, something that I rarely touch, I want to say, The golden osmanthus is so beautiful! I now know that the original osmanthus can be opened for two seasons. When I went to see it last week, I thought it was a failure. I didn’t expect it to bloom twice. Magical things! Guihua Runfei Shengjin cough, and Zhongyi lung, soothing liver qi, nourishing yin, is indeed a good thing,
Picking osmanthusrThis step is indispensable, because I have done a lazy unsuccessful before, and the result is a grassy smell. I threw it all. Hey, I took a few hours of flowers and threw it all. . .
Rinse and salt for 10 minutes
Wash the salt off, drain the water and sprinkle with sugar
Steam on the pot until the white sugar melts in the sweet-scented osmanthus
Let's cool off, this time the aroma is tangy, so tempting~~~~
Put it out and let it cool, spread a layer of sweet-scented osmanthus at the bottom of the bottle, pour a layer of honey, and then lay a layer of sweet-scented osmanthus, then layer by layer of honey and sweet-scented osmanthus. This time is the true fragrance. . . . .
The last layer is covered with honey and finished. Then put it in the refrigerator and you can eat it in a week.
Then, I really couldn’t hold back, I rushed for a cup of osmanthus tea, o(∩_∩)o
My bottle is cooked in a pot. It is said that it is best to cook it, sterilize it, or it will be easy to get rid of it.