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How to pickle fresh sweet osmanthus?

The pickling of fresh sweet-scented osmanthus is divided into cleaning sweet-scented osmanthus, adding sugar, dripping wine and other steps.

Spread the fresh sweet-scented osmanthus from the tree in a sieve, clean it up, put it in a cool and ventilated place to dry, and rub it with your hands when the color becomes darker. Take a glass bottle that has not been touched with oil and put the dried sweet-scented osmanthus into the bottle. Put a layer of sweet-scented osmanthus and sprinkle a layer of sugar until the sweet-scented osmanthus is all filled. Finally, sprinkle about 3 cm thick white granulated sugar on top, compact and seal with white granulated sugar, and close the bottle cap.

Find a bottle that can be sealed, first sprinkle sugar on the bottom, then put sweet-scented osmanthus, stack it over and over again. Squeeze it a little more with a spoon. Do not change color after pickling for two days.

How to pickle and preserve Osmanthus fragrans

1. Hello, sweet-scented osmanthus can be eaten in three days. The curing method is as follows: main ingredient: sweet-scented osmanthus. Excipients: sugar. Practice: spread the fresh sweet-scented osmanthus from the tree in a sieve, clean it up, put it in a cool and ventilated place to dry, and rub it with your hands when the color becomes dark. Take a glass bottle that has not been touched with oil and put the dried sweet-scented osmanthus into the bottle.

2. Production steps: the unstalked sweet-scented osmanthus is washed with clean water, picked up and drained with a sieve. Soak in hot water in the container and cool with the right amount of salt water. Washed sweet-scented osmanthus in salt water, but also with a sieve to dry, can reduce the astringency after pickling. The soaked sweet-scented osmanthus can finally be pickled. Put a layer of sweet-scented osmanthus and pedicled rose petals in a clean and dry glass bottle and add a layer of honey.

3. Marinate for 5 minutes, stir in the white granulated sugar at the ratio of 1:1, prepare a clean glass bottle, dry the bottom with a layer of sugar, then put a layer of sweet-scented osmanthus, spread a layer of sugar, put the sweet-scented osmanthus until full, finally seal with white granulated sugar, bottle cap cling film, tighten the lid, store in the refrigerator or in a cool place, and you can eat in a week or so.

4. The pickling of fresh sweet-scented osmanthus is divided into steps such as cleaning sweet-scented osmanthus, adding sugar, pouring wine and so on.

5. Remove the pedicel of Osmanthus fragrans. First remove all the pedicels of sweet-scented osmanthus, then prepare a pot of water to sprinkle a spoonful of salt inside and then melt the salt, and then pour the sweet-scented osmanthus into it. Soak the sweet osmanthus. Then slowly stir the sweet-scented osmanthus, let the sweet-scented osmanthus wet through, stir and soak for 10 minutes, drain the sweet-scented osmanthus after soaking, and then dry the sweet-scented osmanthus with a hair dryer. Sealed fermentation for 7 days.

6. Collection method: the osmanthus tree is covered with plastic film, and the plastic film should be cleaned. Tie the small branches with bamboo and wood poles and sprinkle the branches with tung oil. After the ignition, there is a lot of smoke, that is, the sweet-scented osmanthus is smoked, and then collected and removed impurities. Pickling method: put the sweet-scented osmanthus in a container, add alum powder, gently stir the water with your hands, then put it into the altar and seal it. Note that alum can not be too much, 10 jin of sweet-scented osmanthus can only use 25 grams of alum.

How to pickle sweet-scented osmanthus?

Spread the fresh sweet-scented osmanthus from the tree in a sieve, clean it up, put it in a cool and ventilated place to dry, and rub it with your hands when the color becomes darker. Take a glass bottle that has not been touched with oil and put the dried sweet-scented osmanthus into the bottle. Put a layer of sweet-scented osmanthus and sprinkle a layer of sugar until the sweet-scented osmanthus is all filled. Finally, sprinkle about 3 cm thick white granulated sugar on top, compact and seal with white granulated sugar, and close the bottle cap.

Remove sweet-scented osmanthus pedicels. First remove all the pedicels of sweet-scented osmanthus, then prepare a pot of water to sprinkle a spoonful of salt inside and then melt the salt, and then pour the sweet-scented osmanthus into it. Soak the sweet osmanthus. Then slowly stir the sweet-scented osmanthus, let the sweet-scented osmanthus wet through, stir and soak for 10 minutes, drain the sweet-scented osmanthus after soaking, and then dry the sweet-scented osmanthus with a hair dryer. Sealed fermentation for 7 days.

How to pickle sweet-scented osmanthus into sugar, pick an appropriate amount of sweet-scented osmanthus, wash off impurities, soak in light salt water for about half an hour, filter the washed sweet-scented osmanthus to control dry moisture. Prepare a clean glass container to ensure that there is no water and no oil. Put the dried sweet-scented osmanthus and sugar according to the method of one layer of sugar and one layer of sweet-scented osmanthus. Finally, when you get to the mouth of the bottle, add some honey and put sugar at the bottom of the container.

The process of pickling sweet-scented osmanthus into sweet-scented osmanthus paste is as follows: ingredients: sweet-scented osmanthus seasoning: salt, honey, sugar. Process: pick the sweet-scented osmanthus from the tree, just pick the flowers, now it looks messy, and you need to pick it carefully for a while. Pick off the flower heads of sweet-scented osmanthus, remove the withered and bad-looking flowers, then rinse them with clean water and soak them in salt water in order to drive out bugs, sterilize and disinfect them.

How to pickle sweet-scented osmanthus without turning black

Pick fresh sweet-scented osmanthus and prepare honey. Osmanthus fragrans remove pedicels and impurities. Put it in water and wash it. After washing twice, remove the sweet-scented osmanthus and put them in a small basket to dry. Add salt and marinate for 10 minutes. Find a clean glass bottle, scald and disinfect it with boiling water in advance, dry it so that it has no water and no oil, first add a layer of sweet-scented osmanthus, then add honey, then add sweet-scented osmanthus, and then add honey.

The family's easiest way to make safe sweet-scented osmanthus is to use salt to marinate twice as much as sweet-scented osmanthus with white sugar, but sweet-scented osmanthus must be pickled with salt, otherwise the sweet-scented osmanthus sugar will be astringent and untasty. The practice of pickling sweet-scented osmanthus is to spread the fresh sweet-scented osmanthus from the tree in a sieve, clean it up, put it in a cool and ventilated place to dry, and rub it with your hands when the color becomes dark.

Here comes the crucial step, and finally a little old wine. Finally, cover with plastic wrap, then close the lid, seal and refrigerate. So pickled sweet-scented osmanthus remove the top layer of sweet-scented osmanthus will oxidize and change color, the lower layers are the original golden yellow, no matter how long it is golden.

Fresh sweet-scented osmanthus can be dried in a ventilated place, so that the dried sweet-scented osmanthus is not easy to black and fragrance is not easy to lose.

The way for fresh sweet-scented osmanthus to make dried sweet-scented osmanthus is to put the fresh sweet-scented osmanthus in a dry and ventilated place to dry for a period of time, volatilize the water and avoid being exposed to the sun for too long. Fresh sweet-scented osmanthus contains more moisture and is not easy to change color. Therefore, when choosing fresh sweet-scented osmanthus, try to choose fresh flowers with intact and harmless flowers.

Antivirus treatment to ensure that there is no water and oil, while preparing sugar and honey; the fourth step, put a layer of sugar in the bottom of the bottle, put a layer of sweet-scented osmanthus, according to a layer of sugar layer of sweet-scented osmanthus, finally close to the mouth of the bottle, add some honey The fifth step is to seal the mouth with plastic wrap, add the lid, tighten it, put it in the refrigerator and marinate it in cold storage. After about 5 days, the sweet-scented osmanthus can be eaten.