[Chinese two on the tip of tongue] pickled osmanthus recipe-Chinese Food-best chinese food recipes-cooking food

[Chinese two on the tip of tongue] pickled osmanthus

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Cooking ingredients

fresh osmanthus:8

sugar:8

Cooking Steps

Step1:Spread the fresh osmanthus on the tree in a sieve first. Clean it up. Put it in a cool and ventilated place to dry. When the color becomes darker, rub it with your hand. It's good to have a soft feeling.

Step2:Take a glass bottle that has not been stained with oil. Put Osmanthus fragrans into the bottle which can collect the water.

Step3:Put a layer of osmanthus and sprinkle a layer of sugar until all the osmanthus are filled.

Step4:Finally, sprinkle about 3cm thick white granulated sugar on it. Compact and seal with white granulated sugar. Close the bottle cap.

Step5:Wrap and seal the outside with plastic wrap. Put it in the shade. Let it taste naturally.

Step6:Old Suzhou reminds you that after two or three days, when osmanthus overflows with water, you can store it in the refrigerator. When eating, sprinkle sweet osmanthus in taro and small round. Taste and appetizer. Not

Cooking tips:When making sweet osmanthus, remember that you can't wash it with water. How can you keep its strong fragrance and golden color? There is a secret recipe to pickle osmanthus in Qidu people. That is to use a special juice in the process of marinating osmanthus. This juice comes from the fruit of a kind of plant. Qidu locals call this fruit Changzhi. It looks like a green orange. Its skin is thick, juicy and sour. It's like a lemon. It can't be eaten directly. But no matter it's salty osmanthus or sweet osmanthus, it can always retain its fragrance and color by marinating its juice. It can be kept unchanged for more than one year. There are skills in making delicious dishes.