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How to make honey osmanthus sauce

  • honey How to make osmanthus sauce: 1

    1

    Remove impurities and pedicels from the fresh osmanthus (this is a labor-intensive job)

  • honey How to make osmanthus sauce: 2

    2

    Rinse thoroughly under drinking water

  • honey How to make osmanthus sauce: 3

    3

    Dry out the water, add a little salt, mix well, and marinate for about 10 minutes to disinfect and sterilize

  • honey How to make osmanthus sauce: 4

    4

    Then scoop it into a glass bottle that has been scalded with boiling water and is oil-free and water-free

  • honey How to make osmanthus sauce: 5

    5

    That’s it, a layer of osmanthus and a layer of honey until it reaches 8 points

  • honey How to make osmanthus sauce: 6

    6

    After making it, cover it and leave it at room temperature for a week for natural fermentation, then transfer it to the refrigerator to refrigerate. It can be stored for 2 to 3 years without going bad!

Tips

1. The yellower the color of the osmanthus, the stronger the fragrance
2. It is said that the pedicels of sweet-scented osmanthus will affect the taste of the finished product, so it is best to filter them out
3. Don’t add too much salt, otherwise it will taste salty
4. If you are not worried about the cleanliness of this method, you can also steam the osmanthus for 2 minutes, but this method will lose part of the fragrance
5. There is no specific limit on the amount of honey, please adjust it according to your personal situation
6. You can also use sugar to marinate. The method is the same, but I prefer the taste of honey.