Homemade sugar osmanthus
Overview
I have always been coveting the sugar osmanthus made in many tubes, and this year I finally made it. The earliest memory of sugar osmanthus begins with my grandmother. When I was a child, I grew up in my grandmother's house. There was an osmanthus tree that had been around for many years, as high as two stories. Every autumn, the charming fragrance floated around the yard. I remember one time when I saw my grandma packing osmanthus with a bamboo plaque, I asked what it was used for. Grandma said it was for making sugar osmanthus, so I asked how to make it. But till now, I only remember that grandma said to marinate it with some salt. I don’t remember what to do next. Fortunately, there is an Internet now. If you don’t know how to do it, you will find many methods by searching on the Internet. But I am a bit confused about which method to use, so I tried several methods. Both were salted, one was steamed, and the other was not steamed. In the end, the difference was not very obvious. I don’t know if it was due to the variety, but the unsteamed one felt more fragrant.
Tags
Ingredients
Steps
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Remove any debris from the osmanthus flowers and quickly wash them with water and drain. I picked two kinds, golden osmanthus and silver osmanthus.
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After the water dries up, marinate with a small amount of salt for an hour and squeeze out the water with your hands. (After an hour, only a little bit of water comes out after squeezing it out with your hands, and the final product is still a bit bitter, so you can actually marinate it for an extra hour or two, so that after squeezing out more water, it will be less bitter)
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Mix in some sugar, boil the water and steam for 10 minutes.
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Take out and let cool.
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Add a layer of sweet-scented osmanthus and a layer of sugar. After the sugar has melted, add honey and put it in the refrigerator for a few days before eating.
