As the hometown of osmanthus, sugar osmanthus is the tea that people in Pucheng use to treat their guests. Every year in October, the whole city is fragrant, the season to make sweet osmanthus flowers is here again. This year I just happened to be at my mother-in-law’s house, so I’ll learn how to make this traditional treat!
chintan laurel (Cinnamomum cassia)
How to make sweet osmanthus pohjo
Get up in the morning and hit the cinnamon. Cinnamon with dew is fresher and prettier.
Pick out some of the leaf dirt and sift through it once.
Pass the ones that have been through the coarse sieve, go through the fine sieve again, and pick out the large rhizomes.
After the fine sieve of the cinnamon, pick out the thin stems by hand.
This is the one that is picked out. Next start cooking the cinnamon.
Boil water to open the osmanthus flowers, use a fishing net to press down the osmanthus flowers, then osmanthus flowers boil a bit, the water boil up.
Soak up the water, cinnamon Ben with a bitter taste, halfway tasted not bitter continue the next step.
I soaked overnight, tasted not bitter, the cinnamon flowers up, then the water boiled again to go over.
Scoop them out, squeeze the water dry, put some sugar in and mix well, then put them in sterilized jars. Press down! (You can’t have too little sugar, it won’t let go. It goes bad easily.)
Sealed and bottled, compacted and pressed 90% full is enough.
Sugar osmanthus is ready, let’s make a cup of it and see, isn’t it beautiful, full of flavor!