Recommended osmanthus delicacies to add something extra to the Mid-Autumn Festival table

In childhood memories, I often saw elderly women spreading a layer of parchment paper under the osmanthus trees, quietly waiting for the osmanthus flowers to fall one after another. Sometimes, when they could not wait any longer, they would knock the branches with bamboo poles, and a group of children would hide under the trees to enjoy the baptism of the osmanthus rain!

Especially in mid-autumn, when the clustered osmanthus trees are in full bloom and the night is quiet under the full moon, drinking wine and admiring the osmanthus, with its rich fragrance filling the air, is refreshing and uplifting. Osmanthus tea made from osmanthus flowers is a Chinese specialty tea. It has a mild fragrance and a pleasant taste, and is loved by the public. Today, the editor has prepared several osmanthus delicacies, with a difficulty level that is almost negligible. Hurry up and follow the editor to enjoy these delicious treats on the tip of your tongue!

1. Osmanthus tea

Ingredients: fresh osmanthus flowers, tea leaves

Steps:

1. Pick fresh osmanthus flowers whose petals are slightly open, place them in a tea caddy at a ratio of 3:1, and the tea leaves will slowly absorb the fragrance of the osmanthus. When the osmanthus flowers dry naturally, it becomes osmanthus tea.

2. The key point in making it is that the osmanthus flowers must not be sun-dried. Osmanthus flowers that have been sun-dried will have a greatly reduced fragrance.

3. If you find it troublesome, you can also directly brew the osmanthus flowers in hot water. Adding a little honey makes the flavor even better.

2. Osmanthus sugar lotus root

Ingredients: glutinous rice, osmanthus flowers, lotus root

Steps:

1. Wash fresh lotus root sections, stuff fully soaked glutinous rice into the holes, and use chopsticks to slowly press it tightly and firmly.

2. After securing both ends of the lotus root, place it in sugar water and simmer over low heat. When the lotus root sections are tender and soft, remove from the pot, slice, and drizzle with osmanthus syrup.

3. Osmanthus cake

Ingredients: glutinous rice flour, japonica rice flour, white granulated sugar, vegetable oil, an appropriate amount of osmanthus flowers

Steps:

1. First sift the glutinous rice flour and japonica rice flour, add white granulated sugar, and knead and mix evenly with clean water.

2. Steam the thoroughly mixed and kneaded cake flour in a steamer for about a quarter of an hour. Then wrap the cake flour in a wet gauze and keep turning, pressing, and kneading until the surface is smooth and the cake flour is fine.

3. Then press the cake flour flat, pull it into long strips, spread on vegetable oil, sprinkle with osmanthus flowers, and cut into rectangular pieces.

4. Osmanthus jam

Ingredients: fresh osmanthus flowers, sour plum flesh, honey

Steps:

1. Pick fully bloomed osmanthus flowers, wash them clean, and place half a jar's worth in a glass jar.

2. Tear the sour plum flesh into small pieces, put them into the osmanthus jar, finally fill the jar with honey, seal with wax, and it can be eaten after ten days. The longer it is stored, the more fragrant it becomes.

3. Osmanthus jam can be mixed with warm water as a drink, spread on bread or steamed buns, and can also be used as a seasoning for dishes.

A spoonful of glossy, oil-bright sugar osmanthus seems to concentrate all the beauty of golden autumn. Sugar osmanthus can flavor desserts, with a clear and translucent color, much like sparkling autumn ripples. No matter where it is drizzled, it is always the finishing touch. After reading about these delicacies, do they make your mouth water? When admiring osmanthus, do not forget to collect osmanthus flowers!