Honey cinnamon sauce
By VicentaLakin
"The August Cinnamon is blooming." This classic old song reminds me of the time when the cinnamon blossoms bloom, so every time this season comes, there's the smell of the cinnamon and the heart of the man becomes a bit greedy. But I know that the cuisine flower will soon fade away, and this wonderful moment will soon disappear... and in order to keep the scent of the flower, it will be sealed into a bottle cover, so that my taste buds will be fully enjoyed. This cinnamon flower was picked by mother's new hands, carefully chosen, and time-consuming, so I didn't waste any of it. The well-made cuisine sauce is sweet and can be used for all kinds of sweets, pastries, soup and tea, with sweet taste and taste。
- sweetening
- pickled
- several days
- simple
Steps for Honey cinnamon sauce
1
The fresh cinnamon flowers will be removed from the impurities and insects
2
Put it under straight water
3
The dry water is controlled with a small amount of salt mixed, salted for about 10 minutes, which acts as disinfection
4
And then it's in a bottle of glass that's burned with boiling water
5
That's it. A guacamole of honey till eight
6
You'll be able to keep it for two to three yearsHoney cinnamon sauce Make Tips
1. The yellower the osmanthus flowers, the stronger the fragrance.
2. It is said that the flower stems can affect the taste of the final product, so it is best to remove them.
3. Do not add too much salt, otherwise it will taste salty.
4. If you are concerned about hygiene, you can steam the osmanthus flowers for 2 minutes; however, this will cause some loss of fragrance.
5. There is no specific limit on the amount of honey; adjust it according to your preference.
6. You can also use white sugar for curing; the method is the same, but I prefer the taste of honey.