Cinnamon

It's the season when the cinnamon blossoms bloom, and in order to make the recipes available in time for the cinnamon flowers to be harvested, I didn't wait for the cinnamon to be fully fermented, but it came out in a week, so that we don't miss the cinnamon season. I used to give away cinnamon flowers, but I didn't put honey on them, and then the cinnamon color changed so much, they didn't look good. And when I thought of the lemon's antioxidation function, I added it, and it worked really well, as it did last year, and the color was still pretty for a long time. Today, cinnamon flowers were deliberately picked and a step map was taken and shared. It's a very low use of sugar, mostly honey, and when it's made, it tastes really good. It's good to make a moon cake pie, and it's good to make sweets directly from this cinnamon, such as cinnamon, because it's a good color that increases the face value of the dish。