Ingredients: freshosmanthus flowers (soak in water if dried before use), a little salt, sugar (amount to taste), clear water (for dissolving salt and sugar)Chop the osmanthus flowers finely, mix with sugar + clear water and heat over medium-high flame until boiling.When large bubbles start forming, add salt. When small bubbles appear, add osmanthus flowers, then simmer to make syrup.If not thick enough, it can be simmered longer or a little maltose added for adjustment. If too thick, add some water to thin it out. Osmanthus sauce is usually sweet with a hint of salt but will overpower the fragrance if overly salty and sugary.

Method One: marinate fresh osmanthus flowers briefly with a bit of salt.Place them in a container.Pack osmanthus flowers and sugar layer by layer at a 1:1 ratio, seal for one week before consumption!

Method Two: wash the osmanthus flowers to remove dust, dry them, place them in a glass jar, sprinkle with broken plum kernels, then pour honey over.Seal well; the longer sealed, the better the flavor.Infuse osmanthus with boiling water, cool down and store in the refrigerator.

Ginger flowers should be steeped in boiling water, cooled, and then refrigerated.