Lingquan Space: The group pet, the little lucky girl, is busy with the sea and farming

Before the little girl could speak, a young woman came out from the room behind her: "Susu, what are you doing?"

The girl turned and ran to her mother.She pointed at Su Yunman and said it again.The young woman smiled and said, "The sweet-scented osmanthus in our house is blooming well. How much do you want? I'll give you some..."

Su Yunman shook her head. "I want more. I better count the money or I won't."

"This..." This young woman never thought of selling the sweet-scented osmanthus.

Su Yunman watched the rain stop and the dark clouds slowly dissipate, took out a small piece of silver and handed it to her. "Tomorrow looks like a sunny day. Let me pick it."

The little girl held up the silverware to show to her mother.

"It doesn't need that much..." The young woman took the money and wanted to go after Xu Yunman, but Yunman had already flung her sleeves and left.

The sweet-scented osmanthus from Susu's house is really good.Su Yunman picked a basket of sweet-scented osmanthus, came home, sat on a stone bench, picked off all the branches of the sweet-scented osmanthus, leaving only small sweet-scented osmanthus, and spread it on the bamboo grid to dry.

What she wants to make this time is sweet-scented osmanthus ointment.First, she took out a can of golden deer oil and rubbed it on the polished wooden table.Then spread a thick layer of sweet-scented osmanthus, cover with big banana leaves, and put them in the shade of the house for seven days.

After seven days, pick out the withered sweet-scented osmanthus, and then spread a thick layer.Repeated four times, deer oil can be called "the soul of flowers".

After putting the deer oil in place, Yunman took out a porcelain jar, poured in fresh osmanthus flowers, added rhizome kernel oil, soaked it in the jar for a month, and exposed it to the sun for about an hour every day.Then, osmanthus oil is extracted.

She also used the same method to soak sandalwood with tea oil to extract sandalwood.

These are all time-consuming things.Apart from picking up things at the garbage dump, Yunman has been busy with other things these days.

Deer oil, camellia oil, and sandalwood are not cheap, so don't be careless.

After the preliminary work was completed, Su Yunman remembered her promise to her sister, so she washed her hands and made sweet-scented osmanthus cakes.

The traditional sweet-scented osmanthus cake is a steamed rice cake sprinkled with sweet-scented osmanthus and powdered sugar.It tasted dry and choked the throat.Yunman doesn't like it very much.What she wants to do is sweet-scented osmanthus cake.

Osmanthus is the essence of honey cakes, and a clean container is the guarantee that the osmanthus will not deteriorate.Seeing her like this, Meiliang took Ah Que to help.

First, put the clay pot and cork into the steamer and steam for half an hour to sterilize it.When the pot is put down, the spout of the pot should face down.Then, after it has cooled naturally, it is sprinkled with fresh osmanthus and dusted with crushed sugar.

In Linhai, sugar is mainly made from sugar cane, which is purer in color and sweeter in taste than beets.

A layer of fresh osmanthus, a layer of powdered sugar.Lay out the jars in layers and stop them securely with wooden stoppers.The remaining fresh sweet-scented osmanthus is made into sweet-scented osmanthus with vines dipped in honey.

Sweet-scented osmanthus and sweet-scented osmanthus should also be placed in a cool and ventilated place.It will be ready in about 5 days.Yun Man waited seven days before starting to make the sweet-scented osmanthus cake.

The main materials used this time are Qionghua powder and glutinous rice flour.Qionghua powder is made from stone cauliflower, and it is clear after stirring.It is similar to the tapioca flour that vines use to make crystal cakes.

Add white granulated sugar, agar pollen, and osmanthus to hot water and mix well, then add glutinous rice flour, rice flour and a little sugar powder to warm water, mix well, steam in a steamer, and cut into thin slices.

Pour the mixture of agarose and sweet-scented osmanthus into an oiled container, add a piece of sweet-scented osmanthus after the sweet-scented osmanthus has solidified slightly, and pour a layer of the mixture on top.After a few times, just wait for this large plate of sweet and sticky sweet-scented osmanthus mille-feuille cake to be ready.