Chinese Food
Bingtang lemon cream is super simple to prevent dryness and fire, relieve sore throat, clear heat, moisten lung, clear heat and relieve summer heat
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Although lemon cream has been made for a long time, the steps are very simple. It can be drunk for two or three months at a time. It's sour, sweet and delicious. Put down the milk tea. Get it up. The function of Bingtang - tonifying the middle and Qi, moistening the lung with the stomach, relieving cough and resolving phlegm. Chinese Medicine Dictionary Volume I, page 953 efficacy - nourishing Yin, promoting body fluid, moistening lung and relieving cough. Indications - lung dry cough. Dry cough without phlegm. Expectoration with blood. Lemon is rich in vitamin C. It is used for bronchitis, pertussis, anorexia, vitamin deficiency, heatstroke, thirst and other symptoms. It is the killer of & quot; scurvy.
Cooking ingredients
Cooking Steps
Step1:Wash the lemon with water.
Step2:Brush the lemon skin with toothbrush and salt. Rub it with hand and salt. It is not peeled, so it must be cleaned. Clean up after brushing.
Step3:Put on your gloves and start dealing with lemons. Lemon juice is acidic. Long term contact will damage the skin. So make sure to wear disposable gloves. Otherwise, after handling the lemon, your fingers are not your own. Remove both ends.
Step4:Slice. I'll boil the pulp basically at this thickness. If you want to keep the pulp, you can cut it appropriately. It can't be too thick. Too thick will make the material penetrate unevenly.
Step5:Get rid of the seeds. Otherwise the lemon cream will be bitter. I suggest using a fork for better operation. The hole in the middle of the fork can just pick up the lemon seeds. It won't run around. It won't damage too much juice.
Step6:If the cut is thick, some seeds are small, and you can't see the bright place. Where are the seeds clear
Step7:After the lemons are processed, spread a few layers in the pot. Then spread a layer of icing sugar. Then spread a few layers of lemon slices and spread the remaining icing sugar
Step8:I used 12 lemons. 1008g after removing seeds at both ends. I used 1550g of ice sugar. I didn't have enough yellow ice sugar. I added a little white ice sugar
Step9:In the electric cooker. Cook for 30 minute
Step10:After cooking for 30 minutes, keep it warm for 8 hours. It's like holding for an hour and a hal
Step11:It's like three hours of insulation
Step12:It's like five hours of heat preservatio
Step13:It's like eight hours. If you want to keep the color deep, you can keep it warm. The longer the time, the heavier the taste, and the bitter it will be.
Step14:Boil the jar of lemon cream for a while to dry. Put it upside down.
Step15:When it's just cooked, it'll be like soup. Bottling. When it's cooled, it'll be sticky
Step16:It's super good to drink.
Cooking tips:Lemon and icing sugar ratio is 1-1.5 or 1-2. There's more than enough of them. I used 1-1.5. Lemon to remove 1008g of seeds. I used 1550g of rock candy. The longer the holding time, the more sugar. The heavier the color of lemon paste. During the whole production process, including the later taking, do not touch the water. Otherwise, it is easy to break and put it in the refrigerator for about 6 months. There are skills for cooking at room temperature for about 3 months.
