Chinese Food
Cherry sauce
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Cherry has been called beauty fruit since ancient times. It has a bright red color and is liked like agate. It is famous for its high iron content in many fruits. Every 100 grams of cherry contains up to 6 milligrams of iron. It's 20 times higher than apples, oranges and pears. Cherry is also rich in protein and vitamin C. Often eat cherry can supplement nutrition, enhance resistance, and improve the magical effect of vision. Because the cherry pulp contains the magic substance anthocyanin. The darker the cherry color, the higher the anthocyanin content. This season's cherry is coming to an end. You may as well make some cherry sauce and taste it slowly. Keep the delicious cherry.
Cooking ingredients
Cooking Steps
Step1:Wash the cherr
Step2:Go to the bottom of the cherry. Hold the top of the cherry with a chopstick. Then penetrate the cherry. Penetrate from the end of the long bottom of the cherry. The cherry core is easily brought out.
Step3:After the core is removed, cut the cherry in half with a knife (or directly open it by hand).
Step4:Sprinkle sugar evenly. Cover with plastic wrap and refrigerate for about 2 hours. Tear up the wrap. You will see the cherry soften and exude some juice.
Step5:Put the pickled cherries in the ice sugar and water and pour them into the pot. Boil over high heat. Skim off the froth. Turn to medium high heat and continue to stir while cooking.
Step6:After about ten minutes, the bubbles disappear. The jam thickens gradually. Scoop it up and stay on the spatula for a while. Squeeze half the lemon juice into the pot.
Step7:Continue to cook and stir for one minute to turn off the fir
Step8:Wait a few minutes. Put on cotton gloves. When the jam is still hot, put it into a glass sealed bottle that has been sterilized with boiling water and dried. Close the lid. Cool it at room temperature and store it in the refrigerator. The peach jam made by myself needs to be refrigerated. It can be kept for 36 months without opening. If it is opened, it needs to be eaten as soon as possible.
Cooking tips:1. White sugar has a good antiseptic effect. The amount of white sugar can be adjusted according to the sweetness it can bear and the sweetness of cherry itself. However, it is not recommended to put too little sugar. The less sugar you put, the shorter the shelf life. 2. The jam made by this method will have a pulp feeling. It won't be as thin as that made by the cooking machine. There are skills in making delicious dishes.
