Chinese Food
Lemon cream for dry season
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Lemon cream stewed at least once a month. CXC is very fond of drinking. It is also suitable for this dry season. It can relieve throat discomfort.
Cooking ingredients
Cooking Steps
Step1:Soak the lemon in hot water for about half an hour. Wash it with salt. Dry the surface with kitchen paper towe
Step2:Lemon goes head to tai
Step3:Slice. Don't cut too thin. Pick out lemon seeds with toothpick (this step is completed by CXC
Step4:The bottom of the stew is covered with lemon. The top of the lemon is covered with icing sugar. And so o
Step5:The last layer must be crystal sugar
Step6:Stew in water for 12 hours (stir with clean and anhydrous chopsticks every two or three hours). Put it into a sealed tank that is anhydrous and clean. Turn it upside down to exhaust the air. Put it in the refrigerator for cold storage
Step7:Dig two or three spoons when you drink. Soak it in boiling water. Have a cup when you are dry and cough. It will feel very comfortable
Cooking tips:1. In addition to the first step, all other steps shall be free of water. Knife, chopping board, toothpick, stew pot and sealed pot shall be free of water. 2. Take clean and waterless chopsticks and stir them every two or three hours to make the ice sugar melt more completely. Otherwise, the ice sugar will not melt when the time comes. 3. Don't buy too large pieces of ice sugar when buying local ice sugar. It's best to pick out the ice sugar fragments. 4. It's said that stewed ice sugar tastes bitter. If the lemon is handled according to the steps and still bitter, it's not good. Too old will be bitter. 5. About lemon I think the ratio of 1-2 is the best. The consistency of the stewed product is just right. It's not too thin and delicious.
