Production of cherry sauce(ying tao jiang de zhi zuo )

Production of cherry sauce

Introduction:

"Looking at a large number of cherries down, made a cherry sauce, taste good, you can also try."

Production steps:

Step 1: wash the fresh cherry with 1000g salt water, remove the pedicels and drain the water.

Step 2: remove the cherry stone.

Step 3: use the manual juicer to squeeze the cherry juice and leave some pulp.

Step 4: take 100g rock sugar

Step 5: pour the squeezed cherry juice and cherry pulp into the pot and boil with rock sugar for about 20 minutes

Step 6: after the cherry sauce is cooked, cool it thoroughly and put it into the fresh-keeping box

Step 7: cool the cherry sauce thoroughly, add fresh lemon juice to ensure the VC content of cherry sauce

Step 8: make a good lemon sauce, apply appropriate amount to bread slices, with milk, breakfast is OK.

Materials required:

Cherry: 1000g

Rock sugar: 100g

Lemon: one

Note: Note: cherry sauce does not add preservatives, how much to eat, how much to take out, do not pollute cherry sauce, and then sealed with a fresh box, put into the cold room, try to eat in 3 days. Because cherry sauce is rich in VC, do not eat with shrimp.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Ying Tao Jiang De Zhi Zuo