Crystal clear sweetness [orange lemon sauce](jing ying ti tou de tian mi xiang cheng ning meng jiang )

Crystal clear sweetness [orange lemon sauce]

Introduction:

Production steps:

Step 1: scrub the orange and lemon skin with salt for 1-2 minutes to soften the skin and remove the wax

Step 2: wash the salted orange and lemon with running water

Step 3: first take an orange peel, remove the white part from the peel (you can boil it for 10 minutes before removing the white part), and then shred it

Step 4: take another orange and peel it out (in order to make the taste of the peel better in the jam, I use one to shred and the other to peel it out for cooking. If you think it's troublesome, you can use one method directly. This is an individual idea.)

Step 5: pour the dandruff filaments into the pot, add water and cook for 10 minutes (water is not too much, as long as there is no dandruff, because it needs to be poured out and changed after a while)

Step 6: filter out the boiled water, and then add water to boil for 5-8 minutes (in fact, this time is not determined, so I can master it at any time. I cooked three times, about 20 minutes in total. It doesn't smell too bitter and astringent. It's suggested to keep some bitter and astringent taste to make the jam have a different taste.)

Step 7: when boiling the peel, cut the orange flesh into small pieces, remove the seeds of half the lemon and cut into small pieces

Step 8: then pour into the mixing barrel of the bread maker, pour in the granulated sugar and spoon in the maltose

Step 9: start toaster program 15, fancy jam function, time display 1 hour 20 minutes (I used two jam functions)

Step 10: at the end of the jam function for the first time, the jam presents a flowing and slightly thick state

Step 11: squeeze in the other half of the lemon juice (because it's troublesome to remove the seeds and pick up the lemon meat, so I used the squeeze juice instead of adding the meat) and activate the fancy jam function again

Step 12: rinse the sealed glass container with boiling water, soak it for 10 minutes, disinfect it and dry it (do not wipe it with towel or paper towel)

Step 13: when the jam is finished, use a clean spoon to put the jam into a dry and sterilized glass jar

Step 14: close the lid and turn it upside down (this can prevent the air from entering and vacuum the bottle). If you can't finish eating at one time, you'd better put it in the refrigerator

Materials required:

Orange: 3, with skin about 650 grams

Fresh lemon: 1

Fine granulated sugar: 200g

Maltose: 100g

Salt: right amount

Note: the fruit used in homemade jam is according to personal preference. If it's fruit with less water, such as apple, pear, etc., you can add a little water when it's boiled. It's very sweet to use it to wipe bread or eat it directly with spoon. All the details that need to be paid attention to in the production are written in the practice. I think it's easier to see clearly. Of course, this is just a little personal understanding, everyone's doing The methods are different, we need to adjust according to the actual situation

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Jing Ying Ti Tou De Tian Mi Xiang Cheng Ning Meng Jiang