Apricot sauce(xing er jiang )

Apricot sauce

Introduction:

"I bought 6 Jin apricots for 10 yuan, so I just made sauce and saved them to dip in bread and make shaved ice."

Production steps:

Step 1: clean apricot with edible alkali;

Step 2: remove the kernel, put it into a non stick pot, mix with sugar and marinate for 20 minutes until the apricot water overflows;

Step 3: bring to a boil over high heat, turn over low heat frequently and cook for about 40 minutes until the sauce is thick;

Step 4: put it in a fresh-keeping box or jar and refrigerate it for 2-3 months.

Step 5: just remove one bottle when you eat, bull!

Materials required:

Apricot: 3000g

Sugar: 500g

Precautions: 1. Making jam is actually very simple, but the only thing to pay attention to is to be careful of scalding. The more dangerous the sauce is at the last viscous stage, it is recommended to wear long sleeve clothes to prevent scalding. 2. Try to use a non stick pot. It's easy to paste the bottom of the pot even if you turn it frequently during the sauce boiling process. It's easier to operate the non stick pot. 3. Try to choose yellow apricot. The sauce is golden yellow and has a good appetite. 4. The cooking time is closely related to the shelf life of the sauce. Don't try to save energy. It's OK to boil it for a short time. The sauce can't survive.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Xing Er Jiang