Cuifa Mountain sauce
By VicentaLakin
The season of mountains, the season of mountains, is the season of harvest in the autumn of each year. mushrooms don't usually eat sweet stuff like honey, but they have a special crush on mountains and sugar. When it comes to mountains, mushrooms love ice pickles, twigs, twigs... as long as it's about mountains. I've always wanted to make homemade snacks, but it seems to be rare and rare in Shanghai. This time, thanks to old Comrade Zhang, the mountain from Beijing was flown by air to give the mushrooms a chance to catch up with the season. Homemade marmalades, sweet sour sweets are appetizers, no coloring or additives, healthy and delicious. It can be adjusted to its own taste. It's a great fall jam. The make-up of marmalade is still relatively simple, and most of the present-day bakeries are made of jam, and if they are not available, they will have to be boiled with pots, not iron。
Recipe Recommendations
- Fresh hawthorn 600g
- rock sugar 150g
- sugar Osmanthus 3 tablespoons
- lemon appropriate amount
- Dried osmanthus appropriate amount
- sweet and sour
- cook
- half an hour
- ordinary
Steps for Cuifa Mountain sauce

1
Wash the mountains and sow the seeds
2
Crushing or mudging mountains, putting them in bread drums, squeezed into a little lemonade
3
Breadmaker selects jam
4
Prepare to weigh, weigh, put in half a bowl of water, slowly heat up and dissolve
5
Put sugar water in the bucket and mix the bread machine while it's heating
6
Heated for about 30 minutes, with three spoonfuls of cinnamon
7
The bakery continues to work, the jam gets smaller, and the boils continue
8
Clean the container, boil a pot of water, put the container in the boiler for 5 minutes to disinfect and remove the asphalt
9
Forty-five minutes later, the jam is boiled, thick, a little mixed with dry cinnamon, filled in a container, covered in a cold