Mountain cans
By VicentaLakin
Seeing a lot of big red mountains in the early morning market, it's all the same for your body, but if I eat them, I'll swallow the sour water and make the cans
Recipe Recommendations
- Hawthorn 500G
- rock sugar 60g
- white sugar 50g
- sweet and sour
- cook
- ten minutes
- simple
Steps for Mountain cans
1
The mountains are clean
2
Dig seeds out of a pen hat
3
It's easy to get out with a stab like this
4
All done
5
Put the pot on the water and boil it with ice and sugar
6
When the sugar melts, it goes into the mountains
7
Keep cooking for five minutes
8
The cans are pre-sterilized, filled with direct retorts, sealed out, frozen in the fridge for two days, and they're sour and sweet
9
It's finished. The soup is red. It's tempting