Lemonade
By VicentaLakin
In the past, lemonade had been made with butter, which inevitably caused concern about excessive fat levels, and had been replaced with butter-free lemonade, which was used to rub bread and make cookies and sweet sour sweets。
- sweet and sour
- cook
- half an hour
- simple
Steps for Lemonade
1
Prepare materials, cut face into small bowls
2
Eggs in the cistern
3
(b) Smuggle evenly with hands
4
A little bit of water to smooth the face
5
Lemon scratching for lemon peels
6
The decorated lemons cut the juice
7
All the lemonade that was extracted was poured into the egg fluid
8
Put in fine sugar and evenly mix
9
(a) Heated egg fluids by insulation, with hot water in the pot sitting on a small fire and an egg fluid basin sitting on a hot pot
10
A lot of bubbles come out of the egg fluids, with a lot of hand-to-hand mixing
11
Keep mixing and the egg fluid starts to get thicker
12
(b) When they keep mixing into the situation in the picture, put in the fine-tuned surfaces and quickly mix
13
(b) When mixing to a dense state, leave the hot water and sit quickly in the cooling basin and continue to mix constantly
14
When the temperature drops, it is in the status of the chart and can be bottled。