Lily's sugar
By VicentaLakin
This bowl of sugar has been served to my husband since the beginning of April each year. In Fukuda, the year of March to May is characterized by high humidity, frequent temperature changes and, in many cases, the four seasons of spring, summer, autumn and winter. At this point, there is nothing worse than my husband, who comes home from work every day and hears only one voice! It's just daytime, sometimes in the middle of the night when the heart breaks! It is hard to remember when, every year on the market, he will be given a bowl the next day, a habit that is maintained every year. Gradually, the coughs at home are getting smaller and smaller
- sweetening
- steamed
- half an hour
- simple
Steps for Lily's sugar

1
Raw materials
2
Lily's early bubble-out; prepare a bowl of salt water
3
Take a knife and scratch it gently around the skin (so it's easy to skin it; well-soaked twig, this step can be omitted)
4
Cut the rod
5
Take it easy
6
Cut off the core
7
Once stripped, dimmed in salt water (preventing oxidation into black)
8
I'm going to strip it down
9
Scrambling into hot water, adding ice sugar and lilies
10
Burn the steampot in advance
11
Into the pot, fire, eight to ten minutes
12
It's the fruit at home!
13
The nutrients are delicious
14
Are you moved?