Orange sauce
By VicentaLakin
With a bottle of orange sauce in the office, the cold and hot water can be washed, and the fragrance and sweetness will bring you other pleasures。
Recipe Recommendations
- big orange in 1
- rock sugar 10 capsules
- honey 1 tablespoon
- pure water 1 cup
Steps for Orange sauce
1
Get the oranges ready, wash the skin with salt or a clean cloth, dry the water, and drop both。
2
use a bark knife to cut down a thin layer of the skin, not more than 2 mm, and the rest of the white skin is removed and abandoned
3
Let's get the skin together and slice it up to two centimeters long
4
Orange peels boil for 5 minutes in a pan with water to remove the skin wax and bitterness
5
The time to cook is to peel the oranges and remove the thins and white silks
6
Orange skin mixed with fruit, added to the ice cream, to disperse the fruit as much as possible
7
We'll have half a glass of pure water in the pot, and then we'll cook it slowly, and if there's any sign of paste, we'll add a little water, and we'll minimize it
8
About 10 minutes to an hour, orange skin and fruit will become thicker and the smell of heavy perfume will flow, while the honey will continue to boil slowly until orange skin becomes bright and cold. This process must not be rushed, and if you are not skilled, you can cook for two hours, but if you are in a fire, you lose it and you lose it。
9
If it cools to the point that the pot is not hot, it can be bottled, preferably with a large mouth bottle that can be dug with a spoon. The average ratio of sauce to water is 1:5 to 1:8, and an orange sauce can be filled with 10 cups, and if two or three oranges are made at a time, the refrigerator will be kept to prevent bacterial contamination of the bottle from causing deterioration。