Production of honey

By VicentaLakin

Production of honey
The yellow-skin is sour and has the effect of digestive stomachs, flattening, fire-indigestion, and air-coughing. But it's only for the season, and it's over. Pick it up and make it yellow. It's always good. It's not bad for years

Recipe Recommendations

  • Fresh yellow-skinned fruit 10 pounds
  • honey 10 pounds
  • salt 200 grams

Steps for Production of honey

  • Make Production of honey step 0
    1
    Wash it twice with salt water to remove the smell of skin
  • Make Production of honey step 1
    2
    The water in the pot is boiled and the yellow leather is steamed for five minutes
  • Make Production of honey step 2
    3
    The evacuations are tanned up to 80 per cent dry (50 per cent dry, shorter storage time, cooler) and require multiple tans, preferably in one line and a single tan. Better put in the air-conditioning room at night。
  • Make Production of honey step 3
    4
    A glass bottle washes clean and drys, at the rate of one pound of honey: 50 grams of yellow leather dry (80 grams if 50% dry) and then lays a yellow leather dry before pouring it into honey and twisting the lid. Just fill it up, you'll get gas。
  • Make Production of honey step 4
    5
    You can eat in the shade or in cold for more than six months (50% dry yellow skin for three months)
  • Make Production of honey step 5
    6
    Done

    • Production of honey Make Tips

    Make sure to look for this when you cough!

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