Sugar lemon

1

Sealed bottles used as pickles are boiled into boiling water for 10 minutes, disinfected, then taken out dry water and replaced。

2

The lemons wash the skin repeatedly with salt, act as wax and then dry the surface with kitchen paper。

3

cut the lemon off the tail and cut it into a spare lemon slice of about 4-5 mm thick。

4

A layer of white sugar is laid on the base of the sealed bottle, followed by a layer of lemon tablets, which do not overlap as much as possible, and so on。

5

On the last floor, a lemon chip is laid, and then a little gravy on the tail of the lemon is poured into the sugared lemon。

6

Covered with a lid for three to four days, the lemon tablets were to be turned over every day in case the white sugar sinked. In three or four days, get the lemon chips out and save them separately from the syrup。

In the process of sugar stains, no liquids need to be added other than a small amount of lemon juice, since lemons release a large amount of moisture during the process and are integrated with white sugar to form fresh lemon syrup. Sugar stains are not recommended for more than four days, as lemon peels release the flavor and affect the taste of the finished product. 3. The weight of white sugar can be adjusted according to the population ' s taste, and I have more sugar, so there are more times during the sugar stains, but it is almost the fourth day that all white sugar melts and is finished。