Strawberry sauce

1

Fresh strawberries are soaked with salt water

2

Wash it with water, remove the leaves and dry the water

3

cut the white part and cut it in two. strawberries are made of 100 g fine sugar, which mix evenly for 2.3 hours, with freezers。

4

Prepare a lemon, roll over the tablet and cut half the juice

5

Leave lemon peels and try not to cut the white part of the meat, which is bitter. Then cut the lemon peel. I'd rather not see lemon peels. I'd rather have a fresh taste of lemon

6

Hot pot, pour strawberries into the pot, with ice cream and lemonade, and lemons

7

With a little butter, the butter can reduce the fumigation, and the butter can add a thick smell to the jam, and the cooking can't taste the obvious butter, but it feels like it's a little fragrance and a little fire, and it's gonna have to keep mixing

1 It would be preferable not to reduce the use of sugar, which in the formulation can be preservative. Sugar can be reduced if there is no requirement for a shelf life or if it is eaten in a short time. Two, pickled strawberry is an important step, which is that strawberry pickles produce juice, and its shape can be saved well. Three, the lemon rolls out more juice on the plate. Lemon is added for the purpose of combining natural fruit glues in fruit, which can serve as a condensed multi-effect. 4 The butter can reduce the foam and the addition of butter can add a strong scent to the jam. 5 If it is to be kept for long periods, it is to be sterilised with glass bottles。