Rohan jam
By VicentaLakin
CoCoLc's personal recipe is a long-term reserve of soy sauce in CoCoClc's house, which is not very popular with sugar, which is a very occasional opportunity, or rather not very sugar-friendly with cooking, and just to say that it wasn't a very good taste at first, or that it might not have been enough to soak, it was used in half, after two or three years, to say that it was taken care of and that it didn't have a moose. It is widely used, soy sauce, medium pickles, and soymelon. Please share CoCoLc's personal recipe with my dear Mayday!
Recipe Recommendations
- salty and sweet
- flavoring
- an hour
- simple
Steps for Rohan jam
1
Soy sauce, rohan fruit wash, dry back up. (The bottle will be disinfected with 80 degrees of open water, and will be dryed until it is cold.)2
After crushing the Rohan fruit, the skin is made into a small piece, and the grain is split。3
The spare soy sauce puts step (2) in。4
After step (3), evenly mix Rohan fruit and sauce。5
After step (4), it will take at least eight or nine months to put the bottle in the shade, and it will take a long time to put it more or less in the past year. You can put your own house in the shade, like a potteryRohan jam Make Tips
The second sentence is: "Rohan butter takes a long time to soak, and Rohango is sweeter, for example, if it's too sweet when it's too sweet to soak. 2: A person can add up to 30 grams as a one-time solution if he or she is in trouble, and sweetness is sufficient (i.e., he or she may not feel sufficiently or too sweet to add or subtract at his or her discretion)。