Homemade strawberry sauce

Clean up the strawberries. How? Water has been flushed for 15 minutes; 2 water has been bubbled for 10 minutes before being flushed for 5 minutes with live water; because strawberries are prone to pesticide residues, they must be immersed in live water, or so that the pesticide is dissolved in water, so that it can be washed

The green leaf is when it's washed out, and when it's washed, it's removed from the strawberries。

If you're immersed in water, you get hurt or you get bad fruit, you don't have to cut it, it affects the smell of strawberry jam, all of it。

Then cut the strawberries in small pieces, usually four in one, six in one, especially big. It's too small for pickles and subsequent cooking

and then clean up the lemon, clean up the juice, 30 g lemon juice in the formula, and one lemon in the medium size is almost there. it doesn't matter. too much acid, it affects the flavor。

Then we'll pick up the strawberries. Prepare a clean, oil-free bowl or basin that will spoil your jam, and put a strawberries on the bottom of the bowl, and we'll lay one。

And then you start putting it in ice sugar, and you lay it down, and you have one floor, and then you watch it when the amount of ice sugar is done, and it's almost three times。

And then another strawberries。

I've got another ice cream

It's important to make jam and lemonade is essential! Or your strawberry jam will be gray, greasy, not beautiful red. Just pour it in, there's no need to flip it, or it's all in vain. It is then covered with a film, placed in a freezer (2-5 degrees) for at least 12 hours, which can be done the previous night, directly overnight, and again the next day when there is time, for a maximum of two days, before strawberry changes. The next day, before the production starts, the jam bottles should be cleaned up to make sure they are oil-free and then disinfected. It's one of the keys to keeping jam for a long time. There are two ways: put the bottle in the lower part of the oven, 100 degrees, baked for 5 minutes and disinfected for 10 minutes! Once the oven has been sterilized, it is carefully removed with the heat-proof gloves and then the cooling is done. Boil a pot of boiling water, and then boil a jam bottle carefully into the boiling water for five minutes. The boiling water would have been better if it had just passed the jam bottle, and then it would have been taken out, and it would have been dryed out in the oven or in the basket of dishes, like in the oven。

Get ready to make jam, get the strawberries out of the fridge and have a big bowl of water. It's the sugar that melts, and eventually, maybe a little bit of it doesn't really melt. Pour all the strawberries and sugar water from the pickle into the pot, and let the strawberries come out of the fire。

When the sugar boils, there's foam, it's juice, it's filtration as much as possible, because it doesn't help the body, and most importantly it affects the taste of jam. Don't be lazy! Be patient and filter it out slowly. If you feel too much fire, turn it down a little bit, in case it spills out

Strawberries came out of the water at the beginning, and the jam was very rare, and it was always filtrated, and it was boiled for about 10 minutes, and it was all soft, and it was filtered out with a big filter。

Leave strawberry syrup, keep the strawberry jam boiling, boil it for 5-10 minutes, volatilize water until the syrup becomes a little dense, gets caught in a fire or gets caught in a small fire, spills out like too big, keeps it on a plate。

When it was boiled for a while, it found some juice, and it continued to filter it out, and it went through the whole process, and it saw the white foam, and it was filtered out as much as possible. The syrup is thicker, the color is darker, and we pour the strawberry fruit back into the syrup and mix it evenly for about 10-15 minutes。

Until the whole jam gets thicker and thicker, it'll turn off the fire, and then the foam on the surface, if you're patient, filter it, and it doesn't matter. This time you can taste the jam, and if it's sweet, you can add a little lemonade. When the jam is boiled, you have to put it in a bottle that has just been decontaminated, then you have to wrap it in a sheet, and you have to put it back on the shelf or on the table, and don't move it again, when the jam is geled and the bacteria that killed the cap. At least for an hour. Don't move it. You can move in an hour. When you can move, wash the bottle, wash the place you just cleaned, and then put the room temperature in the fridge for a week。