It's lemonade

1

Lemon wipes its surface with salt and removes the wax and washes it with water。

2

Take three lemons and wipe the lemon chips out。

3

add 50 g fine sugar blend, pickle backup。

4

All the lemon juice。

5

smuggle lemonade, eggs, 150 g fine sugar, a little bit of salt。

6

Add lemon crumbs。

7

A pot of water with lemon egg liquid on the seat, mixed while insulated with heat。

8

Until the lemonade gets thicker and evenly mixed with butter。

9

Sift the lemon sauce, filter out the lemon peel。

10

Heat-resistant sealed cans are washed and placed in the oven for 10 minutes to be decontaminated at 160 degrees. (Baking should not take too long. It can also be sealed with disinfectant cabinets or hot water

11

Lemon sauce in a sealed tank。

/Lemex & Eggs/1, Lemon suggests not using domestically produced lemon, which is thick, has little juice, and the scent does not import lemon. 2. Lemon crumbs use only the yellow part, the white part is not, and the white part is the source of the flavor. 3 The eggs are chosen for fresh eggs, and the protein for fresh eggs is shaped, and if the protein is scattered like water, it proves that the eggs are not fresh enough. /Heat/video is insulated by thermal water, which is fine enough to keep the heat boiling. If the water boils and spills, the source of the fire is shut down and re-operate, and the heat continues after the temperature drops。