Cyan plum sauce
By VicentaLakin
When Yunnan came home, she was still green, and I was lazy and left it for the night, and it suddenly turned into an almond. If I didn't, I'd think it was almonds. So I worked fast and split the plum into three pieces -- one for the sauce, one for the wine and one for the plum sauce. It's today's cuddle sauce, and it'll take six months and months to get it up. Green plum, known as the king of the fruit, contains a large quantity of proteins, fats, carbohydrates and various inorganic salts, organic acids, with organic acids such as citrus acid, which enhance appetite, restore physical strength, eliminate fatigue, etc., while improving constipation and decompression. The acid smell in the fruit stimulates digestive digestive fluids, promotes digestive, gastrointestinal and gastrointestinal function. It also allows saliva to spread more musk hormones, promotes metabolism in skin cells and acts as a beauty, hair and thus slows ageing. It's easier to eat a green plum in a sauce, without any preservatives. Two spoons of water per day, an appetite to help sleep, and a thin stream。
Recipe Recommendations
- green plum meat 780 grams
- lemon juice
- white sugar
- salt 20 grams
- sweet and sour
- sauce
- an hour
- ordinary
Steps for Cyan plum sauce
1
1,000 grams of green plums washed with cold water and removed the surface dust
2
An additional one hour of salt, light and cold, which will remove the impurities from the surface
3
(b) The plumes should be pelted with a sharp knife, leaving only the fruit, which should be resized at 780 grams
4
Get the sugar ready, fine sugar, coarse sugar, glucose, ice sugar, just like a little dry lemon, I used it
5
I used 500 grams of sugar, and this amount of sour sweetness in the finished plum sauce is a little too sour, so you can add it to your taste
6
(B) BALANCING GREEN PLUM AND WHITE SUGAR WITH SPOONS; ENTERING THE EASTWOOD JD08 BAKERY, INITIATING THE “JULLUM” PROGRAM, WITH A DEFAULT TIME OF ONE HOUR AND 15 MINUTES; LEAVING THE REMAINING TIME ALMOST UNATTENDED AND COMPLETELY AVAILABLE TO THE BAKER; DIFFERENT BRANDS OF THE BAKER, DEPENDING ON THE CIRCUMSTANCES; PATIENCE IF HANDMADE SAUCE IS NEEDED; AND RUNNING WITH SMALL FIRE THROUGHOUT THE COURSE WITHOUT GLUE
7
Squeeze the lemon juice, which is bright, fresh, fungic, if not, and eats the jam at short notice; until the jam is thickened and darkened, the lemon juice continues to boil in the jam approximately 10 minutes before completion
8
This is the cyanide sauce that's about to come out. It's light amber color, bright color
9
When preparing the jam, clean the bottles of the jam without any oil stains, including lids, and boil them in the oil-free water pan for five minutes
10
(b) To pull out the buttons and control the fire, and never use the kitchen paper towels or the seemingly clean cloths to wipe the interior, which will contain bacteria and contaminate the inside of the bottle
11
Put on the heatproof gloves and put the clumsy sauce in the bottle while it's hot, with a lid on it and the buttons on it, so that the bottle is in a vacuum and the room temperature can be kept in the absence of the lid for months; if the lid is not hot, the fridge can be refrigerated for about a month to extract food from a clean spoon。
12
Blue plum sauce, sour appetizer, two spoons a day to help sleep to get tiredCyan plum sauce Make Tips
1. The blue plume has small velvet on its outer surface and is easily attached to dust, and must be smoothed or immersed with salt water to remove it; 2. The blue plumes are so acidic that they are more sugary that they can be adjusted to the ratio of blue plum meat to white sugar 1:07-1 and, if not, can be tasted at a time of thicker green plum sauce, which is slightly more sour than the cream sauce。