It's homemade

1

First, clean up the mountains, better be immersed in salt water for 10 minutes。

2

Dig it out with a spoon handle。

3

Prepare a pot of fresh water, prepare a cold water pot, water without passing the mountain, boil the fire, boil the mountain, it's easy to be ripe, and the basic water boils for about one to two minutes。

4

Cook the mountains and pull them out。

5

Get rid of it and get rid of it。

6

And then, when they have all been prepared, prepare a sifter, then sift and make better results。

7

When the mountains were plowed into the untamed pot, the small fire began to stir the fire。

8

It's been about ten minutes, and it's got sugar and yellow sugar。

9

When all the sugar melts and drops into a little lemon juice, it continues to get significantly sticky and can be hung on shovels in a state that is not easy to drop。

10

Take a deep bowl and brush the insides against glue。

11

Put the well-made mountains in the bowl, shake the bowl, wipe the surface and cool the room。

12

Take out the cooled and good mountain cake and cut into small pieces and eat it. The sweet sour sweets are particularly appetizers, eating two pieces after dinner and soothing the oil。

1. The use of white sugar is self-adjusted and it is recommended that no less than 200 grams of white sugar be made from a pound of mountains, otherwise the making of a mountain cake would be particularly sour, and the condensation of a mountain cake would not be good. I have a pound of mackerel around 400 grams of fruit and 200 grams of sugar. A small portion of the sugar is used here, but it cannot be used entirely, otherwise the cake will not condensate. 3. The addition of a small amount of lemonade enhances the condensation of mountain cakes and also adds to the taste of wind, if not, can be ignored. 4. It is essential to purchase fresh mountains with high fruit and glue content, making them easier to form。