Convert syrup

1

Put water and sugar in stainless steel pots, mix it with a little bit of a chopstick。

2

Fresh lemon squeezing out the juice

3

Step 1 of the pot is burned and boiled with fresh lemon juice, which can no longer be mixed after heating。

4

It'll boil and turn

5

The fire is slowly boiled, and can't mix until it's over。

6

A small portion of the sugar water is seen adhesive to the walls of the pot, which, in order to prevent the creation of crystal particles of sugar, can be swiped with water, a circle around the walls of the pot, which will melt with water。

7

Repeatedly。

8

It's been boiled slowly, and the sugar in the pot slowly starts to get deeper over time。

9

The sugar in the pot is slightly deeper than the sugar in figure 8。

10

The longer we cook for 40 minutes to an hour, the deeper the color of the syrup, the more we look from white sugar to light red to deep red, which is interesting。

11

It's about time to keep an eye out that the sugar density in the pot is less than honey, and it gets thicker when it cools。

12

When the syrup is boiled, the fire shuts down, and when the syrup cools, find a pre-sterilized, sealed can and put it in place for one day

1. When cooking syrup, turn on a low heat. If the heat is too high, the water will evaporate too quickly. It will become thicker in less than 40 minutes, and the color will not be in place.
2. If the water evaporates too quickly and it is not too late, add water before boiling.
3. If you don't want to cook the amount in the formula, the ingredients can be halved, but you can reduce the amount of water slightly. You don't have to halve it. No matter how much the ingredients are, it will take about the same time.
4. After boiling and turning off the heat, if you find it is too thick and frozen because the water has evaporated too much, you can pour it into the pot and add water before cooking (I encountered this situation the first time I cooked)
5. Inverted syrup can be stored for a long time, so you can cook more at a time.