Homemade mountain sauce
By VicentaLakin
The mountains are highly effective in preventing and combating cancer. People at high risk of cancer in digestive tracts should regularly eat mountains and, in case of indigestion, use them to cook congee with rice, which can help digestion. The mountains also provide treatment for pains and menstruation, which are considered by Chinese doctors to be active blood silt and to be good food for patients with blood silt. It's a nice homemade marmalade, not only good color, but not preservatives, fruit glue, etc. It's totally natural, it's sour, it's delicious! In the morning, with bread, milk, or mountain water
Recipe Recommendations
- Hawthorn 1000 grams
- white sugar 150 grams
- sweet and sour
- burn
- ten minutes
- simple
Steps for Homemade mountain sauce
1
The mountains are washed clean。
2
Use a knife to get the meat from the mountain。
3
The meat is placed in the basin, a layer of sugar is placed on the mountain, and 15 minutes of water is extracted from the salt。
4
Put the basin directly into the steam pan, 10-15 minutes of fire, and fertilize the mountains。
5
There is plenty of water in the fertilized basin, and it cools the fermented mountains, pouring them into the mixer。
6
If the mud is too thin to fall into a small pot, then the fire will tumble, so that it may become dense。Homemade mountain sauce Make Tips
1. After steaming, the hawthorns will release a lot of liquid; do not discard it. Let it cool, place it directly into a blender, and blend into a puree. Remember not to add water.
2. The freshly blended hawthorn puree is naturally thick and constitutes the hawthorn jam. If there was too much moisture released during steaming and the puree is too thin, pour it into a small pot and stir slowly over low heat until it thickens. Let it cool, then transfer to a jar.