Homemade mountain sauce
By VicentaLakin
THE FORMULA I USE HERE IS THREE POUNDS, BUT IT'S A LITTLE MORE, AND IT'S ALL USED, AND IT'S THREE AND A HALF POUNDS, BUT IT'S REALLY GOOD. SUGAR IS A NATURAL PRESERVATIVE, AND MORE SUGAR CAN BE KEPT FOR AN APPROPRIATE LENGTH OF TIME, BUT I DON'T PERSONALLY LIKE TOO SWEET A TASTE, AND THIS TIME IT'S SOUR, IT SUITS MY TASTE. I'M MAKING ICE CREAM OUT OF AN ELECTRIC COOKER. IT'S CHEAPER, I CAN'T STICK THE POT, I CAN'T MAKE THE BOTTOM OF THE POT. I'M SAVING UP A LOT OF MIXED ENERGY. I'M MAKING THE SYRUP OUT OF THE GAS. OH, MY GOD
Recipe Recommendations
- Hawthorn
- Old rock sugar 700g
- water 1100g
- sweet and sour
- cook
- several hours
- ordinary
Steps for Homemade mountain sauce
1
Fresh mountains wash clean water
2
Go take it, cut the waist and twist it, and get rid of the core。
3
It took me an hour
4
The well-treated mountains were placed in stainless steel pots, watered with 700 grams and boiled and turned the fire for 15 minutes. If you don't mix it up, it'll be evenly heated, remember, don't cover it, or the color won't be so red。
5
A little cooling with the mixer, and I'm a little thinner, and the family who likes to eat particles can skip this step, just a little bit of a spoon to make it。
6
Smiling the mud and pouring it into the bowl。
7
400 grams of water in the kitchen, 700 grams of ice cream, and a cap on the cooking button
8
As soon as the syrup is ready, open up the pan cover, or it'll boil
9
And pour well-mixed mud into the syrup, and mix it to the side, and when it is finished, it will be fully even。10
It's cold and bottled. The sauce you're making is thick, but there won't be any more。
11
It's cold enough to stay in the hot and cold bottle, it's cooling, it's cooling, the caps are automatically vacuumed, and when it's completely cooled, it's cooling in the freezer, it's only possible to keep it for a long time