Strawberry sauce
By VicentaLakin
Strawberry season is nearing its end. Strawberry is best for jam at this time. Pick a smaller, ripe strawberry, don't shred it, the whole grain is cooked, a vanilla bean or a few drops of vanilla, fragrance, sour and sweet, and you can eat a big, big piece of fruit
Recipe Recommendations
- fresh strawberries 600g
- vanilla pods 1 piece
- Yellow rock sugar 100g
- brown granulated sugar 100g
- maltose 100g
- lemon one
- sweet and sour
- cook
- several hours
- simple
Steps for Strawberry sauce
1
The bottles prepared for jam, together with the caps, were prepared to steam the pot early, the fire was evaporated for 30 minutes and brought out the natural drying. (Facilitating, extending the preservation of jam)
2
Lemonade, which is resistant to oxidation, prolongs the shelf life and allows the jam to be coloured; selects more healthy sugar and avoids the use of fine white sugar; and the higher the sweetness, the longer the shelf life
3
VANILLA BEANS ADD TO THE SCENT AND FLAVOR OF JAM, MAKING JAMS OF SIMILAR FLAVOR TO THOSE SOLD COMMERCIALLY, WITH NO NATURAL CHEMICAL ADDITIONS; MALT SUGAR INCREASES THE VISCOSITY AND Q SENSE OF JAM AND MAKES IT TASTE BETTER
4
Select small strawberries, which are cheap and suitable for large granule jams, and wash them after five minutes of bathing with salt water
5
Pick up Yetty. Put it in a big bowl, preferably a glass bowl that is more corrosive or stainless
6
Lemon juice
7
Add sugar, red sugar and lemonade to strawberries
8
(a) Smuggle evenly
9
Seal it and freeze it in the fridge for four hours
10
The vanilla bean is cut open from the middle and the vanilla seed is picked out of a knife
11
(a) Strawberries, which have been rinsed, are placed in a boiler (glass or stainless steel pot, not iron pot) and added to the shells of vanilla seeds and vanilla beans
12
When the fire opens and the soup is reduced by almost half, the vanilla shells are removed
13
Add malt sugar
14
(a) Change the small fire, continue to boil, while pressing strawberries, crushing them and crushing them
15
You can taste it, you can add sugar if you don't feel sweet
16
As the jam becomes more sticky, it needs to keep the fire down and down and down, not too hard and fast, so the jam may spill out and burn carefully
17
Boil the jam on the shovel, slit it with your finger, and the jam won't come together immediately。
18
(a) Bottles while they are hot
19
Rewind and cool。