Ice cream cinnamon sauce
By VicentaLakin
Every year, cinnamon flowers are the traditional way to save them. The way to make it is simple, it's just to make cinnamon or red sugar. The traditional way of making cinnamon flowers takes longer to store for fermentation, otherwise the bitterness of the flower itself cannot be removed. This time, I changed the approach, first of all, to abandon sugar with material, instead of using relatively healthy ice sugar, instead of making pickles for short periods of high temperature, so that the bitterness of the flowers can be quickly removed, and when they are ready, they can soon be eaten with sweet and sweet sugar, which I call cinnamon sauce. This year I have to thank my friends again and again for helping me during the season of cinnamon, picking a lot of fresh cinnamon, picking a lot of cinnamon today, picking a pound more, taking a day, and, in his words, circulosis. With these hard-won gimme, make some cinnamon sauce. Not only has the sugar been changed this time, but the method of production is different. This approach is suitable for Kim Cui, which, because of its fragrance, loses even a little bit during the heating process, does not affect the overall scent。
Recipe Recommendations
- Fresh osmanthus 300g
- rock sugar 600g
- salt 5g
- sweetening
- cook
- ten minutes
- simple
Steps for Ice cream cinnamon sauce
1
Pick fresh cinnamon flowers and pick out the thin insects. This time it's Gin Gui, the color of gold and yellow, and the smell is much more fragrance
2
They are cleaned with salt water, extracted with as much water as possible, then spread the remaining dry water。
3
Put the well-lied cinnamon in the clean pot and add salt
4
They are evenly mixed, salted for half an hour, and they collapse when salt is used to make the cinnamon, which removes the smell of the petals and kills the fungus。
5
The sugar is put into the pot and water is added. The amount of water does not need to be too large to allow for the complete preparation of the sugar。
6
The little fire makes the ice sugar completely melt. The water added to it must be basically dry, with only sugar left
7
Put it in the cinnamon
8
It's a good way to shut down the fire. It's also basically cooking again。
9
The bottles of cinnamon sauce are boiled with boiling water and the dry moisture is controlled, and the cinnamon sauce is stored in seals, which can be kept intact for several years。