How to make lemon guyuan paste Demonstration of how to make lemon guyuan paste delicious

When people mention lemon paste, they always think of the black donkey-hide gelatin paste. In fact, there are many different types of popular pastes in life. In addition to the familiar donkey-hide gelatin paste, lemon paste is also very popular in the market, and it is also one of the most favorite health food for many people. When lemons are on the market in large quantities, you can make it at home. Today, the editor will specifically introduce to you the production method of lemon paste. People who like to eat lemons can take a look at it carefully.

jX6j,Chinese fruit culture,

Preparation method of lemon solid yuan paste

Method 1

1. To make lemon solid essence paste, you need to prepare three fresh lemons and 800 grams of rock sugar, as well as a clean oil-free and water-free glass bottle and an appropriate amount of edible salt. Wet the skin of the fresh lemon with water, apply an appropriate amount of edible salt and rub it vigorously to wash off all the pectin on its surface and then wash it with clean water.

2. After washing, cut the lemon into small pieces or slices, mix it with rock sugar and marinate it, then put it in a clean stew pot, stew it over water, bring it to a boil over high heat and then simmer it over low heat for three hours. At this time, the lemon in the pot will become a thick paste. Take it out and let it cool down, put it into a clean glass bottle and seal it for storage. If necessary, take it out and eat it directly, or use it to make tea.

Method 2

1. You can also add an appropriate amount of chrysanthemum when making lemon paste. Before making it, you need to prepare 600 grams of fresh lemons, 300 grams of rock sugar, and 30 grams of chrysanthemum. When preparing lemons, you must carefully select them. You must select those fresh and naturally mature high-quality lemons. After selecting, rinse them with clean water, then apply edible salt on the surface, clean all its pectin and cut them into slices.

2. Remove the seeds from the lemon slices, put them in a clean stew pot, put a layer of lemon slices, a layer of rock sugar, and then a few chrysanthemums, and repeat this process. Put rock sugar on the top layer. Finally, cover the stew pot, stew it in water, heat it to a boil, and simmer it on low heat for 3 to 5 hours. Turn off the heat and cool it down, then take it out and you will get the deep red lemon paste, which can nourish yin and moisten the lungs, and can also resolve phlegm and relieve cough.

Source: Encyclopedia of Fruit and Vegetable Knowledge. If you think this article is good, please share it!