Salt lemon recipe Salt lemon taboos

Lemons are rich in vitamin C and can whiten the skin. Many people like to drink lemon water. In addition to this method, you can also make salt lemons to eat. Salt lemons are a common food in Hong Kong-style restaurants, and salted lemon seven is the most outstanding representative. The method of making salt lemons is actually very simple, and we can make it ourselves.

Salt and lemon recipe

1. Material preparation

First, prepare a few clean glass bottles to hold salt lemons. After washing them, scald them with boiling water to disinfect and kill bacteria in the bottles. Next, select some plump lemons without any scratches and wash them with clean water. Add some edible salt and then add cold boiled water to the glass bottles to make salt water.

2. Pickled salt lemon

It is best to keep the water in the glass bottle about halfway up, and add about three centimeters of pickling salt to the bottom of the bottle, because water will be separated out during the pickling process of the lemon, so it is best to reserve some pickling salt. Then, add the lemon into the bottle, press it with a spoon, seal it and store it for about a year before eating.

3. Precautions for pickling salt lemon

During the first month of storage, open the bottle cap every two days to see if water is coming up. If water is gushing out, scoop out some of it. Due to buoyancy, the top layer of lemons will float up and partially be exposed to the air. Remember to sprinkle some salt on them to sterilize and prevent the lemons from rotting.

Taboos of salt and lemon

Lemons are very sour fruits, and pickled salt lemons are even more sour, with a pH value below 2.8. Therefore, when eating salt lemons, it is best not to eat them on an empty stomach, as this will hurt your stomach. At the same time, do not eat salt lemons too often, as this will cause damage to your body and affect your digestive function.