Lemon rock candy cream production process:
Materials: lemon 500g, rock sugar 1000g
Practice: 1, lemon rubbed clean with salt, wipe dry the surface of the water, cut thin slices of core. Lay flat on the bottom of the stew pot!
2, rock sugar whacked, laying flat on top of the lemon slices
3, with rice cooker set time to stew for 480 minutes, that is, eight hours
4, stewed, cooled
5, steam sealing the jar for disinfection and then wiped dry
6, will be icing sugar lemon balm poured into the jar to seal, sealing the seal can be preserved for six months
You have mentioned: Lemon icing sugar cream stewed after very thin is can be directly re-boiled. Because lemon icing sugar cream is thick to drink, so to consume the excess water; 'but if you pour it will waste the nutrients in it, then continue to simmer, simmering should be often stirred, so as not to heat unevenly or dry pots, to be lemon icing sugar cream to become thick can be.