Stewed lemon cream can not be interrupted, stewed lemon cream to stew 2 hours directly after the change to keep warm, keep warm for more than 12 hours, the correct practice is as follows:

Prepared materials: lemon 1000 grams, 1500 grams of rock sugar, 10 grams of Chuanbei, 8 grams of salt

1, first of all, ready to take the materials needed, as follows:

2, and then will buy the lemon and rinse it with water.

3, add edible salt, rub off the glaze on the surface of the lemon, rinse well and set aside.

4, wash the lemon cut thin slices.

5, remove the lemon seeds, and the two ends of the lemon.

6, cut the lemon slices flat on the bottom of the rice cooker.

7, after which a layer of icing sugar is sprinkled on top.

8, so a layer of lemon slices, a layer of icing sugar, until all into the rice cooker liner.

9, Sichuan shellfish crushed into pieces, sprinkled on the top.

10, cover the lid, press the soup button for two hours, and then keep warm for more than 12 hours.

11, keep warm for 12 hours, lemon cream is simmering and stewing.