The most standard Sichuan shellfish lemon balm recipe people are as follows:

Lemon 2500 grams, 5000 grams of rock sugar, 20 grams of Sichuan shellfish.

Tools:

1, a 5-liter casserole, a large pot that can fit in the casserole (to be stewed under water).

2, 15 280 ml glass bottles (sealing foam stickers, sticker strips, sealing hot soluble paper will be sent).

3, labels can be bought or not.

4, large wide-bore funnel.

Production:

1, lemon soaked in salt water and scrubbed clean, water control and dry, each lemon can not have water, lemon head and tail sliced and deseeded, cut a little thinner than the gum cake is better, can not be too thick, placed in a dry, clean pots and spare.

2, the icing sugar granules, first pour in part of the icing sugar heating at the same time put in three or four slices of lemon, there is some water to facilitate the icing sugar to melt, so that the steps have been to add icing sugar, during which you can randomly add a few slices of lemon slices into the process needs to be stirred all the time.

Fire a little smaller than the fire, the icing sugar to the extent that there are particles of water will be all the lemons added to the degree of stirring all the time, this time to open the fire, wait until the icing sugar all melt down after the opening of the fire, to have been guarded to avoid overflowing.

3, cauldron with water, put all the glass bottles into the cooking sterilization, including the lid, after sterilization dry dry, bottles can not have water, and then in the over buckle a large plate, to avoid the casserole next to the bottom of the pot temperature is too high, the pot of lemons should have a little discoloration, add Chuanbeimu powder mix well, after that can be put into the casserole stewed in the water.

6-8 hours, during the medium heat, as long as the water in the pot in a small cooing can be, not too open, to avoid splashing water into the casserole, stewed in water must be high, during the period of 1-2 hours to add a boiled water, to ensure that the water level, otherwise the casserole is not the temperature of lemons and soaked in sugar, 6-8 hours or so lemon slices hardened is almost good!

4, bottling to be hot when loaded, I usually put five or six lemon slices inside, at the top of the flat mouth a piece will be very nice, after cooling, stick the sealing foam, cover the lid, sticker labels a sticker on the finish.

Note:

Chemical sugar stewed in water before the casserole should always be guarded and stirred, the whole simmering to packaging can not add a drop of water!