Formula proportion of lemon cream

Ingredients: 8 lemons (about 800g), rock sugar1600g, 40g of brown sugar, 2g of salt.

working methods

1, first put the lemon in the water, then put a tablespoon of salt and soak for 20 minutes. Soak all dirt on the surface. Rub it hard after soaking.

2. Wash the lemon and remove the head and tail. Then cut into 0.5 cm thick slices.

3. Put the lemons into the casserole piece by piece, then pour in 1600g rock sugar and 2g salt, and open the lid and cook over low heat. No water in the middle. Lemon will overflow a lot of water when heated, so cook it slowly for 20 minutes, then pour in 40g of brown sugar, and put the brown sugar at the back, in order to make the color of lemon more uniform.

4. After adding brown sugar, continue to cook for ten minutes, turn off the fire, and then put the lemon in a sealed jar. Note: there must be no water in the jar, including when soaking the lemon in water in the future, the tools should be dry. Lemon cream in contact with water is easy to breed bacteria and cannot be stored for a long time. Sugar is a natural preservative. As long as it doesn't get wet, it's okay to store it for two weeks.