Ingredients ?

Lemon 4

Yellow rock sugar 500g

Powdered orange peel 15g

Powdered Sichuan peppercorns 15g

Rice cooker version of lemon balm practice ?

Forgot to take a picture, lemon I bought four, forget how much, fresh lemon soaked in warm salt water for 20 minutes, and then the surface of the salt, rubbing off the skin of the waxy with your hands, I was using a toothbrush brush, rubbing the hand pain! Then rinse well with water, dry the surface with paper towels, remove the ends and slice. Use a toothpick to pick off the lemon seeds, otherwise it will be very bitter.

Icing sugar and then more can also be

Deseeded lemon flat in the bottom of a dry, oil-free, water-free pot

Level of lemon layer of icing sugar until all the ingredients are put in

Lastly put the Sichuan shellfish pericarp, because of fear of trouble, when I bought directly to the seller of the ground powder, powdered more easily absorbed, right. If you put the dry peel, you have to soften the peel with warm water in advance.

Rice cooker start soup mode 2.5 hours, and then keep warm mode smothered overnight

One and a half hours, the rock sugar has completely melted, a strong flavor of the peel! Simmering time to stir in the middle, to avoid the paste bottom

Two and a half hours later is this, smells okay, insulation

Early wake up to open a look, the soup became brown, lemon is also discolored, but not too viscous, continue to open the fire, the soup mode for 2 hours.

Time to, this time the soup has been very viscous, turn off the fire, pour into the pre-sterilized bottle while hot. The bottles should be inverted, cooled and put into the refrigerator to keep cold. You can use it to eat dry or drink with water.

This is the usual home to eat jam and other bottles, I have boiled sterilized. The ones above made a large bottle and a small bottle, there is a small bottle of half bottle

Tips

Note! Simmering process must not have water, open the pot to check the time to be careful not to let the lid of the pot of water into the pot, into the water will affect the preservation time of the lemon balm.