Lemon paste recipes include rock sugar lemon paste, passion fruit lemon paste, Sichuan scallop and tangerine peel lemon paste, Sydney lemon paste, kumquat lemon paste, etc.

1. Rock sugar lemon paste

Preparation materials: 1000 grams of lemon, 30 grams of tangerine peel, 1100 grams of yellow rock sugar, and 60 grams of Fritillaria powder.

1. Soak fresh lemons in water and rub them with salt to remove the wax from the skin of the lemons.

2. Cut the lemon into slightly thick slices, and then remove the seeds, otherwise the finished product will be very bitter.

3. Put all the rock sugar in a bowl, add fritillary powder and tangerine peel, and finally put all the cut lemon slices on top.

4. Finally, steam it in a pot. After the water boils, steam it over low heat for 12 hours and it will be finished. (If you have an electric stew pot at home, just press it for 12 hours, do it before going to bed at night, and it will be ready the next day.)

2. Passion fruit lemon paste

Preparation materials: 2 pounds of passion fruit, 1 pound of lemon, and 800g of rock sugar.

1. Wash 2 pounds of passion fruit, cut in half and scoop out the pulp.

2. Wash the lemon with salt, cut into slices, and remove the seeds.

3. Put rock sugar, water, and lemon into a pot and cook slowly over medium-low heat until the lemon pulp becomes transparent, then add the passion fruit and continue cooking.

4. Boil until the fluidity becomes poor and the whole thing becomes the viscous state of jam, then turn off the heat (the whole process takes about thirty to forty minutes). After it cools down slightly, it can be placed in an oil-free and water-free container.

3. Chuanbei lemon paste

Wash the lemon, cut it into slices, remove the seeds, put it on the bottom of the container used to make lemon paste, and put a layer on top Rock sugar, then put some tangerine peel and Sichuan clam powder on top, put it into the steamer, wrap it with plastic wrap, bring to a boil over high heat, then turn to low heat, simmer for more than 12 hours, and it will be slightly flavorful. Yellow or tawny Sichuan clam lemon paste.

4. Sydney lemon paste

Wash the pears, peel them and squeeze them into juice. Then pour the pears juice into the rice cooker, add yellow rock sugar and cook for 10 minutes to cook the pears juice. At the same time, wash the lemon with salt, slice it, pick out the lemon seeds, pour it into the rice cooker, cook for another ten minutes, press the keep warm button, simmer overnight, press the cook button again the next day and cook for five minutes, turn off the heat and simmer until Bottles can be filled at room temperature.

5. Kumquat Lemon Paste

Soak the kumquats and lemons in salt water, clean and slice them. Remove the lemon seeds. You don’t need to throw away the kumquat seeds. Mix them with rock sugar and marinate them for 1 hour. , then pour the just pickled kumquats, lemons, and rock sugar into a non-stick pan and add purified water. Bring to a boil over high heat, then cover the pot over low heat and simmer until the soup becomes noticeably thicker.