Exercise 1
Raw material/seasoning: 600g of mulberry; 200 grams of maltose; 200 grams of fine sugar; 1 lemon; 200 ml of water.
Production process:
1. Wash the lemon and squeeze out the juice for later use.
2. Wash the mulberry, dry it, put it in an acid-proof container and add fine sugar for pickling for 30-60 minutes. You can gently stir the sugar and mulberry with a wooden shovel to mix them thoroughly.
3. Pour Method 2 into an acid-proof pot, first add water and lemon juice to boil over medium heat, then turn to low heat and add maltose to continue cooking, stirring with a wooden spoon while cooking until the sauce is thick.
Exercise 2
Ingredients/seasoning: 600g of mulberry, 2g of stevia leaf, 500ml of water and 300g of maltose.
Production process:
1. Wash the mulberry, remove the impurities attached to the mulberry and drain the water. Do not pull out the mulberry stem.
2. Boil the water in the pot, add stevia leaves, and continue to cook for 10 minutes until the water is half boiled.
3. Take out the stevia rebaudiana leaves, then add maltose and cook until dissolved.
4. Add mulberries and cook on low heat. When cooking, stir with a spoon to avoid burning.
5. In the cooking process, always remove the floating foam.
6. Cook slowly on low heat until the mulberry becomes soft, the fruit particles become smaller and the juice becomes thick, then turn off the fire, bottle it, cool it, and then store it in cold storage.
600g of raw material/seasoning pear; 8 grams of dried roses; Maltose150g; Fine sugar100g; 1 lemon; Water 100 ml.
production process
1. Wash the lemon and squeeze out the juice for later use.
2. Peel and core the pear, cut it into cubes, and mash half with a blender.
3. Put the processed diced pears and mashed pears together in an acid-proof pot, add water and lemon juice, and boil over medium heat, then add the pedicled rose petals and cook together.
4. Turn to low heat and add maltose to continue cooking. When cooking, you must keep stirring with a wooden shovel.
5. After maltose is completely dissolved, you can add fine sugar and continue to cook until the sauce is thick.