In the process of boiling, 3000 years of lemon cream is not mixed with a drop of water. According to the formula, the weight of lemon seedless slices is matched with ingredients such as rock sugar. Through slow stew 18 hours, local rock sugar is mixed with lemon juice. But different lemons contain different concentrations of lemon juice, so there will be different degrees of rock sugar dissolution.

After each slow stew 18 hours, there are basically small particles of rock sugar at the bottom of the pot that cannot be further dissolved and will be filtered out. This also means that lemon juice and rock sugar are saturated and cannot continue to dissolve rock sugar.

Also, because the lemon cream of 3,000 years is at this critical point, as long as the outside temperature is slightly lowered, rock sugar may re-precipitate and form crystals. Even, sometimes one bottle will crystallize and the other bottle will not crystallize. This is because different lemons have different dissolution ratios of lemon juice and rock sugar. Many pots are cooked at the same time, and the concentration will be slightly different or the external storage environment will be different.

The crystallization of Sanqianji lemon cream does not affect its own nutrition, and it can still be eaten directly. If you need to restore the paste, you can use the following methods: 1, put a little water in a small pot to boil, add lemon paste and cook for two minutes (steaming is also acceptable); 2. Put the lemon cream into the microwave oven, and set the temperature to 150 degrees, and microwave 1 minute. As mentioned above, lemon cream quickly reverts to fluid.