Ingredients: papaya 1 piece, narcissus awn 1 piece, lemon 1 piece, 50g raisins, 200g rock sugar.
1, prepare all raw materials, peel and core mango and papaya respectively, cut into small pieces, and soak raisins in Nami purified water for later use; 2. Put papaya and mango into mashed fruit, and pour the mashed fruit into a multi-purpose pot; 3. Pour in 200 grams of crystal sugar, turn on 1200 watts of fire until the crystal sugar is completely melted, then reduce the fire power to 800 watts, stir with a spatula while cooking to avoid sticking to the pot, and adjust the fire power to 400 watts when the jam becomes sticky gradually; 4. Cut the lemon in half, squeeze out the lemon juice with a juicer, pour it into the jam, and stir well; 5. Drain the soaked raisins, add them into the jam, and continue to stir and cook until the jam is thick, then turn off the fire; 6. After the jam is cooled, put it in a sealed jar for preservation; Kumquat jam fruit tea
Ingredients: kumquat, salted lemon, honey
1. Wash kumquat, cut the pedicel into half, cut the salted lemon into large pieces (1 kg kumquat needs about one and a half to two salted lemons), just add water, and cook slowly with low heat. Be careful not to boil. When the liquid level drops to the original 1/3, you can leave the fire when the soup is viscous. 2. Pick out kumquat seeds and lemon seeds (the seeds also contain a lot of pectin, so they are cooked together. If you are afraid of trouble, you can remove the seeds in advance), add enough honey and beat them with a blender until smooth and delicate, and then can them.
Rose sauce, rose sauce
Materials: fresh roses, brown sugar and salt, and the weight ratio between them is1:3: 0.05. 1, remove the leaves, receptacle and other parts of fresh roses, wash and dry. 2. Then put the petals, brown sugar and salt into a bowl-shaped vessel. The placing method is to put a layer of rose petals first, then a layer of brown sugar and salt, then a layer of petals, and then a layer of brown sugar and salt. Proceed in turn until the raw materials are used up. 3. After the raw materials are put away, find a pestle, such as a garlic hammer, and mash and knead the rose petals into a sticky cake. If you want to make rose sauce taste better and taste better, you can also add some honey in the process. 4. Put the kneaded rose sauce into a wide-mouth glass bottle or porcelain container, which should be large enough, even if the rose sauce is fully loaded, it cannot exceed 2/3 of its container volume. Then seal it and let it ferment naturally at room temperature. Stir it once after two weeks, and you can open the bottle after one month. 5. When eating, you can take it according to your own needs, and then seal the container tightly. This can be preserved for 3 ~ 5 years without deterioration.
Sweet applesauce
Ingredients: apple 1 200g, crystal sugar 300g, lemon 1 piece1.Prepare all raw materials, weigh them according to the formula, and wash and dry the apples for later use. 2. Peel, core and cut the apples into small pieces, and then break them. The applesauce made in this way has apple pulp particles and is chewy, which is more suitable for mixing yogurt and making fruit tea. 3. If you want to make a jam without graininess, you can use a wall-breaking cooking machine to mash the apples, so the jam made in this way is more suitable for spreading bread or drinking with water; 4. After the apple is broken or mashed, pour it into a multi-purpose pot, add the crystal sugar, boil it on low heat while stirring constantly, so that the crystal sugar is completely melted, then slowly boil it on low heat until the water is dry, and pour in the juice squeezed by a lemon; 5. Continue to cook until the jam becomes sticky, then turn off the fire. After the jam is cooled, put it in a bowl.
Baixiang mango sauce
Ingredients: mango pulp 400g, passion fruit juice 1 00g, rock sugar or sugar 200g1.Prepare all raw materials, wash passion fruit, dry it in the air, cut it in half, scoop out the pulp juice with a spoon and put it into a small cup, wash the mango, peel and remove the core, and take the pulp for later use. 2. Beat the mango pulp into puree, put the mango puree and passion fruit juice into the pot, add rock sugar or white sugar, turn on 800 watts of fire, stir gently with a spatula while cooking, and when the jam begins to become thick, reduce the fire and continue to stir and cook; 3. When the jam is boiled to a thick state, turn off the flame, clean the sealed bowl and scald it with boiling water, dry it, put the jam in and let it cool, cover it with a sealing cover, and seal it and store it in the refrigerator. Cold storage can be kept for 1-2 months, or it can be stored in the freezer for half a year.
Black tea with fresh ginger and lemon sauce
Ingredients: tender ginger, lemon, granulated sugar 1, tender ginger peeled and cut into large pieces, lemon was washed with salt, and then the water was dried (ginger and lemon are about 1:2), lemon peel and pulp were cut into pieces (white endothelium is very bitter and must be completely removed), water was not added, enough granulated sugar was added, and the lemon was cooked slowly with low fire, being careful not to boil until. 2, filtering to obtain soup, picking out ginger pieces from the filter residue, stirring with a blender until smooth and delicate, and canning.
Blueberry jam
Ingredients: blueberry 300g, lemon 30ml, sugar 50g 1, juice squeezed from blueberry and lemon with appropriate amount of water, and put it into a pot to boil. 2. Hang the raw white part of lemon peel and cut it into shreds. Lemon is a plant antioxidant, which can prolong the storage time of jam, and at the same time make it have a faint lemon aroma. 3. Then simmer and stir constantly to prevent the pot from pasting. 4. If the instructions for spreading like above are not ready, continue to cook. If it looks like a drop below, it won't spread, which means it's ready to go out. 5. Put the blueberry jam into the prepared glass bottle and seal it ~
Pumpkin milk
Ingredients: pumpkin, apple, sugar, cinnamon powder, nutmeg powder, Chili powder and lemon.
1. Peel the medium-sized pumpkin and cut it into small pieces. The apple juice is less than 2/3 of the pumpkin pieces. Add sugar, cinnamon powder, nutmeg powder and a little Chili powder according to your own taste, and cook the pumpkin until soft. 2. Beat the pumpkin and soup with a blender until smooth and delicate, and continue to cook on low heat until the viscosity is suitable and there is still some fluidity. 3. Add half a lemon juice and mix well before canning. Add hot milk to the pumpkin sauce and mix well, which is rich and silky pumpkin milk, sweet pumpkin, thick milk fragrance and the warmth of cinnamon and pepper.
Osmanthus fragrans ginkgo sauce
Ingredients: Ginkgo biloba, sugar, dried osmanthus fragrans 1, Ginkgo biloba, shelled and blanched, soaked in cold water, and removed the soft skin attached to the surface and the bud in the middle of Ginkgo biloba (the bud can be brought out by poking it in with a small head). 2. Add water and cook the gingko over medium heat until it is soft and rotten. Beat it with a blender until it is smooth and delicate. Add sugar to your taste and cook it over low heat. 3. Boil until sticky, then mix in osmanthus fragrans, and then leave the fire and can.