Add a little water to the pot and bring it to a boil. Add brown sugar, turn to low heat, and stir with a spoon while boiling. When the water in the pot evaporates and the red syrup hangs on the spoon and stops dripping, the brown sugar is successfully boiled into a thick shape.

Generally, the ratio of brown sugar to water is 1:2, and sugar or water can be adjusted at any time in the process of boiling, and brown sugar and water are added in the ratio of 1:2, so that the boiled red syrup is thick, or the ratio of brown sugar to water is 1:3, which is relatively thin. When boiling red syrup, it is best to fill the pot with water at one time, boil it and then add brown sugar.

Red syrup is boiled and preserved;

Usually, after you boil the red syrup, you should put it in a clean glass bottle that can be sealed, seal the bottle after the temperature is completely lowered, and then put it in the refrigerator for refrigeration, which can keep the red syrup for a long time. Usually, you need to use a clean oil-free and waterless spoon to avoid bacteria entering the red syrup and causing deterioration. ?

In addition, the red syrup can be frozen and preserved. Usually, the boiled red syrup can be placed in a special mold and made into blocks with the same size, and then frozen in the refrigerator. Usually, one piece can be taken out and brewed directly with boiling water when needed, which can also prevent the red syrup from deteriorating, and the red syrup in the frozen state can be preserved for several years and twelve months.