Generally, it can be used to make mooncakes after being left overnight. Conversion syrup is made as follows:

Main ingredient: 400g sugar, 200g water

Supplementary ingredients: 50g lemon juice

1. 400g sugar is poured into a pot.

2, add 200g of water, stir well with chopsticks, followed by a slow boil over medium heat, remember not to stir again.

3, fresh lemon, squeeze out 50g lemon juice spare.

4: Boil the syrup over medium heat, then pour in the fresh lemon juice, remember not to stir.

5, boil again and then turn to low heat and slowly simmer! Prepare a bowl of water and dip a brush in the water to brush around the sides of the pan so that the syrup flows down the sides of the pan into the water.

6, continue to simmer on low heat, and occasionally take a brush with water to brush the sides of the pot.

7, the syrup slowly darkened, continue to patiently simmer.

8, simmering to this color is almost the same, it seems very thin, but when the syrup cools down, it will become thicker.

9, and finally into the container sealed refrigerated storage, take with you to use very convenient.