How to make lemon crystal sugar cream?

First, lemon cream is best boiled in water. Generally, lemon cream should be stewed 12- 18 hours. If there is no open flame, it may dry up and affect the nutritional value of the taste.

Lemon rock sugar paste can be cooked in an electric cooker or casserole, and aluminum pot will react with acid when heated. Cann't stew in a pressure cooker, the temperature is too high and the nutrients are destroyed.

Second, the practice of crystal sugar lemon cream

1, material

Ingredients: 4 lemons, 850g yellow rock sugar.

Accessories: salt 20g (rub).

2. Practice

1) ingredients display: 4 lemons (weighing about 490g) and 850g yellow rock sugar.

2. Soak the lemon in water for 20 minutes and wash it with salt.

3. Wash the clean lemon and cut it into pieces (the lemon should be removed).

Put a layer of rock sugar and a layer of lemon in the rice cooker.

5, a layer of lemon, a layer of yellow rock sugar, laid in turn.

6, select the soup function, press the start button.

7. After the soup making function is completed, don't rush out, automatically enter the heat preservation function, and keep the temperature for 8 hours. After a night of heat preservation, the lemon cream has become very thick.

8. Cool and bottle.