冰糖杨梅汁制作方法[精彩]

冰糖杨梅汁制作[精彩] 材料: 新鲜杨梅500克,鲜榨柠檬汁1/2个量,山楂干1大把, 五味子1小撮,冰糖适量,清水适量 做法: 1、杨梅洗净,用淡盐水浸泡10到15分钟,再次冲洗干净; 2、用小刀在杨梅上划几刀,充分露出果肉; 3、柠檬榨汁; 4、杨梅中加入冰糖和柠檬汁,拌匀,腌制1小时左右; 5、所有材料入锅,加入适量清水和山楂干、五味子、冰糖,大火煮沸; 6、边煮边打去浮沫,并不断挤压杨梅,把它压碎,挤出所有汁水; 7、大约煮15到20分钟即可,中间尝尝味道,调整冰糖的用量; 8、煮好放凉至室温,过滤出果渣不要,入冰箱冷藏保存。 Material: Yang mei 500 grams of fresh, freshly squeezed lemon juice, 1/2 quantity is 1 large hawthorn dry, Schisandra fruit, 1 small piece of rock sugar is right amount, water amount Practice: 1, Yang mei wash,, with light saline soak for 10 to 15 minutes, rinse again; 2, on waxberry strokes with the knife knife, fully exposed pulp; 3, lemon juice; 4, Yang mei, add rock sugar and lemon juice. Mix well, for 1 hour or so; 5, all the ingredients into the pot, add some water and dried hawthorn, fructus schisandrae, rock sugar, fire boil; 6, cooked while playing to floating foam, and continuously extruding arbutus, crush it, out of all the juice; 7, cook for about 15 to 20 minutes,, middle taste, adjust the amount of crystal sugar; 8 and let cool to room temperature and filter the pomace don't, into the refrigerator save.