冰糖杨梅汁制作方法[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.