yellow rock candy
white granulated sugar
How to make lemon marmalade tea (paste) without bitterness
7 lemons about this size, scrubbed with salt and brushed with the skin.
Cut one into 4 pieces, separate the flesh and remove the seeds.
Tips: Hold the flesh in a bowl and make a few cuts with a knife, paying attention to the edges and corners where the seeds can hide.
⚠️Note: here the flesh is best to leave only the pure flesh, white skin all off. I forgot to do this at the time and removed it later.
Pulp with icing sugar and white sugar, the icing sugar should be crushed to melt.
Shred the lemon peel, as finely as possible.
Cook the lemon peel in a pot of cold water over medium-high heat three or more times (changing the water and scrubbing each time), until it barely tastes bitter.
After adding the sugar, peel off the peel with your hands and a spoon until it is just like this.
The peeled skin was used to soak the fruit in water.
After the peel is chopped into granules, mix with the pulp, put it in the rice cooker, cover and simmer until the water is reduced and the texture is thick and slightly brown. (Be careful that you burn it.)
Let it cool for a while to bottle, then refrigerate when it’s all cool.
Breakfast spreads are very tasty.
2, every rice cooker has a different heat, so it’s best to keep a person by your side to keep it simmering. The first is that the sugar is cold and solidified, so it’s hard to take, and the second is that it’s easy to burn.
The first thing you need to do is to make sure that you’re not using any of the other products.
The first thing you need to do is to make sure that you have a good idea of what you are looking for.