Whenever it’s autumn, people say that eating more lemons can help prevent colds and flu. Whether it works or not, making a big pot of lemon stew with iced sugar, eating a slice dry or drinking it in water is delicious and the first thing that gets your heart pumping is the lemon! Greatly soothed 🙂
I’ll show you how to make it today straight from the rice cooker.
How to make [Rice Cooker Lemon Stew with Rock Sugar]
Scrub 5 yellow lemons with salt and rinse them under running water.
Cut the lemons into about 0.5cm thick slices and remove the seeds, prepare 850g of icing sugar.
Put the lemon slices and icing sugar into the rice cooker and mix well.
Cover the lid, press the cook button and simmer for about 40 minutes.
*Do not set the cooker mode or it will simmer very thinly.
Cook until all the icing sugar is melted and the syrup can be in a constant line when scooped up and poured down.
*The lemon syrup should not be simmered too thickly, or it will solidify in a solid state when cooled.
Allow the lemon syrup to cool to room temperature and store in a clean, sealed jar without water or oil.
*Store in the refrigerator for at least 3 weeks.
Electric rice cooker icing sugar stew with lemons done!