In addition to Mother's Day in May, there are also cherries. At this time, Qingdao is the ripening season of cherries. Mr. M picked up some of them and brought them back. In addition to the two boxes that were separated in the office, there is still one box left, and I have to eat some, and the rest is used to make jam. It is also a continuation of the life of the cherry fruit ~ good taste is worth spending time waiting...
Picking Precautions When picking cherries, you can't just pick the fruits. You should also pick the cherry handles together, and twist the cherry handles outwards. This will give you a beautiful sputum, and you can reduce water loss and avoid damage to fruit trees.
Soak the cherries in the rice water and the light salt water for three minutes. The rice water can decompose the residual pesticides. The light salt water can float the insects and eggs attached to the cherry surface, so that it can be washed away by water and has a certain disinfection. effect. Rinse thoroughly with running water. If you can't wait, rinse with water and eat it...
Wash the cherry and remove the handle, put it into the pot, add the yellow rock candy, pour the water into the half height of the cherry; after the fire is boiled, adjust the small pot and boil for about half an hour.
Use a whisk to remove the succulent succulent
Separating the pulp and core with a colander
Continue to cook the cherry meat on a small fire. Stir in the eggbeater, cook until it is thick, and then heat it into the glass jar. After screwing the glass jar, invert it, let it cool, then store it in the refrigerator, eat it as soon as possible, and predict the seal is intact. In the case, there is no problem within one month.
Glass jars filled with cherry sauce need to be boiled in boiling water to dry, no oil and no water