Recipe: Salty lemon

Home Cooking Recipe: Salty lemon

Notes:

Everyone carefully looks at the steps and the Q&A area below. The basic questions are all inside, thank you.

Ingredients:

Steps:

  1. Home Cooking Recipe: The small orange cuts off the top cover and draws a cross knife. (Salty lemon is the same with big lime, not too tangled, just the picture just took a small orange) PS: There are also ways to poke holes with toothpicks, each lemon pokes seven or eight holes. The approach is different, but the purpose is the same.

    The small orange cuts off the top cover and draws a cross knife. (Salty lemon is the same with big lime, not too tangled, just the picture just took a small orange) PS: There are also ways to poke holes with toothpicks, each lemon pokes seven or eight holes. The approach is different, but the purpose is the same.

  2. Home Cooking Recipe: Put in a sterilized glass bottle, salt bottom, a layer of lemon salt

    Put in a sterilized glass bottle, salt bottom, a layer of lemon salt

  3. Home Cooking Recipe: Seal the salt and shake it evenly so that each lemon can be evenly salted. . At the beginning, it is best to shake the bottle every two or three days. Ensure that the salt can penetrate into it. The back can be shaken every 2-3 months, mainly to allow each lemon in the bottle to be alternately covered by salt water.

    Seal the salt and shake it evenly so that each lemon can be evenly salted. . At the beginning, it is best to shake the bottle every two or three days. Ensure that the salt can penetrate into it. The back can be shaken every 2-3 months, mainly to allow each lemon in the bottle to be alternately covered by salt water.

  4. Home Cooking Recipe: In the picture, it is put for about a month, the color turns yellow, and there is juice. When the juice grows for a long time, the juice will become thicker and the lemon color will gradually become darker. This is normal. It is best to open the seal after half a year. The longer the time, the better. However, I can't wait, it has already consumed half of it when I shot it, haha.

    In the picture, it is put for about a month, the color turns yellow, and there is juice. When the juice grows for a long time, the juice will become thicker and the lemon color will gradually become darker. This is normal. It is best to open the seal after half a year. The longer the time, the better. However, I can't wait, it has already consumed half of it when I shot it, haha.

  5. Home Cooking Recipe: Chong Qixi, hey, beautiful!

    Chong Qixi, hey, beautiful!

Tips:

The glass bottle is sterilized and drained in advance. Make sure the bottle is water-free and oil-free, otherwise it is prone to gangrene. Store in a cool, sealed place. . . . Don’t be too reluctant to put salt


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