Summer, should it be this taste?
Cut the melon into pieces or diced, leave the skin and seeds, pour them into the pot, then sprinkle with brown sugar, stir until brown sugar is on each piece, and cover the lid for 1 hour. * Remember to stir occasionally to make the juice more even.
After the juice is added, add a little water directly to the pot, and rock sugar, then simmer for about one and a half to two hours until the melon is melted, turn it into brown, then it can be overheated, then sieved, and the soup is poured into the disinfected In a sealed bottle, the refrigerator can be stored refrigerated. **If the melon has a lot of juice, you can cook it without adding water. During the ****, remember to occasionally stir to prevent the bottom. **** When you have cooked the sieve, remember to press it with a spoon and press the essence out.
When you drink, pour half a cup or half a cup of water into the cup, then pour in a few tablespoons of melon juice, add ice to drink it will be even better, you don't want to get rid of it. * Hiding behind the picture, the faint redness of rice is very thick! !
1300g of winter melon, but only 200g of brown sugar, mainly want to preserve the fragrance of winter melon. The melon itself is light in taste, and the brown sugar taste is easy to cover it, so the amount is reduced here, and the sweetness is complemented by yellow rock sugar. note! ! To use ordinary brown sugar, do not add red dates or ginger flavor, otherwise it will cover the aroma of winter melon.