Hand-baked jam, simmered in a wok for 2 hours, the taste is sweet, rich in hazelnut, it is a good moisturizing lung jam.枇杷 Jam set 枇杷, Chuanbei, sugar in one. Chuanbei Runfei cough, phlegm and asthma; sputum tastes sweet, nutritious, has a certain cough and lungs therapeutic effect. Handmade 枇杷 jam can be bought here: http://joyho.taobao.com/?v=1
Peel and remove the fresh clams.
Wash the fresh meat with mountain spring water.
Firewood, iron pan
Pour the fresh meat into the iron pan and simmer until it boils. Stir constantly so as not to burn the bottom.
After about 1 hour, the flesh was stirred and no longer noticeable graininess.
After pulverizing the chuanbei into a powder, transfer the water to juice, pour it into the pot, and cook for 10 minutes, then pour in the white sugar.
When the jam is thickened, it can be filled.
1. The mastery of the heat is critical and affects the time of the dipping sauce. 2, need to constantly stir, so as not to burn the bottom. 3, boil to a slightly thicker, and no longer have a sense of graininess, you can first pour Chuanbei, then add white sugar. 4, the jar must be washed in advance, after installation, it is best to steam in the steamer for half an hour, after sterilization can be stored for a longer time, once the lid is opened, it is best to eat in a week, and put the refrigerator to keep fresh.