Litchi is delicious, but can not eat too much at a time, a lychee three fires, can not afford it, so send two lychee can not finish, save it and eat slowly. Also, if the lychee is eaten more, remember to drink a cup of light salt water to ease the scent of the lychee. This lychee jam uses aged osmanthus wine, these two partners are really perfect, the simmered jam blends the sweetness of lychee and the mellow osmanthus wine, and you must remember to control when you eat! Otherwise, you will accidentally eat a lot of lychees! Will catch fire. Taobao shop: Xiaoyu private kitchen http://xiaoyusichu.taobao.com WeChat public number: Xiaoyu private kitchen Sina Weibo: Tong Xiaoyu
Wash the lychee and peel it to the nucleus and cut into small pieces. Add the salt, sugar, and juice from a lemon and mix well.
Cover the lid for at least four hours, preferably in the refrigerator for overnight.
Pour the lychee with the pickled lychee into the pot and pour the sweet-scented osmanthus wine.
The fire will boil, there will be some foam, and try to clean it with a spoon.
Turn to a small fire, probably boil for 30-60 minutes, until the litchi is discolored, the soup is very sticky. The cooked lychee jam will freeze more when it is refrigerated, so don't dry it too dry. (When I was really full of fragrance, I couldn’t help but eat a few mouthfuls.)
The cooked jam is placed in a glass bottle that can be sealed, and stored in a refrigerator for about 30 days. Please eat it as soon as possible.