Ingredients: papaya 1, narcissus awn 1, lemon 1, 50g of raisins, 200g of rock sugar.
1. Prepare all raw materials, peel and core mango and papaya respectively, cut into small pieces, and soak raisins in Nami purified water for later use; 2. Put papaya and mango into the fruit puree, and pour the fruit puree into the multipurpose pot; 3. Pour in 200 grams of rock sugar, turn on 1200 watts of fire, cook until the rock sugar is completely melted, and then reduce the fire to 800 watts. When cooking, stir constantly with a spatula to avoid sticking to the pan. When the jam becomes sticky gradually, adjust the fire to 400 watts; 4. Cut the lemon in half, squeeze out the lemon juice with a juicer, pour it into the jam and stir well; 5. Drain the soaked raisins, add them into the jam, continue to stir and cook until the jam is sticky, and then turn off the heat; 6. After the jam is cooled, put it in a sealed jar for storage; Kumquat jam fruit tea
Ingredients: kumquat, salted lemon, honey
1. Wash kumquat, cut the stem in half, cut the salted lemon into large pieces (1 kg kumquat needs about one and a half to two salted lemons), just add water and cook slowly. Be careful not to boil. When the liquid level drops to the original 1/3, the soup can be separated from the fire when it is sticky. 2. Pick out kumquat seeds and lemon seeds (seeds also contain a lot of pectin, so cook them together. If you are afraid of trouble, you can remove seeds in advance), add enough honey and beat it with a blender until it is smooth and delicate, and then can it.
Rose sauce, rose sauce.
Materials: fresh rose, brown sugar and salt, with the weight ratio of 1: 3: 0.05. 1. Take out the leaves, receptacle and other parts of fresh roses, wash them and dry them. 2. Then put the petals, brown sugar and salt into a bowl-shaped container. The placement method is to put a layer of rose petals, then a layer of brown sugar salt, then a layer of petals, and then a layer of brown sugar salt. In turn, until the raw materials are used up. 3. After the raw materials are put away, find a pestle, such as a garlic hammer, and mash the rose petals into a sticky cake. If you want to make rose sauce taste better and taste better, you can also add some honey in the process. 4. Put the kneaded rose sauce into a wide-mouthed glass bottle or porcelain container, which should be large enough, even if rose sauce is fully loaded, it cannot exceed 2/3 of its container volume. Then sealed and allowed to ferment naturally at room temperature. Stir once every two weeks, and you can open the bottle in a month. You can take it according to your own needs when eating, and then seal the container. This can be kept for 3 ~ 5 years without deterioration.
Sweet applesauce
Ingredients: apple 1 200g, crystal sugar 300g, lemon1tablet. Prepare all the raw materials, weigh them according to the formula, and wash and dry the apples for later use; 2. Peel, core and cut the apple into small pieces, and then break it. The applesauce made in this way has apple pulp particles and is chewy, which is more suitable for mixing yogurt and making fruit tea. 3. If you want to make a jam without graininess, you can mash the apples with a wall-breaking cooking machine, which makes the jam more suitable for spreading bread or drinking with water; 4. After the apple is broken or mashed, pour it into a multi-purpose pot, add the crystal sugar, and boil it with low fire, while stirring constantly, so that the crystal sugar is completely melted, then slowly boil it with low fire until the water is dry, and pour in a lemon squeezed juice; 5. Continue to cook until the jam becomes sticky, then turn off the heat. After the jam cools, put it in a bowl.
White elephant mango sauce
Ingredients: mango pulp 400g, passion fruit juice 1 00g, rock sugar or sugar 200g,1. Prepare all the raw materials, wash and dry the passion fruit, cut it in half, scoop out the pulp juice with a spoon and put it into a small cup, wash the mango, peel and remove the core, and take the pulp for later use; 2. Mud the mango pulp, put the mango pulp and passion fruit juice into a pot, add rock sugar or white sugar, turn on 800 watts of fire, stir gently with a spatula while cooking, and when the jam begins to thicken, turn down the fire and continue to stir and cook; 3. When the jam is cooked to a sticky state, turn off the fire, clean the sealed bowl, scald it with boiling water, dry it, put the jam in and cool it, cover it with a sealing cover, seal it and put it in the refrigerator for storage. Cold storage can be kept for 1-2 months, or it can be kept in the freezer for half a year.
Black tea with ginger and lemon sauce
Ingredients: tender ginger, lemon, sugar 1, peeled tender ginger and cut into large pieces. Wash the lemon peel with salt, and then dry the water (probably 1:2 of ginger and lemon). Slice the skin and pulp of lemon (the white inner skin is very bitter and must be completely removed), add enough sugar, and cook slowly with low fire, taking care not to cook until the lemon becomes soft and rotten. 2, filtering to obtain soup, picking out ginger slices from the filter residue, stirring with a blender until smooth and delicate, and canning.
Blueberry jam
Ingredients: blueberry 300g, lemon 30ml, sugar 1 50g, juice squeezed from blueberry and lemon, and appropriate amount of water, put in a pot and boil. 2. Hang the raw white part of the lemon peel and shred it. Lemon is a plant antioxidant, which can prolong the storage time of jam and make it have a faint lemon flavor. 3. Then stir with low fire to prevent the pan from burning. Step 4 prepare one. If the instructions for spreading like the above are not ready, continue to cook. If it looks like a drop below, it won't spread, which means it is ready to go out. 5. Put the blueberry jam into the prepared glass bottle and seal it ~
Pumpkin milk
Ingredients: pumpkin, apple, sugar, cinnamon powder, nutmeg powder, Chili powder and lemon.
1. Peel the medium-sized pumpkin and cut it into small pieces. Apple juice is less than 2/3 of pumpkin pieces. Add sugar, cinnamon powder, nutmeg powder and a little Chili powder according to your own taste, and cook the pumpkin until it is soft. 2. Beat the pumpkin and soup with a blender until smooth and delicate, and continue to cook on low heat until the viscosity is appropriate and there is still some fluidity. 3. Add half a cup of lemon juice before canning and stir well. Add hot milk to the pumpkin sauce and mix well, which is rich and silky pumpkin milk, sweet pumpkin, thick milk fragrance and the warmth of cinnamon and pepper.
Osmanthus fragrans ginkgo sauce
Ingredients: Ginkgo biloba, sugar, dried osmanthus fragrans 1, peeled Ginkgo biloba, blanched in cold water, soaked in cold water to remove the soft skin attached to the surface and the bud between Ginkgo biloba (stick into the small head to bring out the bud). 2. Add water and cook Ginkgo biloba over medium heat until soft and rotten. Beat with a blender until smooth and delicate. Add sugar according to personal taste and cook over low heat. 3. Cook until it is thick, then mix in osmanthus, and then leave the fire.