Ingredients: 20g of salt, 60g of sea salt and 5 lemons.

Method:

1. After washing the lemon with salt, soak it in salt water 1 hour.

2. Remove the lemon from the salt water and drain it, and cut off the head and tail with a knife.

3. Stand the lemon and cut it into 2/3 vertically.

4. Turn it upside down, turn it 90 degrees horizontally and cut it vertically to 2/3. Although this kind of lemon has four petals, it is still connected together.

5. Take a lemon, cut it in half and squeeze out the lemon juice for later use.

6. In the prepared sealed glass container, put the whole lemon into the bottom of the bottle, sprinkle with Shanghai salt and pour some lemon juice.

7. Put sea salt on one layer and lemon on the other in the container.

8. After filling, squeeze hard, squeeze out the juice as much as possible, sprinkle a layer of sea salt and pour in the remaining lemon juice.

9. When the bottle is full, seal it, date it and put it in a cool place. Ferment at room temperature for 2 months before eating.

Nutritional value:

Salted lemon can significantly improve the anti-inflammatory and bactericidal ability of lemon. People can eliminate bacteria and viruses in the body by soaking in water and prevent inflammation from breeding. Can quickly relieve human tracheitis and pneumonia, and relieve cough, phlegm and asthma caused by these inflammations. It can improve the health of human respiratory system and prevent upper respiratory tract infection.