First, crystal sugar lemon cream
Preparation materials: lemon 1000g, dried tangerine peel 30g, yellow rock sugar 1 100g, and Fritillaria powder 60g.
1. Soak the fresh lemon in water and wipe off the wax on the lemon peel with salt.
2. Slice the lemon, make it a little thicker, and then remove the seeds, otherwise the finished product will be bitter.
3. Put all the rock sugar into the bowl, add the Fritillaria powder and dried tangerine peel, and finally put all the cut lemon slices on it.
4. finally, steam in the pot. After the water is boiled, steam on low heat 12 hours to finish cooking. (If you have a rice cooker at home, just press 12 hour, do it before going to bed at night, and it will be fine the next day. )
Second, passion fruit lemon cream
Preparation materials: 2 kg passion fruit, 1 kg lemon, 800g rock sugar.
1, 2 kg of passion fruit is washed and cut in half to dig out the pulp.
2. Wash and slice the lemon with salt, and remove the seeds.
3. Put the rock sugar, water and lemon into the pot and cook slowly with low fire until the lemon pulp becomes transparent, and then add the passion fruit to continue cooking.
4. Cook until the fluidity becomes worse, turn off the fire after the whole jam is sticky (the whole process takes about 30 to 40 minutes), cool it a little, and put it in an oil-free and water-free container.
Third, Chuanbei Lemon Cream
Wash lemon, cut into pieces, remove seeds, put it on the bottom of the container used to make lemon cream, put a layer of crystal sugar on it, put some dried tangerine peel and Fritillaria cirrhosa powder on it, put it in a steamer, wrap it with plastic wrap, turn the fire down after boiling, and stew it for more than 12 hours to make Fritillaria cirrhosa lemon cream with yellowish or yellowish brown color.
Four, Sydney lemon cream
Wash Sydney, peel it and squeeze it into juice, then pour it into a rice cooker, add yellow rock sugar and cook for 10 minute. At the same time, wash the lemon with salt, slice it, pick out the lemon seeds, pour them into the rice cooker, cook for 10 minutes, press the heat preservation button, stew for one night, press the cooking button for five minutes the next day, then turn off the fire and stew to room temperature, and then bottle.
Five, kumquat lemon cream
Soak kumquat and lemon in salt water, wash and slice, and remove lemon seeds. Kumquat seeds can be marinated with crystal sugar 1 hour, and then the freshly marinated kumquat, lemon and crystal sugar are poured into a non-stick pan, and purified water is added. After the fire boils, cover the lid with a small fire and cook until the soup is obviously thickened.