雅思作文樱桃酱的制作过程
1. Wash the cherries and control the dry water.
2. Nuclear the cherry meat, add the sugar and mix well, then squeeze a lemon juice, put it in the refrigerator for three hours, and wait for the cherry precipitation out of pectin.
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3. Pour the cherry meat and pectin into a thick pan, boil to medium heat, turn to low heat and boil.
4. There is a lot of white foam emerging in the cooking process, which needs to be removed with a spoon.
5. When the cherry is cooked and soft, remove the cherry meat with a leaky spoon, and continue to boil the juice in the pot until thick.
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6. Put aside the cherry pulp first.
7. When the juice becomes thick, pour the cherry meat into the pot and boil it together until i
t becomes a jam.
8. Boating!Sweet sweet!!!
Special attention should be paid:
2016欧洲杯赛程表1.No water is added throughout the whole process, and the cherry tastes stronger.
2.The amount of sugar and lemon juice can be adjusted according to your own taste, but it is not recommended to reduce too much sugar, becau sugar is a good prervative, too little sugar jam is easy to break.
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3.The bottle needs to be sterilized in advance. It can be put in the oven for 110℃ for ten minutes or in the microwave oven for two minutes.
4. Cover the jam, place upside down, can discharge air, more conducive to prervation.
1、樱桃去蒂洗净，控干水。
2、樱桃肉去核，倒入白糖拌匀，再挤一个柠檬汁，放入冰箱冷藏三小时，等樱桃析出果胶。
allinoneball buster3、樱桃肉连同果胶一并倒入厚底锅，中大火煮开，转小火熬煮。
4、熬煮过程中有大量白沫析出，需要拿勺子清除。
5、等樱桃煮软，用漏勺把樱桃肉捞出，锅中的汁水继续熬煮至浓稠。
6、樱桃果肉先放一边备用。
7、等汁水变浓，再把樱桃肉倒入锅中，一起小火熬煮，直到变成果酱状。
8、装瓶！甜丝丝美滋滋！！！
特别要注意的是：英语日记格式
英语培训班招生简介
1、全程不加水，樱桃味道更浓郁。2、糖和柠檬汁的量，可根据自己口味调节，但不建议减糖太多，因为糖是很好的防腐剂，糖太少果酱容易坏。3、瓶子需要提前灭菌，可以放烤
箱110℃十分钟，也可以放微波炉高火两分钟。4、collagen果酱盖好盖子，倒扣放置，可排出空气，更利于保存。
