Rock sugar lemon paste that clears away heat and moistens the lungs, dissolves phlegm and relieves cough, can be done with a rice cooker

The weather is dry in autumn and winter, and it is also a high incidence period of colds, and the throat is often uncomfortable, so you try to boil a pot of lemon paste, use it to flush and drink, nourish yin and moisten the lungs, dissolve phlegm and relieve cough, shengjin and spleen, and often drink it and moisturize and whiten, remove freckle and detoxify! This lemon balm is easy to make and can be done in just a few steps.

There is no stew pot at home, this time the lemon paste is boiled in a rice cooker, the lemon rock candy has been stewed and kept warm overnight, and it has become very thick, and the lemon peel tastes QQ, which is very chewy~~

The boiled rock sugar lemon paste is honey-like, and the lemon slices are crystal clear, which makes people happy when they look at it. Let's get started!

Ingredients: 4 lemons (about 500 grams) and 850 grams of yellow rock sugar

Excipients: Appropriate amount of salt

Method 1: Soak the lemon in warm water for 10 minutes, and rub the wax on the surface of the lemon with table salt.

Method 2: Cut the cleaned lemon into slices (remove the lemon bottom)

Method 3: Put a layer of rock sugar and a layer of lemon in the electric release pot

Method 4, finish in turn

Method 5: Select the soup function and press the start button. (The soup function takes about 1 hour and 45 minutes)

Method 6: After the soup function is over, don't rush to put it out, automatically enter the heat preservation function, and keep it warm for 8 hours. After a night of heat preservation, the lemon paste is already very thick (I did it at night, took it out in the morning, and kept it warm overnight)

The finished lemon paste can be bottled directly.

After the lemon paste is cooled, the consistency is honey-like and the lemon is transparent

Tips:

1. The bottle of lemon paste must be sterilized with boiling water at high temperature in advance, water-free and oil-free, and dried with water.

2. Lemon paste should be sealed and preserved, and every time you eat it, you must dig it with a clean waterless and oil-free spoon

3. Don't cut the lemon too thin, it will rot if it is too thin and simmer for a long time.