1. Soak the agar in water for half an hour so that it can absorb a lot of water and soften it completely, and then drain the water for later use;
2. Wash the fresh cherries;
3. Remove the stalk, remove the nucleus;
4. Add sugar and use a food processor to make cherry juice;
5. Strain the pulp through a strainer;
6. Add rock sugar and agar, slowly cook until the agar is completely dissolved;
7. Take a clean container, wrap the inner wall with plastic wrap, or apply a uniform layer of salad oil, pour the agar slurry into the box, and put it in the refrigerator;
8. Cut into pieces when eating.
Tips:1. The agar should be soaked in cold water first, so that the glue molecules in the agar can be fully unfolded, so as to facilitate the subsequent boiling and melting. The characteristic of agar is that the longer it cooks, the softer it becomes.
2. The general ratio of agar and water is 1g: 100ml---120ml. This is the ratio to reach condensation saturation.
