# Fourth Session Baking Contest and is A Love to Eat Festival# Live Up to The Spring and Live Up to The Qing——cherry Sauce

Name: # Fourth Session Baking Contest and is A Love to Eat Festival# Live Up to The Spring and Live Up to The Qing——cherry Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Cherry; A few drops Lemon juice; Some crystal sugar; 1 spoon maltose

by A piece of cake

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The photos of picking cherries have exploded in the circle of friends, but I have not picked them once. I either rushed to finish the picking, or waited and waited to be immature. The few plants in my hometown are not yet ripe. Before I had time to sigh with emotion, many of them were sent home. They were too late to eat. They spoiled very quickly. Take a look at it. Actually, I haven’t made cherry sauce yet. I hurried to move. La"

Ingredients

Some Cherry
A few drops Lemon Juice
Some Crystal Sugar
1 spoon Maltose

# Fourth Session Baking Contest and is A Love to Eat Festival# Live Up to The Spring and Live Up to The Qing——cherry Sauce

1. Rinse slightly with salt water.

# Fourth Session Baking Contest and is A Love to Eat Festival# Live Up to The Spring and Live Up to The Qing——cherry Sauce recipe

2. Hold the top of the cherry with the chopsticks and apply pressure to the pedicle.

3. When the core comes out, use chopsticks to quickly remove it to one side.

4. The pitted pulp is pureed.

5. Pour the puree into a casserole and add an appropriate amount of rock sugar.

6. At the same time, another pot is boiled to sterilize the bottle.

7. Stirring should not be interrupted, the hands are sore and painful, it is very viscous, add a spoonful of maltose, the maltose is completely melted, and you can bottle it while it is hot.