Lemon Peel Candy

Name: Lemon Peel Candy
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g lemon peel; 60g White sugar; 180g crystal sugar; Some water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Is the peeled and juiced lemon shell still useful? Throw away most of the time. But this thing is really useful: deodorizing, removing dirt, they are all very good. However, I still feel a bit pity.
Can. . . . eat? ! Of course, lemon peel, there are ways to eat-lemon peel sugar. The method is very simple, add sugar and boil together, boil and boil until the water is dry. I don't like the bitter taste of lemon zest. You can rinse, boil, pour out the water and boil it with sugar. However, honey-stained lemon slices do not require any treatment on the lemon slices. Does it imply that it can not be used as a deodorant treatment? Lazy people usually use the easiest way-no bubble! Don't cook! dont wash! Just boil it! If it suffers, let it go. Perhaps suffering is its advantage?
Boiling is a long process, because it is long, the most careless. Seeing the moisture decrease a little bit, he left for a short while. As a result, it started to turn caramel color when it was away. Fortunately, it is still burnt. Pick out the heavily colored part, continue to fry the rest and sprinkle with sugar. It looked good too, the lemon yellow turned golden, and the granulated sugar quickly melted on the surface, moist and sticky.
The fragrance of lemon is mixed with the sweetness of sugar, and there is no bitterness that needs to be rinsed. . . .

Ingredients

Lemon Peel Candy

1. Ingredients: 450 grams of lemon zest, 180 grams of rock sugar, 60 grams of white sugar, appropriate amount of water

2. Cut lemon zest into 6-8 cm strips

3. Put it in a container, add rock sugar, marinate for 1-3 hours

4. Pour into the pot, add an appropriate amount of water, and boil over high heat.

5. When the water boils, turn to low heat and continue to cook until the lemon peel is transparent and the moisture is reduced.

6. When the moisture dries out, it will continue to stir fry.

7. Turn off the heat until there is no moisture.

8. Cool slightly and add sugar.

9. Serve after mixing well, or seal and refrigerate.

Tips:
The ratio of lemon peel to sugar can be increased or decreased according to your own taste.
When the moisture dries, you need to stir fry continuously to avoid muddying the bottom of the pot.
The dried lemon zest can also be without sugar.