How to stew lemon paste into paste
In the past 10 days, the popularity of health food therapy has continued to rise across the Internet, especially the search volume for homemade lemon paste has increased significantly. Lemon ointment has attracted much attention because of its effects on moistening the lungs, relieving coughs, and beautifying the skin. However, many people encounter the problem of "not becoming a paste" during the production process. This article will combine popular discussions and practical experience to analyze the lemon paste stewing skills in detail, and attach structured data for reference.
1. Effects and popular needs of lemon paste
Recent data shows that the search keywords for lemon paste are concentrated in the directions of "cough relief", "throat soothing" and "homemade". The following is the popularity statistics of related topics in the past 10 days:
| Popular keywords | Search volume share | Related topics |
|---|---|---|
| Lemon paste recipe | 35% | Cough Diet Therapy |
| Reasons why lemon paste is not a paste | 28% | Fire control |
| How to store lemon paste | 20% | No added food |
2. Key steps for stewing lemon paste
According to feedback from netizens, the three core elements for successful ointment are:Raw material ratio, stewing time, container selection. The specific steps are as follows:
1. Raw material preparation (standard ratio)
| Material | Dosage | Remarks |
|---|---|---|
| Lemon | 500g | Remove seeds and slice |
| Yellow rock sugar | 1000g | Recommended crushed rock sugar |
| Sichuan clam powder (optional) | 10g | Enhance cough-relieving effect |
2. Stewing process
(1)layered canning: Put lemon slices and rock sugar into the stew pot alternately at a ratio of 1:2, and cover the top layer with rock sugar;
(2)Simmer over water: Cover the stew pot, add water to the outer layer, and stew over low heat for 12 hours. Avoid opening the lid during this period;
(3)Judgment of ointment collection: When the liquid becomes thick, drop in cold water and it will not spread.
3. Analysis of Common Failure Causes
Combined with hot search issues, we sort out high-frequency failure cases and solutions:
| Problem phenomenon | main reason | Solution |
|---|---|---|
| The paste is thin | Not enough stewing time | extended to 15 hours |
| Bitter and astringent | Lemon without seeds | Completely remove seeds and white inner membrane |
| Rock sugar crystallization | The heat is too high | Keep the water temperature below 60°C throughout the process |
4. Sharing of actual test experience from netizens
Popular comments from social platforms show that most successful cases useelectric stew potorCasserole, avoid metal containers. It is also recommended to add a small amount of tangerine peel (5g) to enhance the flavor. This recipe has been liked more than 12,000 times recently.
5. Preservation and consumption suggestions
After the paste is made, it needs to be bottled while hot and can be stored in the refrigerator for 3 months. Take 1-2 spoons of warm water and drink it daily. For those with cold and cough, it is recommended to mix it with shredded ginger.
To sum up, the key to making lemon paste into paste isSimmer patientlyandPrecise proportioning. Follow this wave of health craze and make your own healthy and delicious jar!
check the details
check the details
en
