Lemon Paste [Rice Cooker Version]

Taste: Sour and sweet; Cooking Method: Boiling; Time: Several hours; Difficulty: Simple.

Detailed Steps for Making Lemon Paste [Rice Cooker Version]

Wash the lemons and rub them with salt to remove the wax on the surface. Soak them for more than 20 minutes, then rinse them clean and remove them from the water.

Cut off both ends of the lemons and slice them evenly into thin pieces.

Arrange a layer of lemon slices at the bottom of the pot.

Sprinkle a layer of rock sugar on top of the lemon slices.

Add another layer of lemon slices, followed by another layer of rock sugar.

Arrange all the ingredients in the pot. (Do not add water.)

Set the rice cooker to the “Soup” program and press the start button. (Default time is two hours.)

After half an hour, the rock sugar begins to melt.

After one hour, all the rock sugar has melted. Gently stir the bottom of the pot with chopsticks. If it does not stick to the pot, it is done. Do not stir too much, or the lemon slices will break. After the program ends, switch to the “Keep Warm” program and keep warm for five hours.

After the lemon has cooled naturally, it will become very thick, and the soup will be amber in color.

Finished product.

Sour and sweet, the lemon slices are chewy.

The aroma is refreshing, and it is healthy with no additives!

A simple and easy-to-make family nourishing food.