缓解咳嗽神器—金桔柠檬酱美味好吃的做法大全，缓解咳嗽神器—金桔柠檬酱做法图解

妈妈有咽炎
一到换季就咳嗽

听说金桔对嗓子好
妈妈又不爱吃金桔(˶‾᷄ ⁻̫ ‾᷅˵)
那就熬成酱兑水喝吧

多喝水对身体还有好处呢
诶嘿

用料  

缓解咳嗽神器—金桔柠檬酱的做法  

1. 柠檬一开四                                                                       去籽                                                                                  如果不介意有籽的话留着也没关系啦

2. 主角就是金桔啦                                                                       金桔去蒂                                                                       竖切后切成三或四块                                                                       小块一点会减少一点熬制的时间                                                                       也不要切的太小奥(´･ω･`)

3. 把切好的柠檬金桔全部放进大碗中                                                                       倒一些水                                                                       水的量在金桔的三分之一到二分之一左右                                                                       没有很明确的水量                                                                       放多了熬制的时候也就是多熬一会儿的事儿啦                                                                   

4. 小盆中倒入冰糖                                                                   不要觉得多                                                                   熬好后这是要兑水喝的

5. 搅拌一下                                                                          腌制一会儿让冰糖稍微化一化

6. 倒入不粘锅中                                                                   一定要是不粘锅！！不粘锅！！不粘锅！！                                                                   我用的是平底锅 加热面积大                                                                   开大火烧至金桔里的水开                                                                   水开后开中火熬煮

7. 中途会有一些沫沫                                                                   用勺子刮走                                                                   刮沫沫的时候开大火！                                                                   熬汤的时候撇沫的时候也可以开大火

8. 最后熬至金桔柠檬都呈半透明的状态即可                                                                   酱可以挂在刮刀上                                                                   滴落比较粘稠（不要太稠 冷却后会更稠一些）                                                                   趁热装入消毒好的密封罐里

9. 照片是之前做的一次                                                                    拍的密密麻麻的(*/ω＼*)

小贴士

tips：
       1.一定要用不粘锅！  糖量比较大 用其他锅容易粘锅熬焦 整体就会有一股糊味儿了

       2.糖份可以让金桔酱保质期延长 糖可以减量 但是不要少于150
          觉得甜兑水的时候少放一些就好啦( ･᷄ὢ･᷅ )

        3.密封罐消毒用开水煮 或者用烤箱烤一下
        注意不要被烫到嗷

        4.所有的材料不用刻意精准到克 差点儿也没事儿的

                                                   我是芊儿 祝你成功