Introduction: 7 months ago, if you come across this fruit, eat it as soon as possible. It is highly nutritious and highly seasonal. You can cook it once and store it in the refrigerator. You can eat it when you want. It is very convenient!
As the saying goes, "The smoke of firework in the world is the most soothing to the human heart." Firewood, rice, oil, salt, soy sauce, vinegar, tea, three meals a day correspond to the four seasons. Food carrying the smoke of firework is the most soothing to people's hearts. Hello everyone, I am Xiaofeng . "You left in a hurry, just as you came in a hurry to say goodbye to the clouds in the western sky and the golden willows by the river." Speaking of this haste, I thought of our big cherries in Shandong. Every June, the big cherries arrive as promised, but there are still I didn't taste enough of its sweetness, so it left in a hurry. It only lasted for more than ten days, which caught me off guard. There were fewer and fewer big cherries in these days, and it was basically close to the end. I really need to eat it. Hurry up, you will have to wait a year if you miss it.
Big cherries are also called cherries. The prices vary greatly depending on the place of origin. Our big cherries are known as the "rubies of 37 degrees north latitude". They are bright in color, crystal clear, as red as agate, and have thick, juicy flesh. Full and full, the aroma is rich when you take a bite, and the sweet taste penetrates your heart. It's so enjoyable! Who really knows who eats it.
Although the price of large cherries is not comparable to that of tropical fruits durian and mangosteen, , cherries are considered the aristocrat among fruits in our north, and the price is indeed quite high, ranging from more than ten yuan to twenty or thirty yuan a piece. The weight ranges from kilogram to kilogram. Now the big cherries are coming to an end. Although the quality is not very good, the price is a lot cheaper. There are actually 10 yuan per pound. I bought some more while they were cheap and made cherry jam . Cook it once and store it in the refrigerator, so you can eat it whenever you want, which is very convenient!
Speaking of making cherry jam, it was really forced by children. I really didn’t know how to make it before. Because my son has been going to school in other places since he was a child, and he loves cherries very much, and he always misses eating fresh cherries, so I came up with this idea. I made cherry jam for him to eat slowly when he comes back from the holidays. After so many years, it has become a success. According to the experts here, this really answers the saying that parents "pay as much as mountains and ask for as much as dust" for their children. Let's take a look at how to do it.
1. Pour the big cherries into a basin, add a spoonful of salt, a spoonful of vinegar and an appropriate amount of flour, and gently wash them with your hands for two minutes. The salt has a disinfecting effect, and the vinegar can force out the bugs in the cherries. The flour has a lot of The strong adsorption property can cleanly absorb dust and impurities on the surface of cherries. Use this method to clean cherries and eat them cleanly and with confidence.
2. Rinse the cherries and remove the handles and pits in the middle. Put the processed cherries into a basin and add an appropriate amount of white sugar. For 10 pounds of cherries, add about 8 taels of white sugar. Stir evenly and put it in the refrigerator to marinate for 20 minutes. The purpose is to marinate the pectin and make the jam more delicious. Sweet.
3. After twenty minutes, pour the pickled cherries into a non-stick pan, and then add 150 grams of rock sugar. After the fire is boiled, turn to low heat and simmer slowly. Use a shovel constantly during the cooking process. Stir to prevent sticking or smearing in the pan.
After boiling, be sure to turn it to low heat, otherwise the red juice will splash all over the stove. After making the cherry jam, you have to clean up the kitchen, which is not worth the loss.
4. Boil for about 10 minutes, then squeeze in the juice of half a lemon. Lemon juice has a good antiseptic and preservation effect. Adding lemon juice can not only extend the shelf life, but also enrich the taste. Then continue to stir and simmer.
5. Boil the whole process for about 30 minutes. Boil until the jam becomes viscous and there is resistance when pushing, then turn off the heat. Put it in a basin and wait until it is completely cool, then put it into a water-free and oil-free jar. , and then put it in the refrigerator to refrigerate and save it, so you can eat it as you go, which is very convenient!
The big cherries will basically be gone by the end of June, so before entering July, you should eat them as soon as possible, or you can buy more, cook them once and store them in the refrigerator, and eat them as you go, which is very convenient! When the weather is hot, scoop out a spoonful and soak it in water to drink. The sour and sweet taste is better than drinking a drink; or you can eat it between bread or steamed buns for breakfast. The sour and sweet taste is appetizing and nutritious! I'm Xiaofeng. I like the food Xiaofeng shares. Don't forget to follow Foodie Fengzi! Thank you for your support and thanks for meeting~
This article was originally written by Fengzi, a foodie. Welcome to follow and communicate with you so that everyone can benefit. If we are three people, we must have a teacher~
