Longan syrup
Overview
I can only call it longan syrup. . . A bunch of longans are declining at an unpredictable speed. There are two ways to stop this trend: first, put them all in your stomach; second, change their existence form so that they can be stored for a longer period of time. The first way is ideal, but several limited bellies cannot accommodate them all at once. Just settle for the next best thing. Something like ointment quickly flashed through my mind. Methods that require the participation of other materials are all filtered out because those materials do not exist. There is only one simple way to make it, longan meat + sugar, steamed. The method is very simple, but it is very labor-intensive and time-consuming to make. The shells of the longans are peeled off one by one, and the cores are removed one by one, leaving only the crystal clear flesh. A bunch of longan, in the passage of time, finally removed all attachments. I forgot how much sugar to use. According to the ratio of jam, no matter what, I sprinkled nearly a pound first. It was later discovered that this amount greatly exceeded the original recipe. Just have as many as you like. Anyway, there are those who are not afraid of sweetness. The most important thing is that it has a lot of sugar and is easy to store. . . I had to ask for longan syrup. . . .
Tags
Ingredients
Steps
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Fresh longan in shell
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Remove the shell
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Core removal
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Spread sugar all over the surface
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Seal with plastic wrap and place in steamer
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Fasten the plate
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Put into a pot of boiling water and steam for 40-60 minutes
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Take out of the pot
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Serve out and eat
