In summer, eat less watermelon and eat it more! Cook it once and put it in the refrigerator, take it as you go, sweet and sour, very enjoyable!

In summer life, many people like to eat fruit. I like it, but I often don't know what fruits are in season in summer. At most, I only know how to eat a watermelon.

Common summer fruits, such as mangoes, peaches, apricots, grapes, strawberries, lychees, bayberry, etc. Each of them is rich in nutrients and can play a role in clearing away heat and relieving summer heat.

The trees are full of jade and vermillion, and it is the season of cherries again. It's another year of cherry season, let's have a cherry-flavored summer together.

Cherry can be said to be the holy product of summer. It is small in shape, red in color, sweet and sour in taste, and has great nutritional value.

The ancients believed that cherries were the "fruit of the heart", which grew during the summer. When the Qi of Zhengyang is obtained, the fruits are ripe first, so the nature is hot.

It is a rare fruit with sufficient yang energy and warm sex, which can replenish the body with full energy, so people have the custom of eating cherries in summer.

From the perspective of traditional Chinese medicine, cherries have the effect of invigorating the middle and benefiting qi, dispelling wind and removing dampness.

In addition, cherries also contain important substances anthocyanins, which can reduce the reabsorption of uric acid by the kidneys and have a certain effect on reducing uric acid.

Cherry is a fresh fruit with good color, flavor and shape. In addition to fresh food, it can also be processed into cherry jam, cherry juice, canned cherry and dew wine. It has a bright red color and an almond-like aroma, which is fascinating to eat.

Today I'm going to teach you how to make cherry sauce. Cook it once and put it in the refrigerator. You can take it as you go. It's sweet and sour.

【Cherry Sauce】

Ingredients: fresh cherries, lemons, sugar, rock sugar

Detailed practice:

The first step is to remove the roots of the fresh cherries, then wash them with clean water, and cut the lemons for use.

The second step is to remove the seeds from the washed cherries, then put them in a basin, add sugar, stir well, and marinate for half an hour.

The third step is to pour the cherries together with the marinated juice into the pot. Add an appropriate amount of rock sugar, and after the fire is boiled, slowly simmer on a low fire.

Tips: The amount of sugar and rock sugar added should be increased or decreased according to your own taste. You can also use all rock sugar, or all white sugar.

The fourth step is to stir while cooking to prevent sticking to the pan, and remember to remove the foam in the middle.

The fifth step, when it is thick like jam, squeeze out the lemon juice, add it to the pot, and then immediately stir well.

Tips: Add some fresh lemon juice to adjust the acidity, increase the fruity aroma, improve the gloss, sterilization and antiseptic effect.

In addition, the citric acid in lemon juice is a natural antibacterial preservative, which can prolong the shelf life.

The sixth step, after the ceasefire, wait for the cherry jam to cool, and put it into a clean glass bottle. Then put it in the refrigerator to chill, and take it as you go.

Tip: If you don't have lemons at home, you can also use white vinegar instead, but white vinegar doesn't work as well as lemon juice.