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DIY strawberry sauce

Source: Author: Time:2009-03-15

5, pickled for 20 minutes


6, take an acid-proof pot, into the post-preserved strawberries, squeeze half a lemon juice


7, low heat slowly cook fruit juices, cooked side while moving mix (I use 120-degree electric stove fire is a constant temperature, and not easy to paste pot, and other appliances attention to regulation firepower)


8 and continue to boil over medium heat for a while, so that the flesh in the water quickly evaporate and then transferred into a small Simmer until thick like jam off immediately after the fire.


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