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Shocked grandmother's recipe

Shocked grandmother's recipe


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Shocked grandmother's recipe
As the time for shock flowers kept coming, I thought I was shocked!

  • Shocked grandmother's recipe
  • ~ 15-20 shock flowers;
  • 800 grams of brown sugar;
  • 5lamai
  • 6 liters of water

Servings: 24

Preparation time: less than 30 minutes

RECIPE PREPARATION Shocked grandmother's recipe:

Shocked grandmother's recipe

Put 3 liters of water together with the sugar and a squeezed lemon in a pot to boil.

After boiling {leave to boil for 15 minutes (timing after the water has reached the point of 100 degrees)}, remove from the heat and mix with the rest of the water (3l), the shock flowers and the soaked lemons and peel breeds (so as not to come out bitter). Cover and leave for at least 24 hours in a warm place.

It is then strained and bottled in the refrigerator.



Tips sites

1

I used brown sugar, with the thought that maybe it's healthier than white. I would have used honey but I needed a lot and I didn't have that much in the house.


Socata Traditional Recipe

To get shocked, you will need clean shock flowers, without mosquitoes or lice, which are picked when the sun is out. If the shock from which you harvest the flowers is not near a road, then you will not have to wash it.

Break the stem and leave only the flowers. Wash the lemons with warm water. The lemons can also be cleaned, so as to remove the waxy layer to prevent the shock from becoming bitter.

If you do not want to put whole pieces of lemon, then you can add in the recipe of shock only their juice. Add water and sugar to taste. The amounts of water, sugar, shock and lemon will be different, depending on the amount of shock you want to produce.

Let the mixture soak for a few days, chewing it two hours a day. When you consider that the mixture has reached the desired acidity, then you can strain it and put it in the refrigerator. It is a good idea to eat cold shock.

If you choose to put honey instead of sugar, the shock will have a lot of therapeutic effects, including detoxifying, anti-inflammatory, diuretic and anti-infective.


Ingredients

  • 8 eggs
  • 250 g sugar
  • 1 liter of milk
  • 1 sachet of vanilla sugar
  • 10 tablespoons caramel sugar

Method of preparation

Put the 10 tablespoons of sugar in a saucepan over low heat to caramelize and stir continuously until the sugar has melted. Cover the walls of the pan evenly and leave to cool.

Mix eggs, milk, sugar and vanilla. The resulting composition is poured into the pan with the burnt sugar. Put in the oven on low heat for 45 minutes, until the cream hardens.

Remove the pan with the burnt sugar cream from the oven and leave to cool. The resulting composition is removed on a plate, refrigerated for 50 minutes. Garnish the burnt sugar cream with mint leaves and serve cold. Some housewives give an extra flavor by composing grated or peeled orange peel.


Shocked Grandma's recipe

Take a jar of 10 lt or two clean dishes (5 lt each), without traces of fat on them and in which to fit equally 5 lt of water and leave little room for sugar and lemon.

Put water in pots / jars, pour the sugar and mix a little and then put the shock flowers and sliced ​​lemons and squeezed well by their juice (in water). Add lemon salt (if you don't want too sour, use less lemon salt).

Stir once more and put the lid on but do not cover the surface of the pot completely. It is kept like this for between 48 and 96 hours or more precisely until the water turns yellow and the smell is very good and if we take it with a spoon and taste a little, we fall into ecstasy in front of the finesse and goodness of this drink.

When we consider that it is ready, we take plastic or glass bottles and with a funnel over which we placed gauze, we move on to the operation called "pulling the bottles".

After filtering everything and filling the bottles, we put the lid on each one and put it in the pantry.
It can be consumed immediately or it can be kept a little longer in a dark and cold place.

The juice in the bottles is acidified, so be careful, if you open a bottle that has been around for a long time, do not shake it beforehand because there is a risk that when unscrewing it will spill out just like champagne.

From the given quantities will result 10 lt of juice.
Good appetite and good work.


Socata Traditional Recipe

To get shocked, you will need clean shock flowers, without mosquitoes or lice, which are picked when the sun is out. If the shock from which you harvest the flowers is not near a road, then you will not have to wash it.

Break the stem and leave only the flowers. Wash the lemons with warm water. The lemons can also be cleaned, so as to remove the waxy layer to prevent the shock from becoming bitter.

If you do not want to put whole pieces of lemon, then you can add in the recipe of shock only their juice. Add water and sugar to taste. The amounts of water, sugar, shock and lemon will be different, depending on the amount of shock you want to produce.

Let the mixture soak for a few days, chewing it two hours a day. When you consider that the mixture has reached the desired acidity, then you can strain it and put it in the refrigerator. It is a good idea to eat cold shock.

If you choose to put honey instead of sugar, the shock will have a lot of therapeutic effects, including detoxifying, anti-inflammatory, diuretic and anti-infective.


Shocked grandmother's recipe. That's how you make the most delicious shock

Shocked Grandma's recipe & hellip Do you remember it? With its intoxicating scent and sweet and sour taste? We are convinced that YES! But how is it done? Eh, here you may have doubts. We rummaged and found: shocked grandmother's recipe. That's how we were all pampered in our childhood. Let's pamper our children, in turn!

Moreover, shock is an excellent remedy for respiratory diseases, bronchitis, colds, viruses, allergies, kidney and urinary diseases. In addition, shock fights mental blockages, because it has euphoric effects, relaxes the body and is an excellent remedy for introverted and emotional people.

Shocked Grandma's Recipe # 1
Ingredients shocked grandmother's recipe

5 l of plain mineral water
4 scented lemons
5- shock flowers (to be fresh)
4-5 tablespoons natural honey
Preparation shocked grandmother's recipe

We use a glass jar (ideally) or a plastic can.
Pour 3 l of water and put 4-5 tablespoons of honey. Mix well, well, to melt the honey.
We wash the lemons very well, we squeeze them. We pour the obtained juice over the water from the can. Stir again. We put the lemon peels in the can. Wash the shock flowers lightly so that they do not shake and put them in the can. Stir again and put the bottle on the balcony. Be careful not to screw the plug, just put it to keep the mouth of the can covered. After 1 day -2, take out and strain the shock into bottles (I had glass) and put them in the fridge!


The best SOCATA recipe, simple and fast, like in grandparents' time. Ovidiu Bojor's recommendation

Shock flowers are recommended as a therapy to combat many diseases: digestive (have diuretic and laxative properties), respiratory (cold, flu and bronchitis), dermatological, ocular, rheumatic, cardiac or nutritional disorders (in weight loss). The shock is excellent in febrile conditions and can successfully replace aspirin or paracetamol.
You can also use it along with the usual medication for respiratory viruses, flu or bronchitis. They also have favorable effects in rheumatism and eruptive diseases (such as measles, scarlet fever, etc.). They also have a diuretic, slightly laxative action. They are also recommended in the fight against obesity and hemorrhoids.
Ovidiu Bojor considers shock to be one of the most powerful remedies offered by mother nature.

To prepare the shock you need 12-14 large shock flowers as fragrant as possible (about the size of a palm), 10 liters of plain mineral water(you get a good price if you take two cans of 5 l each), 4 lemons(preferably organic, with clean skin), 1 kg of brown sugar, 10-12 large grains of rice for fermentation(You can also put 5g of fresh yeast but from what I tested, the taste of shock seems more & # 8222clean & # 8221 when we use rice grains) and for a perfect refreshing taste & # 8230. a few fresh mint leaves when you serve it .

We recommend that you avoid using the shock on the side of roads heavily trafficked and polluted.

The most fragrant are the shock flowers from the forests, so if you have the opportunity to buy them, we advise you to choose them.

Shocked preparation

The 14 shock flowers are put in a jar of 10 liters or two 5 liter pots each clean, without traces of fat on them and in which to fit equally 5 l of water and leave little room for sugar and lemon, add water and sliced ​​lemons and squeezed well by their juice in water.
It would be good to remove the yellow peel from two of the lemons, because it gives too much bitterness. Cover the jar and leave for a day.

The next day put the sugar and rice grains and chew well, cover the jar and leave to ferment for another 3-4 days.
Put the lid on the jar or used dishes but do not close them completely to let them breathe. During these three days, the composition should be chewed at least twice a day.
When the water turns yellow and the smell is very good and if we take a spoon and taste a little, we fall into ecstasy in front of the finesse and goodness of this drink

Then the juice is strained through a thick sieve or a gauze cloth, put in bottles with a stopper / lid and stored in the refrigerator or in the food pantry in a dark and cool place.

The juice in the bottles is acidified, so be careful, if you open a bottle that has been in place for a long time, do not shake it beforehand because there is a risk that when unscrewing it will spill out just like champagne.

The socata is served cold and on hot days you can add 2-3 glasses of fresh mint in glasses that will impress the guests, pointing both to the taste and to the aesthetic aspect.

Socata & # 8211 Health Benefits

A cure with Socata is recommended for weight loss, against rheumatism and for diseases of the urinary tract. Socata facilitates the elimination of water from the body, by dissolving the excess fat layer, so it is recommended in slimming belts. It also has diuretic and laxative properties, but also beneficial effects in dermatological, ocular or cardiac diseases. The shock contains vitamin A, vitamin B complex and vitamin C. Their combination with some phytochemicals, such as flavonoids, gives the shock remarkable anti-inflammatory, anticancer and antiviral effects.

The shock replaces aspirin or paracetamol


The shock is excellent in febrile conditions and can successfully replace aspirin or paracetamol. You can also use it along with the usual medication for respiratory viruses, flu or bronchitis. They also have favorable effects in rheumatism and eruptive diseases (such as measles, scarlet fever, etc.). They also have a diuretic, slightly laxative action. They are also recommended in the fight against obesity and hemorrhoids.


Ingredients

  • 8 eggs
  • 250 g sugar
  • 1 liter of milk
  • 1 sachet of vanilla sugar
  • 10 tablespoons caramel sugar

Method of preparation

Put the 10 tablespoons of sugar in a saucepan over low heat to caramelize and stir continuously until the sugar has melted. Cover the walls of the pan evenly and leave to cool.

Mix eggs, milk, sugar and vanilla. The resulting composition is poured into the pan with the burnt sugar. Put in the oven on low heat for 45 minutes, until the cream hardens.

Remove the pan with the burnt sugar cream from the oven and leave to cool. The resulting composition is removed on a plate, refrigerated for 50 minutes. Garnish the burnt sugar cream with mint leaves and serve cold. Some housewives give an extra flavor by composing grated or peeled orange peel.


Ingredients

  • 8 eggs
  • 250 g sugar
  • 1 liter of milk
  • 1 sachet of vanilla sugar
  • 10 tablespoons caramel sugar

Method of preparation

Put the 10 tablespoons of sugar in a saucepan over low heat to caramelize and stir continuously until the sugar has melted. Cover the walls of the pan evenly and leave to cool.

Mix eggs, milk, sugar and vanilla. The resulting composition is poured into the pan with the burnt sugar. Put in the oven on low heat for 45 minutes, until the cream hardens.

Remove the pan with the burnt sugar cream from the oven and leave to cool. The resulting composition is removed on a plate, refrigerated for 50 minutes. Garnish the burnt sugar cream with mint leaves and serve cold. Some housewives give an extra flavor by composing grated or peeled orange peel.


Take a jar of 10 lt or two clean dishes (5 lt each), without traces of fat on them and in which to fit equally 5 lt of water and leave little room for sugar and lemon.

Put water in pots / jars, pour the sugar and mix a little and then put the shock flowers and sliced ​​lemons and squeezed well by their juice (in water). Add lemon salt (if you don't want too sour, use less lemon salt).

Stir once more and put the lid on but do not cover the surface of the pot completely. It is kept like this for between 48 and 96 hours or more precisely until the water turns yellow and the smell is very good and if we take it with a spoon and taste a little, we fall into ecstasy in front of the finesse and goodness of this drink.

When we consider that it is ready, we take plastic or glass bottles and with a funnel over which we placed gauze, we move on to the operation called "pulling the bottles".

After filtering everything and filling the bottles, we put the lid on each one and put it in the pantry.
It can be consumed immediately or it can be kept a little longer in a dark and cold place.

The juice in the bottles is acidified, so be careful, if you open a bottle that has been around for a long time, do not shake it beforehand because there is a risk that when unscrewing it will spill out just like champagne.

From the given quantities will result 10 lt of juice.
Good appetite and good work.


Shocked Grandma's recipe

Take a jar of 10 lt or two clean dishes (5 lt each), without traces of fat on them and in which to fit, equally, 5 lt of water and leave little room for sugar and lemon.

Put water in pots / jars, pour the sugar and mix a little and then put the shock flowers and sliced ​​lemons and squeezed well by their juice (in water). Add lemon salt (if you don't want too sour, use less lemon salt).

Stir once more and put a lid on but not completely cover the surface of the pot. It is kept like this for between 48 and 96 hours or more precisely until the water turns yellow and the smell is very good and if we take it with a spoon and taste a little, we fall into ecstasy in front of the finesse and goodness of this drink.

When we consider that it is ready, we take plastic or glass bottles and with a funnel over which we placed gauze, we move on to the operation called "pulling the bottles".

After filtering everything and filling the bottles, we put the lid on each one and put it in the pantry.
It can be consumed immediately or it can be kept a little longer in a dark and cold place.

The juice in the bottles is acidified, so be careful, if you open a bottle that has been around for a long time, do not shake it beforehand because there is a risk that when unscrewing it will spill out just like champagne.

From the given quantities will result 10 lt of juice.
Good appetite and good work.



Comments:

  1. Joah

    It agree, it is the remarkable information

  2. Virg

    Now that's something like it!

  3. Cynyr

    But today I'm not rushing at all, I lost in the casino and forgot my umbrella in the taxi :) nothing will break through



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