Including candied fruit, preserved fruit, candied fruit, oral fruit, fruit cake and fruit Dan.
Candied fruit is also called preserved fruit, and it was called honey frying in ancient times. China folk molasses fruit food. It is spread all over the country with a long history. A food made from fruits and vegetables such as peach, apricot, plum, jujube, wax gourd and ginger is pickled with sugar or honey.
Candied fruit can be eaten directly as snacks or snacks, and can also be used as decorations on cakes, biscuits and other snacks.
In the Tang Dynasty, the fruits presented to the imperial court were preserved by soaking in honey. In the Song Dynasty, the production was fine and varied, from honey pickling to dual-purpose sucrose drying. After fruit selection, elutriation, soaking, boiling and other processes, the color and taste are good.
Put the hawthorn into the water, clean the surface with steel balls, then wash and take it out.
Take a washed hawthorn and put it on the chopping block.
Cut off one end with a knife.
Cut off the other end, too.
Pass through one end with a pen or chopsticks.
Remove the hawthorn core.
Core all hawthorn in turn.
Put the hawthorn in clear water, add a spoonful of salt and soak it for 30 minutes (the hawthorn is soaked in salt water to fix its color, and the cooked hawthorn can keep beautiful color)
Put an appropriate amount of cold water into the pot, scoop the soaked hawthorn into the pot and start cooking on medium heat.
When it is boiled, put half the sugar in it and leave half for later use.
Cook the hawthorn until it is slightly fat. It should not be cooked for too long, it will rot after a long time.
Take out the cooked hawthorn.
Sprinkle the remaining half of the sugar on it and let the sugar penetrate, sweet and sour from the inside out.
Stir the sugar and hawthorn evenly
Put it in the microwave oven and turn on the fire 10 minute.
1. Take a mango, wash the skin and peel it off.
2. Cut the mango vertically into thin slices about 0.3 cm thick with a knife.
3. Take a small pot, pour in 100g water and 30g sugar, and cook over medium heat until the sugar is completely dissolved.
4. Then put the mango slices into the sugar solution cooked in step 3.
5. After cooling in the refrigerator for 3 hours, carefully take out the mango slices.
6, piece by piece on the drying rack, in a cool and ventilated place.
7. During the period, it is best to turn the face every 3-4 hours (if it is in a wet area, you can use an electric fan to blow it).
8. After drying for about 24 hours, the mango slices become tough and edible (the drying time should not be too long, otherwise the taste will be hard). The drying time has a great relationship with the thickness of mango slices and the dryness of the weather, so the time can be flexibly controlled.