In addition to the heat in summer, in fact, there are still many remarkable places, and the shadows of those long skirts and fluttering young girls on the street add beautiful painting style and youthful vitality to the summer; there are happy scenes of chasing each other in the pool, which is not a kind of warmth. Regarding food, not only the noise of crayfish and beer, but also the shining appearance of dozens of fruits such as bayberry, watermelon, lychee, peach, plum, etc., whether sweet or sour, they undoubtedly bring different angles of enjoyment to our taste buds, bringing a touch of coolness to this hot three-volt weather, becoming a good memory in summer.
Some fruits are not only eaten fresh, but drying them will harvest unexpected delicacies and even subvert our imagination. In the middle of summer, 5 kinds of alkaline fruits do not miss, buy 10 pounds of sun-dried, delicious and not expensive, eat are relieved.
In the countryside, there is a popular proverb: "Peaches raise people, apricots hurt people, and people are buried under plum trees", although this statement does not have scientific reason, it is enough to prove the popularity of peaches in the folk. Since ancient times, people have regarded peaches as auspicious things, which have the meaning of longevity in ancient times. At present, there are more than 30 kinds of peaches widely cultivated in China, some of which are suitable for fresh eating, and some are suitable for processing into canned or preserved fruits. Like the Beijing peaches and Yanling yellow peaches on the market and other high-grade peaches, juicy and sweet without sourness, the price of more than ten yuan a pound, suitable for fresh eating, and those sour and sweet cheap hard peaches, but one or two dollars a pound, or even lower prices, it is very suitable for drying and processing into peach fruit, that is, peach peel.
The practice of peach peel is not complicated. First wash the peach to remove the kernel, then slice, then blanch the water, dry for one day to half dry, add salt and sugar to marinate for 2 days, then take it out to dry, dry until you like dry and wet, and then put it in the bottle to seal well, it will not be bad for a year, when you want to eat it out and enjoy it. If licorice powder, perilla, and paprika are added, the flavor is more intense.
Many people misunderstand, thinking that figs are named because they do not flower, in fact, figs belong to hermaphroditic flowers, blooming in a flower tray, pollinating each other, and then fruiting, so from the outside it looks only to see its fruit and not to see its flower, the filament in the middle of the fig is the flower of the fig, and the flat round fig we usually eat actually includes the fruit and the flower. The ripe figs have yellow or purple skins and soft and sweet honey. Because of its rich nutrition and tender taste, figs are known as the "queen of fruits", and in some Mediterranean coastal countries, figs are called "holy fruits".
Figs are made into dried fruity with a sticky aroma. Making dried figs, removing the peel taste is more delicate, but the peel is a delicate job. Peel off the peels and stems of the figs, put them in sugar water and squeeze a few drops of lemon juice to boil for 30 minutes, then put on a breathable clean gauze and let it dry until dry, or bake in the oven for about 3 hours to make a sweet preserved fig.
As the saying goes, "The apricots are yellow, the wheat is on the field", which means that when the wheat is ripe, the apricots also become yellow and can be picked. In the past, apricots were not popular, one apricot tasted sour, and less water; the second was that the old man thought that "apricots hurt people" and could not eat more, and the third was that once the apricots were ripe, because the skin was thin and soft and easy to deteriorate, so the apricots were very cheap, not valuable, and it was better to dry them into sweet and sour dried apricots.
The processing method of dried apricots is similar to that of peach peel, but it is best to choose eight ripe apricots when choosing apricots, because they are too ripe, easy to cook after boiling, too raw and astringent, and the sweet and sour flavor is not good. In addition, the blanching time of apricots is shorter than that of peaches, because the flesh is not as thick as peaches, and other steps are the same as peaches, which will not be repeated here.
Bayberry is known as "the first doubt of a thousand gold" reputation, in jiangsu and Zhejiang area, there is also "bayberry lychee" said, whenever picking bayberry, a glance at the red fruit full of trees, let people look at the plum, unconsciously saliva are flowing out, the entrance is sour and sweet and juicy is very delicious. Bayberry is composed of meat columns, there is no peel protective layer, easy to damage and short storage time. It is precisely because bayberry is inconvenient to store, and it is generally easy to produce, so the bayberry is dried into dried bayberry, sweet and sour, and it is a small snack that girls love.
When the bayberry is ripe, there is an insect called fruit fly, smells the aroma of the bayberry, and lays eggs on the arbutus meat column, and its eggs hatch into larvae and burrow into the flesh of the fruit, feeding on the flesh. Therefore, when making dried bayberry, the bayberry must first be soaked in salt water to force out the bugs inside, and do not put them in the refrigerator to freeze first, otherwise the bugs will freeze to death and will not run out. The preparation method of dried bayberry, put the soaked bayberry into a little water, add rock sugar or white sugar, boil over high heat, let the sugar fully penetrate into the bayberry meat, and then put it into the sun to dry, dry half dry and then add sugar to steam for 15 minutes, and then continue to dry until 7 to 80% dry.
Northerners may be a little unfamiliar with the yellow peel, which is a fruit unique to South China, the yellow peel fruit is oval in shape, the peel is yellow, the flesh is similar to the longan flesh, it is translucent white, and the kernel is divided into multiple small particles. Yellow peel nutritional value is extremely high, there are sweet, sour, extremely sour varieties, people who like to eat yellow peel are more fond of the sour and sweet taste of the variety, so that the population teeth are fresh, yellow peel in addition to fresh food, it will be made into jam or dried fruit, unique flavor.
The best choice of sweet and sour varieties for the production of yellow peel is followed by sour yellow peel, but if you choose sour yellow peel, the amount of white sugar should be increased. The specific method of dry yellow skin: first sprinkle a layer of salt evenly on the yellow skin, marinate for one night, the next day the salt on the outside of the yellow skin is washed, and then soaked in hot water for 10 minutes, so that it can both sterilize and soften the skin of the yellow skin, pitted, and then put into the water with sugar and salt added to boil, cook until the yellow skin is transparent, and then dry until it is semi-dry, sour and sweet, raw and appetizing.
Hello everyone! I am Shinoya Cuisine, a culinary enthusiast, passing on the food warmth of three meals a day, discussing the topic of food together, and letting delicious and healthy accompany your life. Welcome to follow, like, forward, favorite, comment, thank you for reading!