Preserved fruit is made of fresh fruit after peeling, pitting, sugar boiling, soaking, drying and packaging and other main processes of food, bright and transparent, dry surface, slightly sticky, sweet and sour, soft and hard moderate, easy to store, help digestion. At present, there are many problems in the market, so homemade preserved fruits are popular with friends.
Preserved hawthorn fruit
Ingredients: hawthorn 500 g, sugar 60 g
method:
1. Place the hawthorn in water, wash the surface, wash, pit, put in clean water, add 1 spoonful of salt and soak for 30 minutes.
2. Put an appropriate amount of cold water in the pot, fish the soaked hawthorn into the pot, bring to a boil over medium heat, put half of the sugar in, and leave half of it.
3. Cook until the hawthorn is slightly fat, remove, sprinkle the remaining half of the sugar on top and stir well.
4. Turn on medium-high heat in the microwave for 10 minutes.
Begonia preserved
Ingredients: 500 grams of begonia fruit, 500 grams of sugar, water
1. Wash the begonia fruit, drain the water, remove the fruit with a knife, and tie some small eyes around the body with a toothpick to make the sugar stain taste. 2. Pour sugar and water into the pot, heat over high heat until boiling, soak the sugar water in begonias while hot, mix well and marinate for more than 12 hours.
3. Pour the juice from the pickled begonias into a pot and heat them over low heat, then pour them back into the begonias and marinate for 12 hours.
4. Pour the begonia fruit into the pot with the sugar juice, heat it over low heat, and when the sugar juice bubbles, the begonia fruit is transparent and turn off the heat.
5. Remove the begonia fruit and dry it naturally for 2-3 days.
Candied kumquat
Ingredients: 500 grams of kumquat, 70 grams of rock sugar, 50 grams of sugar, 1 bowl of water
1. Pour water into a basin, sprinkle with a little salt, soak the kumquats for 10 minutes, rinse and let dry.
2. Cut the kumquat 5-7 knives longitudinally and equidistantly, not too deeply, press with your fingers and use a toothpick to pick out the kumquat seeds.
3. Place in a clean, anhydrous bottle, yard a layer of kumquat, sprinkle a layer of white sugar, cover the lid and marinate for about 2-3 days.
4. Pour about a bowl of water into the pot, pour in the pickled kumquat, put in the rock sugar, bring to a boil on high heat, turn the heat to low and slowly simmer, until the water in the pot slowly becomes viscous, the kumquat is slightly more transparent than before, you can.
Preserved apples
Ingredients: Apples, 1 cup sugar, 1 cup water, 2 tablespoons of lemon juice, lightly salted water
Directions: The preparation of snacks
1. Wash the apples, peel them, pit them, cut them into 8 cloves, and soak the cut apples in light salt water to prevent oxidation and blackening.
2. Drain the soaked apple lobes and place them on the dryer at 135F/57 degrees Celsius for about seven or eight hours until the surface of the apples wrinkles.
3. Put the sugar and water into the cooking pot, bring it to a boil over high heat, stir until the sugar dissolves, pour in the baked apple cloves, stir well, cover the lid, reduce the heat, boil until the water is basically volatilized, the syrup is shiny and crystalline attached to the apple, about 40-60 minutes, turn off the heat.
4. Spread the apple cloves again on the dryer at 135F/57 degrees Celsius for about 4 to 5 hours.
Cherry preserved fruit
Ingredients: 300g of fresh cherries, 50g of sugar
1. Rinse the fresh cherries, soak in light salt water for 2 hours, drain, remove the stems and put them in a microwave container, pour in the sugar and mix well and marinate for half an hour.
2. Open container, without lid, microwave on high heat for 4 minutes.
3. Put on gloves, remove, pour out the juice, heat in the microwave on high heat for 4 minutes, remove and mix.
4. Finally, put it in the microwave and heat it on high heat for 4 minutes, there is basically no juice in the container.
Preserved arbutus
Ingredients: bayberry, rock sugar or sugar, salt, water, lemon
1. Put a few large spoonfuls of salt in the pot, add water to boil, boil for a while, then pour out the water, then add water to continue cooking
2. After boiling, add more rock sugar or white sugar, cook until the water slowly becomes less, the sugar juice becomes more and more viscous, change the heat to low, and use a spoon to stir constantly to prevent sticking to the pan.
3. Squeeze in a few drops of lemon juice and stir when it's almost dry.
4. Place the dried bayberry on a baking sheet to dry, like to eat wet points, you can let it dry in the sun, or bake it at 100 degrees in the oven for 1 hour and put it in the crisper box.
Dried pineapple fruit
Ingredients: pineapple, salt
1. Cut the pineapple into thin slices about 3,4 mm thick, add a little salt, soak in the water of the pineapple slices and soak for 10 minutes.
2. Drizzle, place in the oven at 100 degrees Celsius and bake for about 3 hours.
Preserved grapefruit
Ingredients: 4 grapefruit peels (600 g) dried 300 g, water 300 g, maltose 150 g, sugar 150 g
1. After washing the grapefruit skin, remove the thin layer of tendons connected to the grapefruit meat in the white part of the grapefruit skin, cut off the outermost layer of rough tissue, and cut into strips.
2. Soak in clean water and a little salt for 3 days, changing the water once a day.
3. After soaking, add water and cook for 10 minutes, squeeze the cooked grapefruit peel slightly by hand, spread out, let it dry outside for a day, and blow dry the water slightly.
4. Add 300g of water to the pot, add maltose and sugar, bring to a boil over low heat, add grapefruit peel, cook over low heat, pay attention to turning the grapefruit peel during the period, so as not to stick to the bottom, cook for 1 hour.
5. Continue to soak in the sugar water in the pot for 24 hours, remove the grapefruit peel, spread it out, and let it dry until the grapefruit peel is dry, about 2 days.