The winter festival has passed, the snow festival is approaching, at this time in the jiaodong countryside, the work in the field is almost busy, and it is generally into the agricultural leisure time. However, leisure is only relative, many families will use this time to make some special food, the more representative is dried sweet potatoes and preserved apples. This article is based on the explanation of a friend of Qixia, briefly look at the process of making preserved apples at home.
As we all know, the red Fuji apple must go through the fruit selection process when acquiring, and the good quality and large fruit (as shown in the picture) are generally sold directly to the acquirer or e-commerce. The remaining apples are kept at home. In fact, these apples are only small or slightly bumpy, and there is no problem with the taste of eating.
There are three main steps to making preserved apples, which are to peel and cut into pieces, dehydrate and dry. The first step of peeling and cutting is relatively simple, and the key lies in the dehydration steps below.
The dehydration process is also related to the container used. Traditional villages have large pots, and after the fresh apples are washed, they can be directly steamed in the big pot. At this time, put fruit wood on the bottom of the pot and pull on the wind drum, just like the fire of steamed steamed steamed buns in the New Year, which can greatly improve the efficiency of dehydration.
If you use a gas stove, you need to steam it several times. The specific operation process is: after the apple pieces are cut, they are naturally air-dried in a ventilated place for a day, and then steamed on the gas stove. The first time you steam, it takes about thirty minutes. After the pot is out, it is necessary to dry in a ventilated place. This time it needs to be dried for a long time, one to two days, and you also need to turn the preserved fruit in the middle to ensure that each part is evenly ventilated. After drying, you need to make the next pot, this time steaming for twenty minutes can be out of the pot, take it out and dry it and you can eat it. Although the process is relatively complicated, the preserved fruit is delicious.
The above are more traditional practices, and friends over middle age are used to using this method. I heard that some young people now buy ovens to take home and dry them with the help of scientific and technological means. In short, the idea is alive, as long as the apples are delicious.
Listening to this friend of Qixia, a medium-sized red Fuji can probably make four pieces of preserved fruit. The author also asked an experienced fruit farmer before, she said that converted into weight ratio, almost ten pounds of fresh fruit out of a pound of dried fruit (preserved fruit). Therefore, the price of homemade preserved apples is generally not low, after all, it is a penny for a penny (the image of this article is provided by: Qixia "wheat", "where did the truck go").