First, the choice of red fruit is very important, the color is red and bright, the red fruit with soft flesh is not suitable for fried red fruit, the soft flesh is more suitable for jam or fruit tea, and the fried red fruit should choose the "iron fruit" with firm pulp, the iron fruit flesh is firm, and it is not easy to rot after boiling for a long time, it is most suitable for fried red fruit, and it is better to dry red fruit and dry red fruit.
Second, the sugar should be added in batches, so that the sweetness of the sugar can reach the pulp, and the fried red fruits will be crystal clear, sweet and sour, and the taste will be consistent.
——Fried red fruit——
Ingredients: 600 grams of red fruit (pitted), 300 grams of white sugar
Method:
Step 1: Prepare the ingredients, 600 grams of red fruit and 300 grams of white sugar. The ratio of red fruit to sugar is 1:0.5, the traditional ratio of red fruit to white sugar reaches 1:1, Ze Rui Ma tried the ratio of 1:1, felt that it was too sweet, and reduced the proportion of sugar.
Step 2: Soak the hawthorn in light salt water for a while and clean it.
Step 3: Use a coring device to press out a trace at the end of the hawthorn pedicle, and it is advisable to press it to the position of the hawthorn core. (If you don't have a corer, you can use a thicker straw or pen cap.)
Step 4: Then use the pitter to insert the end again, so that you can easily remove the core inside, so that the pitting will remove the flower pedicle very clean.
Step 5: Remove all the kernels for later use. After going to the hawthorn kernel, I weighed it and it weighed about 600 grams.
Step 6: Put about 400 grams of water in the boiling pot, put in the pitted red fruits, add about one-third of the white sugar, cook over medium-low heat, gently shake the pot during the cooking process, try not to stir with a spoon to prevent the red fruits from being stirred. Fried red fruits can not be cooked in an iron pot, you can choose an enamel pot, a casserole, and a stainless steel pot, because red fruits contain fruit acid, which will cause chemical changes when exposed to iron, and eating too much will cause nausea and vomiting of slight poisoning.
Step 7: Boil until the sugar melts and the water boils, add the white sugar for the second time, and continue to simmer. Try not to stir with a spoon during the whole boiling process, so as not to damage the shape of the red fruit.
Step 8: Add white sugar in batches after each boil until the sugar melts, until 300 grams of sugar are added. Add white sugar in batches, the sweetness of the sugar can be infiltrated into the red fruit, and the fried red fruit will be sweet and sour, and the taste will be consistent.
Step 9: After all the sugar is added, continue to boil over low heat until the red fruit is slightly transparent and the soup is viscous, then turn off the heat. (It takes about ten minutes or so).
Finished product! Pour the boiled red fruits into the crisper and store them in the refrigerator for a week. The red fruit cooked in this method will have a QQ texture after cooling, and the soup will also be jelly-like.
Finished product! All of them are crystal clear, not rotten or scattered, friends who like it can try it~~
Tips:
1. The amount of sugar is generally 1/2 of the weight of hawthorn, and it is not recommended to have too little sugar.
2. Fried red fruitsChoose red fruits with hard flesh, and varieties with soft flesh are not suitable for fried red fruits.
3. Cook until medium-low heat throughout the process.