1. Soak the red fruits in clean water for a few minutes and wash them.
2. The cleaned red fruits are dried slightly, and a thicker straw is prepared. (Pen caps are also available)
3. Take a red fruit and twist it firmly with a straw from one end of the red fruit.
4. Then on the other end of the red fruit, use the same method to screw the straw in, and the red fruit core can be completely poke out by the straw
5. This method is very convenient and can also keep the red fruit intact.
6. Process all the red fruits well.
7. Put the pitted red fruit into a boiling pot, add sugar
8. Add half a bowl of water. (Don’t add too much water, half a bowl is enough. When cooking, the red fruit will still show water)
9. Bring to a boil over medium and low heat, change to low heat.
10. Cook until the sugar melts and add 5 grams of salt. (Don’t worry about it being salty, the fried red fruit with salt will be sweeter, and it will have a little QQ taste when it is cold)
11. Cook on low heat until the soup thickens and the red fruit becomes translucent, then turn off the heat. When it cools, the soup will condense into a jelly shape. (About 20 minutes)
Tips:Tips:
1. The amount of sugar is generally 1/2 of the weight of hawthorn. It is not recommended to have too little sugar.
2. Stir-fried red fruits cannot be cooked in an iron pan. You can choose a casserole or an enamel pot, because the red fruits contain a kind of fruit acid, which will chemically change when it meets iron and produce a low-iron compound, which will cause nausea after people eat it. , Slightly poisoned by vomiting.
3. Stir-fried Hongguo Choose the red fruit with harder flesh, and the soft flesh is not suitable for making stir-fried red fruit.
