Dried Apricot
1.
Use fresh little red apricots
2.
The color is bright red and the maturity is 7-8 points.
3.
It's best to make it on the same day and leave it for two or three days. The apricots will become soft and will fall apart during the production process. After the production, the effect will be affected.
4.
Clean up
5.
Go nuclear hand broadcast in half
6.
Press white sugar for about 2 hours and turn it over by hand, and evenly spread it on each apricot. It is recommended to add more sugar according to your preference. First, it will not break easily after making it. Second, it tastes good and can extract more juice.
7.
Squeeze half a lemon out of the lemon juice. Do not add water because the apricot juice has been leached, and the juice will come out during the boiling process. Boil on medium heat and turn to medium and low heat for 10 minutes.
8.
After simmering, soak overnight. If you are anxious, soak for at least one hour. The soup is full of flavor and sweet and thick.
9.
Put the plate into the oven at 150 degrees and bake up and down for 10-15 minutes. According to your own oven, my oven is small or single-tube heating, so I bake for 15 minutes
10.
After baking, take it out and put it in a cool place to air dry. It is best to use a container with upper and lower ventilation to air dry for 1-2 days.
11.
It’s very refreshing and sweet to drink apricot and preserved apricot to make the fruit juice with honey and lemon. The two flavors of preserved apricot are more fragrant.
12.
Here are some photos of the finished product
13.
No water, no additives, healthier
14.
Bright color, sweet and sour taste, soft and soft
15.
Pure natural pulp
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