Easy Watermelon Cup
1.
Put rock sugar into the stewing pot first, add 4 catties of boiled water, put it in a steamer and steam for about 15 minutes, take it out and strain it with a clean cloth, let it cool, and cover it in the refrigerator.
2.
Cut off about one-sixth of the watermelon at the base and use it as a lid. Cut the melon cup into a tooth shape. Use a tablespoon to scoop out the flesh of the melon and pick it up, soak it in two pounds of filtered water. Wash the melon cup with one catty of filtered water, pour three catties of frozen sugar water, add the melon and cover it in the refrigerator.
3.
Pick out the melon flesh and continue soaking the melon seeds. Peel the apples and pears, cut off both ends, take out the cores, and soak them with two kilograms of filtered water. Take out the flesh of the melon when it is used, and use a sterile clean towel to absorb the water.
4.
Then cut the apple, lychee, and Sydney into four-centimeter cubes, put them in the soup cup, pour the rest of the rock sugar water and soak for 30 minutes, pour into a colander to drain the sugar water (for another use), take out the frozen melon cup, pour Add all the fruit materials, add a lid to the cup, put it in the refrigerator for half an hour and take it out, ready to eat.
Tips:
Be patient when making watermelon cups, anyway, I almost broke down the first time I made them →_→