Fried Red Fruit

Name: Fried Red Fruit
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 650g Hawthorn; 260g White sugar; 400ml water

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Until now, I have been wondering why this fried red fruit, which is a characteristic of the old Beijing and a Qing court snack, is not called "boiled red fruit" or "sugar red fruit". It is obviously boiled with hawthorn, white sugar and water.

Because it was the first time to make fried red fruits, I kept standing by the stove to observe during the cooking process. Seeing the hawthorns decolorized a little as the cooking time got longer, I started to panic and wondered if I bought it myself. The dyed hawthorn, but when the soup was slightly cooled after the fire was turned off, the hawthorn that had originally appeared to be decolorized returned to its beautiful red color, and a hanging heart fell to the ground. Later, Baidu reported that it was possible to avoid this by not covering the lid when cooking.

Although the method of fried red fruit is simple, it has the effect of appetizing, digesting and softening blood vessels. It is especially suitable as a pre-dinner appetizer or a casual diet snack. Learn to add a touch of color to the table.

Ingredients

650g Hawthorn
260g White Sugar
400ml Water

Fried Red Fruit

1. Material drawing

2. Wash the hawthorn in advance, use the pen cap to help remove the core and stalk, and then rinse again to remove the remaining pulp residue.

3. Sprinkle the processed hawthorn with sugar and marinate for a while (this step can be omitted).

4. Add 400ml of water (you can cover most of the hawthorn), cover the pot and bring to a boil, then turn to low heat and cook for 30 minutes.

5. The soup turns beautiful red after 30 minutes, and it tastes better after turning off the heat and allowing it to cool.

Tips:
1. The ratio of hawthorn to sugar in all the recipes for fried red fruit is 2:1. This time I slightly reduced the amount of sugar. The red fruit that has just been cooked is sour and the soup is sweeter. Keep it in the refrigerator. The sweetness of the soup is just right, so everyone can adjust the ratio as appropriate.
2. The freshly cooked hawthorn will look as if it has decolorized, and it will return to a beautiful red color when the soup cools down.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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