1. Prepare ingredients, 600 grams of red fruit and 300 grams of white sugar. The ratio of red fruit to sugar is 1:0.5.
2. Soak the hawthorn in light salt water for a while and wash it.
3. Use a nucleating device to press a trace on one end of the hawthorn pedicle, and press it to the position of the hawthorn nucleus. (You can also use a thicker straw or pen cap without a corer)
4. Then use a corer to insert the other end, so that the core inside can be easily removed, so that core removal will remove the pedicles very cleanly.
5. Remove all the cores and set aside. After removing the hawthorn pit, we weighed it. It weighs about 600 grams.
6. Put half a bowl of water in a boiling pot, add the pitted red fruits, add about one-third of the white sugar, and cook on 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 rotten.
7. Boil until the sugar melts and the water boils, add the white sugar for the second time, and continue to simmer on a low heat. Try not to stir with a spoon during the whole cooking process, so as not to damage the shape of the red fruit
8. Cook each time until the sugar has melted and add the white sugar in portions until the 300 grams of sugar have been added. Add white granulated sugar in batches so that the sweetness of the sugar can be added to the red fruits, and the fried red fruits will be sour and sweet with the same taste.
9. After all the sugar is added, continue to simmer on low heat until the red fruit is slightly transparent and the soup is thick, then turn off the heat. (It takes about ten minutes)
10. The finished product! Pour the boiled red fruits into a fresh-keeping box and put them in the refrigerator for storage. There is no problem in storing them for a week. The red fruits boiled in this way will become jelly-like when the soup is cooled.
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 Hongguo Choose red fruit with harder flesh. Varieties with soft flesh are not suitable for stir-fried red fruit.
3. In the process of boiling, use medium and small heat throughout the process.
