Green Red Silk

Name: Green Red Silk
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Tangerine skin; 500g granulated sugar; Some Lime; Some Red pigment; Some Green pigment

by Tian Luo girl

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

When I was young, I liked eating green and red silk mooncakes that were more delicious than five-ren mooncakes, and I was naughty. I had to break the mooncakes and use a toothpick to pick out all the green and red silk mooncakes and eat the rest depending on the situation, too. Don’t eat the sweet ones, just eat the salty ones~ Every Mid-Autumn Festival, I beg my mother to buy a lot of mooncakes with green and red silk. Actually, I just like eating green and red silk...
Later, there were more and more kinds of moon cakes, but I couldn't see the green and red silk moon cakes, which made me very depressed for several years...
When I arrived at the university, I found that the rice cakes in the school were all green and red! So every morning, the must-have is a piece of hair cake, and I also told the master that I want the piece with the most green and red silk~ One day I guess there is no green and red silk, the master made the candied date sticks, I passed it again, the master asked Am I asking for a piece of rice cake as before? I will pick you the biggest candied date! So I am embarrassed to say that, in fact, I just prefer to eat green and red silk, not so much hair cake, it is too sweet..."

Ingredients

Green Red Silk

1. Clean the fresh orange peel and cut into small strips with scissors

2. Then add lime to the water, take the clear solution above, and soak the orange peel for 10 hours

3. Rinse the soaked orange peel several times until you can't taste the bitter taste. Put a little red pigment on a part and dye it red

4. The rest is dyed green, I only have aquamarine pigment, I recommend you dye it light green

5. Add half of the orange peel to the red one, sugar

6. The same goes for the green one, add half the weight of the orange peel sugar

7. Then marinate for three days. This is what it looks like after three days. Part of the water will come out and pour it out.

8. Add in another general amount of granulated sugar

9. The same goes for the red ones

10. Add the other half of the sugar and continue to marinate for two days

11. Then find a good sunny day and bask in the sun! Just dry!

Tips:
1. Come to popular science, why use lime: In fact, it mainly uses the calcium ions inside and the substance in the fruit to combine into a hard fiber-like scaffold structure, which is called hardening in food processing, in order to prevent the next step of cooking sugar or sugar When pickling, the fruit tissue becomes a mass of pulpy, commonly known as jam~
2. Don't worry, why I choose lime, because lime can only contain 0.1g in 100g of water. Those who love baking will feel it... Basically no, don't worry about unhealthy, and you have to rinse it well~ ( I will tell you if the industry uses aluminum from cheap alum!)
3. In general, the production of preserved fruits also needs to have color protection, which is to prevent the fruit from becoming so black and ugly like a cut apple. Sodium bisulfite is used, but we don’t need it~
4. After it is done, you can sprinkle the evaporated cake~