Ancient "four seasons fresh fruit" -- preserved Begonia

Ancient "four seasons fresh fruit" -- preserved Begonia

Introduction:

"The preserved fruit in Beijing comes from the imperial palace. In order to ensure that the emperor could eat fresh fruits all the year round, the chefs classified the fruits produced in each season and soaked them in honey, so that the emperor could eat them at any time. In the Qing Dynasty, the craft of preserved fruit was introduced from the court to the people, and there were workshops specializing in the production of preserved fruit in Beijing. Jin Yi recorded the description of preserved fruit by the palace maids beside Cixi in the palace maids talk about the past: "the famous snacks in the palace are fragmentary snacks. The candied fruit and preserved fruit in autumn and winter, and the sweet bowl in summer are simply exquisite.... "

Production steps:

Step 1: wash Begonia fruit and drain.

Step 2: gouge out the fruit nursery with a knife.

Step 3: prick some small eyes around the Begonia fruit with toothpick to make it taste sweet.

Step 4: pour sugar and water into the pot and bring to a boil.

Step 5: soak the sugar water in the crabapple while it is hot, mix well and marinate for more than 12 hours.

Step 6: pour the pickled Begonia juice into the pot and heat it over low heat.

Step 7: pour the Begonia fruit again and marinate for 12 hours.

Step 8: pour the Begonia fruit and sugar juice into the pot and heat it over low heat.

Step 9: when the sugar juice bubbles and the Begonia is transparent, turn off the fire.

Step 10: take out the Begonia fruit and air dry it for 2-3 days.

Materials required:

Begonia fruit: 500g

Sugar: 500g

Water: moderate

Note: there are many kinds of preserved fruits in Beijing. According to the custom in Beijing, the preserved fruits with low water content and no juice are called preserved fruits. For example: Apple preserved, pear preserved, apricot preserved, peach preserved, Shaguo preserved, Xiangguo preserved, Begonia preserved, jujube preserved (also known as golden honey jujube), green plum preserved, red preserved, etc. Because the above preserved fruit is made by processing the raw materials, boiling them with sugar, and then drying them. Its color is brown, golden or amber, bright and transparent, the surface is dry, slightly sticky, and the water content is less than 20%. This kind of fruit products, also known as "North preserved fruit" or "North honey", is the northern form of preserved fruit. Sugar coated preserved fruit, also called "South preserved fruit" or "South honey", is the meaning of preserved fruit from Fujian, Guangdong, Shanghai and other southern countries. Its texture is crisp and contains a lot of sugar. Candied fruit is a kind of fruit product boiled with honey or sugar without drying process. Its surface is moist and soft, and its water content is more than 30%. It is usually soaked in sugar juice. Begonia fruit is also known as catalpa, Haihong, etc. Begonia contains a lot of nutrients, such as sugars, vitamins, organic acids and so on, which can supplement the nutrition needed by the human body, improve the body function and enhance the resistance to diseases. Begonia fruit flat, taste sweet acid, into the spleen, stomach two channels; has the effect of body fluid, thirst, spleen antidiarrhea; indications dyspepsia, food accumulation, abdominal distension, enteritis, diarrhea and hemorrhoids and other diseases.

Production difficulty: ordinary

Craft: Skills

Days: production time

Taste: sweet