Homemade preserved fruit -- roasted pineapple

Homemade preserved fruit -- roasted pineapple

Introduction:

"It's very inconvenient to take pineapple out during the season when it's on the market. It's better to make preserved pineapple. It's fresh, delicious and easy to carry."

Production steps:

Step 1: peel and seed pineapple

Step 2: cut each piece into about 0.4cm

Step 3: soak in brine for 20 minutes

Step 4: dry the pineapple and put it into the cupcake mold

Step 5: lay oil paper on the baking tray and put the rest on the baking net

Step 6: no need to preheat, directly into the oven, 150 degrees for 30 minutes, 130 degrees for 50 minutes

Materials required:

Pineapple: 1

Water: moderate

Salt: right amount

Note: it is not recommended to cut pineapple too thin, otherwise it will be dry after baking, and there will be no crisp and tender taste when chewing. You can adjust the time according to the size of pineapple and your favorite crispness

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet and sour