Fried red fruit with Osmanthus fragrans(gui hua chao hong guo )

Fried red fruit with Osmanthus fragrans

Introduction:

"Fried red fruit is a snack in old Beijing. It's called fried red fruit. In fact, it's not fried, it's boiled. It's boiled with white sugar and hawthorn until the sugar turns into syrup. I like the sweet and sour taste of hawthorn, which is appetizing and delicious. This year I made a lot of sweet scented osmanthus sauce, so in the Hawthorn season, this kind of sweet scented osmanthus fried red fruit was born. But I changed to rock sugar. I think it tastes better with rock sugar, especially with sweet osmanthus made by myself. The sweet osmanthus sauce made by myself makes this old Beijing snack our private dish

Production steps:

Step 1: clean fresh hawthorn. Hawthorn is also called red fruit. Remove the pedicle and the core,

Step 2: spare all the hawthorn.

Step 3: rock sugar cooking machine into pieces into the pot, so easy to boil, add about 100 grams of water

Step 4: boil until the crushed rock sugar is completely melted, and the boiling sugar is slightly viscous

Step 5: add hawthorn and simmer for about 10 minutes

Step 6: after boiling, the sugar liquid basically turns into syrup.

Step 7: slightly cool to warm, add sugar osmanthus, do not add too early, otherwise osmanthus flavor will be distributed due to high temperature, aroma is not strong enough

Step 8: let it marinate naturally for half a day after mixing, so that the fragrance of Osmanthus can be absorbed by hawthorn. You can enjoy it

Materials required:

Hawthorn: 500g

Rock sugar: 150g

Sweet scented osmanthus sauce: right amount

Note: 1, because the Hawthorn cooked for a long time will be too rotten to shape, so rock sugar liquid to boil to viscous, and then put hawthorn, put Hawthorn boiling about 10 minutes on the line. 2. The amount of rock sugar can be increased or decreased according to your preference

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Gui Hua Chao Hong Guo