How to make roselle preserves, sweet and sour and refreshing, leaving a touch of refreshing? Salty, sweet and sour can be roughly translated into preserved fruit in Chinese. In the dictionary of common words, it means that honey is soaked in food in advance. But only honey is pre-soaked, so it is impossible to produce salty taste. There must be other technological processes in it. This time, a similar recipe brought preserved Luoshen with three flavors: salty, sweet and sour. But I don't know whether such behavior is salty, sweet or sour! In a word, uncle's way of cooking is to use salt to make Luo Shen come out of the water first, then wash away the salty taste of salt, and then change sugar to pickle.

Candied fruit must take a long time, about a day or two. Take a clean clay pot, sprinkle a layer of sugar on the bottom, then spread a layer of drained Luoshen, then sprinkle a layer of sugar and then spread a layer of Luoshen. Repeat this step until Luo Shen and sugar club run out. You can't help but write about what kind of sugar you want, old rock sugar, white sugar, sugar, as long as there is soft candy.

To put it bluntly, it is also called "Roselle". Fruit acid can improve the taste of food by changing the skin. Sweet and sour candied fruit is a good partner to improve the taste of ginger duck, mutton stove, hot pot and barbecue in winter. Bright red fruit juice will present the multidimensional taste of scrambled ice and cool soda bubble water, which will make people feel hot and fearful, leaving a faint chill between their teeth ~ Food: Luoshenhua 900 with seeds removed.

Put a small amount of cold water in the pot, put the empty glass bottle and jar in boiling water for about 3 minutes, and then put it in the bottle stopper for about 2 minutes. Take the bottles out of the bottle stopper and drain them for later use. Remove the tail of Luoshen flower and the fruit. 500 grams of Luoshen flower (broken into small petals), washed and drained, added with salt for 2 minutes and mixed well. Leave the store under pressure for about 65,438+0 nights, and then drain it.

Pour a proper amount of cold water into the pot, bring the water to a boil, and then turn off the heat. Add 400g of washed Luoshen flower (not broken into small petals), blanch in boiling water for about 1min, take out and drain, squeeze out the saline water from the small petals of Luoshen flower with salt, put it in a pot with blanched Luoshen flower and mix it with 500g of white sugar, and mix well.

Put it in a glass bottle, spread a layer of luoshen flower and then spread a layer of sugar. After the remaining 220g of white sugar is overlapped and tiled, the cork is sealed with plastic wrap, covered tightly, and put in the refrigerator for 4 days.