1. Wash the prepared begonia fruit and drain it in the shade.
2. Scoop out the fruit of Begonia fruit with a knife, and be careful not to hurt your hand.
3. Stick some small eyes around the begonia fruit with a toothpick, so that the sugar stains can taste the taste.
4. Pour sugar and water into the pot and bring to a boil.
5. Soak the sugar water into the begonia fruit while it is hot, mix well, and then marinate for more than 12 hours.
6. Pour the juice extracted from pickled begonia fruit into the pot and heat it on low heat.
7. After the begonia fruit is cooked, pour it back into the begonia fruit for pickling 12 hours.
8. Pour the begonia fruit and sugar juice into the pot and heat it on low heat.
9. When the sugar juice is bubbling and the begonia fruit is transparent, turn off the fire.
10, take out the begonia fruit and let it cool, and the pickled begonia fruit can be eaten.
Raw materials: 500g of fresh begonia fruit, 200g of sugar, 40g of honey and 0/50g of water/kloc.
1: Select fresh begonia fruit and wash it. Cut it in half with a knife and take out the stone. Boil the pulp in boiling water. When the color of begonia changes from green to Huang Shi, take it out and cool it in clear water. Take it out for later use.
2: Take 150g white sugar and add 150g boiled water to make sugar solution.
3: Pour the plum meat into the sugar solution and marinate for half a day.
4: Then filter out the sugar solution, add 50 grams of white sugar to dissolve it, and pour it into a wok for pickling for half a day.
5: When curing, turn it up and down frequently and stir it evenly.
6: marinate for half a day. Then filter out the sugar solution, add 50 grams of white sugar, dissolve it, pour it into a wok, and then marinate for half a day. When pickling, turn it up and down frequently and stir it evenly.
7: Boil the marinated begonia fruit and sugar solution for about 10 minute, then pour in honey, continue to cook for about 30 minutes, take out the begonia fruit, and cool to get the marinated begonia fruit.