Grapefruit: 500g (with pulp)

White sugar:100g (preferably sucrose)

Honey: 250g (it is best to choose fragrant honey, such as Sophora japonica honey, and osmanthus honey is not recommended).

operational approach

0 1

Take a fresh grapefruit, leaving only the pulp, and shred it by hand (note: the key of this part is not to chop it with a knife, because it will lose a lot of juice and produce a lot of water in the later pickling process. In addition, do not leave white skin, because it will affect the taste and feel bitter. )

Find a clean glass bottle, spread the pulp at the bottom of the bottle for two to three centimeters (preferably dense, the denser the better), spread a layer of white sugar, then evenly pour in two spoonfuls of honey, then spread the pulp for two to three centimeters, spread the white sugar and then pour in two spoonfuls of honey, and so on until the bottle is full. After pouring the honey on it, seal the bottle with plastic wrap. (Note: The key to this part is to put enough honey or sugar, because grapefruit tastes sweet, but it is sour when pickled. )

Open the bottle five days later, and the sweet and greasy grapefruit is full of fragrance, which can be eaten directly and tastes good. Prepare a cup of fragrant tea, or boiled water (preferably green tea or black tea, the fragrance of fragrant tea will affect the fragrance of grapefruit), scoop a spoonful of pickled grapefruit and tea and stir together, OK, a cup of citron tea is finished!

02

Peel off the outer skin, pay attention to all cyan, otherwise it will be a bit bitter. Then cut it into strips horizontally, paying attention to cutting it thin. Scald it with boiling water, then soak it in cold water for a day or two and change the water once or twice. When changing water, pay attention to squeeze the water out of the skin first, and then put it into new water (this will remove the bitterness).

After a day or two, squeeze the skin out of the water and dry it a little. Then cook some sugar, cook it like water (you can put some in it if you want to eat spicy food), and put the skin in it and cook it together for a while. In this way, the grapefruit candy is ready.

03

Glass bottle: the best can hold 1000cc. Boil in water for 5 minutes to disinfect. Wash grapefruit with warm water at 65 degrees Celsius.

If there is no thermometer, you can measure the temperature by hand. It may be hot to the touch, but it's enough to the touch.

Then soak for 5 minutes, so that on the one hand, you can wash the grapefruit skin, and at the same time, you can use the water temperature to open the pores of the grapefruit skin. Ok, now five minutes have passed. Use a clean towel to suck the grapefruit dry. Then peel it off and pay attention to three parts. First, the grapefruit skin, then the white pulp between the grapefruit skin and the grapefruit pulp, and finally the grapefruit meat.

Cut the skin into 4 or 5 cm long and 0. 1-0.2 cm wide, just like we usually make shredded potatoes. The same is true of white pulp. Cut it and put it aside for later use. Then peel the grapefruit meat, peel and core it, put the meat in a big container and "squeeze" it out with a spoon or other utensils. If there is a blender, it can be crushed with a blender. After processing, peel, white pulp, pulp, honey and sugar are stirred. The quantity mentioned above is only a reference value, and you can decide to put more or less according to your preference. After stirring, put citron tea into the prepared glass bottle, seal it and put it in the refrigerator. It can be eaten after about 65,438+00 days, but the longer it is kept, the better it tastes.

Generally speaking, the production of grapefruit skin is mainly around the dish of cold grapefruit skin. For those who want to turn waste into treasure, you can save the grapefruit peel when you eat it, and then cook it with the method introduced in this article.