1, will be prepared to wash begonia fruit, placed in a cool place to drain water.
2, with a knife will begonia fruit butt plucking, pay attention not to hurt the hand.
3, the begonia fruit with a toothpick around the body to tie some small eyes in order to candied flavor.
4, the pot into the sugar, water, high heat until boiling.
5, the sugar water while hot into the begonia fruit mix well, and then marinated for more than 12 hours.
6, the pickled begonias leaching juice into the pot over low heat.
7, begonia fruit cooked, and again poured back into the begonia fruit marinated 12 hours.
8: Pour the begonia fruit with the sugar juice into a pot and heat over low heat.
9, until the sugar sauce bubbles, begonias transparent can turn off the heat.
10, fish out the begonias to cool, begonias dried fruit is ready, can be served on a plate.
Raw materials: 500 grams of fresh begonia fruit, 200 grams of sugar, 40 grams of honey, 150 grams of water.
1: choose fresh begonia fruit wash. Cut in half with a knife and remove the core. Put the flesh into the boiling water to cook, to be begonia fruit color from green to yellow, that is, put out into the water to cool, and then fish out standby.
2: Take 150 grams of sugar, add 150 grams of water to boil into sugar solution.
3: Pour the plum meat into the sugar solution, marinate for half a day.
4: Then strain the sugar solution and add 50 grams of white sugar to dissolve and pour into the branding for another half a day of marinating.
5: marinating should be often turned up and down, stirring evenly.
6: marinate for half a day. Then strain out the sugar solution and add 50 grams of sugar to dissolve and pour into the branding for another half day of marinating. Pickling should be frequently turned up and down, stirring well.
7: the pickled begonia fruit and sugar solution together to boil for about 10 minutes, and then pour the honey, continue to cook for about 30 minutes, fish out the begonia fruit, after cooling that is the begonia fruit preserved.