1, Collect fresh calyx.

2, Remove the receptacle of Lohas flower.

3. Weigh 1 kilogram of cleaned flowers and salted them with 60 grams of salt for 24 hours, stirring several times during the salting process, until the flowers are softened and the brine is drained out.

4, this is the pickled, ready to drain the water. Drain the brine, the red color is very bright, you can use it to pickle white radish or young ginger, unique flavor.

5, in the softened Luo Shenhua, add 300 grams of sugar and mix well, put it in the refrigerator for about 4 days, then add 150 grams of sugar, put it in the refrigerator for two days, then put 150 grams of sugar, wait for the sugar to dissolve completely, then you can eat.

6, sealed in the dried fruit. Be sure to toss often to make the sugar dissolve evenly. Add sugar in stages to make the candied fruit taste crispier. To use white sugar or rock sugar. Be sure to put in the refrigerator, the preserves will show beautiful bright natural red color. If you are afraid of acidity, increase the amount of sugar.

The loropetalum is slightly conical or irregularly shaped, 2.5 to 4 cm long, about 2 cm in diameter, the calyx purplish-red to purplish-black, 5-lobed, lobes lanceolate, the lower visible bracteoles that are fused to the calyx, about 10-lobed, lanceolate, the base with the hollows left by removing the fruit. Corolla yellowish brown, outer surface with linear stripes, inner surface basally yellowish brown, occasionally sparsely hirsute. Body light, brittle. Gas slightly fragrant, taste acid.