My friend brought some Shatian pomelo, saying that it was a pity to throw away such a good pomelo peel, and strongly demanded that it be made into the pomelo peel candy I ate last year. Come on!

Materials?

Half a grapefruit

Crystal sugar100g

Proper amount of salt

Proper amount of water

30 grams of sugar

How to make grapefruit peel candy (ginkgo meat version)?

Wet the whole grapefruit, wipe it clean with salt, peel and slice it (the thinner one is suitable for sugar absorption or air drying), and soak it in salt water for two days (the specific time depends on the thickness of grapefruit peel, and Shatian pomelo peel is thicker, so it should be soaked more).

At first, the water was yellow, and it had to be changed several times.

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Squeeze the water, copy it in hot water, and then squeeze the water for later use.

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Rock sugar is cremated in water, melted and then poured into grapefruit peel. It is advisable to soak all the pomelo skins in sugar water, not too much, add a little water if it is missing, and then stir fry over low heat.

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Stir-fry and press water to dry faster.

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Something like this. A small fire slowly accumulates water.

Turn off the heat when the pan is frosty, and then continue to stir fry. You can fan the wind to speed up the cooling and frost out faster. If you keep stirring, it would be nice to have frost.

skill

After frying, if you still feel a little damp, put it in the oven 180℃, 10 minutes, and it's almost done. If you want something soft, you can bottle it early. If you want to eat crispy food, let it cool completely before loading.