Delicious fruit peel
Overview
Guodanpi is one of the hawthorn delicacies. It is widely loved by adults and children because it strengthens the spleen and appetizers, is sweet and sour, and is delicious. Traditional fruit peel is made with white sugar and hawthorn, and the amount of sugar is relatively large. Today we are making it at home, using healthier rock sugar and reducing the dosage. Because of the use of rock sugar, the sweetness is high. Although the amount has been reduced, the sweetness and sourness of the finished product is still very suitable, and the taste is better in my opinion. It is more delicious than ordinary fruit peel. With a slight change in the ingredients, the taste and nutrition are different. It gets better and better.
Tags
Ingredients
Steps
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Wash hawthorn
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Remove the stems, cut along the waist and remove the core, add 300 grams of water
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Cook over medium heat for 15 minutes
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Rock sugar and 100 grams of water
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Boil over low heat until the syrup is thick and almost ready for drawing
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Pour the cooked hawthorn into the soymilk machine, add the boiled syrup, turn on the juice setting (some may have a stirring setting), and stir again after the stirring is completed, so that the hawthorn paste will be more delicate.
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To make the paprika taste better, I added a little pine nut sugar to the syrup. It has the aroma of pine nuts, but if it doesn’t have it, you can ignore it
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Grease a baking sheet with a little oil, pour an appropriate amount of hawthorn paste, and smooth the surface with a scraper. The thickness should be 3 mm
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Let it dry naturally until one side is ready to be lifted up
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You can turn it over and place it on the grill net to dry the other side. It will dry faster on the grill. The hawthorn paste I made was relatively thick, and it took half a day to dry. Don't let it dry too much, otherwise it won't be easy to roll.
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Cut the dried fruit peel into required width
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Roll into rolls and cut into sections
