Withered hollow jujube
[cuisine] Shandong cuisine
[characteristics] soft and dense pulp, sweet jujube inside soft and fragrant, internal and external wire drawing, continuous, do not have elegant interest.
[raw material]
200 grams of golden jujube. 50g fat oil, 25g sugar, 50g starch, 100g peanut oil.
[production process]
Chop the fat into fine mud and mix it with sugar to make a crystal filling. Soak the jujube in boiling water, remove the core of the jujube, put the crystal stuffing into the hollow place, roll in the dry starch, so that the jujube is evenly stained with a layer of starch. Put peanut oil in the frying pan. Heat to 50% heat (about 125 ℃). Add dates and deep-fry over low heat until golden brown. Remove. Leave oil in the pan, add sugar and stir-fry until dark yellow can pull out the silk, pour in the fried jujube, stir-fry the pan, dip it out of the pan and serve.
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A new extremely late ripening strain of peach is red and crispy in September.
September HongCan (tentative name) is a new strain of peach which was found in the general survey of fruit tree resources in 2005 by Luoyang Institute of Landscape Science in Henan Province. The main results are as follows: (1) the botanical characteristics of the tree are half-open, with dark red on the sunny side and green on the shady side of the one-year-old branches. The new tip is light green and the sun has a blush. The leaf is green, large, the leaf surface is spreading, the main vein is light green, and the leaf margin is serrated and obtuse. Flower buds are hypertrophic, conical, Corolla pink, with a large amount of pollen. (2) the main characters of fruit are nearly round and average.
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Development and Utilization of Kernel Apricot Pulp
1, dried apricot processing 1, technological process: apricot meat → cleaning → fumigated → drying → finished product 2, technical points: ⑴ cleaning. Choose the flesh that is neat, fully ripe, hairless, small and thick, rinse with clean water and drain. ⑵ smoked sulphur. Feed the material basket or bamboo curtain containing apricot slices into the wood frame of the smokehouse, pour the burning charcoal into the iron plate in the center of the smokehouse, quickly sprinkle sulfur (1000 kg apricot slices with 3-4 kg sulfur) on the charcoal, and then leave.
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