Grapefruit

1

The grapefruit swiped the skin with fine salt and washed it with fresh water several times. Draws a knife from the top of the grapefruit, strips it off, cuts it into strips, removes two thirds of its white twilight with a knife and leaves one third of its white twig。

2

Handle the grapefruit。

3

Put the skin of the grapefruit in the pot, with water and no skin, and boil with a small amount of salt and two minutes of boiling。

4

Dry-water grapefruit skins, immersed in cold water for one day。

5

The grapefruit skin is dried again, and boiled with water in the pot, which is still to be used。

6

put the teacup skin of the asphalt in the pan, half the sugar, squeeze into lemon juice, then boil with 130 ml water, turn the fire down and boil slowly, add the rest of the sugar after 8 to 10 minutes, mix it evenly, slowly boil it down, have less water, open up the juice, have white sugar bubbles in the pot, and when there is no water in the bottom of the pot, the fire is closed。

7

I'll put the roasted grapefruit skin on the hanger until it's dry。

8

Prepare a wide bowl, pour in a fine sugar, put the grapefruit skin inside and wrap it in sugar。

9

Tasty grapefruit. Looks good。

10

One more。

Scrub the pomelo peel repeatedly with fine salt to completely remove the fruit wax from the skin. Do not remove all the white pith inside the pomelo peel; leave some of it, as this will make the texture of the peel richer when eaten. Coating it with fine sugar at the end is to prevent sticking; if you dislike it being too sweet, you can skip it. This method is actually very simple; it's essentially just washing, boiling, soaking, boiling, simmering, and boiling twice. If you soak it for a longer period, the bitterness will be greatly reduced. Honestly, the white pith of the pomelo is also delicious. I've made this a few times, and it goes well with plain congee in the morning. I've realized that the pomelo is a treasure from top to bottom! If you make a large batch at once, remember to store it in a sealed container; it smells fragrant when you open the lid. Also, cutting it into small cubes and using it in desserts will definitely enhance the dish. This post is just a small record of my personal cooking; thank you all for your attention! Happy weekend