Grapefruit

1

Get fresh grapefruit and white sugar. Put the skin of the grapefruit in a warm salt water and wash the impurities of the skin. A little tip: a grapefruit skin can also be washed and operated directly with a whole whole naked grapefruit。

2

Scratch the skin of the grapefruit with a kitchen razor, as thin as possible, and do not bring out the white part. Then cut into narrow bars or thin wires. Little tip: There are also recipes for the cooking of grapefruit skins, and it is recommended that the yellow part be scraped and that only white cotton-like grapefruits be left. I think it's like a cucumber. Indeed, the nourishment in the skin of grapefruit is the yellow part, so don't throw it away。

3

The skin of the grapefruit, a suitable amount of white sugar and water shall be poured into the small pot, which shall boil for about half an hour after the fire has boiled。

4

The grapefruit skin is almost transparent and the fire gathers juice. Little tip: In order to reduce the time of cooking and to remove the bitterness, it is also possible to freeze grapefruit pellets overnight in advance and to cook directly。

5

When the soup is collected in a similar way, transparent grapefruit skins will be made and dryed on the Internet. Cooked grapefruit skins are slightly sticky and chewed with a taste of fruit-dand skin。

6

Pour a proper amount of white sugar in a lunch box or a small pot with a cap on it, pour it into it, and shake it with a lid, so that it is evenly glued to its skin. Little hint: You have to pour white sugar when the skin of the grapefruit is cold, or it melts, and you can't reach the taste of the sand, so it will stick, and it won't look good。

7

Finally, the well-prepared grapefruit cans will be stored in a sealed can, frozen, and taken out when you want to eat. Usually a month is fine。

1. Select the little trick of a grapefruit: to see, smell, be well, prostrate. First, the upper and lower tip, the skin is full of light; smelling, the fragrance of fragrance; hand-picking, which is heavier and more heavy; and fruit and meat, which is better; and bowing, gently pressing the skin, and being flexible in the fall, which is more fresh and juicy. Some of the grapefruit tastes sour that, in addition to their variety, they are stored for too long. 3. The method of skinning a grapefruit: a fruit knife is drawn vertically into the skin of the grapefruit, then the skin is removed from the outside and the grapefruit is removed. It can also be cut horizontally at the tip of a grapefruit, then vertically, and then also easily removed. 4. This recipe can also be used for orange sugar, although oranges are expensive this year and small enough to be treated better than grapefruit. 5. The use of white sugar is bound to be limited in the case of grapefruit sugar, the quality of which is also important if the product is to be good. I'm using double-carbon sugar from a glycerine garden. "Bicarbon" is a decoloration process used in the manufacture of white sugar, which is safer than the use of sulphur decoloration, free of residues, and white and bright with no impurities。