How to make preserved apples, pure natural, sweet and sour, soft and tough?

How to make preserved apples, pure natural, sweet and sour, soft and tough? Eating too much meat and oil is also a very good snack to relieve oil. Crystal clear, it looks like honey. When you bite it, it needs to be softer and more sticky than dried honey potatoes. Chewy but not sticky. The sweet and sour taste from the tip of the tongue is also surprising. It is good to make snacks or snacks before cooking. If you do too much, you can put it in a sealed bottle and put it in the refrigerator. It won't break for a year. Babies who don't have a boiler or an electric oven can do it under the scorching sun. As long as the state is basked in time, the dried apples are as soft and delicious.

The first step is to clean the apples, peel and core them. An apple can be cut into eight pieces on average (peel the apple and put it in water to prevent oxidation and blackening). Cut the apples into small pieces and put them into an air electric frying pan (or electric oven) and bake at 180 degrees for about 20 minutes. Remember to constantly check the color in the middle. When you go out for the first time after baking, it is soft all around and there will be a little hard core in the middle.

Step 2, steam the baked apples for 20min minutes. After steaming, they are all wet and soft, with no hard core. Then put it into an air electric frying pan for the second baking, 140 degrees, and bake for 40 minutes until the periphery becomes wrinkled. However, baked soft-core or soft-core apples will be steamed for a second time for 20 minutes, and after the second steaming, they will gradually find that the apple is smaller in size and darker in color.

Step 3, put it into an air electric frying pan and bake it for about 20 minutes at 120 degrees for the last time. Finally, pay more attention to the color ~ you can almost take it out! This is also the finished product. After "two steaming and three baking", the dry surface of the apple seems to be as golden and bright as honey under the lamp. Sweet and sour, no need to add all additives, the surface is soft but chewy, and the inside tastes soft and glutinous, which makes it very comfortable to eat ~

Tip: It takes about 7.5 kilograms of apples to make 500 grams of preserved fruit. The temperature and duration are only a reference, and are mainly adjusted according to the oven temperature. There is no need to choose the range of apples according to the state. It is best to choose crisp apples, the taste directly affects the taste of preserved apples. This is also preserved apple. Preserved apples have a common problem, that is, high sugar content. So if you are a diabetic or a group with high blood sugar level, it is recommended to eat less or not.