Cooking Steps

1. 

   Step1:In the vegetable market, ask the vegetable seller to cut 4 jin of wax gourd. It is customary to cut 4 Jin and half of wax gourd. My mother helps to cut off the skin, melon bag and soft part. The rest is estimated to be 3 jin. Go home and change the wax gourd into a knife. Cut it into long strips like little fingers. You can cut it into thumbs if you like. Clear water 3 jin. Stir the edible lime evenly. Soak the wax gourd in it for more than six hours. I have been soaking it for eight hours. Later, when I do it, I think it's better to soak it for more than ten hours. It's hard enough. Lime water makes wax gourd hard. As shown in the figure. At first, I prepared 1000 grams of water and 20 grams of lime. When I did, the lime water didn't soak the wax gourd. I poured it out again. I added some water and lime. Turn into 3 jin of water, 25 grams of lime.

2. 

   Step2:Eight hours later, I pulled several wax gourd sticks. It's estimated that they are hard. Pour out lime water. Wash them with clear water several times. Then soak them in clear water for an hour. You can change the water several times in between.

3. 

   Step3:Drain wate

4. 

   Step4:Be sure to drain the water. I have been cold for several hours. If you are in a hurry, you can use kitchen paper to dry the water. Later, the finished product felt that there was a lot of water in the wax gourd. I think it's best to dry it in the sun for half a day. Try it next time.

5. 

   Step5:Sugar marinate. Stir the walnuts and sugar well. It turns out that 1500 grams of white sugar were prepared according to someone else's recipe. 1000 grams were used when making it. I think it should be enough.

6. 

   Step6:Refrigerate for two days. When water comes out, shake it often and let the sugar melt. If it's winter, there's no need to put the refrigerator.

7. 

   Step7:Two days later, put the wax gourd and the soaked water together in a hot pot. Non stick pot is recommended. It's boiling for 20 minutes, as shown in the picture.

8. 

   Step8:Stir fry constantly. When the water is fast drying, turn down the heat. Stir fry and toss. This is 40 minutes, as shown in the picture.

9. 

   Step9:Keep flipping. Tossing...... It's OK to see that the sugar powder on the bottom of the bean curd turns a little yellow. Look at the time. An hour of stir fry and toss. Physical strength and patience are indispensable.

10. 

    Step10:Finished produc

11. 

    Step11:Finished produc

12. 

    Step12:It must be completely cool before the sealing bag can be closed. When it was slightly hot, I put the wax gourd sugar into the sealed bag. I looked at it for a few minutes. The sealed bag had moisture. The sugar powder was about to melt. I poured it out and spread it. It must be thoroughly cool to receive the sealed bag.