Leave the strawberries alone for 15 minutes so most of the pesticides dissolve in water. Then dissolve a few spoonfuls of salt in a bowl of water and soak the strawberries for 5 minutes. Finally, rinse with cold boiled water again. Don't rub it with your hands, and don't use detergent.
200g hot water (or cold water if not available). Add 134 grams of granulated sugar and mix well into 40% sugar water. (see TIPS for the reason you added so much sugar.) leave to cool completely.
From the soaked strawberries, choose the one with a symmetrical body shape. Prepare the container for trial loading to see how many pieces are needed.
Soak the peeled strawberries in the cooled sugar water for 5 minutes.
Use clean chopsticks in turn, with kitchen paper gently wipe away excess water. Too much surface moisture tends to freeze together.
Put it in a container and try not to stack it flat. Cover the bag and place it in the freezer freezer (where the ice cream popsicles are).
This operation, about 3-6 months to save. After taking out, the color and appearance were basically unchanged, and the strawberry flavor was sour, sweet and delicious.
Once out of the refrigerator, it will be very hard. It is normal for strawberries to become soft when they are left at room temperature for a period of time due to the internal frozen water melting. (the picture on the right shows what it looks like after melting)
Attachment: do not wash the blueberries for quick freezing preservation. Use a clean paper towel to wipe them gently and carefully one by one. The surface does not leave any moisture, there are broken rotten all thrown away. Place flat into container, cover and refrigerate. Can be stored for months.
There are a variety of enzymes in fruits and vegetables, which can catalyze the occurrence of various biochemical reactions and make the color, flavor and nutrition of frozen fruits and vegetables change and affect the quality. The low temperature during freezing can reduce the activity of these enzymes, which has certain inhibitory effect, but cannot completely inactivate the enzymes. So in cryogenic freezing, the fruit is still undergoing biochemical reactions, but very slowly. So the longer it's frozen, the worse the quality of the fruits and vegetables, and that's where the enzymes come in. Especially in the thawing, the enzyme will also quickly active, so that the product quality quickly deteriorated. So by doing some pre-freezing treatments, such as soaking the fruit in sugar water, the enzymes can be minimized. It should be noted that the frozen strawberries look and taste the same after thawing, but the texture is no longer as crisp as fresh strawberries. It's hard when it comes out of the fridge, and it melts and becomes soft. Only the texture of this helpless, after all, the refrigerator is not a time machine. ------------ how to do the sugar water of bubble strawberry much? Make dessert! ------ ---- pastel rice dumpling, carp rice cake, moxa grass, green group, fantasy color, round fruit, pineapple in sugar water, pear in sugar water, pineapple jelly