The practice of dried kiwi
Pick out fresh, harder kiwis. You can use green-hearted kiwis or red-hearted ones. It doesn’t matter. It tastes little different.
Wash the selected kiwi fruit, and then use a fruit peeler to peel the kiwi fruit. Be sure to peel the skin clean.
Cut the peeled kiwi fruit into slices and put it into a larger container. Remember that the kiwi fruit should not be cut too thin, otherwise it will not taste chewy.
Pour in the right amount of white vinegar and salt, then stir well, and marinate for about 3 hours. This is because the kiwi fruit we selected is not mature. The salt and white vinegar are added to remove the astringency of the kiwi fruit.
Rinse the pickled kiwi fruit with clean water 2-3 times, then soak for 3 hours, changing the water 2-3 times in the middle.
Boil a pot of boiling water, put the kiwi in the water into the boiling water, and cook for about 3 minutes until the kiwi changes color.
Use chopsticks to fish out the kiwi fruit from the pot one by one, try not to pour it in one pot, otherwise the boiled kiwi is all kiwi seeds.
While the freshly picked kiwi is still warm, pour in the prepared rock sugar and stir well. Rock sugar does not melt easily, so remember to stir it every few minutes. Cover the lid and marinate for more than 8 hours.
Sun exposure is slow, so try to have an oven.
Line a baking tray with greased paper, and place the marinated kiwi fruit in the oven. Remember to bake at low temperature, it takes a long time, about 6 hours.
When you see that the kiwifruit slowly begins to shrink and change color, it should be almost done, then try to break it with your hands. If it doesn't move, it should be fine.
The temperature should not be too high. If it is too high, the macaques will be roasted and crispy.