![Xiaocaowan Red Heart Kiwi [Zhejiang Shangyu Specialty]](https://i.gtylx.com/i.png)
What is Xiaocaowan Red Heart Kiwi? Authentic Zhejiang Shangyu specialty: Xiaocaowan red kiwi
Content summary:Do you want to know what Xiaocaowan red kiwi is? This article is a detailed introduction to the local specialty ofin Shangyu, Zhejiang Province - Xiaocaowan Red Heart Kiwi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Xiaocaowan Red Heart Kiwi. The full reading time is about 4 minutes, mainly including the basic introduction of Xiaocaowan Red Heart Kiwi and its nutritional value? What are the product characteristics of Xiaocaowan Red Heart Kiwi? The production method of Xiaocaowan red kiwi fruit, etc
Basic Introduction of Xiaocaowan Red Heart Kiwi
Xiaocaowan Fruit Industry Professional Cooperative in Shangyu City was founded in September 2008, mainly planting kiwifruit, peaches, etc. It has a base area of more than 1000 acres, connecting 350 local farmers. The base facilities are complete, including standard steel pipe sheds, drip irrigation and other facilities. A total of 28 high-quality kiwifruit varieties at home and abroad have been selected, and the "Hongyang" brand, known as the "King of Kiwi", has been preliminarily established as the main planting position
What are the nutritional values of Xiaocaowan red kiwifruitMature kiwifruit hangs all over the branches; Peel off the skin, the fragrance is refreshing, take a bite, and the flesh with a red heart is sweet and delicious
Method of making Xiaocaowan red kiwi fruit
Kiwi wine
Ingredients: wild kiwi fruit, white sugar
Tools: soil jar, cardboard box, filter gauze, basin, small plastic tube, etc
1. Dry the kiwi fruit with water vapor and pack it in a cardboard box to ripen. (Mature peaches have a wine yield of over 60% and a good taste; wine made from raw peaches is more sour, with a wine yield of only about 40-50%.)
2. Peel off the skin of the kiwi fruit and let it ferment naturally in a clay jar (you can also do it without peeling, but you need to gently wash it, not wash for too long, air dry it, peel off both ends, pinch and put it in the jar). During fermentation, no alcohol, water, or any fermentation medicine should be added. The fermentation jar cannot be filled, but it can be filled 2/3 full at most. During fermentation, it should be bubbled and expanded, just like boiling soybean milk, and the bubbles should be filled with the pot. The mouth of the fermentation tank cannot be tightly sealed to prevent the pressure from rising and the tank from bursting
Mature kiwifruit hangs all over the branches; Peel off the skin, the fragrance is refreshing, take a bite, and the flesh with a red heart is sweet and delicious
Method of making Xiaocaowan red kiwi fruit
Kiwi wine
Ingredients: wild kiwi fruit, white sugar
Tools: soil jar, cardboard box, filter gauze, basin, small plastic tube, etc
1. Dry the kiwi fruit with water vapor and pack it in a cardboard box to ripen. (Mature peaches have a wine yield of over 60% and a good taste; wine made from raw peaches is more sour, with a wine yield of only about 40-50%.)
2. Peel off the skin of the kiwi fruit and let it ferment naturally in a clay jar (you can also do it without peeling, but you need to gently wash it, not wash for too long, air dry it, peel off both ends, pinch and put it in the jar). During fermentation, no alcohol, water, or any fermentation medicine should be added. The fermentation jar cannot be filled, but it can be filled 2/3 full at most. During fermentation, it should be bubbled and expanded, just like boiling soybean milk, and the bubbles should be filled with the pot. The mouth of the fermentation tank cannot be tightly sealed to prevent the pressure from rising and the tank from bursting