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What is Love August Yellow? Authentic Henan Boai Specialty: Boai August Yellow
Content Summary:Do you want to know what Boai August Yellow is? This article is a detailed introduction toHenan Boai specialty - Boai August Yellow. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Boai August Yellow. The full text takes about 7 minutes to read, mainly including the basic introduction of Boai August Yellow and its nutritional value? What are the product features of Boai August Yellow? How did the history of the Love August Yellow come about? The production method of Boai August Yellow, etc
Introduction to Boai August Yellow
Boai August Yellow is a specialty persimmon in Boai County, Henan Province, and a traditional and excellent variety with a long history of cultivation. The fruit ripens in mid to late October, with a medium size and an average weight of 140 grams per fruit. Nearly flat, square and round in shape, with orange red skin, abundant fruit powder, orange yellow flesh, fine and dense flesh, crispy and sweet, seedless, of good quality. This variety has high and stable yield, strong tree body, long lifespan, and is suitable for fresh and processed persimmon fruits, especially for making cakes
What is the nutritional value of Boai August YellowThe fruit ripens in mid to late October, with a medium fruit and an average weight of 140 grams per fruit. Nearly flat, square and round in shape, with orange red skin, abundant fruit powder, orange yellow flesh, fine and dense flesh, crispy and sweet, seedless, of good quality. This variety has high and stable yield, strong tree body, long lifespan, and is suitable for fresh and processed persimmon fruits, especially for making cakes
How did the history of the Love August Yellow come aboutMethod for making Boai August Yellow
Jam
Ingredients: 600 grams of ripe persimmons, 150 grams of maltose, 100 grams of granulated sugar, 1 and 1/2 lemons, 100 cc of water
Instructions:
1. Wash the lemon and squeeze out the juice for later use; Peel the persimmons and cut them into chunks for later use
2. Put the cut persimmon flesh into an acid resistant pot, add water and lemon juice and bring to a boil over medium heat. Then turn to low heat and add maltose to continue boiling. During boiling, it must be stirred continuously with a wooden spoon
3. After the maltose is completely dissolved, add granulated sugar and continue to stir until the sauce becomes thick
The fruit ripens in mid to late October, with a medium fruit and an average weight of 140 grams per fruit. Nearly flat, square and round in shape, with orange red skin, abundant fruit powder, orange yellow flesh, fine and dense flesh, crispy and sweet, seedless, of good quality. This variety has high and stable yield, strong tree body, long lifespan, and is suitable for fresh and processed persimmon fruits, especially for making cakes
How did the history of the Love August Yellow come aboutMethod for making Boai August Yellow
Jam
Ingredients: 600 grams of ripe persimmons, 150 grams of maltose, 100 grams of granulated sugar, 1 and 1/2 lemons, 100 cc of water
Instructions:
1. Wash the lemon and squeeze out the juice for later use; Peel the persimmons and cut them into chunks for later use
2. Put the cut persimmon flesh into an acid resistant pot, add water and lemon juice and bring to a boil over medium heat. Then turn to low heat and add maltose to continue boiling. During boiling, it must be stirred continuously with a wooden spoon
3. After the maltose is completely dissolved, add granulated sugar and continue to stir until the sauce becomes thick
Method for making Boai August Yellow
Jam
Ingredients: 600 grams of ripe persimmons, 150 grams of maltose, 100 grams of granulated sugar, 1 and 1/2 lemons, 100 cc of water
Instructions:
1. Wash the lemon and squeeze out the juice for later use; Peel the persimmons and cut them into chunks for later use
2. Put the cut persimmon flesh into an acid resistant pot, add water and lemon juice and bring to a boil over medium heat. Then turn to low heat and add maltose to continue boiling. During boiling, it must be stirred continuously with a wooden spoon
3. After the maltose is completely dissolved, add granulated sugar and continue to stir until the sauce becomes thick