1. The pumpkin is selected from ripe but not overripe, rot-free, non-bitter-spotted, disease-free pumpkins, peeled, cut into 2 petals, cut into net seed pods, cut into large pieces about 6mm thick, and then cut into 0.8- 1cm wide piece. The melon tablets into boiling water, each time the input of the melon slices should not be too much, so that after the feed 1-2min pot water can re-boil, boil about 2min can be removed after the melon pieces, drain. Heat the melon slices into the 30%-45% sugar bowl for 12 hours and remove them. Then put the melon slices in the boiled sugar solution. The sugar was added once every 15 min. After the first sugar addition, the sugar concentration was 38%; the second 45%; the third 52%. Calculate the total amount of sugar after 3 times of sugar addition, then add citric acid with a total sugar content of 0.8%, continue to cook until the sugar concentration reaches 58%-60%, then pan, and then soak in the sugar solution after soaking 24h When turning in the middle, the temperature is controlled at 65-70°C. After drying, it is packaged with non-toxic cellophane. 2. Tomatoes are full of mature fruits, full of bright red, no pests and no mechanical injury. Wash with clean water, remove the stalks, draw a few small holes on the fruit, squeeze and squeeze some of the seeds and juice, and press them into a cake. Soaked in 0.5 lime water soaked for about 4h, washed with clean water and drained. The tomato was soaked in 40% sugar solution for 1 day. On the 2nd day, the tomato was taken out. The sugar solution was heated and concentrated to 30-35%. The concentrated sugar solution was poured back into the tomato and soaked for 1 day. On the third day, the sugar solution was taken out and concentrated to 40%-42%, and the tomato continued to dip in sugar. On the fourth day, the sugar was concentrated to 45-48%. On the fifth day, the sugar was concentrated to 50-55%. On the 6th day, the sugar solution was concentrated to 6.0%. On the 7th day, the sugar was concentrated to 60-65%. After heating and concentrating the sugar solution, add 0.5% citric acid and soak for 10 days. When tomato pulp sucks enough sugar to be transparent, it is removed, dried at 60°C, and baked until the water content is 20%. Third, melon melon selection of about 10-15kg, mature meat melon close. After washing with clean water, scrape the skin, remove the seed pods, cut the melon flesh into a melon circle with a width of 10cm, and then cut into small pieces of 1.5cm. Pour in 0.6% lime water and soak for 9h to harden the slivers. After rinsing 3-4 times with fresh water, it is poured into boiling water and blanched for 6-7 minutes until the flesh is transparent. Remove and then rinse with water 3-4 times, soak 1h, remove and drain. According to the ratio of 5kg of sugar per 20kg melon strips, put the melon sticks into the jar for 8-9 hours, add sugar, make the sugar concentration reach 40%, dip for 8-10 hours, and add sugar to sugar content 50 %, then boil and concentrate until the sugar concentration reaches about 75% pan and drain the sugar liquid. Put the melons into the drying room, the temperature does not exceed 60 °C, dry out, put into the tub, add sugar 20g per 20kg melon strips, mix in sugar powder, and sieve to remove excess sugar powder Serve. Fourth, the use of a large potato fruit, fruit full, smooth skin, no pests and fresh potatoes. Wash with clean water, peel, cut into various shapes of the block, pour light lime water soak 16h. Remove and rinse 4 times with fresh water every 2 hours. Remove, put into boiling water and cook for 20 minutes. Remove and rinse 2 times with fresh water for 2 hours. Put in boiling water and cook for 10 minutes. Rinse in clean water for 1 hour. After draining, put it in a honey jar filled with concentrated sugar liquid, turn it up and down 4 hours later and cool for 16 hours. Pour the potatoes and sugar into the pan and heat them. Boil from the boil for 10 minutes to make the sugar liquid reach 104°C. After cooling, make the sugar for 16 hours. Then cook for about 30 minutes to make the sugar solution reach 108°C. This is the semi-finished product. Cook for 30 minutes or so, so that the sugar temperature reaches 112 °C, clean the pot, filter, dry to 60 °C, you can sugar on the cake to stick the degree of sugar. Five, eggplant pick no lesions, no insect eyes, a larger mature eggplant as raw materials, washed with water. Remove eggplant shank, press 6cm segment, slit 6-8 petals, put in 2% saline solution, soak for 4-6h, remove, put in boiling water and cook until 6-7 mature, remove and put in cold water After cooling, add 0.2% -0.25% sodium bisulfite solution for 8-12 hours. After that, add 15kg of sugar to every 50kg of treated eggplant, 24h, add 5kg of sugar to each 50kg of treated eggplant, and then flood for 24h. The sugar solution is filtered out, placed in a stainless steel pot to heat and melt, add appropriate amount of sugar to boil, and then put the eggplant block into the pot and boil for 5-8 min, remove and drain the sugar solution and dry the eggplant block until it is half dry. The boiled sugar solution is boiled, then the dried tomato cubes are put into a pot and boiled. Remove and bake until touched.
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