In summer, Taiwan, regardless of the suburbs, mountains, north, south, west and east, the structures of every place are at the end.

structures divide into male and female trees, and the orange-red cones on this season tree are the mother plants. The structure is born with many children and many squids, and the whole plant is practical. I heard that in the era when Taiwan used sika deer skin as the export bulk, the tree leaf was the main feed for deer feeding, so older people still call it deer tree, just like sweet potato leaves are similar to piglets. The structure is strong and is a raw material for making paper in the west and was once used to print and make scattered tickets, so there is the name of scattered ticket trees. In this way, the structure is actually more qualified than Malabari to be a good name for a wealthy tree.

A friend who is passionate about survival in the wild told me that the trees all over the mountains are the best supplement for moisture and nourishment. They can be eaten raw and can be made into fruit sauce after taking too much. It can be said that it is a free welfare provided by nature for zero yuan purchase. This year, I finally took action and no longer regarded the structure I delivered every year as nothing, but as a welfare item in the suburbs. I was really surprised.

The structure is a very generous tree, and it was not stingy at all. The weather began to get hot, and the trees were full of trees, so much that it was not enough to fully harvest. Even if squirrels worked together with various birds, most of the fruits fell to the ground. Polymerization is obviously a survival and reproduction strategy of the structure, and it is hard to see it.

While the outdoor temperature was still tolerated by noon, I carried a plastic bag next to the trail and started collecting it. The small scissors I brought were almost not available for use, because the mature trees almost fell directly into the plastic bag when they touched them with my hands, as if their maturity was to be the moment they were gathered with me. I easily gathered a bag of fruits underneath, and the juices were already started to come out. Is it telling me how many bags I put next time, so don’t give the bottom layer such a big pressure at once? Next time, I really brought two plastic bags, and as a result, some fruits could not hold back the pressure and flowed out the orange sweet juice. The sweetness of the

structure tree seeds is very simple, it is sweet, neither fragrant, sour or sweet, and lacks a memorable taste. The reason why it is suitable for making fruit sauce is that it is rich in natural gel so amazing to me, and red pigments that will not oxidize and change color after heating for a long time. I also thought that this may be the reason why its seed "Chu Lizi" has a protective visual effect.

Since the structure does not have a special flavor, it is best to make fruit sauces with other sour fruits. Summer is the pear season, which is cheap and delicious. It is just good to use it to enhance the flavor of the tree sauce. My method is to cut the slightly hard pear center into pieces and provide it to lovers for reference.

{twenty two} The

structure seeds are prone to juice. It is recommended to separate the orange fruit grains from the middle green fruit stems immediately after picking them up. Scrape it lightly with a metal spoon, and it is easy to remove the fruit. After the fruit grain scale is weighed, add sugar of 80% by weight. The fruit sauce obtained by using white sugar is very bright in color. If it is yellow sugar, that is, second-grade sugar, the fruit sauce produced will be darker in color. After the sugar is dissolved or completely soaked, heat it over low heat and stir it occasionally. When it starts to stir, the juice will drip like water. When the fruit particles melt, only see seeds are seen. When the juice does not drip immediately, turn off the heat and stop heating, because the texture is extremely rich and will become thicker after being cooled. If placed in the refrigerator to reduce the temperature, it will become more viscous.

After successfully making the first batch of fruit sauces, I have adopted several structures and distributed them to all sides. Everyone's reaction is amazing and praise. My mini-sensorship survey results show that for everyone, the biggest difficulty in structured soy sauce is the wild collection, not how to make it.