Making hawthorn cakes at home is delicious. Do you know how to do it? Hawthorn is on the market in autumn. I bought 2 Jin of hawthorn cake at home. It's so delicious that I don't want to go shopping again. Crataegus pinnatifida, also known as Crataegus pinnatifida, Red Fruit, Rouge Fruit, Monkey Crataegus, Sophora japonica and Sea Red. The fruits of Nanshan hawthorn are mostly natural, with small fruit, firm quality, thin fruit, 5 kernels and sour taste, which are mainly of medicinal value; The hawthorn fruit in Beishan is relatively large, and the cross-sectional seeds are light yellow, slightly fragrant, slightly bitter and slightly sweet, which can be eaten fresh or processed.

If you really like to eat hawthorn rolls or something, you can buy some hawthorn fruits and cook them at home. After all, the method of making hawthorn rolls is very simple.

Recipe: Make your own hawthorn roll: 1, add appropriate amount of cold water to the hawthorn fruit, put 1 spoon of salt in the water, soak for 10 minute, and dust the hawthorn fruit.

2, hawthorn fruit clean, with a paring knife, first remove the hawthorn fruit pedicle.

3. Remove the nuts of hawthorn fruit.

4. Then cut the hawthorn fruit without nuts.

5. Peel the hawthorn fruit, and add 1000mL cold water into the wall-breaking machine to make fine hawthorn fruit paste. My two wall-breaking machines have high output power, and the mashed hawthorn fruit is very delicate. If the output power of your wall-breaking machine is not large and the beating is not careful enough, you can worry about it with a colander and remove the tiny exocarp from the mashed hawthorn fruit, so that the hawthorn roll is better to eat and the color is more transparent.

6, hawthorn fruit paste into the pot, try not to use a wok, to avoid the acidity of hawthorn fruit and the air oxidation of the wok, add sugar, first braise in soy sauce, then simmer slowly, be sure to simmer slowly and stir more, so as to make the sugar melt more evenly and prevent sticking to the pot.

6. With boiling, hot bubbles emerge gradually. When this hot bubble bursts, be careful not to burn it. At this time, you should keep stirring and continue to cook, and gradually become sticky and the bubbles are particularly large. Apple sauce was not established until the bamboo spoon hung thin paste and the hawthorn puree was not easy to flow together.

7. Reheat the hawthorn puree until it has poor fluidity, and turn off the fire.

8. Pour the steamed hawthorn paste into a sealed jar, scrape it flat, let it cool, put it in the refrigerator, fully condense it, and pour it into hawthorn rolls.