One, hawthorn practices
1 hawthorn jam
Ingredients:
Hawthorn, rock sugar
Practice:
1. Clean hawthorn and remove the stalk.
2. Split with a knife from the center. Scoop out the seeds and pips, and set aside the processed pulp.
3. Pour the hawthorn into the soymilk machine, add icing sugar and mix well (icing sugar is best crushed), add the right amount of water.
4. Select the "soup" button. The soymilk machine will finish working and you will have a thick jam.
5. Take a clean container and sterilize it with boiling water, then pour the cooled jam into the container and keep it sealed.
2 Snow Red Fruit
Ingredients:
500g of hawthorn, 120g of sugar, 100ml of boiled water, 50g of starch
Practice:
1. Soak hawthorn in lightly salted water for 10 minutes, and remove the tip to clean it.
2. Remove the red fruit stalk and root base with a small knife.
3. Put the pot on the fire and pour in the sugar, add boiling water, just before the sugar, keep stirring until all the icing sugar melts and turn to low heat.
4. Simmer until the syrup appeared a lot of bubbles, with a spatula dipped in a little syrup can be hung to pull out the silk.
5. Pour in the hawthorn and gently stir-fry for 3-5 minutes.
6. Stir-fry the hawthorn until the skin is slightly wrinkled.
7. Sift in the cornstarch with a slotted spoon and wait until the syrup in the pan solidifies and white frost hangs on the surface of the hawthorn before removing from the pan.
8. Sift off the excess starch and leave it to cool before serving.
3 fried red fruit
Instruments:
Hawthorn, rock sugar, salt appropriate amount
Practice:
1.Wash the fresh hawthorn bubbles
2.First, use the pen cap to rotate from one end of the red fruit twisted forcefully, and then pull out.
3. At the other end of the red fruit, screw the pen cap in the same way, the red fruit kernel can be poked out by the pen cap intact, this method is very convenient, and can also keep the red fruit intact.
4. clean pot, put water, pour a little salt
5. put the processed hawthorn together, open the fire to cook
6. pot of water rolling, skimmed off the foam, turn to medium heat cover the lid, cook for three or four minutes until the water gradually less.
7. Open the lid and pour in the rock sugar.
8. Medium heat, stirring constantly for a few minutes, until the water in the pot becomes less can be removed from the pot. After completely cooled, you can bottle and drizzle some honey, and put it in the refrigerator to eat after chilling, more flavorful.
44 Hawthorn Wine
Ingredients:
Hawthorn 1500 grams, 50 grams of white wine, 400 grams of sugar
Practice:
1. Hawthorn wash clean, and remove the core, remove the handle, remove the tip.
2. Large mouth bottle washed clean, not stained with oil; put the prepared hawthorn into the large mouth bottle, mashed and crushed, 70% of the bottle can be filled, because there needs to be enough space for him to ferment.
3. Add some sugar and mix well;
4. Drizzle a layer of white wine on the top (in fact, you can not put white wine, put some of the flavor of the wine);
5. Cover the lid, placed in a warm place, the temperature should not be too high, the fall in the room temperature suitable for fermentation;
6. Stirring every few days, hawthorn pulp began to become fluffy, juice secretion, bubbles produced, sugar fermentation;
6. After 1 to 2 months (the time may be longer if the temperature is low), the hawthorn wine has been fermented into hawthorn wine.
8. Use gauze to squeeze, de-slag and filter, hawthorn wine comes out.
9. Note Oh: brewed hawthorn wine at room temperature can still continue to ferment (can add sugar to help fermentation), the wine is increasingly clear.
5 Hawthorn and silver ear soup
Ingredients:
Hawthorn 20, silver ear 1, sugar moderate, water moderate, salt moderate
Practice:
1. Silver ear in advance with the water soak, soak to remove the root of the yellow hard heart, broken into small pieces of standby; hawthorn with salted water to wash down, soak for a while.
2. Use a small spoon to gouge the ends of hawthorn, use a knife to cut a circle along the side.
3. Use a small spoon to remove the core.
4. Put water in a pot, add hawthorn and silver fungus.
5. Add rock sugar.
6. Bring to a boil over high heat, reduce heat to low for about 8 minutes, until the soup thickens.
6 Hawthorn Cake
Ingredients:
1000g of hawthorn, half a lemon, 10g of cinnamon, 100g of rock sugar, 80g of maltose
Practice:
1.Split hawthorn at the waist and take out the seeds, and then remove the knots at both ends
2.Squeeze lemon juice and mix it well, to prevent hawthorn from oxidation
3. Add maltose and rock sugar together
4. Slowly cook hawthorn on low heat until hawthorn water comes out, rock sugar and maltose melt. And use a spoon to keep making circles and stirring, so as not to paste the pot
5. Cook until the hawthorn water evaporates again, and the pot becomes thick (hawthorns do not come together immediately after a stroke at the bottom with a spoon), turn off the heat
6. Immediately sprinkle dried cinnamon, and quickly cover the lid and simmer for 5 minutes, so that the cinnamon aroma seeps into hawthorn sauce while it's still hot
7. Simmer the cinnamon aroma, and then beat the simmered Hawthorn with a food processor into a fine sauce
8. Use a little salad oil to smear the inside of the lunch box with a thin layer
9. Pour the beaten hawthorn sauce into the glass lunch box, and use a spoon to smooth the surface
10. Seal the lid, and put it in the refrigerator to chill for two hours until solidified, then remove it, invert it out, and slice it into cubes