There are many things worth thinking about when eating in autumn, but what the uncle wants most is that the moment he closes his eyes and puts it in his mouth, he can immediately taste the Sanqiu osmanthus, ten miles of wild lotus and Qiuyangpusa,

In the realm of animism, hawthorn sauce is the food that combines the spirit of autumn.

Everyone has eaten candied haws on a stick when they were young. The candied haws on a stick tastes sour and sweet. The candied haws on a stick is actually made from hawthorn.

The outside is coated with a layer of sugar syrup, so the sour and sweet taste is more refreshing, and eating candied haws often can strengthen the stomach and aid digestion.

When my uncle was young, his family lived in a rural area. There was a very large hawthorn tree in our yard. Every time the hawthorns matured, the trees were filled with red hawthorns that hung densely on the branches, which would bend the branches.

When the hawthorns are ripe, pick them off and wash them clean. Fresh hawthorns taste very sour. Don't eat too much at one time. Eating too much can easily cause your teeth to become sour.

Because hawthorn trees have a high yield, one hawthorn tree can bear dozens of kilograms of fruit.

Our whole family can't finish it. The shelf life of fresh hawthorn is relatively short and will rot after being left for a while. So in order to extend the shelf life of production, my mother will make hawthorn into hawthorn sauce. Simple ingredients, after processing, it becomes hawthorn sauce.

For a delicious food with additives, find a good autumn day with bright sunshine and clear skies and spend half a day brewing a jar of hawthorn sauce.

Without further ado, I will teach you how to make hawthorn sauce in the kitchen today. I hope you will enjoy your meal ~ Hawthorn (2 pounds), rock sugar (400 grams) 1. First prepare 2 pounds of fresh hawthorn, clean the hawthorn and remove the seeds. Add 400 grams of rock sugar to the casserole.

Gram, put one-third of the water in it, cook over high heat for 15 minutes, the hawthorns will gradually soften, and remove the foam on the surface. After the hawthorns are completely softened, turn off the heat, let them cool, and use a food processor or blender to make hawthorn puree; 2. Then

After the hawthorn mud is ready, pour it into a casserole and start to simmer it over medium-low heat. Stir constantly. Stir while it is simmering over low heat until the hawthorn mud on the shovel is slightly sluggish and does not drip easily, or there are lines after scratching the shovel.

If it doesn't disappear easily, turn off the heat and start the pot; 3. Finally, boil the glass jar with boiling water, put the hot hawthorn paste into it, cover it and seal it upside down, cool it and store it in the refrigerator. The hawthorn cake needs to be cooked longer.

After a long time, almost all the water has evaporated, and the hawthorn puree will be in the shape of a ball. When eating hawthorn sauce, you can sprinkle a few osmanthus flowers on it to make it more delicious. It is sour and sweet, and the simple and easy-to-learn hawthorn sauce is ready.

If you like it, you can try it yourself~ Tips: 1. 2 pounds of hawthorn can make about 4 cans of hawthorn sauce.

Each can is about 240 grams, stored in the refrigerator at cold temperature, and has a shelf life of about 20 days; 2. The sweetness can be adjusted with white sugar at any time to achieve your favorite sweetness, but the amount of sugar should not be too small, because it also plays a preservative function.