1. Jam
Hawthorn sauce:
1. Put 3g of washed, seedless and pedicled Hawthorn in a pot, add water to make it even with Hawthorn
2. Put all the materials in 1 into a blender and paste it, and put it in a container for later use [gourmet China]
3. Put a tablespoon of water in the pot, bring it to a boil, and add one. (Maltose can also be used instead)
4. Add the materials in 2, boil and bubble for 5 minutes, stirring continuously in the middle, stopping fire, cooling and storing in a closed container.
second, hawthorn cake
the starting steps are the same as above, that is, there is a little more water than above, and finally the soaked agar is put, and the proportion of 5 grams of hawthorn is almost 3 or 4 grams. Finally, pour it into a container, preferably a square plate, cool thoroughly and cut into small pieces.
third, dried hawthorn
is to wash the hawthorn, cut it into pieces (it seems difficult), then dry it in the sun, and seal it with honey. You can soak it in water or cook it and put a few pieces in it.
4. Canned hawthorn (just figured out, this is the simplest method)
1. Wash the hawthorn;
2. remove the hawthorn core. Poke the hawthorn butt forward with chopsticks, and you can remove them one by one with a gentle effort, and you can keep the hawthorn from deforming.
3. When the rock sugar is put into water, the fire will boil. You can put more water if you like hawthorn, and less water if you like thick. The rock sugar is added according to your favorite sweetness.
4. After all the crystal sugar is dissolved in water, pour it into hawthorn;
5. Bring the fire to a boil, turn to low heat, and cook until the soup is thick, then turn off the heat and take out the pot. Put it in a bottle and put it in the refrigerator. It will taste better the next day.
you can also add pear pieces and tangerines, which are beautiful and delicious.