What I want to share with you today is a special appetizing snack' Hawthorn Cake', which is sweet and sour. When all kinds of fruits are ripe and harvested in autumn, the hawthorn is also ripe. I remember that every time when the hawthorn is ripe when I was a child, we would go to the hawthorn tree next to our home with the adults, and sometimes we would just eat it directly. Sometimes, because the fresh hawthorn is too sour, it would be made into a hawthorn cake, which is sour and sweet.

We all know that hawthorn has a good effect of promoting digestion, and eating a little hawthorn can alleviate it to some extent if you have a bad appetite or have some indigestion, so eating hawthorn is beneficial to our health. What I want to share with you today is the' hawthorn cake' made of hawthorn. The pure natural hawthorn cake made by myself is sour and sweet, especially appetizing, and it is clean, healthy and delicious. Let's take a look at the method of hawthorn cake.

Homemade hawthorn cake

Ingredients: 600g of hawthorn, 0/50g of rock sugar/kloc-,0/50g of white sugar/kloc-,330g of purified water and a little lemon juice.

Practice:

First of all, prepare the ingredients such as hawthorn, rock sugar and white sugar that you need. If you want to be sweeter, you can add a little more sugar appropriately.

Soak the prepared hawthorn in water, and then add a little starch so that the impurities in the hawthorn can be cleaned better. After soaking for a while, wash the hawthorn by hand and control the water to dry for later use.

For the cleaned hawthorn, we need to use the bottom of a steel spoon to dig out the pedicel of the hawthorn, and then cut it in half to remove the core of the hawthorn in the middle. All the hawthorn are cleaned and put in the basin.

Then squeeze a few drops of lemon juice into the basin. Lemon juice can better prevent hawthorn from oxidation and the color can be more beautiful.

Put the hawthorn in the pot, and add the right amount of white sugar and rock sugar in the pot.

Then add about 330 ml of purified water, and the amount of water used should be adjusted according to the number of hawthorn you choose.

Boil with medium and small fire for about 13 minutes, stir with a spoon from time to time when cooking, and cook the hawthorn until it is soft and rotten.

After cooling for a while, put the hawthorn in the juicer to make a more delicate hawthorn paste, and then put the hawthorn paste back into the pot.

Continue to stir-fry with low fire for about 6 minutes, and when the hawthorn paste can be hung thick on the spoon, it can be put out and put in the box.

Refrigerate the mashed hawthorn in the refrigerator 1 After the night, it can be shaped, and then cut into small squares or strips according to your own preferences.

In this way, the hawthorn cake is ready, and you can eat it directly, or you can sprinkle a layer of coarse sugar on it before eating it, and then seal it and keep it.

Tips:

It will be better to use a small steel spoon with a little hardness when digging out the pedicel and core of hawthorn, and it will not hurt your hands, which is safer than using a knife.

Pay attention to the heat when cooking hawthorn, and don't cook it through hawthorn.

Adding a little lemon juice into hawthorn can make the finished hawthorn paste have better color, reduce the problem of oxidation and taste better.