Ingredients: hawthorn1000g, 80g of white sugar, 50g of rock sugar.

Practice:

1 Wash the hawthorn, remove the stalks, and pour into a stainless steel pot.

2. Add clean water of1:1and white sugar.

3. Cook and stir with low fire until the hawthorn is rotten, and the kernel and meat are separated, and the kernel is filtered out with a colander.

4. Then add rock sugar to the sauce without core and continue to stir and cook. The soup also begins to thicken. Hold on for 10- 15 minutes, and turn off the fire when it is thick.

5. After cooling, put it into a glass bottle or bowl, refrigerate and seal it in the refrigerator, and eat it as soon as possible.

Second, the practice of frying red fruits

Ingredients: 700g of hawthorn, 350g of rock sugar and 350g of water.

Practice:

1, material: 700g of fresh hawthorn, 350g of crystal sugar and 350g of water (the ratio of hawthorn to crystal sugar and water is 2:1).

2. Hawthorn goes through the middle with chopsticks to remove the core and pedicle (pen cap is better)

3. Put the washed hawthorn into a casserole, add water and rock sugar and boil it (hawthorn is acidic, so it is best not to cook it in an iron pan).

4. Bring to a low heat and cook for about 20 minutes until the hawthorn is soft and rotten but not broken, and the soup is bright and thick.

Third, the practice of hawthorn cake

Ingredients: 750g of hawthorn, 420g of rock sugar, 30g of agar and 80g of sugar.

Practice:

1, Wash the hawthorn, remove the stalks, cut it open and dig out the seeds.

2. Pour hawthorn into a stainless steel pot, add white sugar and mix well. Cover with plastic wrap and refrigerate for 24 hours.

3. Pour the hawthorn preserved in sugar for one day into a stainless steel pot, add a bowl of clear water, pour in the broken crystal sugar, cook with low fire and stir until the hawthorn is rotten, add the soft agar, and continue to stir and cook. The soup also begins to thicken, stick to 10- 15 minutes, and turn off the fire when it is very thick. After cooling, put it into a high-temperature resistant bowl, completely cool it and refrigerate it for half a day, then cut it into pieces and eat it.

Fourth, the practice of self-made cortex moutan

Ingredients: hawthorn1200g, half lemon, 250g crystal sugar and 50g white sugar.

Practice:

1, fresh hawthorn is cleaned, pedicled and cut into three or four pieces.

2. Add a proper amount of water to the chopped hawthorn (the water is basically flush with the hawthorn, so don't add too much). After the fire is boiled, turn to a small fire and simmer slowly. During the boiling process, cut the lemon in half and squeeze half into the lemon juice.

3. After about half an hour, the hawthorn is almost soft and rotten, and it needs to be stirred constantly with a spoon during the cooking process.

4. Take a leaky sieve basin, put a pot under it, pour the cooked hawthorn paste into the leaky sieve basin several times, squeeze out the delicate jam with a spoon and filter it into the pot below.

5. Add rock sugar and white sugar and continue to cook on low heat.

6. Cook until the jam is thick.

7. Take a non-stick baking tray, pour a part of the boiled hawthorn sauce into the baking tray, and smooth it slowly with a scraper, with a thickness of about1-2mm.

8. Place the baking tray in the middle of the oven, bake at 85 degrees 150 minutes, then take it out and air-dry it overnight, and the cortex moutan is ready.

9. Cut the prepared cortex moutan into pieces you like, and roll it into rolls.