material

250 grams of hawthorn, 250 grams of chestnut, 25 grams of ginkgo, sweet osmanthus, honey, sugar and sesame oil.

operate

1. Wash chestnuts, chop them lightly, put them in a boiling water pot, take them out, remove the shells and underwear, and wash them. Remove the shell, membrane and skin of ginkgo, then wash and remove the core (embryo). Wash the hawthorn, put it in a pot and add water to cook it until it is half-cooked. Take it out, peel and remove the core.

2. Put chestnuts and ginkgo into a small pot, add clean water and steam in a steamer for 20 minutes. Take it out when it is cooked, and drain the water for later use.

3. Add water, hawthorn, chestnuts, ginkgo, sugar and honey to the pot, boil it, simmer it for a while, add sweet osmanthus, and pour sesame oil on it to serve.

Hawthorn cake

material

22 grams of frozen powder, egg white 180 grams, 625 grams of hawthorn cake and 750 grams of sugar.

operate

1. Put the frozen powder in a pot, soak it in clear water for 2 hours, wash it to remove water, put it in a hot pot, add 750g of clear water, and boil it. After the frozen powder is dissolved, add white sugar, remove it from the fire, filter it, and then pour it into the pot to keep the boiling temperature for later use. Cut the hawthorn cake into long strips, take a long square plate, wash it and sterilize it for later use.

2. Put the egg white into a clean cake bucket, beat it into foam, then slowly pour in the frozen powder sugar solution, stir it while pouring it, and divide it into two parts. One part should keep the heat of 50% to 60%, and the other part should be poured into a prepared rectangular plate after it is slightly cooled, and then spread it flat. Arrange the hawthorn strips (the distance is about 3 cm wide), and then pour the other part into the flat. After it is completely cooled, cut it into strips first, and then cut each oblique knife into pieces.