haw jelly
-Materials-
Hawthorn1000g, old rock sugar 300g maltose100g, lemon juice 3g.
-How-
1. Soak the fresh hawthorn in light salt water 10 minutes, then rinse it with clear water, remove the core and pedicel;
2. Pour hawthorn, rock sugar and water into the pot, boil over high fire, and let the rock sugar melt completely;
3. Add maltose and stir well until the hawthorn becomes soft and dark;
4. Pour the hawthorn pulp and soup into a blender or high-speed blender and stir it into a delicate paste;
5. Pour the stirred hawthorn puree back into the flat-bottomed non-stick pan, and stir while heating with low fire until the paste becomes sticky and will not fall off when hung on the spatula;
6. Pour lemon juice and mix well, then pour it into a big bowl or glass box, put it in the refrigerator for 2 hours until it is completely solidified, and cut it upside down.
Hawthorn sugar snowball
-Materials-
Hawthorn 1000g, proper amount of sugar
-How-
1. Buy hawthorn, wash it, cut off the pole and dry it in the air;
2. Put sugar and water in the pot and start to boil. The amount of sugar doesn't matter. You can put more if you like.
3. Turn to a small fire when it is almost the same, and pour in the hawthorn;
4. Continue to stir fry until the sugar is evenly wrapped in hawthorn.
Hawthorn tremella soup
-Materials-
Tremella fuciformis 1/2 flowers, and hawthorn 50g rock sugar.
-How-
1. Prepare the ingredients and soak the tremella in advance;
2. Pick the soaked tremella into small flowers and put them in the pot;
3. Add enough water and cook the tremella until it is sticky, which takes about 1 hour;
4. When the tremella is about to be cooked, cut the hawthorn into small grains;
5. Add hawthorn to tremella, add rock sugar and continue to cook until the rock sugar melts, and the hawthorn will be soft.