(1) Wash the hawthorn, cut the hawthorn into two halves or four halves with a fruit knife, and take out the hawthorn core.

(2) Pour the processed hawthorn into the juicer and add a little water. The amount of water is that the juicer can beat the hawthorn into pulp, and it is ok.

(3) Pour the hawthorn pulp into the pot, add the white sugar, cook with low fire, and keep stirring until the hawthorn becomes sticky (the viscosity depends on your preference), then take it out of the pot and let it cool.

2, making sugar snowballs:

(1) Add a little water to the white sugar and melt it and pour it into the pot.

(2) It is difficult to stir the syrup when it is cooked with low fire until it becomes thick.

(3) Turn off the fire, pour the favorite hawthorn into the pot and stir until the hawthorn is covered with syrup.

(4) plate, cool, you can eat.

3, the practice of hawthorn:

(1) Wash hawthorn and soak it in salt water for five minutes.

(2) Nucleation around hawthorn.

(3) cut it all off.

(4) Put it into a juicer, add a proper amount of water, add a proper amount of water to the hawthorn in the pot, cook until it becomes soft, and gently press it to break it.

(5) Put the filtered hawthorn into the pot, add rock sugar and white sugar, and stir fry constantly.

Stir fry until thick. Need patience. It must be a very thick state. You can take a little out, put it in cold water and rub it to see if it is tough.

(6) spread oil paper on the baking tray and pour hawthorn. Because of this hawthorn strip, there is no need for thickness. Preheat the oven 100 and bake for one hour.

(7) bake and cool, cut into strips with a sharp knife, and wrap with white sugar.