There are many ways to eat hawthorn, and the taste, preservation method, effect and so on are different. The specific methods are as follows:

First: hawthorn jam

Ingredients: hawthorn, white sugar, rock sugar.

Practice: clean the fresh hawthorn and then remove the stalks; Pour the prepared hawthorn into stainless steel pot, add a proper amount of water and white sugar, and cook with strong fire, then stir until the hawthorn is soft and rotten (the flesh and blood are separated), and then take out the core; Add crystal sugar into the pot, and then continue to stir; When the soup becomes very thick, you can take it out of the pot. After a large amount, you can pour it into a bowl and then put it in the refrigerator for preservation.

Second: stir-fry red fruits.

Ingredients: fresh hawthorn, crystal sugar, water.

Clean the fresh hawthorn, then remove the stone and pass it through with chopsticks; Put hawthorn into a casserole, add 2 1 water and white sugar to boil (it is recommended to use aluminum pot or casserole, because hawthorn is acidic, and using an iron pot is not healthy); After the fire boils, it turns into a small fire and simmers slowly, and the pot can be cooked in about 20 minutes.

Third: Self-made Cortex Moutan

Ingredients: fresh hawthorn, lemon, rock sugar and white sugar.

Practice: clean the fresh hawthorn and cut it into four pieces with a knife to remove the stone; Put the chopped hawthorn into the casserole, add appropriate amount of water, and basically soak the hawthorn. After the fire boils, it turns into a small fire and simmers slowly; Cut the lemon in half during the boiling process, and then squeeze out the lemon juice; Boil for about half an hour, and stir while boiling; Squeeze the cooked hawthorn with a funnel, and then squeeze hard to leave juice; Then add white sugar to the hawthorn juice and continue to cook until it is sticky; Bake the hawthorn residue in the oven; You can take it directly after taking it out and drying it overnight, or you can cut it into different shapes according to your own preferences.

Fourth: hawthorn cake

Ingredients: hawthorn, crystal sugar, water.

Practice: clean the hawthorn, and then cut it in half to remove the stone; Pour hawthorn into stainless steel pot, add appropriate amount of white sugar and stir well, then cover it with plastic wrap and put it in refrigerator for one day; Put the prepared hawthorn into the pot, add a proper amount of water, then add rock sugar, and cook it slowly while simmering; After the hawthorn becomes very soft and rotten, put the soaked agar; Continue to stir, and when the soup becomes very viscous, you can turn off the fire and start the pot; Put the finished hawthorn juice into a bowl, completely cool it and put it in the refrigerator for half a day, then you can take it directly.

Fifth: canned hawthorn

Ingredients: fresh hawthorn, white sugar, crystal sugar, clear water.

Practice: Wash the hawthorn, and then take out the stone. Add a proper amount of water to the pot, and then add the prepared white sugar and rock sugar; Continue to cook after the fire boils; When the soup becomes slightly sticky, add the prepared hawthorn and continue to cook for about ten minutes, then you can get out of the pot.

Sixth: crystal hawthorn fruit

Ingredients: fresh hawthorn, old rock sugar, water.

Practice: clean the hawthorn, then cut it in half and take out the stone; Put the prepared hawthorn into the plate, and then spread a layer of rock sugar on it; Add a proper amount of clean water, cover it and put it in the microwave oven; The fire can last for 20 minutes, and the hawthorn can be taken out in the middle, stirred evenly and put in again, so that the crystal hawthorn fruit obtained has better effect;

Seventh: Sugar-Coated Berry.

Ingredients: fresh hawthorn, sugar and water.

Practice: clean the fresh hawthorn, then soak it in light salt water for about fifteen minutes; Then take it out and continue to clean it, and drain the water for later use; String the prepared hawthorn with clean bamboo sticks; Put the white sugar into the pot, add the right amount of water to boil, and simmer until it becomes thick and yellow. Put the bunched hawthorn into the sugar water, then quickly wrap it with a layer, and then it can be taken after cooling.