Step 2: Use a seeder to remove the head, tail and core of hawthorn. [Note in this step: If there is no seeder, you can cut the hawthorn in half with a knife, and then turn around, tail and core. ]
Step 3: Put the hawthorn into the cooking machine twice, then add 1/3 small bowls of clear water respectively, beat the hawthorn into mud, and then pour the hawthorn mud into the pot. [Precautions in this step: Because hawthorn contains pectin, hawthorn should be added with water many times to make it muddy, otherwise it will get stuck in hawthorn mud when cooking, which will seriously lead to tripping. ]
Step 4: add rock sugar to the pot, turn on a small fire, and stir the hawthorn sauce with a shovel. [Note in this step: Turn on a small fire and keep stirring to avoid burns when hawthorn mud spills. ]
Step 5: Continue stirring. After boiling for 30 minutes, add some dried osmanthus, and then continue stirring.
Step 6: After another 10 minute, the volume of hawthorn sauce in the pot has been reduced by at least half, and the color has also turned deep red. When the bottom of the pot is scraped with a shovel and stirred, the bottom of the pot can be clearly seen, indicating that the hawthorn sauce in the pot is already very sticky. Moreover, when you lift it with a shovel, the hawthorn mud on it falls off one by one (not linearly), so turn off the fire.
Step 7: Put the hawthorn paste into the bowl (coat a little oil on the bottom and four walls of the bowl in advance to facilitate demoulding), scrape the surface with a small scraper, then cover it and put it in the refrigerator for one night. Note in this step: You don't have to wait for the hawthorn sauce to cool before putting it in the bowl, because once it is cold, the hawthorn sauce will become very thick and it will not be easy to smoothly shape in the bowl.
Step 8: After a night of cold storage, the hawthorn cake is solidified, poured on the chopping board, and cut into your favorite shape with a knife, and the sweet and sour hawthorn cake is ready ~
Second, the production skills and characteristics of hawthorn cake:
1: Because hawthorn contains pectin, the boiled hawthorn sauce will automatically solidify into hawthorn cakes. Back to the question in front of the article: "If the finished hawthorn cake is very thin, it can't be shaped in a bowl for two days." The reason is that the mashed hawthorn is not cooked well. So, how to judge whether the mashed hawthorn is cooked well?
1) The volume of hawthorn sauce in the pot is obviously half less than that when it was first put in.
2) When stirring with a shovel, you can clearly see the bottom of the pot. This is because the hawthorn sauce in the pot is already very sticky and crowded, and only the bottom of the pot can be seen when stirring.
3) When the hawthorn mud is scooped up with a shovel, the hawthorn mud on it falls in chunks, not flowing water.
4) If you are not sure from the above three points, then use time to judge. If you cook on low heat for about 40 minutes, the hawthorn sauce in the pot is already very sticky.
Therefore, to sum up the above skills to judge whether the hawthorn paste is in place is: the volume is less than half, and when you see the bottom of the pot, it will fall for 40 minutes.
2. In addition, when fresh hawthorn is mashed, it should be mashed in batches with a cooking machine, and the water should not be too much as possible. If more water is added here, it will take more time in the later cooking process.
3. Because hawthorn is acidic, don't use an iron pan when cooking, it's better to use a non-stick pan and stainless steel pot.