Materials:

Dry hawthorn, canned hawthorn sauce 1 bottle, appropriate amount of glutinous rice, and a little rock sugar.

Exercise:

1. Wash the glutinous rice and soak it in water for a while. The soaked glutinous rice will be more cooked. Dry hawthorn can also be washed with clear water, and the floating soil on it can also be washed off.

2. If hawthorn cake is used, press the hawthorn cake into mud with a knife and put it in a container for later use. If you use hawthorn sauce like me, just spoon it into a small bowl and stir it with a spoon for a few times, and you will get hawthorn sauce in an instant.

3. Take the soup pot, add appropriate amount of water, add dried hawthorn after boiling, and cook until the hawthorn is soft and rotten.

4. Take out the cooked dried hawthorn, and the pot is the hawthorn water we need. At this time, pour in the soaked glutinous rice. The ratio of water to glutinous rice is the same as that of porridge. Just grasp the ratio of water to rice as usual.

5. Just cook until the glutinous rice is cooked. Finally, pour the hawthorn sauce. You can put more hawthorn sauce, and the taste will be better. It is best not to put too much hawthorn sauce at a time. You can taste it and make it satisfy you. Add hawthorn sauce and cook for a while before turning off the heat.

6. Hawthorn glutinous rice soup is cooled and put into the refrigerator to eat ~

Fried red fruit

Raw materials:

Hawthorn, white sugar (crystal sugar), water.

Exercise:

1, hawthorn 350g, washed and set aside.

2. Draw a circle from the middle of the hawthorn with a knife, twist it by hand and divide it into two halves.

3. That makes it easier to take out the core. I stole this method from the candied haws seller!

4. Add 150g white sugar (you can also use rock sugar, and the amount of sugar can be increased or decreased according to your own taste).

5, add 300 grams of water (water can be added or subtracted according to your own taste)

6. Put it in the microwave oven and heat it for 8 minutes. Take it out and stir it evenly with a spoon.

7. Continue to put in the microwave oven 10 minute.

8. After cooling, put it in the refrigerator for one night and serve.

Hawthorn porridge

Raw materials:

1 cup of white rice, 40 grams of hawthorn, 8 black dates, 8 cups of water, and appropriate amount of rock sugar.

Exercise:

1. Wash and drain the white rice, and rinse the hawthorn and black dates slightly.

2. Add 8 cups of water to the pot and bring to a boil. Add hawthorn, black dates and white rice and continue to boil. Stir it a little and simmer for 30 minutes. Add rock sugar and cook.

Chaxiang sparerib soup

Materials:

Pork ribs, ginger, white wine, red dates, medlar, hawthorn, tea, sesame oil.

Steps:

1, the ribs are scalded with boiling water to remove the dirt on the surface.

2. Boil water in the pot, add ribs, put two pieces of ginger and pour a little white wine.

3, put some big red dates and medlar, but unfortunately I don't have dried hawthorn at home. It is said that this stew is faster, and the calcium in the bone can be dissolved in the soup.

4. I also added some tea leaves, which later proved that this bold attempt was feasible, so that the soup would not be so greasy and would have a faint tea smell. (But it should be noted that only a few pieces of tea can be added, because tea contains tannic acid, which is not conducive to digestion after being combined with protein. )

When the meat is stewed, just add some salt and sprinkle some sesame oil.

Sparerib yam soup

Raw materials:

Pork ribs, yam, onion ginger, cooking wine, tsaoko 1, cinnamon 1, fragrant slices 1, four dates, four hawthorn slices and five chrysanthemums.

Exercise:

1. Cook the ribs in cold water and rinse them with hot water.

2. Boil the ribs with hot water, add onion ginger, cooking wine, tsaoko 1, small pieces of cinnamon 1, fragrant slices 1, four dates, four hawthorn slices and five or six chrysanthemums, and stew for 2 hours;

3. Wash and cut the yam into hob pieces, put them in, stew for 20 minutes, and then add salt, coriander and leek to taste.

Braised tenderloin with hawthorn

Ingredients: hawthorn 10g, Polygonatum odoratum 6g, dried tangerine peel 3g, herring 150g, starch, egg white, refined salt, vegetable oil and monosodium glutamate.

Method: Remove impurities from herring, wash it, slice it, marinate it with starch, egg white, refined salt and monosodium glutamate, stir-fry it in the oil pan and take it out. Slice hawthorn and tangerine peel. Polygonatum odoratum is soaked in wet water and stir-fried with hawthorn slices in an oil pan. Add the juice soaked in fish fillets, dried tangerine peel and Polygonatum odoratum and seasonings, stir-fry until the fish fillets are cooked and the juice is thick.

Misangguo

Ingredients: hawthorn 250g, sugar 250g, ginkgo biloba 100g, chestnut 100g, honey, sesame oil, sweet-scented osmanthus sauce and alkali powder.

Method: Wash the hawthorn, soak it in clear water for 10 minutes, then take it out, put it in a clear water pot and cook it until it is half cooked, take it out, peel and remove the core, and wash it. Wash chestnuts, cut a cross on the top of chestnuts, put them in a boiling pot and cook them, take them out and peel off the shells. Pat gingko gently, take white pulp, put it on a plate, add boiling water and alkali powder, remove the soft skin and wash it, put it in a boiling water pot, cook for a few minutes with low heat, take it out and drain. Put ginkgo biloba and chestnuts in a dish, add appropriate amount of water, steam them in a cage until cooked, remove them and drain them. Heat the pan, add sesame oil and sugar, stir-fry until light red with a shovel, add clear water, pour hawthorn, chestnuts, ginkgo, honey and sugar, boil over high fire, then simmer over low fire, add osmanthus sauce when the soup becomes thick, and pour sesame oil.

haw jelly

Ingredients: hawthorn1000g, radish seed 30g, medicated leaven 20g, agar and sugar.

Methods: Crataegus pinnatifida, Raphanus sativus and Massa Medicata Fermentata were boiled. Cook hawthorn, grind, boil for15min, take juice, add agar and white sugar into the juice, decoct, thicken, and air cool to obtain hawthorn cake.