Main ingredient: hawthorn 1150g

Accessories: icing sugar 700g

How to make dried hawthorn

1.Fresh hawthorn is removed from the tip and core. The amount on the recipe is the hawthorn without core, all get well net weight is 1000g

2. Put the good hawthorn in a clean pot on the cage to steam, after the water boils steam for 25 minutes

3. Put the steamed hawthorn while it is still hot and icing sugar powder together into the wall-breaking machine

4. Use the sauce function to stir into hawthorn paste. The color of the paste is lighter with the wall-breaker, and the finished product is basically the same as the color of the takeout. With other cooking machine can also be, but some of the churning is not crushed enough, not quite suitable for this

5. Stir the good hawthorn paste into a clean container, let it cool and naturally solidified into a block

6. I was put half a day after the take out, cut into thin slices of thickness of not more than 2 mm

7. Arrange the baking sheet

8. Hot air circulation, 3 hours or so into the dried hawthorn dry