At the sight of red hawthorn, it will make people feel sour, and the challenge of eating raw hawthorn is too great. Only by using sugar-coated shells to subdue it, the sour and sweet taste is the most appetizing and satisfying. So, you see: hawthorn candied haws, crystal sugar hawthorn balls, canned haws and hawthorn cakes? No one can live without sugar. Sweetness is the most sensitive experience of the tip of the tongue. It is sweet in the mouth, so that people can fall in love with hawthorn at once. Even if the aftertaste is a little sour, it is sweet and sour, which is the acid of refreshing saliva, and it is no longer the pain of taking sour water. ?

Today, the turtle will make canned hawthorn. If you like the sour and sweet feeling, let's try it together!

First, the production method of canned hawthorn:

500 grams of hawthorn, 500 grams of rock sugar, and appropriate amount of water. Steps: Steps 1: Choose hawthorn, preferably the one that is not hurt and is about the same size, and wash it for later use; [Note in this step: When washing, it is best to use a small brush to carefully brush the hawthorn body and the place where the head, tail and tail like to hide dirt. ]

Step 2: remove the core of hawthorn together with the head and tail with a core remover; [If there is no seeder, you can cut the hawthorn in half with a knife and take out the core inside, or you can. ]

Step 3: pour the pitted hawthorn into the rice cooker, add the water without hawthorn, add the same amount of crystal sugar as hawthorn, and start boiling; [Note in this step: Hawthorn contains acidic substances, and it is best not to use an iron pot. The turtle used the simplest method: to use a rice cooker instead. ]

Step 4: about ten minutes, boil until the hawthorn is dark red and the sugar water inside is sticky, then turn off the fire; [Note in this step: You can adjust the cooking time at any time according to the number of hawthorn. It is best not to cook the hawthorn for too long, because the hawthorn itself is easy to cook. If the time is too long, the hawthorn will crack, which will greatly affect the appearance. ]

Step 5: Cool thoroughly, then put it in a clean, water-free and oil-free jar, and it will be more sour, sweet and refreshing after a day in the refrigerator.

To sum up: the ratio of hawthorn to rock sugar is close to1:1,and the amount of water should not exceed hawthorn.

Second, the special explanation and explanation:

①? Choice of sugar

You can use all the rock sugar instead. If you feel that the sweetness is not enough, you can use two-thirds of the rock sugar and one-third of the white sugar instead. The white sugar will be sweeter than the rock sugar.

②? Other ingredients

In addition to sugar, you can also add some sweet-scented osmanthus, so that the taste of canned hawthorn is not only sweet and sour, but also the fragrance of sweet-scented osmanthus;

In addition, you can also add some raisins, so that the raisins can absorb the hawthorn juice, like mini grapes.

The weather in late autumn is getting colder. When it is cold, people's exercise and activity will be relatively less. If the appetite remains unchanged, it will be easy to accumulate food. Eating some hawthorn in moderation will both stimulate appetite and help digestion.