First, jam
The practice of hawthorn sauce:
1, 300 grams of washed hawthorn with seeds and pedicels removed, put it in a basin and add water to make it equal to hawthorn.
2. Put all the materials in 1 into a blender and paste them, and put them in a container for later use [gourmet China].
3. Put a tablespoon of water in the pot, bring it to a boil, add a tablespoon of sugar, and start stirring with a spoon after the water boils. Keep the fire low until the sugar is sticky. (Maltose can also be used instead)
4. Add the materials in 2, boil, and bubble for 5 minutes, stirring continuously in the middle, stopping fire, cooling and storing in a closed container.
Second, hawthorn cake
The initial steps are the same as above, that is, there is a little more water than above, and finally the soaked agar is put, which is almost 3 or 4 grams compared with 500 grams of hawthorn. Finally, pour it into a container, preferably a square plate, cool thoroughly and cut into small pieces.
Third, dried hawthorn
Just wash the hawthorn, cut it into pieces (it seems difficult), then dry it in the sun, seal it with honey, and you can soak it in water or cook and put a few pieces in it.
Canned hawthorn (just figured out, this is the easiest way)
1, hawthorn washed;
2, go to the hawthorn core. Poke the hawthorn butt forward with chopsticks, and you can remove them one by one with a gentle effort, and you can keep the hawthorn from deforming.
3, rock sugar into the water, the fire is boiled, you can put more water if you like hawthorn, and put less water if you like thick, and add rock sugar according to your favorite sweetness;
4. After all the rock sugar is dissolved in water, pour it into hawthorn;
5, the fire is boiled, turn to a small fire, and cook until the soup is thick, then turn off the fire and take out the pot. Put it in a bottle and put it in the refrigerator. It will taste better the next day.
You can also add pear pieces and tangerines, which are beautiful and delicious.