Production method:
1. Wash the raw hawthorn, remove the pedicel and core, then put the hawthorn into aluminum pot, add a proper amount of water, and fry until it is 70% ripe and rotten. When the water is dry, add honey, then cook it thoroughly with low fire and collect the juice.
2. After cooling, put it in a bottle for storage. Ingredients: 3 kg of hawthorn, 400g of sugar, salt 15g.
Production method:
1. Prepare the ingredients and clean the hawthorn.
2. After the hawthorn is pitted, soak it in light salt water for 30 minutes.
3. Rinse the soaked hawthorn with clear water and drain the water.
4. Put 1/3 sugar in the pot.
5. Pour two bowls of water into the pot.
6. Cook until the sugar melts
7. Add processed hawthorn
8. Cook until the hawthorn floats
9. Drain the cooked hawthorn soup and add the remaining sugar.
10. Mix well and spread on a larger plate.
1 1. Bake in the oven 100℃ for 2 hours and 150℃ for 30 minutes, turning several times in the middle.
12. After a long two and a half hours, the candied hawthorn was finally released: hawthorn is not suitable for seafood, ginseng and lemon.
Honey: The nutritional composition of honey is complicated. After onion and honey are eaten together, the organic acids and enzymes in honey will have harmful biochemical reactions or produce toxic substances, which will stimulate the gastrointestinal tract and lead to diarrhea. Every100g of fresh hawthorn pulp contains: 89 mg of vitamin C, ranking third in fruits after fresh dates and kiwifruit; The content of vitamin B2 is five times higher than that of apples, equivalent to bananas, and tied for the first place in fruits. Carotene is 0.82g, which is 10 times that of apple. Calcium is 85 mg, second only to olives in fruits. Yang Hong also said that the content of vitamin E in fresh hawthorn is also the highest among fruits. In addition, it is rich in protein, amino acids and minerals such as sodium, potassium and manganese.
Efficacy: invigorating spleen and appetizing, promoting blood circulation and removing blood stasis.