Hawthorn cake, as a traditional snack of northern folk, is very popular. It is said that during the Qing Dynasty, it was presented to the imperial court. Empress Dowager Cixi praised it after eating it and gave it the name "Golden Cake". Later, hawthorn cake was also highly praised by Soong Ching Ling, and its wonderful taste can be seen. Nowadays, hawthorn cakes are sold in various supermarkets, but few of them are really pure. Cooking at home is different, as long as you have hawthorn and sugar, you can do it without any addition. What you eat in your mouth is a thick fruity aroma, especially pure taste, sour and sweet, and especially appetizing. Try it.
Appetizing hawthorn cake
Ingredients: hawthorn, sugar and lemon
Specific practices
1, pour the hawthorn into the pot, add a spoonful of salt, add water and rub it for several times, then clean it, and then remove all the stalks of the hawthorn.
2. Take a small iron spoon or knife and dig out the stamens at the bottom of the hawthorn.
3. Then cut the hawthorn in half and remove all the seeds inside.
4, add water to the pot, just without hawthorn. Boil the water in the fire, then pour in the processed hawthorn and cook it in the fire. Mature hawthorn is cooked very quickly, just for a minute or two.
5. Take out the cooked hawthorn and pour it into the high-speed blender, then add some boiled hawthorn water to make it into a delicate hawthorn paste. Don't add too much water at a time, add it slowly, as long as the high-speed blender can rotate. Adding too much water, although it is easier to beat, will take more time when frying later.
6. Pour the beaten hawthorn paste into a non-stick pan, and start stirring and frying with low heat.
7. Stir-fry for about 10 minute, squeeze in a little lemon juice, then pour in 250 grams of soft sugar, and continue to stir fry over low heat. Finally, stir-fry until the hawthorn paste becomes obviously sticky, and start to stir-fry on low heat.
8. Finally, stir-fry until the hawthorn paste can be hung on the shovel and is not easy to drip, as shown in the figure, so that the fire can be turned off.
9. Take a deep bowl, brush the inner wall with oil to prevent sticking, pour the fried hawthorn paste into the bowl, shake the bowl, smooth the surface, and let it cool at room temperature. You can also put it in the refrigerator, which will taste better.
10, take out the cooled hawthorn cake, cut it into small pieces and eat it directly. Sweet and sour, especially appetizing, eat two pieces after meals, refreshing and greasy.
Fanfan tips:
1, the amount of white sugar can be adjusted by itself. It is suggested that the amount of white sugar per catty of hawthorn should not be less than150g, otherwise the hawthorn cake made will be particularly sour and its solidification effect will not be good.
2, adding a small amount of lemon juice can enhance the solidification effect of hawthorn cake and increase the flavor. If not, you can also save it.
3, be sure to buy fresh hawthorn, high pectin content, made of hawthorn cake easier to shape.
4. Although hawthorn cake is delicious, don't eat too much at one time. After all, the sugar content is still quite high.