Hawthorn 500 grams of seasoning sugar 100 grams of lotus root powder 15 grams of water 250 grams

Lotus root powder hawthorn cake practice

1. Hawthorn clean, cut in half, remove the bottom and hawthorn nucleus

2. 250 grams of water in the pot, put in the processed hawthorn, low heat cooking for 20 minutes to hawthorn soft and rotten

3. Wait until hawthorn a little bit cooled When the hawthorn cools down a little, put the hawthorn and the remaining juice into a blender to make hawthorn puree

4. Pour the hawthorn puree into a pot, add 100 grams of sugar and stir slowly over low heat until the puree becomes thick and bubbly

5. 15 grams of lotus root powder dissolved with a little cold water, and then poured it into a pot, stirring over low heat until it becomes very thick, and then poured it into a container while it is still hot, and then you can cut it into cubes after it cools down.

Ingredients: hawthorn 850g, sugar, lemon juice, water l.

Practice:

1. Wash the de-core hawthorn, put it into a cooking machine, add a little water and stir it.

2, pour into the pot, add sugar, lemon juice, and start simmering, medium heat. At the beginning of the slow discoloration, there will be foam, skimming can be.

3, with the simmering, began to bubble, this time must be careful, these small bubbles a burst, there will be hot jam splash, be careful to burn.

4, and then continue to simmer, began to slowly thicken up, the bubble is getting bigger and bigger.

5, simmer to this time, become very sticky, stirring resistance, there will be large bubbles produced, no liquid splash, you can turn off the heat!

6, the plastic box lined with plastic wrap, the hawthorn sauce poured into the plastic box, smoothed, cooled, refrigerated can be.

Ingredients: hawthorn 850g, rock sugar 250g, fish glue powder 25g, water 300ml.

Practice:

Hawthorn cake

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1, hawthorn is first soaked in salted water for 15 minutes, wash and spare.

2, hawthorn wash and cut, remove the seeds, remove the handle, rinse clean;

3, pour in the pot of water that is not more than half of the hawthorn, add the processed hawthorn;

4, pour in the icing sugar, cook slowly over a low fire; (must be simmered slowly over a low fire, and more stirring can make the sugar melting more evenly to avoid the bottom of the paste.)

5, cook until the hawthorn becomes soft, use chopsticks to touch the degree of broken;

6, put the boiled hawthorn in the cooking machine to break into mud;

7, fish gelatin powder with a little warm water to stir well;

8, beat the hawthorn puree continue to return to the pot to cook, pour in fish gelatin powder to stir well and cook, turn off the fire;

9, hawthorn puree in the preserving box, let it cool, and refrigerate it!

Shape.

Raw materials: hawthorn 1000g, rock sugar 250g (according to their own taste appropriate adjustment).

Practice:

1, hawthorn wash clean hands pinch open the hawthorn to take out the seeds;

2, prepare a microwave oven lunch box, put the washed de-seeded hawthorn into the box, cover the lid, put into the microwave oven to heat for 3 minutes and then take out;

3, open the lid, stir the hawthorn into semi-mud with the spoon, and put into the icing sugar, cover the lid, and put into the microwave oven to heat for 3 minutes and then take out;

3, open the lid, and stir the hawthorn into semi-mud with a spoon, and put into the ice sugar, cover the lid, and then put into the microwave oven again. Microwave for 3 minutes and then take out;

4. Open the lid, stir the hawthorn with a spoon again to form a puree, tidy up and flatten it, cover the lid and put it into the microwave again to heat up for 3 minutes and then take out;

5. Open the lid, put it in a cool place to dry and refrigerate for molding.