Half a catty of hawthorn and half a bowl of rock sugar, boil in the pot with moderate sweetness and sourness to strengthen the stomach and eliminate food, and it is the most suitable for health preservation in autumn and winter

 

Today I will share with you a new way to eat hawthorn, if you are tired of eating traditional canned hawthorn, come and try this, follow the steps, the fried hawthorn is not only sweet and sour, soft and glutinous, and the color is clear and translucent, and it looks more beautiful and delicious 

Ingredient Preparation:

300g of fresh hawthorn, 200g of water, 110g of rock sugar, and an appropriate amount of dried osmanthus

Steps:

1. First clean the prepared hawthorn, and then find a pen cap or a stiff straw to poke out the hawthorn core

The size of the tool selected should correspond to the hawthorn, not too big, which destroys the integrity of the hawthorn, otherwise the hawthorn will be broken into a paste during the boiling process, which will affect the appearance and taste~

After removing the pit, the hawthorn is washed with water, and the pulp and pomace on the surface are washed off, and it can be set aside

2. Add 200g of water to the pot, add 110g of rock sugar, wait for the rock sugar to melt, turn to medium-low heat and cook for another 5 minutes

Pour in the prepared hawthorn

Flip the hawthorn to make the hawthorn evenly heated

The amount of water is the same as that of hawthorn, not too much, too much water needs to be boiled for a long time, and hawthorn is easy to rot and becomes a pot of hawthorn sauce

3. Continue to heat over low heat until the soup becomes less viscous and then turn off the heat

Turn off the heat and cool it for a while to make the soup thicker

4. Put it into a sealed jar, you can sprinkle some dried osmanthus, which can not only decorate but also enrich the taste level

The flesh entrance is sticky and soft, the taste is sweet and sour, and there is a faint aroma of osmanthus, the spleen is appetizing and digestive, and the phlegm is born

The taste is sour but not astringent, sweet but not sluggish, the method is extremely simple, if you like it, try it quickly~

 Tips:

1. The process of pitting hawthorn should be gentle, do not destroy the integrity of the pulp, and cook for too long and it is easy to rot

2. Do not use a cast iron pot to cook, the color of the boiled will not be red, bright and clear, and black

3. Hawthorn will deceive your sense of taste when it is hot, it is sour, don't blindly add sugar, and the taste will get better after cooling