Production steps of hawthorn food

haw jelly

The sour, sweet, soft and elastic hawthorn cake is not only the favorite of children, but also the favorite of many old people. Cooking at home,

haw jelly

The sour, sweet, soft and elastic hawthorn cake is not only the favorite of children, but also the favorite of many old people. Cooking at home, the amount of sugar is easy to master, appetizing and healthy. But also eat it in moderation!

Ingredients: 680g of hawthorn meat, 450g of soft sugar, lemon juice 1, and proper amount of water.

Production process:

1. Crataegus pinnatifida is soaked in light salt water for 5 minutes, then rinsed and pitted with a seeder; Put it in a boiling water pot, blanch with cold water until hawthorn can be easily crushed with a spoon, and turn off the fire;

2. Mashing hawthorn meat and soup with a wall-breaking cooking machine;

3. Pour the hawthorn sauce into a non-stick pan, heat it over medium heat, and keep stirring. When it is slightly thick, add soft white sugar, the sugar content is at least about 70% of the weight of hawthorn pulp, which plays the role of antisepsis, sweetening and solidification;

4. Fresh lemon juice for use; When the hawthorn cake becomes sticky hawthorn cake, pour lemon juice, continue to cook, stir, lift the scraper, and the hawthorn cake can be hung on the scraper, and the boiling is over;

5. Prepare a glass bowl or fresh-keeping box in advance, and brush a little corn oil on the inner wall; Pour hawthorn sauce into a container while it is hot, smooth the surface, air it for a while, cover it, and naturally cool or refrigerate overnight;

6. The hawthorn cake is demoulded, which can be sliced, diced and cut into strips, and can be eaten directly or mixed with vegetables. The unfinished hawthorn cake can be put in a fresh-keeping box and refrigerated in the refrigerator.

Hawthorn leaf

Peony bark carries many people's childhood memories. It is a hawthorn roll with a long and hard peony bark and a thick and soft taste. Either way, it's almost the same. Take a bite, layer by layer, really enjoy it!

Ingredients: hawthorn meat1050g, sugar 400g, clean water 600g, lemon juice 30g.

Production process:

1. Put the pitted hawthorn pulp, sugar and water into a bread bucket;

2. Use the "jam" program of the bread machine to boil the fruit sauce; No bread maker uses a wall-breaking cooking machine with heating function or cooks by hand;

3. Make it into a delicate paste with a wall-breaking cooking machine;

4. Stir-fry hawthorn sauce in a non-stick pan and stir-fry excess water, which can save the completion speed of peony bark;

5. Prepare a non-stick baking tray or tarpaulin, and spread a proper amount of hawthorn juice on it, with a thickness of about 2 mm The thinner it is, the faster it will dry. It can be dried by a fruit dryer or an oven, or naturally dried in a clean room;

6. It can be separated from oiled paper or baking tray after forming into pieces, so that both sides are in a dry and soft state;

7. Roll the hawthorn slices into rolls, the tighter the better;

8. Cut into pieces and put them in a fresh-keeping box for refrigeration, or wrap them in sugar paper for preservation.