Canned Hawthorn

Canned Hawthorn

Introduction:

Production steps:

Step 1: wash Hawthorn

Step 2: first, use the pen cap to twist it from one end of the red fruit, and then pull it out. At the other end of the red fruit, screw in the cap with the same method. With a little force, the red fruit core can be poked out completely by the cap.

Step 3: after removing the core, the Hawthorn should be kept intact

Step 4: do everything in turn.

Step 5: put water into the boiler, add sugar, and bring to a boil on the fire. (I put half the rock sugar)

Step 6: melt the sugar in the pot, cook for a while more, and add the seeded hawthorn.

Step 7: add hawthorn, bring to a boil again, turn to low heat, boil for three or four minutes, turn off the heat.

Step 8: when it is hot, put it into a clean bottle which has been disinfected in advance, tighten the cap, turn it upside down and cool naturally.

Step 9: store in refrigerator after natural cooling.

Materials required:

Hawthorn: moderate

Sugar: right amount

Rock sugar: right amount

Note: 1, hawthorn cooking time is not easy to be too long, too long will let the Hawthorn not deformation rotten. 2. If you are anxious to eat, you can add starch to make the soup thick. If you are not anxious, put it in the refrigerator for two days, and the soup will be very thick, which is more delicious.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet and sour