Homemade Cortex Moutan

Homemade Cortex Moutan

Introduction:

"Hawthorn is rich in nutrition, almost contains all the nutrients of the fruit, especially the content of organic acids and vitamin C is high. There are Xiaoshi Huaji, Huoxue Sanyu, anti-cancer and other effects. Hawthorn can be eaten directly, and can also be made into Hawthorn slice, fruit peel, hawthorn cake, hawthorn sauce, etc. Hawthorn cake, hawthorn jam and hawthorn peel are the most easily self-made foods. Today, I'd like to show you my fruit peel first

Production steps:

Step 1: wash the Hawthorn and cut four pieces to remove the core.

Step 2: beat Hawthorn into Hawthorn mud with cooking machine.

Step 3: add sugar into the crushed Hawthorn puree and stir well

Step 4: add mineral water

Step 5: bring to a boil over a high heat, turn to a low heat and simmer slowly. Stir to a thick state while simmering, and scoop up the flowing paste with a spoon

Step 6: brush a layer of cooking oil on the flat bottom plate or panel

Step 7: scoop up the right amount of Hawthorn mud, pour it on the flat bottom plate, and scrape it with a scraper

Step 8: Hawthorn mud should be scraped evenly, not too thick, try not to exceed 5mm

Step 9: according to the thickness, lower it at room temperature for 2-4 days. After thoroughly drying, gently tear off the peel by hand

Step 10: the finished peel can be rolled up or eaten directly according to your preference.

Step 11: it's OK to tear and eat the beautiful peel.

Materials required:

Fresh Hawthorn: 500g

Water: 400g

Sugar: 90g

Note: 1, hawthorn best stir into mud and then boil, directly boil the Hawthorn mud is not delicate enough, make the fruit dandelion is not beautiful enough. 2. The thickness of the pericarp should be adjusted according to the preference. It's better to keep it within 5mm. It can't be too thick. If it's too thick, it's easy to crack and it's not easy to dry out, resulting in the failure of pericarp production. 3. When boiling puree, keep stirring, avoid paste pot. 4. Boil the puree to a flowing consistency. 5. The puree is pink after boiling and dark red after solidification.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet and sour