Homemade Cortex Moutan

Homemade Cortex Moutan

Introduction:

"Sweet and sour snacks"

Production steps:

Step 1: raw material drawing.

Step 2: Rinse hawthorn with water.

Step 3: soak in light salt water for about 10 minutes.

Step 4: after soaking, rinse with clean water.

Step 5: take a hawthorn, cut off both ends with a knife, cut in half (don't cut the seed), take out the seed.

Step 6: after cleaning the seeds, put in half the amount of rock sugar and marinate for 30 minutes.

Step 7: put it into the steamer to make it soft.

Step 8: put in the cooking machine and smash it (forget this step), then put it into the pot, add the remaining rock sugar, stir fry until the rock sugar melts, turn off the fire.

Step 9: spread tin foil in the baking pan and brush with a thin layer of oil.

Step 10: spread Hawthorn sauce and scrape with a scraper.

Step 11: put it in the oven at 80 ℃ for 2 hours. (try to set the oven temperature at home)

Step 12: bake until the peel can be lifted completely.

Step 13: roll up. (it can be wrapped in plastic wrap and can be stored for a long time)

Materials required:

Fresh Hawthorn: 300g

Rock sugar: 60g

Note: when the peel is roasted to the end, see if it can be lifted completely. If it can, it's basically good. It's too dry and it's not delicious. If there is no oven, air dry (1-2 days)

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet and sour