Hawthorn is also known as "sour fruit", its fruit taste is sour and suitable for making tea, preserved fruit and other snacks to eat, drinking hawthorn drink has a certain role in eliminating food and nourishing the stomach.
Chrysanthemum has many effects such as clearing heat and detoxifying, lowering blood pressure, etc., both of which are common health ingredients in daily life.
The combination of these two ingredients can also exert a stronger effect, and my grandmother has been drinking this drink all year round without interruption for 50 years, so what is it?
Under the introduction of grandma, you will find that the combination of chrysanthemum and hawthorn can play a role in getting twice the result with half the effort.
Raw materials for chrysanthemum hawthorn paste.
Nowadays, there are many freshly brewed hawthorn chrysanthemum tea drinks on the market, but in fact, it is very simple for us to make them at home.
Although the drinks sold outside take into account the appearance and taste, and there are special business hours, if you drink a cup of chilled hawthorn chrysanthemum tea in summer, it is like drinking an ice drink, and it is very refreshing.
However, it is difficult to reconcile, and some people do not like the sour taste very much, and feel that sweet and sour tea is only suitable for drinking in autumn and winter.
After all, you also have to look at the current season, when drinking such tea in spring and summer, you will be cool, and in autumn and winter, you can drink hawthorn paste as a hot drink.
No matter what season it is, dried hawthorn and chrysanthemum are definitely part of traditional Chinese food culture, as long as you know some Chinese herbal medicine, you know that these two ingredients together will play a good role more or less.
And there are also a variety of hawthorn drink types on the market, different types correspond to different needs, for example, hawthorn slices are generally used to consume food, and the now popular hawthorn jujube slices take into account the effects of skin nourishment and beauty and soothing the nerves and helping sleep.
Among them, jujube, also known as red jujube with skin, is a dried fruit ingredient with extremely high nutrient content, and for female friends, this kind of thing is the most popular and has the highest sense of happiness.
But hawthorn slices, which were very popular before, have now declined a little and are no longer sought after by the current public, but in fact, it is still very necessary to keep a few packs of hawthorn slices at home.
Not only does it taste good and has a long shelf life, but it can also be used occasionally to make some other snacks, such as hawthorn cakes, preserved fruits, etc., which is also suitable as a snack for receiving guests.
Of course, the most important thing is that they can help us better digest the meat in our meals and promote our digestion and absorption.
Therefore, if you have more than 6 months of unconsumed stock at home, you can consider taking out some of it to try, so that you and your family can experience the great effect it brings.
At present, there are many dried dried preserved fruits of hawthorn sold in the market whole or dried into rings, which are more convenient to store than fresh hawthorn, not to mention, but also retain the flavor for a long time, which is deeply loved by consumers.
But my grandmother paid great attention to fresh hawthorn, thinking that it was the best material for making dried fruit, so she had no choice but to wait until a batch of stalls in the small village near her home where you could buy fresh fruit.
This fresh fruit is usually peeled, cut into small pieces, boiled in a pot with rock sugar until thick, and then left to cool to become a sweet, sticky syrupy substance.
By this time, it was already possible to split it into several small bottles and stuff them in the refrigerator for up to a year, but my grandmother was always reluctant to deal with the syrup she had worked so hard to make, and she was partial to her, who was the only granddaughter in my family.
Therefore, every time there is a festival or a specific occasion, she will divide a part of the sugar desert and make it into fresh hawthorn cakes to entertain guests.
There are also advantages and disadvantages to this treatment, the advantage is that the family can enjoy the fresh and delicious food made by themselves, and the children will be especially happy, because they like to go to their grandmother's house to eat and drink during the Chinese New Year.
The downside is that fresh fruit is only available in certain seasons, so it's almost impossible to eat them except during this time of the year, and since I was in college, I don't keep track of the amount of syrup my grandmother makes, and I don't know if the amount in the refrigerator is enough for me to eat for a year.
But fortunately, now I have learned how to make Shanxiao Gan and taught me how to seal and store it when my grandmother was boiling syrup, so now I don't have to worry about running out of food or not being able to split and use it.
What to do before making chrysanthemum tea?
Although it is popular to use dried hawthorn as mentioned above, this method was still very fresh and scarce 30 years ago.
Every summer, my grandmother and I would pick the chrysanthemums that bloomed in the yard in front of our house and dry them for later use.
In order to ensure the medicinal effect, we generally choose some yellow chrysanthemums with a relatively rough appearance, which are not only resistant to disease, but also have larger flowers and thicker plants, and are generally rich in nutrients.
However, there are exceptions, and we will observe the young shoots that are in the limelight and have beautiful and elegant flowers to ensure that the tea is nutritious and mellow.
Chrysanthemum is mainly used to clear people's heat, detoxification, clear liver and eyes, lower blood pressure, and is very good for the body.
This is the most obvious point of the medicinal effect of chrysanthemums, but it is not the most important point, because if it is generally drunk as a daily drink, we are generally concerned about whether their taste can be better accepted by everyone, and the yellow chrysanthemum mentioned above is the most suitable choice, because they have some faint sweetness.
For yellow chrysanthemums, there are now a lot of small packages on the market that are washed and wrapped in cloth for sale, we only need to soak and rinse them in water according to our own needs, without affecting their own flavor, and also save a lot of picking and drying time.
For everyone, if you want to make your own products, you need to pay attention to washing off all kinds of impurities, and control the soaking time, so as not to affect the subsequent taste and flavor.
We generally soak for 5-8 minutes is enough, too long soaking in water is easy to make the chrysanthemum become bitter, some easy to fall fragments and scatter petals may affect the subsequent aesthetics.
How to make it:
Nowadays, we choose to use dried whole yellow chrysanthemum flowers and sun-dried red yam rings, which can reduce our workload a lot.
And according to the experience summed up by my grandmother, in fact, chrysanthemums and the whole yam circle are best used in accordance with the ratio of 1:1, and every time you use it, you need to add an appropriate amount of rock sugar to taste, this ratio is controlled by everyone, because some people who think that the sour taste is not acceptable may also add a certain amount of white sugar to reduce acidity.
First, rinse the dried whole red fruit rings with water, then prepare the dried whole yellow chrysanthemum flowers, wash and rinse off the bitter impurities, put the two into the pot, add water and start cooking.
You can use a kitchen knife or hand to cut the red fruit ring in half, this is mainly to speed up the boiling speed, if you don't have time, you can omit this step, but the effect is discounted and does not affect too much.
When the water boils, add an appropriate amount of rock sugar to stir over low heat, and when we start to speed up the cooking speed, we should gradually increase the heat and pay attention to turning to avoid sticking to the pot, and at the same time speed up the water reduction speed.
Until the sugar water is finally viscous, we pour it into the clean utensils prepared in advance to cool and solidify, and complete the sugar paste making process, at this time, it will be packed into a vacuum state and sealed for preservation, so that it can be stored for a long time, and only need to pour out an appropriate amount of clean utensils and pack it with clean utensils each time it is used, and then add an appropriate amount of hot water to brew.
But the most amazing thing about this drink is that no matter how much you make, it can maintain the original taste of the drink, and the matching method has a high degree of freedom, which is very worth trying, so what are you waiting for to learn such a good homemade drink!
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