<h1 class = "pgc-h-center-line" > mention hawthorn, I think of the rock sugar gourd, hawthorn slices, hawthorn cake, fruit dan pi and other small snacks that I ate when I was a child, and now maybe there are too many kinds of snacks in the supermarket, so this traditional food memory is gradually ignored, but every time hawthorn is on the market season, I will always make a bowl of hawthorn cake and a few strings of rock sugar gourds, one is to reminisce about the childhood in memory, and the other is to let my son participate. Increase his interest in things other than mobile phones. </h1>
<h1 class="pgc-h-center-line" > hawthorn picking tips</h1>
When we usually buy hawthorn, it looks similar, but carefully observe these aspects, so that you can pick a good hawthorn with a sweet taste.
Look at the shape: Hawthorns look similar in length at first glance, but if you look closely, you will find that some hawthorns are round, some hawthorns are flat, round hawthorns are sweet, and flat hawthorns are sour.
Look at the epidermis: Hawthorn epidermis has few smooth pockmarks, some rough pockmarks have more, hawthorns with few pockmarks are sweeter, and pockmarks are more sour.
Look at the flower peduncle: the bottom of the hawthorn is the same as the pomegranate, there are flower peduncles left after flowering, the flower pedicle shrinks and tightens, and the flower peduncle blooms and opens sweetly, which is the same as picking a pomegranate.
Look at the color: pick the color of the ruddy and bright hawthorn, such hawthorn taste is sweet, if the color is slightly yellowish or dull, the taste will be sour.
Look at the hardness: grasp the hand and gently pinch it, soft and sweet, hard and sour.
Why do I use "sweet" or "sour" to describe it, because the taste of hawthorn is sour and sweet, and the two tastes are mutually exclusive.
< h1 class="pgc-h-center-line" > need to be peeled before making hawthorn cakes? </h1>
The answer is no, no need to peel. This is the source of the ruddy color of hawthorn cake. When we make hawthorn cake, we just need to remove the core and the flower stalk. The specific production method is also not complicated.
Soak the hawthorn in salt water for 20 minutes and rinse well.
Hawthorn denuclear de-ti. There is a little trick, that is, to find a harder straw, rotate and poke through the flower pedicle, and the core will come out. It would be more convenient if you bought a denuclear artifact. However, my method is to split the knife in two, and use the tip of the knife to turn along the edge of the core, so that the core is also very convenient.
Put water in the pot, and the amount of water is half of the hawthorn, because the hawthorn is easy to cook, about 10 minutes or so.
Use a blender to pour the cooked hawthorn and hawthorn water together and stir to form a puree.
In order to make the hawthorn cake more delicate, we have sifted the hawthorn mud twice.
Be sure to use a non-stick pan and slowly boil the hawthorn puree in the pot.
At the same time, add sugar, the amount of sugar is more, it is recommended to add according to the ratio of 2:1, if it is 2 pounds of hawthorn mud, add 1 pound of white sugar.
Simmer slowly, until you feel that the non-stick pan has begun to stick, hawthorn mud on the shovel does not slide down, it is boiled.
The boiled hawthorn puree is packed in a crisper box, stocked, refrigerated in the refrigerator overnight, and it is finished. If you are in a hurry, it will take three or four hours to settle the shape.
Cut it into your favorite shape.
<h1 class="pgc-h-center-line" > how to do a rock sugar gourd? </h1>
This is much simpler than the hawthorn cake program.
Soak the hawthorn salt water for 20 minutes, wash well, remove the pit and cut off the head and tail.
Use bamboo sticks to wear the hawthorns into a string, and the two hawthorns are a string.
Boiling syrup, called rock sugar gourd, is because it used to be boiled with rock sugar, and now it can be boiled with granulated sugar or rock sugar, and I still prefer to use rock sugar. The ratio of sugar and water is not fixed, the water is boiled for a long time, I still like the ratio of 2:1, 2 parts of sugar, 1 part of water.
When the sugar water is boiled, turn the heat down, stir gently, and when the slight yellowing begins to thicken and bubble, it proves that the sugar water has become syrup. At this time, you can do a small experiment, dip a little syrup, put it in cold water, and if it can be coagulated, it will prove that the syrup is boiled.
Remember to roll the hawthorn skewers in a pot while it is hot, then cool and set, and the rock sugar gourd is ready.
Sometimes I am also lazy, do not boil the syrup, put the hawthorn well, pour honey, the taste is also excellent.
After the hawthorn slices, it is also very refreshing to dry and make tea. I don't know what other hawthorn snacks the big guys have, take it out and share it. Thank you very much for your kind and attention, I will continue to work hard and share my culinary experience, thank you!