The home cooked practice of hawthorn sauce, the practice of hawthorn sauce

In our daily life, we like to eat sweet and sour sugar gourd, only thinking that it is an edible fruit, but in fact, in traditional Chinese medicine, hawthorn is a dual-purpose plant. Scientific studies have confirmed that hawthorn is very nutritious. Each 100 grams contains 85 mg of calcium, 89 mg of vitamin C, rich in inorganic salts, red pigment, pectin and other components.

Preparation: Hawthorn, rock sugar, fish gelatin.

Method

1) After removing the seeds, stalks and pedicles of hawthorn, rinse them well and set aside.

2) Pour the prepared hawthorn into the pot, add an appropriate amount of water and rock sugar to boil, and simmer over low heat; Wait for the water to boil, stir with a shovel while boiling, and stop the fire when the hawthorn is crispy.

3) Mash the boiled hawthorn into a puree with a food processor and put it in a pot to continue cooking.

4) Pour the processed fish gelatin into the pot and turn off the heat after it has boiled well. In this way, the hawthorn sauce is done.

Note: You can also do without fish gelatin, if there is no rock sugar, you can also use white sugar, the ratio of hawthorn to rock sugar is about 2:1, so sweet and sour.

Hawthorn paste made from hawthorn is naturally rich in nutrients like hawthorn fruit, which can fully supplement the nutrients needed by the human body.

Hawthorn is a medicinal and fruit-based plant, and it also has its unique medicinal value. On weekdays, if you have a bad appetite, eat some hawthorn to appetize, which is the use of hawthorn's spleen appetizer, digestion and stagnation effect.

The flavonoid vitexin contained in hawthorn has been used in medicine to inhibit cancer cells, which fully demonstrates the nutritional value of hawthorn in preventing cancer.

Hawthorn contains vitamin C, sugars, inorganic salts and various acids, which can lower blood lipids, blood pressure, strengthen the heart, and adjust heart rate.

Hawthorn is also used when writing prescriptions in Chinese medicine. In addition to digesting food and strengthening the stomach, hawthorn will also be used in some diseases of qi and blood, because hawthorn also has the effect of invigorating blood and removing stasis. Adults can use hawthorn, newborns, children and other people, can also eat hawthorn, such as ** postpartum occipital pain, lochia, pediatric milk stagnation, etc.

Ingredients: 500g hawthorn, 500g rock sugar, 3 pieces of fish gelatin.

Steps: 1. Freshly picked hawthorn.

2. Clean up the hawthorn.

3. Add rock sugar.

4. Pressure cooker cooking.

5. After the pressure cooker is boiled, pour it into the pot and mash it, boil it over low heat, and add fish gelatin (optional).

6. After boiling thickening.

7. After molding.

The above content refers to Encyclopedia - Hawthorn Sauce.

Materials. Hawthorn 500 grams.

150 grams of caster sugar.

Water 400 grams.

Steps. 1. After the hawthorn is washed, everything is two, and the roots and seeds are dug out with a knife.

2. Put it in the pot and add rock sugar, add water to boil over high heat, then turn to low heat, stirring regularly to avoid sticking to the bottom of the pot.

3. Boil until it is very viscous and the water is drained.

4. Sieve after removing from the fire, so that the hawthorn sauce will be more delicate.

5. Sifted jam.

6. Sifted coarse jam.

7. Finished product drawing.

Tips: 1. The purpose of boiling over low heat is to slowly suck the water in, without covering the lid, stirring a few times every 10 minutes, no need to stare at the pot, I made this amount of low heat and boiled for more than 40 minutes 2, if you want to add a little salt to sweetness, you can add a little salt, I didn't add 3, you can also use a food processor to stir it after boiling, but I think it is more delicate to sift it out 4, after sifting delicately make hawthorn sauce, coarse don't waste it, I made hawthorn filling, used it up when making snacks 5, If you can't finish the sealed and refrigerated preservation, you can eat as much as you eat with a waterless and oil-free spoon, after all, you do it yourself without additives, or do less each time, and then do it after eating, this way of sealing and refrigerating for 20 days is no problem.