Tips on how to make preserved hawthorn fruits, tips on how to make dried dried hawthorn fruits

Concern. 1.Wash the hawthorn and remove both ends with a knife wrist first.

2.Find a waste pen barrel and pass it through one end with the barrel, and the hawthorn core is removed.

3.Very complete hawthorn.

4.Put the hawthorn in clean water, put a spoonful of salt, and soak for 15 minutes (salt has the effect of fixing color).

5.Put an appropriate amount of cold water in the pot, put the soaked hawthorn into the pot, add 50 grams of sugar to boil over medium heat, and cook until it is slightly big

6.Remove the boiled hawthorn and put it in a special container for the microwave oven.

7.Sprinkle 100 grams of white sugar on top, mix the sugar and hawthorn evenly, and let it stand for 10 minutes so that the sugar penetrates in, and it is sweet and sour from the inside out.

8.Put in the microwave on high heat for 15 minutes.

9.Take it out a few times halfway, mix it up and down, and at the same time put some heat in the microwave oven (don't stir the hawthorn before it is formed, otherwise it will become hawthorn sauce).

10.This is what it will look like after molding.

11.After forming, you can add a little honey and mix well to make it more delicious and moisturizing.

The candied hawthorn sold outside is not always reassuring, afraid that the cleaning is not clean enough and there are residual pesticides, and I am worried that it is saccharin.

Instead of white sugar. In view of all the possibilities, if you can do it yourself, you always try to do it, and you have to eat and play, so why not do it.

Steps: 1.Will give birth to hawthorn.

Wash with salt water and remove the stalks and pits.

2.It is best to remove the seeds inside, so as to reduce the sourness of the hawthorn and taste better.

3.Place the seeded hawthorn in a container and place rock sugar on top.

4.Put it in the microwave oven on high heat for about 2 minutes, take it out and stir it slightly, and then it can be dehydrated for about 2 minutes, and then it can be dehydrated into preserved fruit.

5.Finally, let it cool and you can eat.

6.Efficacy: Promote blood circulation and eliminate blood stasis.

It is appetizing for all ages.

7.The finished product, isn't it full of relish, haha.

In this kind of food with high sugar content, the nutritional value is relatively high, that is, hawthorn cake, hawthorn roll, hawthorn preserved fruit, because hawthorn can be appetizing and help digestion, and contains more iron, pectin and bioflavonoids, as well as a lot of vitamin C, hawthorn acid can also protect vitamin C from destruction. Therefore, if you want to eat, try to choose hawthorn products, which can get more nutrients and taste sweet and sour. Of course, don't eat too much.

Process: Roasting.

Taste: Sweet and sour.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Treatment of hawthorn: hawthorn wash, boil a pot of boiling water, pour the hawthorn into the water after boiling, wait for the water to boil again (about 3-5 minutes), the skin of the hawthorn is slightly cracked, take out the hawthorn, rinse it with cold water, reduce the temperature of the hawthorn some, pull out the fruit stalk and flower pedicle, and then break the pulp, and cut out all the hawthorn cores.

2.Boil sugar water: take white sugar (the amount of sugar is about one-tenth of the processed hawthorn pulp), add a little salt and water (the amount of water is about 2 times the amount of sugar) into the pot and boil together, boil until slightly thick, turn to low heat, pour the hawthorn pulp into it and turn it carefully, so that the syrup is evenly stained on the hawthorn, the sugar water will become thicker and thicker, almost all wrapped in the pulp, and the cooking time after putting the hawthorn is about 5 minutes.

3.Drying: Spread the finished preserved fruit on a plate and place it on the heater to dry the water slowly, turning it every few hours.

I baked the fruit for about 48 hours, and the finished fruit has very little moisture, and the whole fruit is slightly hard, but the skin is not dry and hard, and it still tastes very soft. (The specific time should be adjusted according to the temperature and humidity of the respective environment) when drying, because the size and integrity of the preserved fruit are different, and the drying speed is also different.

4.The finished preserved fruit is shiny and has a transparent gelatinous texture on the surface. After cooling, put it in a clean, dry glass bottle, which can be stored for a longer time.

Cooking Tips:

The amount of white sugar is about one-tenth of the processed hawthorn pulp, and the preserved fruit is slightly sour in this ratio, I think it is very appropriate, if you are afraid of acid, you can increase the amount of sugar in moderation, but it should not be too much, otherwise it is not easy to dry.

I once tried to remove the stem and core of the raw hawthorn first, and then use the whole hawthorn to make it, but later found that this is not good, the whole hawthorn is not easy to dry. Not only is the drying time greatly extended, the skin is easy to dry and hard, and because the inside is always in a moist state, it is easy to mold and deteriorate. Therefore, if you use the whole hawthorn after removing the core beforehand, you should also break it in half, which is easier to dry.

As for the state of drying, everyone has eaten preserved fruits and bought preserved fruits, what kind of food they eat, and what kind of baking is almost the same.

If there is no heating, you can also use the oven to dry at low temperature, and the specific temperature time has to be explored by yourself. In short, it must be low temperature, otherwise the hawthorn will definitely be burned.

The production rate of preserved fruit is about 5 to 1, and 5 catties of raw hawthorn are almost one catty of preserved fruit, and how much hawthorn to make is decided according to this ratio.

Hawthorn preserved fruit is a very appetizing snack, whether it is craving or indigestion, eating a few is a good choice, in fact, its method is also very simple, you can eat it at home if you want to eat!

Directions:"

The hawthorn bought, pick out the bad fruit, wash it, and first remove the two ends with a knife wrist.

Find a waste pen barrel and pass it through one end with the barrel, and the hawthorn core is easily removed.

Put the hawthorn in clean water, put in a spoonful of salt, soak for 15 minutes (salt has the effect of fixing color), then remove and set aside.

Put an appropriate amount of cold water in the pot, scoop the soaked hawthorn into the pot, add 50 grams of rock sugar and bring to a boil over medium heat.

Cook until it is slightly big, and the boiling time should not be too long, and it will be boiled for a long time (the water used to boil the hawthorn can be drunk).

Remove the hawthorn and put it into a microwave container.

A layer of sugar, a layer of hawthorn, and then mix the sugar and hawthorn evenly (do not mix with a spoon or chopsticks to avoid the hawthorn from breaking).

Stand for 10 minutes so that the sugar penetrates in, it is sweet and sour from the inside out, put it in the microwave oven, high heat for 15 minutes, take it out a few times halfway, mix it up and down, and at the same time you can put heat in the microwave, if it doesn't feel too sweet, you can also add sugar to continue the microwave (don't stir the hawthorn just after it is not formed, otherwise it will become hawthorn sauce).

Finally, remember to put the prepared dried hawthorn fruit in a clean and sealed glass jar to keep it, don't let it spoil!

Cooking skills. 1. Use the pen barrel to remove the core, which can keep the preserved hawthorn fruit intact and beautiful. 2. After removing the core of the hawthorn, soak it in salt water for 15 minutes, which can play a role in fixing the color.

3. Don't boil hawthorn for too long, just get a little fat. 4. The effect of the microwave oven can make the hawthorn quickly dehydrated, so that it can be made delicious, and the strong hawthorn preserved fruit 5. The time of the microwave can be adjusted by itself, and the time and sweetness should be adjusted at any time by frequent observation halfway.

Hawthorn preserved fruit is made of fresh hawthorn, the nutritional value is still relatively high, oh suitable for middle-aged and elderly people to eat, sweet children also like to eat, but be careful not to eat too much, there will be tooth decay!

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Ingredients: one pound of hawthorn, 200 grams of sugar, 50 grams of rock sugar, and an appropriate amount of salt. Hawthorn must be selected ***, not only affects the taste.

Steps: Step 1: Clean the selected hawthorn, and then use a knife to cut off the head and tail of the hawthorn. The flesh of the hawthorn has a hawthorn core inside, so use chopsticks or a small wooden stick to penetrate it through the head and remove the hawthorn core.

Step 2: After all the hawthorns are completed, put the hawthorn into the water, then put in a spoonful of salt, soak for a quarter of an hour, soak in edible salt, if it is to fix the color, in fact, it is to weaken the sour taste of hawthorn.

Step 3: Pour an appropriate amount of cold water into the pot, then take out the hawthorn and put it in the pot, then put 50 grams of rock sugar and boil over high heat, boil until the water boils, and you can take it out.

Step 4: A layer of hawthorn and a layer of sugar, put them together like this, and then wrap the hawthorn evenly, don't break it.

Step 5: Finally, let it stand for about ten minutes, all the sugar is integrated into the hawthorn, and then put it in the microwave oven on high heat for 15 minutes, take it out in the middle and shake it, repeat it several times, until the hawthorn has hardness, take it out and cool it, and it's OK.

Preserved hawthorn is a very good food, its taste is sweet and sour, it is very fond of eating by many friends, and the appetizing effect of preserved hawthorn is also very good, but now many people are not at ease with the food bought outside, so we will teach you how to make preserved hawthorn below, let's see how to do it.

Ingredients: hawthorn, sugar.

Method: Wash the hawthorn and put it in a pot of boiling water to boil, and boil it until the skin of the hawthorn is a little cracked, then take it out and rinse it with cold water; When the hawthorn is not hot, pull out the top fruit pedicle, break the flesh, and remove the core; Take one-tenth of the hawthorn pulp and boil it with the hawthorn, add a little salt, and wait until it is thick in the pot and the sugar water wraps the hawthorn pulp; Put the finished preserved fruit on the plate, and then it has to be dried, the north can be directly placed on the radiator to dry for two or three days, and the southerners can be dried in the microwave, remember to turn it every hour or two, and the microwave oven will be on high fire for a few minutes; Finally, you should remember to put the prepared dried hawthorn in a clean and sealable glass jar to keep it, so as not to let it spoil.

This is the method we introduced to you to make preserved hawthorn, you can see that there is no learning here, we can find that the production method of preserved hawthorn is actually relatively simple, so friends can buy some hawthorn, make some preserved hawthorn at home to eat, the taste is also very good.

Although preserved hawthorn is very delicious, many people are still very worried that eating preserved hawthorn will make you fat, so how many calories are preserved hawthorn, and will you gain weight after eating, let's take a look.

The calories of preserved hawthorn fruit are still relatively high, with as many as 255 calories per 100 grams, which is a high-shot vertical calorie food. In fact, before hawthorn is made into preserved fruit, the calories are not very high, 100 grams of hawthorn in the calories are only 95 calories, it is a low-calorie food, suitable for eating at the time, but in the process of making hawthorn preserved fruit, a lot of sucrose will be added, so that hawthorn preserved fruit is called a high-calorie food, and high sugar will also be converted into fat in the body, so it is necessary to eat less during the period.

Therefore, if friends want to **, don't eat preserved hawthorn, eat fresh hawthorn on it, we also taught you how to make preserved hawthorn, I don't know if you have learned, you can make your own tomb to eat, the taste is very good, I hope our introduction can help you in need.

The taste is sweet and sour, the sex is slightly warm, and it enters the spleen, stomach and liver meridian Efficacy It has the effect of eliminating food and strengthening the stomach, invigorating blood circulation and removing blood stasis, and repelling insects.

Contraindications Diabetics are best not to eat.

Suitable for the general population.

Hawthorn should have been eaten by everyone, sweet and sour, very delicious, hawthorn can not only be eaten raw, but it is also made into a variety of delicious snacks for people to eat. Have you ever eaten preserved hawthorn, it is also one of the preserved fruits made of hawthorn, which has a good effect on promoting digestion.

Preserved hawthorn is a preserved fruit made from hawthorn fruit. Flavonoids, vitamin C, carotene and other nutrients contained in hawthorn are also present in dried hawthorn.

Hawthorn has a sweet and sour taste, slightly warm in nature, enters the spleen, stomach and liver meridians, and has the effects of eliminating food and strengthening the stomach, invigorating blood and removing blood stasis, and repelling insects, and is mainly used to treat meat stagnation, pediatric milk food stagnation, stomach and abdominal pain, blood stasis and amenorrhea, postpartum stasis, abdominal stinging, hernia pain, hyperlipidemia, etc.

Preserved hawthorn buns

Material:

300 grams of high-gluten flour, 100 grams of preserved hawthorn, 3 grams of yeast powder, 1 egg, 20 grams of sugar, 20 grams of butter, 150 grams of milk.

Method:

1) Pour gluten flour, yeast powder, eggs, sugar, butter and flour into the bread machine, add an appropriate amount of water, start the automatic kneading program, and ferment after taking out;

2) Divide the dough into several portions, roll them out thinly, put on the dried hawthorn and roll it up;

3) Put it in a buttered mold;

4) Brush the surface with egg liquid, put it in the middle layer of the oven preheated at 180 degrees, put it on the upper and lower heat, and take it out after 20 minutes.

Raw materials required:

500 grams of hawthorn and 60 grams of sugar.

Specific steps to do this:

1. Put the hawthorn in the water, clean the surface with a steel wool ball, wash and remove it;

2. Take a cleaned hawthorn and put it on the cutting board, cut off both ends with a knife, and use a pen or chopsticks to pass through one end to remove the core;

3. Put the hawthorn in clean water, put in a spoonful of salt, and soak for 30 minutes;

4. Put an appropriate amount of cold water in the pot, scoop the soaked hawthorn into the pot, start to boil over medium heat, and after boiling, put half of the sugar into it;

5. Cook until the hawthorn is slightly fat, and take it out;

6. Sprinkle the remaining half of the sugar on top and stir well with the hawthorn;

7. Put it in the microwave oven on medium high heat for 10 minutes.

It can be eaten as a snack or as an adjunct to baked treats.

The sugar content of preserved hawthorn is very high, and it is best for diabetics not to eat it.