How to make hawthorn sauce, the easiest way to boil hawthorn sauce

Ingredients: hawthorn fruit, sugar, rock sugar, water.

Method: Cut the hawthorn one by one from the middle, then rotate it to take out the seeds in the middle.

After removing all the seeds from the hawthorn, pour it into the pot, then pour water into the pot to boil the hawthorn until soft.

After the hawthorn becomes soft, put it in a food processor and crush it, and finally become a hawthorn, and then pour it into the pot from the food processor, when pouring, first sift the hawthorn, because there is still a lot of scum in the cottage that is stirred, so press it with a spoon or other things to sieve.

After the hawthorn is sifted, pour white sugar and rock sugar into the pot, turn on low heat and stir continuously until the rock sugar and white sugar are all melted, after melting, you still have to use a shovel to stir constantly, the hawthorn will become thicker and thicker, and the color will become darker, boil until the shovel will not fall off.

Then pour it into a glass bowl and the hawthorn jam is done. (If the hawthorn continues to boil thoroughly, boil until all the water is dry, and cool it for a period of time when it is very thick, the cottage will become a paste, so it is hawthorn cake).

In the past two days, hawthorn has become less and less, and there are almost no sales in vegetable markets and fruit stores, so when the hawthorn fruit is about to be off the shelves, make a hawthorn jam to eat, and you will definitely not be hungry within a month.

Wash the hawthorn, put it in the pot and add water to the hawthorn, cook it over medium heat, generally take about 1 hour, and let it cool off from the fire; Rub the boiled hawthorn in a coarse-eyed sieve and peel off the skin; Put the sifted hawthorn pulp in a pot and add sugar, the ratio of hawthorn to sugar is 2:1, bring to a boil over medium heat, move to a simmer and continue to cook for 1 2 hours, continue to stir with a wooden spoon while cooking, avoid sticking to the bottom of the pot, and put the hawthorn into a glass bottle when it becomes a gruel-like shape. Hawthorn sauce is red sauce-like, sweet and sour.

It should be kept in a cool place. Once uncovered, refrigerate.

Hawthorn sauce is a kind of food made of hawthorn as the main material, the color is ruddy, the sweet and sour is moderate, the taste is delicious, the nutrition is rich, it is a food for awakening the stomach. Because hawthorn is rich in vitamins, hawthorn acid, citric acid, flavonoids, etc., it has the effect of eliminating food accumulation, reducing blood lipids and alleviating arteriosclerosis, and regular consumption can prevent cardiovascular diseases. Fun for all ages.

Hawthorn, also known as red fruit, hawthorn, mountain red. It is rich in nutrients and rich in vitamins, proteins, amino acids, carotene and other nutrients. The content of vitamin C in hawthorn is three times that of orange, and the content of calcium and magnesium in the trace elements contained in it ranks first among all kinds of fruits.

A precious resource unique to China. It is mainly distributed in Shanxi, Hebei, Shandong, Liaoning, Henan and other places, and is abundant in Taiyi Mountain, Shandong.

Stone fruits, hard kernel, thin flesh, slightly sour taste. The fruit can be eaten raw or made as preserved fruit cake, it can be used as medicine after drying, it is a unique medicinal fruit and fruit tree species in China, which has the effects of lowering blood lipids, blood pressure, strengthening the heart, anti-arrhythmia, etc., and is also a good medicine for strengthening the spleen and appetizing, eliminating food and stagnation, invigorating blood and dissolving phlegm, and has a good effect on chest and spleen fullness, hernia, blood stasis, amenorrhea and other diseases. Vitexin, a flavonoid in hawthorn, is a drug with strong anti-cancer effect, and its extract has a certain effect on inhibiting the growth, proliferation and invasion and metastasis of cancer cells in the body.

The easiest way to boil hawthorn sauce is as follows:Ingredients: about one pound of hawthorn, an appropriate amount of rock sugar, and about 100 grams of maltose.

Steps: 1. Wash the hawthorn carefully.

2. With a seed remover, you can directly remove the pedicle and core.

3. Of course, you can also use scissors to cut it into two and remove the pedicle and core.

4. Processed hawthorn.

5. The wall breaker and the food processor are very simple to mud, and the water is less.

6. The whipped hawthorn mud must be sifted, which is the filtered hawthorn tendon.

7. It's about to be lignified, and it must not be boiled into hawthorn sauce.

8. The beaten hawthorn mud, in fact, can already be seen to be delicate, add an appropriate amount of rock sugar, boil very thick, add maltose before the pot, you can put it into the sterilized glass bottle.

9. A part of it is also left in the oven to be dried at low temperature to make fruit dan peel.

10. Finished product.

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.

Hawthorn has important medicinal value, since ancient times, it has become a good medicine for strengthening the spleen and appetizing, eliminating food and stagnation, and invigorating blood and reducing phlegm. Hawthorn is used as a fruit for medicinal purposes, slightly warm in nature, sweet and sour in taste, enters the spleen, stomach and liver meridian, and has the functions of eliminating food and strengthening the stomach, invigorating blood and dissolving stasis, and astringent and stopping dysentery. It is effective for meat accumulation and phlegm drinking, ruffian swallowing acid, diarrhea and intestinal wind, low back pain and hernia, postpartum occipital pain, inexhaustible lochia, and stagnation of children's milk food.

Ancient Chinese medical scientists have long attached importance to the soft and hard accumulation effect of hawthorn.

Ingredients: Pitted hawthorn --- 340g

Lemon juice---2 tablespoons (30ml)

Rock candy --- 70g (you see personal preference increase or decrease this).

Maltose --- 60g

5 tablespoons fructose ---.

1 tablespoon --- honey.

1 tablespoon --- sugar osmanthus (optional.) Mainly to add a little flavor)

Water --- 2 3 bowls (I can't tell.) I didn't weigh it specifically)

The main ingredient is hawthorn. Rock candy. Maltose and lemon juice (1 pcs.).

The amount is actually quite arbitrary. Something else. None can be omitted.

One thing, it's fruit: sugar = 2:1

Step Method.

Soak the hawthorn in boiling water first. Wait for the water to cool.

From the middle. Make a transverse incision. Sauce purple is easier to pit.

Puree the hawthorn with a food processor.

Every time you hit. You need to add half a bowl of water.

Pour the hawthorn paste into the pot. Please do not use an iron pot. It is said that it will cause a chemical reaction. It's not good for your health!

Add the lemon juice in turn. Rock candy. Fructose. Honey. Maltose. Sugar osmanthus. After each fusion. Add the next thing.

Cook over medium-low heat. Stir constantly. until thick. It's probably just you paddling. 1 2 seconds before the traces disappear.

Or take 1 or 2 drops of jam and drop it in cold water. If the jam does not fall apart and sinks. It's ready to be canned.

If it's too thick. It's not sauce. It's a cake. Ha.

When the jam is almost ready. Blanch the bottle with boiling water. Then wipe clean. There can't be a little water. Otherwise, the jam is easy to spoil.

The jam is boiled well. Immediately put it into a jar (glass jar. Containers with good sealing, such as fresh-keeping boxes).Finally, close the lid immediately.

Invert for 10-15 minutes. Allow the residual warmth of the jam to kill microorganisms that may be attached to the lid.

After cooling. Refrigerate and store. Because there are no additives. So please finish as soon as possible.

How to cook hawthorn sauce? Prepare 500 grams of hawthorn and 200 grams of sugar, wash the hawthorn and remove the pit, pour it into a juicer and stir it into a pot to boil.

Here's how to boil hawthorn sauce:

Raw materials: more than 2 pounds of hawthorn, 1000g of water, 350g of sugar After the hawthorn is thoroughly washed, one is pinched into two, and the roots and seeds are dug with a knife.

Put it in a stainless steel pot, add water and stir over high heat until the hawthorn is very soft, add sugar and continue to fry.

Sauté until thick.

You can also add a food processor to puree the hawthorn when it is very soft and rotten, add sugar and continue to stir-fry, and finally fry until it is sticky.

1. Hawthorn washed; Use a knife to remove the stem and core the hawthorn meat.

2. Put the hawthorn meat in a basin, put a layer of hawthorn, sprinkle a layer of sugar, marinate for 15 minutes and exude water; Put the pot directly into the steamer and steam the hawthorn over high heat for 10-15 minutes.

3. There is a lot of water in the steamed hawthorn pot, let the steamed hawthorn cool, pour it into a blender and beat it into hawthorn puree; If the hawthorn mud is too thin, pour it into a small pot and slowly stir the hawthorn mud over low heat to thicken the hawthorn mud.

Wash the hawthorn, put it in the pot and add water to the hawthorn, cook it over medium heat, generally take about 1 hour, and let it cool off from the fire; Rub the boiled hawthorn in a coarse-eyed sieve and peel off the skin; Put the sifted hawthorn pulp in a pot and add sugar, the ratio of hawthorn to sugar is 2:1, bring to a boil over medium heat, move to a simmer and continue to cook for 1 2 hours, continue to stir with a wooden spoon while cooking, avoid sticking to the bottom of the pot, and put the hawthorn into a glass bottle when it becomes a gruel-like shape.

Hawthorn sauce is red sauce-like, sweet and sour. It should be kept in a cool place. Once uncovered, refrigerate.

The method is particularly simple: wash the hawthorn to remove the seeds inside, add a little water and beat it into a pulp with a fruit and vegetable machine, and then put it in a small pot and boil it over low heat, stir it with a spoon from time to time, do not set the bottom, and add sugar, the amount of sugar can be added according to your needs, and the hawthorn is very sour. It is good to boil it into a thick paste, and after cooling, put it in a canned bottle and put it in the refrigerator to eat for a while, if it is still too sour, it is very delicious to spread a layer of honey when spreading bread.

Or wash the hawthorn, put it in the pot and add water to the hawthorn, cook it over medium heat, generally take about 1 hour, and let it cool off from the fire; Rub the boiled hawthorn in a coarse-eyed sieve and peel off the skin; Put the sifted hawthorn pulp in a pot and add sugar, the ratio of hawthorn to sugar is 2:1, bring to a boil over medium heat, move to a simmer and continue to cook for 1 2 hours, continue to stir with a wooden spoon while cooking, avoid sticking to the bottom of the pot, and put the hawthorn into a glass bottle when it becomes a gruel-like shape.

Hawthorn sauce is red sauce-like, sweet and sour. It should be kept in a cool place. Once uncovered, refrigerate.

Hawthorn, white sugar, rock sugar.

Method] Hawthorn soaked in light salted water for 10 minutes, scrubbed several times and drained Cut the hawthorn in half, remove the pedicle on the edge, and then use a toothpick to pick out the hawthorn core. Then wash the hawthorn pulp again and drain it for later use.

Fill the pot with water that has submerged all the hawthorn, add the hawthorn and bring to a boil over high heat, then turn to medium-low heat and simmer until the hawthorn shell is soft.

Add rock sugar and white sugar, and puree the hawthorn with a colander. Keep stirring the hawthorn puree in the pot until it becomes a thick paste, and when scooped up with a spoon, it can fully hang on the spoon and not fall off easily, then the hawthorn sauce is ready!

Filter it again with a colander to filter out the relatively large particles of hawthorn skin and the hawthorn core that has not been cleaned, and finally put it into a glass sealed jar that has been sterilized with boiling water in advance, and a jar of beautiful hawthorn sauce is completed!

How to boil hawthorn sauce.

Ingredients requiredMain material: half a pound of hawthornAuxiliary materials: 35g rock sugar, 10g white sugar1. First of all, we clean the hawthorn and put it in a clean bowl for later use.

2. Remove all the hawthorn cores and cut the hawthorn into small slices, so that we can make hawthorn sauce more carefully.

3. Add an appropriate amount of water to the grinder, and then put the cut hawthorn slices into it to prepare to make hawthorn mud.

4. After grinding for a few minutes, you can beat it into hawthorn puree, and add rock sugar to it while boiling in the pot.

5. Next, mix the rock sugar and hawthorn puree thoroughly, and then continue to boil the hawthorn puree to thicken, so that it can be out of the pot.

Hawthorn (2 catties), rock sugar (400 grams).

1. First prepare 2 catties of fresh hawthorn, remove the seeds after the hawthorn is cleaned, add 400 grams of rock sugar to the casserole, put one-third of the water, cook for 15 minutes on high heat, the hawthorn gradually softens, remove the surface foam, turn off the fire after the hawthorn is all softened, put it cold, and beat the hawthorn puree with tools such as a food processor or blender;

2. Then wait for the hawthorn mud to be beaten, pour it into the casserole and start to boil over low heat, keep stirring, stirring while boiling over low heat, until the hawthorn mud on the shovel is slightly sluggish and not easy to drip, or the lines are not easy to disappear after the shovel is scratched, you can turn off the heat and start the pot;

3. Finally, after boiling the glass jar with boiling water, put the hot hawthorn sauce into it, cover the lid and seal it upside down, and put it in the refrigerator for preservation after cooling

After the hawthorn is thoroughly washed, dig the roots and seeds with a knife, then put it in a stainless steel basin, add an appropriate amount of water, stir and stir over high heat until the hawthorn is very bad, add sugar and continue to fry until it is very viscous, then add sugar and continue to stir-fry, and finally fry until it is viscous and cool in a clean container.