Canned Hawthorn
1.
Wash the hawthorn, remove the hawthorn flower mouth, and poke forward from the flower mouth with chopsticks to remove the hawthorn core
2.
After removing the nucleus, the hawthorn should remain intact
3.
Wash the hawthorn, remove the hawthorn flower mouth, or use a straw to poke forward from the flower mouth
4.
1250 grams of selected hawthorn.
5.
350g rock sugar
6.
420g white sugar
7.
Put clear water in the pot and put rock sugar in
8.
Add sugar, turn to medium heat and cook. (If you like hawthorn with more water, you can put more, if you like thick, you can put less water. Rock sugar is added according to your favorite sweetness)
9.
Bring to a high heat, the soup is thick, the hawthorn can not be cooked for a long time, it is easy to crack if cooked for too long.
10.
Turn to medium and low heat and cook for three to four minutes, then turn off the heat.
11.
Add cold water to the empty bottle and boil on high heat.
12.
Add cold water to the empty bottle and boil on high heat.
13.
The prepared empty bottle is boiled in boiling water and disinfected.
14.
Control dry water.
15.
Hawthorn is slightly cooler, ready to be put in a bottle.
16.
Scoop the cooked hawthorn pulp into the bottle together with the sugar water. The sugar water is 8 cm away from the mouth of the bottle, and the lid is gently placed on the mouth of the bottle.
Tips:
Adding white sugar can make the soup thicker, and adding rock sugar can make the color of the soup brighter and more beautiful. After the bottle cools, put it in the refrigerator for storage.
