1. Wash the hawthorn and soak in salt water for 15 minutes.
2. Cut off both ends, use chopsticks to top out the hawthorn core, or cut into 4 pieces to dig out the core.
3. Cut the apples into pieces, boil them with hawthorn and water until the color is translucent.
4. Use a wall-breaking machine or a cooking machine to make a fine mud, and the sieve will filter more delicately, and it makes no difference to eat without filtering.
5. Add the hawthorn puree to the pot and boil, stirring constantly while living to prevent sticking to the pot.
6. When it is very viscous, spread a thin layer on the baking sheet, 120 degrees for 40 minutes.
7. Take it out and dry it and cut it into pieces and roll it up.
Tips:Stir constantly while cooking, otherwise it will be easy to paste.
Control the baking time by yourself, because the baking time varies according to the thickness of the spread.
Choose the ripe and full hawthorn, which will be better in terms of flavor and core removal.
The ratio of sugar can be adjusted according to your own preferences, and has a certain relationship with the sweetness of hawthorn.
