Gotan Peel
1.
The hawthorn is pitted, washed and set aside
2.
Add right amount of hawthorn to the mincer and a little water
3.
Whipped into hawthorn paste, not very crushed, there are some large particles
4.
All hawthorn
5.
Take an appropriate amount of hawthorn paste and put it in a meshed pot
6.
Press to filter out more delicate hawthorn paste
7.
All filtered hawthorn puree
8.
400 grams of rock sugar in a stainless steel pot
9.
Add water and cook until the rock sugar melts
10.
Because the amount of rock sugar at home is not enough, I added another 300 grams of caster sugar and boiled it until completely melted, a slightly thicker syrup
11.
Mix the hawthorn puree with the syrup
12.
When the hawthorn paste is slightly thicker, take out a part and put it into sterilized oil- and water-free containers. This is hawthorn jam. Sweet and sour, very good on toast.
13.
The remaining hawthorn sauce continues to boil until there is a lot of resistance when stirring, and it is not easy to fall off when hung on the spatula.
14.
Take the boiled hawthorn sauce and spread it in a non-stick flat-bottomed container, scrape it into a thin, even layer with a triangular scraper, and place it in a ventilated place to dry. Now there is floor heating during the heating period, so I put it directly on the kitchen floor tiles
15.
Spread it on the silicone oil paper and put it on the geothermal floor tiles to dry faster
16.
Dry it to the extent you like it and you can take it off
17.
Roll up
18.
Dry on silicone oil paper, cut off the uneven edges
19.
Roll up
20.
Divide into small pieces
21.
Finished product. Use a pack of plastic wrap, the appearance is no different from what is sold in the supermarket, the taste is not bad, and there are no additives, so you can eat at ease.
