1. Use a pen holder to press the washed hawthorn on one end of the pedicle, so that you can feel the nucleus.
2. Then turn around and enter the barrel from the end of the handle
3. It’s easy to get rid of the core inside
4. Put all the pitted hawthorn in a clean basin
5. Cover the surface with a basket, and then cover it completely with a basket cloth. I want to let everyone see clearly that it is not covered at the moment. This is to prevent water vapor from flowing into the basin during the steaming process. This is how the cloth is covered, and adding a cloth is for fear that the cloth will sink on the hawthorn. Cover and steam for 20 minutes
6. The steamed hawthorn is very soft and rotten. There will be some soup in it, it's okay
7. Use a tool like a colander to quickly crush it while it’s hot
8. Add sugar while it's hot
9. Stir well and let the sugar melt
10. Then flatten it slightly and let cool. Now the temperature is low, just let it cool in the kitchen at room temperature, and it can solidify into a block in an hour. If the indoor temperature is high, you can also refrigerate it for 1 hour. Of course it's better to keep it longer
11. I cut it open when it was aired for an hour. Because it is crushed by hand, it is not as delicate as a food processor, but the taste is the same.
12. You can also use your favorite small mold for molding, which is convenient for storage. These two molds are formed on the finished picture
Tips:When steaming and crushing, move faster, don't let the hawthorn cool, so that the sugar can melt as soon as possible.
