1. Prepare the hawthorn and wash it. This hawthorn has been bought for several days, and it was left there, but I forgot to buy it.
2. Prepare the handy tools. I like to use this flat plate, this western knife, and a pen holder.
3. First unscrew the two ends of the hawthorn with a knife. It is very simple. Insert the knife gently and turn it in a circle. Then I inserted the penholder and tried to poke out all the seeds.
4. Put all the processed hawthorns directly in the water to reduce oxidation. Add a little salt to fix the color and increase the sweetness of the sugar.
5. Put water that can not have the hawthorn in the pot, add 100g rock sugar, 150g white sugar, after boiling the pot, boil over medium and low heat until the water is slightly thick.
6. Then pour the hawthorn, cover the pot, and cook for about 5-6 minutes. You will see a slight crack in the hawthorn. Turn off the heat. After the cold, the mouth will automatically shrink. You can taste the sweetness, if it is a bit sour, you can add more sugar.
7. Wash the bottle, blanch it, and dry. When the canned hawthorn is slightly hot, pour it into the bottle, let it cool, and refrigerate it in the refrigerator.
8. What you ate at that time can be put in a bowl. However, if it is left for a while, the flavor will be stronger and the soup will be thicker.
9. This is Dad Hao Hao's favorite. In fact, he eats it alone.
Tips:1. Don't cook the hawthorn for a long time. The hawthorn is easy to be cooked through.
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