Sweet scented osmanthus Hawthorn sauce(gui hua shan zha jiang )

Sweet scented osmanthus Hawthorn sauce

Introduction:

"Hawthorn season, hawthorn season, every autumn is the season of Hawthorn harvest. A Gu usually does not like to eat sweet and sour things like preserves, but has a special preference for hawthorn and sweet osmanthus. When it comes to hawthorn, a Gu loves ice sugar gourd, hawthorn slice, hawthorn bar As long as it's something to do with hawthorn. I've always wanted to make Hawthorn snacks, but it seems that hawthorn is rare in Shanghai. This time, I would like to thank Comrade Zhang for the Hawthorn that was airlifted from Beijing, so that ah Gu finally had a chance to catch up with the Hawthorn season. Homemade Hawthorn sauce, sweet and sour, very appetizing, never add any pigment and additives, healthy and delicious. You can adjust the sweetness according to your own taste. It's a delicious jam you can't miss in autumn. The production of Hawthorn jam is relatively simple. Most of the toasters now have the function of making jam. If there is no toaster, you need to use a pot to stir and heat continuously. You can't use an iron pot. "

Production steps:

Step 1: wash hawthorn, remove stem and seed

Step 2: smash or mash hawthorn, put it into bread barrel, squeeze in a little lemon juice

Step 3: the toaster selects the jam function and starts to work

Step 4: prepare an appropriate amount of rock sugar, weigh it, put it into a small bowl of water, and slowly heat it to dissolve it. The amount of rock sugar depends on your taste

Step 5: pour the sugar water into the barrel, and the toaster will continue to work while heating

Step 6: heat for about 30 minutes, add three spoonfuls of sweet scented osmanthus, then take some sauce to taste the sweetness, increase or decrease the sweet scented osmanthus according to your preference

Step 7: the toaster continues to work, the jam becomes more and more delicate, continue to cook

Step 8: wash the container, boil a pot of boiling water, put the container in the boiling water for 5 minutes to disinfect, take out and drain

Step 9: after 45 minutes, the jam is boiled, thick, sprinkled with dried osmanthus, stir a little, put into a container, cover and cool

Materials required:

Fresh Hawthorn: 600g

Rock sugar: 150g

Sweet osmanthus: 3 tablespoons

Lemon: moderate

Dried Osmanthus fragrans: moderate

Note: making Hawthorn sauce has several notes and experience to share: about the Hawthorn to seed, Hawthorn Seeds concentrated in the heart of the four parts of the position, you can use a small one big ordinary Chinese chopsticks, first use the small one from the stem of Hawthorn to insert through the hawthorn, and then use the big one to insert again, to the center of the position when about a poke, so that the seed is removed It's too late. Another way is to cut the meat into small pieces with a knife just like an apple, leaving a core in the middle. It's a little wasteful, but it's more convenient and faster. As for the treatment after seed removal, the Hawthorn after seed removal should be squeezed with lemon juice to prevent oxidation. The next step is to mash hawthorn. If you have a cooking machine, it's best. However, a Gu's family only has a shredder more than ten years ago, so you can make do with it. If you like delicate jam, you'd better smash Hawthorn mud and make it into granular jam. As for cooking Hawthorn sauce, AGU likes to use rock sugar, but it's better to melt rock sugar into sugar water first, otherwise it's easy to scratch the inner wall of the toaster, or use white granulated sugar to replace it. Of course, the amount is optional. AGU's suggestion is to put some sugar first, boil it for a while, and then taste the sweetness, adjust the sugar added behind, but hawthorn is very sour, and want to eat sweet, Sugar really a lot, not greedy oh. Then start to boil, boil to thick shape, add some sugar osmanthus, put some dried osmanthus in the final finish, great. Finally, we talk about the storage of Hawthorn sauce. The container is boiled with boiling water, dried, filled with hawthorn sauce, covered and buckled to form a vacuum state, which can be stored for a period of time.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Gui Hua Shan Zha Jiang