Ingredients: 2 kg of hawthorn, 400 g of sugar and half a lemon.

Step 1: Add proper amount of water, salt and hawthorn to the pot, soak for 5 minutes, and then wash the dust off the hawthorn.

Step 2: Clean the hawthorn and dig the stamens of the hawthorn with the tail of the spoon. No, the stalks of hawthorn don't need to be removed, and the stamens will affect the taste and taste of hawthorn cake.

Step 3: Add a proper amount of water into the pot, add hawthorn, bring to a boil, turn to low heat for about 1 min, and cook until the hawthorn peel cracks.

Step 4: After the hawthorn is cooked, put it in cold water to dry until it is slightly cool. Don't pour out the water for boiling hawthorn, pour it into a bowl for later use.

Step 5: After the hawthorn is cooked, it is soft and rotten. After cooling, gently pull out the stems and tendons of hawthorn, and pull out the core inside. Remove the stems, tendons and kernels, leaving only the pulp, so that the mashed hawthorn tastes more delicate.

Step 6: Put the hawthorn pulp into the juicer, pour a little boiled hawthorn, and mash the hawthorn, which contains a lot of pectin. If the amount of hawthorn is relatively large, it may not be eaten all at once. You can mash the hawthorn several times and filter the mashed hawthorn with a strainer, which will make the hawthorn cake more delicate.

Step 7: add hawthorn sauce to the pot, squeeze in a little lemon juice, add 400g white sugar, and simmer slowly until the hawthorn sauce can be hung on a shovel and is not easy to fall off. The amount of sugar should not be too small. If it is too small, the finished hawthorn cake will not be easy to form and will taste very sour.

Step 8: Find a suitable mold, brush a layer of oil to facilitate demoulding, pour the cooked hawthorn sauce into the mold, cool it a little, put it in the refrigerator for overnight molding, and then cut it into your favorite shape.

-Lao Jing said-

1. The pectin content of hawthorn is relatively high. Adding water can make the high-speed mixer run normally, but it is not advisable to add too much water, which will prolong the boiling time of hawthorn puree.

2. You can add half of sugar and half of rock sugar according to your own preferences. If all the rock sugar is used, hawthorn cakes will not be easy to form.