Hawthorn has the functions of lowering blood fat, lowering blood pressure, strengthening heart and resisting arrhythmia, and it is also a good medicine for invigorating spleen, promoting appetite, resolving food stagnation, promoting blood circulation and resolving phlegm, and has good curative effect on chest, diaphragm and spleen fullness, hernia, blood stasis and amenorrhea.
Polygonatum odoratum has the effects of nourishing yin, moistening dryness, promoting fluid production and quenching thirst. It is often used for lung and stomach yin injury, dry and hot cough, dry throat and thirst, and internal heat to quench thirst.
Hawthorn eating method
Frosted hawthorn
condiments
500 grams of hawthorn
Sugar120g
50g starch
condiments
Boiled water 100 ml
step
Hawthorn is soaked in light salt water for 10 minute, and pedicled and washed.
Bake starch in the microwave oven.
Press an indentation on the handle of the red fruit with a pen cap, then insert it into the bottom of the red fruit and push it forward hard, and the stone will be easily pushed out.
Pour sugar into the pot on the fire, add boiling water, without sugar, and keep stirring until all the sugar melts, and turn to low heat.
Cook until there are many bubbles in the syrup, and a little syrup can be hung up and pulled out with a spatula. Pour in the hawthorn, stir fry gently, and wrap the syrup evenly around the hawthorn.
Sieve the starch with a colander, and take it out after the syrup in the pot solidifies and the surface of hawthorn frosts.
Sieve off the excess starch and eat it after cooling.
skill
1. The optimum sugar water ratio is 1: 1.
2. If you want to hang thicker cream, you can increase the amount of sugar and starch.
Self-made peony bark
condiments
Hawthorn 2000 grams
250 grams of sugar
step
Wash the hawthorn, remove the pedicel and core.
Put the hawthorn meat into the pot, put a layer of hawthorn and sprinkle a layer of sugar, and marinate for 15 minutes for water seepage.
Put the pot directly into the steamer and steam the hawthorn for 10 to 15 minutes.
There is a lot of water in the steamed hawthorn basin. Cool the steamed hawthorn and pour it into a blender to make hawthorn sauce.
Brush a thin layer of oil on the baking tray.
Pour the hawthorn sauce into the baking tray and scrape it evenly with a scraper, with a thickness of about 2 to 3 mm.
Turn the oven to the medium heat of 70, bake for 3 to 4 hours, then take out the baking tray and put it in a ventilated place for the night, and gently uncover it with a scraper the next day.
Slice the hawthorn roll and roll it into the size you want.
skill
1. After the hawthorn is steamed, a lot of water seeps out. Don't pour it out After cooling, put it directly into a blender to make it into mud. Remember that there is no need to add water.
2. Brush the baking tray with oil. You can use tasteless oil such as corn oil and olive oil to make a thin layer to prevent dried hawthorn from sticking to the baking tray.
3. Bake the hawthorn paste in a baking tray for more than 3 hours and put it in a ventilated place for the night. On the second day, when the hawthorn paste hardens, it can be gently uncovered. Or put it in a ventilated place on the heating for one night without baking. I once tried to put hawthorn paste in a baking tray in the window for ventilation overnight. The hawthorn mud in Tianshan Mountain will also harden and can be easily uncovered the next day.
4. Cut the finished hawthorn into pieces, or roll it into rolls, and store it in a fresh-keeping box or cellophane.