Hawthorn cake

Overview

The best memory of childhood is the sour and sweet wisp of red

Ingredients are ready
Peel and rinse the hawthorn
Put rock sugar, white sugar and hawthorn into the pot together
Add water and wipe over the hawthorns. You don’t need too much water to cover them a little
Cover and bring to a boil
Bring to a boil over high heat and stir frequently with a spoon. When the soup thickens, turn to low heat and simmer until thickened
Use a cooking stick to make the sauce. If you like a grainy texture, just crush it with a spoon
Pour into a crisper and let set, about 1-2 hours. The length of solidification time is related to the thickness of the box
Eat hawthorn cake
It will set naturally and does not need to be refrigerated!