Appetizing Hawthorn Soup--comparable to Xi'an Xiaojia's Hawthorn Soup

Overview

I went to Xi'an and couldn't forget Xiaojia's Hawthorn Soup, but I couldn't find how to make it online. Referring to Wenyi's recipe for hawthorn soup, I made this appetizing hawthorn soup. My family and friends thought it tasted very good. Usually make more and store it in the refrigerator. Eat a little before and after meals, which can both appetize and digest.

Tags

• appetizers
• cranberry
• hawthorn
• lily
• red dates
• rock sugar
• sugar osmanthus
• wolfberry

Ingredients

Steps

1. 1 Wash and core the hawthorns. (If the amount is large, it is recommended to soak it in water to avoid oxidation and blackening)

   

2. 2 Remove core and set aside.

   

3. 3 Put the hawthorn into a blender, add water and smash. I directly used the juice function of the soymilk machine and the effect was the same. Just use whatever tools you have on hand. Children in the kitchen don’t stick to trivial matters

   

4. 4 The whipping time does not need to be very long, only about 10 seconds is enough. The hawthorn soup produced in this way is a bit broken, and I personally think it tastes better. The longer the whipping time is, the more delicate the liquid will come out, and it will feel like fruit tea in a few minutes. It depends on what texture you like. If you like it delicate, beat it for a while.

   

5. 5 Pour the hawthorn soup into the pot and heat over high heat. If the hawthorn mud is relatively dry, add some water appropriately. Don’t worry that the hawthorn soup will become dilute if you add too much water. It will consume a lot of water when cooking later.

   

6. 6 As the temperature increases, the color of hawthorn soup will gradually become darker. There will be some foam after boiling, skim off the foam.

   

7. 7 Wash the lily, red dates and wolfberry, and soak the lily slightly to soften it. Peel the red dates and break them into small pieces.

   

8. 8 Turn to medium-low heat, add chopped red dates, lily, wolfberry, dried cranberries and rock sugar and continue to cook for 30 to 40 minutes until it is as dry and thin as you like. Turn off the heat, add appropriate amount of sugar and osmanthus and stir evenly.