The whole process of making dried hawthorn is as follows:
1.Material selection: Choose fresh and ripe hawthorn, wash to remove impurities, and drain the water for later use.
2.Pitted slices: Washed hawthorn is pitted and then cut into thin slices or small pieces for processing and air drying.
3.Pickling: Put the cut hawthorn pieces into a container, sprinkle with an appropriate amount of edible salt and white sugar, mix gently, and then seal and marinate for a period of time (usually 3-5 hours) so that the hawthorn slices can fully absorb the marinade.
4.Drying: Spread the pickled hawthorn slices evenly in a ventilated and dry place, avoid direct sunlight, and let them air dry naturally. In the process of drying, it is necessary to turn the hawthorn slices frequently to ensure that the air is evenly dried.
5.Drying: When there is not much moisture on the surface of the hawthorn slices, they can be moved to the dryer or oven for further drying until the hawthorn slices are completely air-dried and appear slightly transparent.
6.Packaging and preservation: After the hawthorn slices are completely cooled, put them in a clean sealed jar or bag, store them in a cool and dry place, and the production is complete.
The resulting hawthorn is sweet and sour, and can be used as a snack or as an ingredient in cooking, making it very delicious. I hope you find this process helpful and enjoy making delicious food!