Beijing Stir - fried Hawthorn

Beijing Stir - fried Hawthorn is a classic traditional dessert, mainly made from hawthorn (commonly known as red fruit by Beijingers) and rock sugar. When choosing hawthorn, those with a regular shape, bright color, and firm pulp are preferred. When making it, first wash the hawthorn carefully, skillfully pierce the hawthorn with chopsticks, and push out the core completely while trying to keep the shape of the hawthorn intact. Then, put the processed hawthorn into a pot, add an appropriate amount of clear water and rock sugar. Bring the water to a boil over high heat, and then turn to low heat and simmer slowly. During the simmering process, pay close attention. The soup will gradually become thick, and the hawthorn will slowly become transparent. At this time, you can turn off the heat. After cooling, the Stir - fried Hawthorn has a bright red and attractive color. The hawthorn maintains its complete shape but becomes softer and glutinous. Take a bite, and the sweet and sour taste of the hawthorn spreads in the mouth instantly, with a rich fruit aroma lingering on the tip of the tongue. The sweetness of the rock sugar neutralizes the acidity of the hawthorn just right, making its taste rich in layers and sweet and sour to the taste. Stir - fried Hawthorn is not only a delicious snack. From a nutritional point of view, hawthorn is rich in various vitamins, minerals, organic acids and other nutrients, and has the effects of promoting digestion, strengthening the spleen and appetizing. In the cold winter, having a portion of Stir - fried Hawthorn not only satisfies the taste buds but also is of great benefit to the body. This delicacy was once a snack in the Qing Dynasty imperial court. Now it has become a common special delicacy in the streets and alleys of Beijing and is loved by people. It can be tasted in many restaurants and snack shops in Beijing. It can also be made at home, adding a touch of sweetness and fun to life.