CHINESE HAWTHORN RECIPES

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HAWTHORN ROLL RECIPE - SIMPLE CHINESE FOOD



Hawthorn Roll recipe - Simple Chinese Food image

This is an appetizer and digestion snack that my family and I especially like. Every year in late autumn, a few plates are made to make hawthorn rolls, which can be stored for a long time and the taste is also very good.

Provided by Huaer's gourmet kitchen

Total Time P1D

Yield 3

Number Of Ingredients 3

500 g Hawthorn
200 g Sugar
Half lemon

Steps:

  • Use chopsticks to poke a pound of hawthorn and wash it for later use.
  • The washed hawthorn, put a little water in it, put it on the stove and boil it over medium heat. The amount of water is half the height of the hawthorn.
  • Pour in 200 grams of rock sugar, and when the hawthorn is soft and the rock sugar melts, squeeze in the juice of half a lemon.
  • Let it dry for a while, about 5 minutes. Pour the boiled soft and rotten hawthorn into the food processor, and beat it delicately.
  • Use a fine sieve to sieve. This process requires patience. Stir a little with a small spoon to filter out the residue, leaving a more delicate hawthorn sauce.
  • Be sure to pour the hawthorn sauce into a non-stick baking dish while it is hot. Use a spatula to spread it out. The spread must be thin, with a slightly transparent feel. It is too thick to roll up.
  • After paved in this way, wait a day and night before rolling it up again. If you are in a hurry, you can cook the middle layer in the oven at 80 degrees for 1 hour. But this effect is not as delicious as natural air-dried. Cut from the middle of the hawthorn slices on the baking tray, then slowly lift the hawthorn on one side and roll it up slowly.
  • After that, it can be divided into several sections, wrapped in sugar paper and put in the refrigerator, which can be stored for a long time.

CALAMARI TOAST WITH HAWTHORN SWEET-AND-SOUR SAUCE | FOOD ...



Calamari Toast with Hawthorn Sweet-and-Sour Sauce | Food ... image

This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; here, Sin uses them to flavor a dipping sauce for the toasts. The sauce can be used immediately, but Lucas recommends refrigerating it overnight for the best flavor. For a store-bought alternative, Sin recommends Mae Ploy Sweet Chili Sauce.

Provided by Lucas Sin, Eat Nice Day, NYC

Categories     Appetizers

Total Time 1 hours 0 minutes

Number Of Ingredients 23

2 cups water
¼ cup ketchup
¼ cup plum sauce
2 tablespoons rice vinegar
3 (about .3-oz.) rolls haw flakes
5 pieces dried hibiscus flowers
8 ounces cleaned squid (tubes and tentacles), rinsed
8 ounces peeled and deveined raw large shrimp, divided
¼ cup potato starch
1 large egg white
2 tablespoons lard or chicken schmaltz
1?½ tablespoons granulated sugar
1 tablespoon kosher salt, plus more to taste
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon Shaoxing wine
1 tablespoon Thai shrimp paste in oil
1 teaspoon ground white pepper, plusmore to taste
1 teaspoon toasted sesame oil
¼ cup minced fresh Chinese chives
Vegetable oil, for frying
10 (1-oz.) white bread slices, crusts removed
½ cup plus 2 Tbsp. toasted sesame seeds

Steps:

  • Make the sauce:
  • Make the calamari toast:

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