Like a cyclamen

Wash the hawthorn repeatedly until clean, add an appropriate amount of water to the pot, put in the hawthorn, and cook for 3 to 5 minutes.

Remove the stems and bottoms from the cooked hawthorns, then remove the hawthorn pits, and put them into a blender to puree.

Put the hawthorn puree that has been passed through a fine sieve into a pot, and stir continuously over low heat.

Add an appropriate amount of sugar and continue stirring.

Stir until it becomes relatively thick, then turn off the heat and let it cool.

Spread the hawthorn paste on the pastry board with a spatula and let it sit for a day. First, scrape up the edges and gently lift it.

The cuts are neat, and the color is very beautiful! The thickness is even.

Cut again into square shapes.

Roll the jujube paste filling into small balls of appropriate size.

Take a square piece of hawthorn slice and wrap in the filling.

Wash the cilantro stems, then blanch them in hot water.

Tie it with cilantro stems and it won't come apart.

The finished product is plated, visually appealing, with no additives, and has a sweet and sour taste.

Bright and eye-catching, cyclamen (closely resembling) vivid and lifelike, with a sweet and sour taste.