1
![](doupload/caipu/12/11/12/20121112100138178.JPG)
原料图;
2
![](doupload/caipu/12/11/12/20121112100138454.JPG)
山楂洗净,去杂质、去除烂果,然后切开,一分为二,去核、去蒂,只要果肉部分;
3
![](doupload/caipu/12/11/12/20121112100138390.JPG)
将山楂肉置于盆内,加入白糖,拌匀,静置半小时,以利于果胶释出;
4
![](doupload/caipu/12/11/12/20121112100138659.JPG)
将腌过糖的山楂倒入高压锅中,加入一碗清水,压30分钟至山楂肉软烂;
5
![](doupload/caipu/12/11/12/20121112100138462.JPG)
解压后,开盖,用勺子搅动,至山楂果肉全部融化成泥,关电即可,如果做山楂酱则继续熬至浓稠即可,但如果是做果丹皮与山楂糕,就要过滤,以使口感更加的细腻;
6
![](doupload/caipu/12/11/12/20121112100138620.JPG)
、取一个干净的筛网,将山楂泥过滤掉皮渣;
7
![](doupload/caipu/12/11/12/20121112100138996.JPG)
过完筛后的山楂泥非常的细腻;
8
![](doupload/caipu/12/11/12/20121112100138572.JPG)
将山楂泥重新倒入锅中,继续加热,加入一勺麦芽糖,搅拌至溶化;
9
![](doupload/caipu/12/11/12/20121112100139456.JPG)
边熬边搅拌,一定要不停的搅拌,以免糊锅,熬至水份干,很粘稠即可,山楂酱已做好了,可以装瓶存放了。
10
![](doupload/caipu/12/11/12/20121112100139268.JPG)
做山楂糕就多了此步,取干净模具,在模具内壁刷一层薄油,以方便山楂糕容易脱模;
11
![](doupload/caipu/12/11/12/20121112100139119.JPG)
将山楂酱均匀舀入模具中,刮平,放置1-2小时,待山楂糕凝固;(此步最好一步到位,这次做的就不够平整,等我分完第一次,发现还剩下些酱,再添加,但因为山楂酱很浓稠,表面一会就凝固了,无法刮平整)。
12
![](doupload/caipu/12/11/12/20121112100139101.JPG)
山楂糕凝固后,将模具轻轻取出即可,这样山楂糕就做好了,吃时淋上蜂蜜即可享用。