Ingredients

20 hawthorn.

seasoning

White granulated sugar

of appropriate amount

white sesame

of appropriate amount

water

of appropriate amount

The practice of candied haws

1. Wash and dry the hawthorn, and draw the hawthorn horizontally with a knife to the depth where it touches the hawthorn kernel.

2. Squeeze and squeeze the hawthorn kernels horizontally and gently by hand.

3. Then the hawthorn kernel can be easily taken out.

4. Dig the black part from the bottom of the hawthorn with a knife. Be as careful as possible not to crack the hawthorn, so as to ensure that it can be worn back completely.

5. The top of hawthorn can be worn out with chopsticks.

6. Take off the top of the hawthorn and gently pull it down to ensure that the opening of the hawthorn is not expanding, because it plays a role in fixing it up and down.

7. Then put the other half of hawthorn on chopsticks.

8. Align their incisions with the incisions and fold them.

9. Wear as many hawthorns as you want in the same way, and ensure the fixity of two hawthorns, which are too loose and easy to fall off.

Boiling and dipping sugar:

1. Put the white sugar into a non-stick pan.

2. Pour boiling water, and the ratio of sugar to water is 2; 1

3. Boil over medium heat, without stirring, to prevent uneven melting. You can turn the pot and let the sugar melt evenly.

4. When all the bubbles in the pot are bubbling, simmer on low heat.

5. Cook until all the big bubbles become dense small bubbles, and when the color turns yellow and smells like caramel, add a handful of sesame seeds.

6. Quickly mix well with a spoon

7. Hold one end of the hawthorn skewer chopsticks in your hand, quickly roll the hawthorn skewer in the sugar and take it out immediately.

8. And quickly put the candied haws on the pre-laid anti-sticking oil paper, and remember to put them down gently, so that a beautiful candy piece will be formed at the bottom of each hawthorn.

9. The prepared candied haws should be discharged at intervals to prevent the flowing sugar from sticking to each other.

knack for cooking

Tips for successful production of sugar-coated haws:

1, when threading hawthorns, ensure the fixity of two hawthorns, which can better stabilize the hawthorns.

2. The ratio of sugar to water is 2; 1, don't stir when boiling sugar at first, stirring will melt unevenly or slowly.

3. Boiling sugar is an important step. It is necessary to observe that big bubbles turn into small bubbles, and it is only good when the color is yellow and caramel smells, or it will be solidified soon after sticking a little bit on oil paper with chopsticks.

4. Don't be greedy when dipping sugar in the end. Roll it around quickly and take it out quickly, so that it will have a thin and crisp taste.

5. The candied haws should be put in non-stick utensils: I use oiled paper, or I can put oil on the plate.

6. Don't turn off the fire in the whole process of dipping sugar, so that the sugar keeps bubbling all the time. If the sugar is cold, the candied haws will be uneven in thickness and not brittle, as shown below.

7. If the sugar is not used up, after the fire is turned off, the sugar can be taken out and left for other use, and the warm water bubbles stuck on the pot are also very easy to clean.