crush the rock candy.

2. Put the crystal sugar and water into the pot together.

3. The fire melts the sugar.

4. When large bubbles appear in the water, turn to small fire until the bubbles on it become smaller and finer, and the color is slightly yellow.

5. flow the sugar sideways to the side of the pot, and stick a circle of foam on the sugar sauce with hawthorn skewers.

6. When the string with sugar is dropped on the chopping board, and then pulled in its own direction, candy flakes will appear. After cooling, take it down and store it in a cold place or freeze it, and enjoy it after cooling. 5 grams of hawthorn, 25 grams of crystal sugar, 25 grams of purified water, 25 grams of white sesame seeds, 3 grams of sesame seeds, and 3 grams of sesame seeds

Practice

1. Wash the hawthorn, take a chopstick from the top of the hawthorn, and eject its seeds and tail

2. Clean the inner hawthorn core as much as possible for later use

3. String them one by one with a bamboo stick

4. Add water to the crystal sugar. Gradually turn into a bubble as delicate as a soap bubble, and the sugar is slightly boiled into a yellowish color. Dip it with chopsticks and it will feel sticky. Put the chopsticks in cold water and immediately solidify into crispy sugar, which is cooked.

5. At this time, put in black and white sesame seeds, take a string of candied haws, turn it around in the sugar bubble, and immediately pull it out (note that it is transferred in the boiling sugar bubble, Don't throw it into the pot and roll it)

6. Immediately pat the gourd string soaked with sugar on the silica gel panel (if there is no available wooden board for wetting and anti-sticking), let it cool, gently take it down, and you can eat it.

Cooking skills

1. The process of boiling sugar is the key. At first, it is a big bubble, and it will gradually become a bright yellow state with transparent bubbles before it can be soaked. If you are not sure, you can dip your chopsticks in syrup and try it in a cold water bowl immediately. It will be good to form crisp hard candy.

2. If the pot for boiling sugar is small, please tilt the pot when touching the gourd;

3. When touching the gourd, the action should be crisp and neat, just gently roll it in the sugar foam on the surface, instead of soaking it in syrup to make the sugar too thick.

Please click to enter a picture description

Please click to enter a picture description

Hawthorn proper amount of auxiliary materials, white sugar and white sesame proper amount

Hawthorn is washed and dried, and the depth is determined by touching the hawthorn kernel horizontally with a knife.

Cut the hawthorn horizontally, gently squeeze the hawthorn kernel by hand

Then it is easy to take out the hawthorn kernel

Dig the black part at the bottom of the hawthorn with a knife. Make sure it's intact so that it can be put on the top of a bunch of hawthorns, and then the top of the hawthorns can be removed with chopsticks.

Pull down the hawthorns gently to ensure that the opening of the hawthorns will not be enlarged, because it plays the role of fixing up and down, and then put the other half of the hawthorns on chopsticks to make their incisions align with the incisions, and close them

Wear the desired number of hawthorns in the same way, and ensure the fixity of both ends of the hawthorns. If it is too loose, put the white sugar into a non-stick pan and pour boiling water,

1. Boil on medium fire, without stirring, to prevent uneven melting. You can turn the pot and let the sugar melt evenly. When all the big bubbles in the pot rise, cook on low heat

and then cook until all the big bubbles turn into dense small bubbles, and when the color turns yellow and smells of caramel, add a handful of sesame seeds

and quickly mix them with a spoon

and string the hawthorn with one end of the chopsticks in your hand. Immediately take out

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 slice will be formed at the bottom of each hawthorn.

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