250g of hawthorn, 200g of sugar and 0/00g of water/kloc.

operating procedure

Step 1: Choose a bowl of big, round, brightly colored and shiny hawthorn. Prepare a bowl of sugar, and then prepare half a bowl of water. First, clean the hawthorn in salt water.

Step 2: Cut the hawthorn in a circle in the middle with a knife, then break it gently with your hand, and then pick out the hawthorn core with a small sharp knife, and the hawthorn core will be removed.

Step 3: Then put the two halves of hawthorn together and put them on the plate for later use. Each hawthorn should be matched well, and don't mix it up, so that the hawthorn string will be incomplete.

Step 4: Use bamboo sticks to string hawthorns in from bottom to top. A string can string 3-6 hawthorns. The specific number depends on the diameter of your sugar cooker. It is too long to wrap syrup, so I string 3 hawthorns. When stringing, the hawthorns should be next to each other, so that the sugar-coated haws are more compact and the hawthorns are not easy to fall off. A small number of bamboo sticks are exposed on the strung candied haws, so don't leave them too long.

Step 5: Pour the white sugar into a non-stick pan. I use powdered sugar, white sugar, granulated sugar and rock sugar, because the state of sugar in different crystallization states is the same after boiling. Add clear water, boil the sugar water on low heat until the sugar melts, and then the sugar water begins to boil. At the beginning of boiling, there are large and clear bubbles and a lot of steam. At this time, water is boiling. You can gently stir it with a wooden shovel to make the sugar water evenly heated.

Step 6: Boil for a while, the steam will gradually decrease, the sugar water will become thicker and thicker, and the bubbles will become big and sticky. At this time, the water will evaporate almost, and the sugar will be boiled formally. At this time, try not to turn it with a shovel, otherwise it will be easy to reverse the sand.

Step 7: In order to better observe the state of syrup, a pointer thermometer can be prepared. The temperature of syrup gradually rises from 100℃ until it boils to 135℃, and the color of syrup turns yellow gradually from 125℃, so it must be boiled with minimum fire to prevent the syrup from boiling.

Step 8: Dip the syrup with chopsticks and put it in cold water, and the syrup will become brittle and hard quickly. At this time, the syrup will be cooked. If there is no thermometer, it is also possible to judge the state of the syrup by this method.

Step 9: Sprinkle sesame seeds in the syrup, put the sugar-coated haws in the syrup and roll them around quickly, then lift them up and dip them in cold water, or naturally cool them when the room temperature is not high, and the Sugar-Coated Berry will be ready.

Step 10: Put the candied haws into the oiled plate. The hawthorn is covered with a crystal clear, sweet and crisp sugar shell, which is particularly appetizing, cleaner than buying, and safe to eat.