Hawthorn Sugar Snowball

Main Ingredients

Hawthorn 100g

Seasoning

Rock sugar 50g water 50 ml of white vinegar and half a tablespoon

How to make hawthorn sugar snowballs

1. Wash 100 grams of hawthorn with water and dry the water; use a knife to remove the hawthorn pedicle and the other end of the hawthorn fruit. Dig out the impurities in the depression; put the pot on the fire and add 50 grams of rock sugar or white sugar

2. Pour in 50 ml of cold boiled water; simmer over medium-low heat while stirring the melted rock sugar juice with a shovel (tip 1) : When boiling sugar water, use a shovel to stir constantly to avoid the sugar juice sticking to the pot and affecting the taste); boil until all the rock sugar or white sugar melts, the water evaporates, and small white bubbles appear in the pot, pour in 1/2 tablespoon of white vinegar ( Tip 2: Pour in white vinegar to quickly crystallize the sugar juice and neutralize the sweetness of the sugar)

3. Use a shovel to stir the white vinegar and rock sugar juice evenly; pour in the cleaned hawthorn , turn off the heat immediately and stir quickly with a shovel (Tip 3: Put in the hawthorn and turn off the heat immediately, then stir with a shovel. Do not turn on the heat and stir. The first time I turned on the heat and stirred, the hawthorns were broken and not formed); make the hawthorn surface Evenly wrapped in sugar juice, continue stirring

4. As the temperature of the sugar juice decreases, the sugar juice wrapped on the surface of the hawthorn begins to appear white crystallization. When the temperature of the sugar juice cools, the white crystals become more obvious ( Tip 4: Be patient when stirring, and try to stir evenly. You will see white crystals when the temperature of the sugar juice cools down.); take out the hawthorn balls, and there will be white sugar crystals left in the pot. Does it look difficult to handle? ? Pour an appropriate amount of cold water into the pot, or add a few hawthorns, and boil it over high heat to make hawthorn syrup. In this way, the pot is washed and you still have a cup of drink, which kills two birds with one stone

How to make candied haws:< /p>

1. Sugar. It must be made with white sugar. When making it, the ratio of sugar to water is, sugar: water = 2:1. For example, 200 grams of sugar requires 100 grams of water. The amount used can be adjusted according to the amount of raw materials.

2. Pot. You must use a stainless steel pot or an enamel pot, and you must not use an iron pot. This is the main reason for my failure.

3. Boil. After pouring the sugar and water into the pot, bring to a boil over high heat. Do not stir while it is boiling. When large bubbles begin to appear, turn down the heat to a low heat. Shake the bottom of the pot with your hands while it is boiling to avoid uneven heating and a burnt pot. I use an induction cooker, boil it at 180 degrees, then turn to 150 degrees and continue to cook until yellow bubbles appear, then turn to 120 degrees.

4. Determine whether the sugar syrup is cooked well. When the sugar syrup turns yellow and becomes thick, dip it with a chopstick, put it in a bowl filled with cold water and let it cool for a few seconds. Bite it with your teeth. If it doesn't stick to your teeth and is very crispy, it means it's ready. If it sticks to your teeth, you still need to continue. Simmer for a while. The cooked sugar must be removed from the fire immediately.

5. Dip in sugar. You must move quickly when dipping the sugar, otherwise the sugar will cool down and solidify. At the same time, be careful not to burn your hands with the high-temperature sugar. After dipping, place the candied haws on a flat plate with a layer of oil. Use a small glass plate, stainless steel plate or porcelain plate. If you like, you can sprinkle some sesame seeds in the sugar syrup to make it taste more delicious.