Sugar-Coated Berry, also known as sugar-coated haws, is also known as sugar duner in Tianjin, and sugar balls in Fengyang, Anhui. Sugar-Coated Berry is a traditional snack in China, which originated in the Southern Song Dynasty. It is made by stringing wild fruits with bamboo sticks and dipping them in dilute maltose, which quickly hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is frozen and hard, sour and sweet to eat, and still very cold.
During the Song Dynasty, the ancient practice was started. The Chronicle of Yanjing Years Old records that Sugar-Coated Berry used bamboo sticks, which were permeated with hawthorn, begonia fruit, grapes, yam, walnut kernel and bean paste, and dipped in rock sugar, which was sweet, crisp and cold. Teahouses, theaters, streets and alleys can be seen everywhere, and now it has become a traditional snack in China.
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Successful Sugar-Coated Berry, after cooking, the sugar wrapped outside will quickly cool down, and it will be crispy and completely non-sticky. To achieve this effect, boiling sugar is the most critical. When cooking, you should pay attention to the heat. If the heat is not enough, it will be sticky, and when eating, it will stick to your teeth. However, the heat is too strong, which is not only heavy in color but also bitter to eat.
The boiled syrup is thick to the naked eye, so it can't be dipped when it's thick, and it will hang when it's thin, and it's pale yellow. Use chopsticks to stir up the visible drawing, and put the chopsticks in cold water, and the syrup can quickly solidify, and it's hard to bite. When the syrup is slightly brushed, immediately turn off the fire and pour it on the sugar-coated haws. Otherwise, the syrup will become dry and hard, and it will be impossible to continue making. You can't throw the sugar-coated haws into the pot for convenience, or the fruit will be crisp.