1. First, let's wash the hawthorn. Yesterday, we saw a hawthorn seller in the market and bought a catty. After cleaning it, we added a spoonful of salt and continued to soak for 1 minutes.

2. Then we take the hawthorn out and drain it, or directly dry it with kitchen paper towels, as long as there is no excess raw water on the surface. After wiping, we will remove the core of the hawthorn, cut a circle around the hawthorn with a knife, and then gently turn it with our hands, and the hawthorn will be divided into two halves, which is simple and convenient, and then pick out the seeds;

3. Then we strung them all together with bamboo sticks. There are still many signatures left for making alms chicken in summer, and it is just right for making candied haws in winter. In fact, most candied haws sold here are not seeded, and everyone prefers the feeling of spitting seeds. It is simpler and more convenient to string them directly. I strung half of them with and without seeds.

4. After the hawthorn is skewered, the sugar is boiled. Add 5 grams of yellow crystal sugar and 5 grams of clear water to the pot. If there is no yellow crystal sugar, you can also use white crystal sugar or white sugar. The ratio of water to medium fire is 1: 1. When all the crystal sugar is boiled, turn to low heat. At this time, there is only one thing to pay attention to, that is, never move the pot and never stir it.

5. Add 2 drops of white vinegar until it is amber. This step is the secret to keep the candied haws crisp. I can try it first, dip some sugar in the pot with chopsticks, and then quickly put it in cold water. After 2 seconds, we will take it out and pinch it. The crispy one is cooked. If it is soft, it will not be cooked, and the candied haws will not be crisp and stick to the teeth.

6. At this time, add 1 handful of white sesame seeds to the pot and adjust it to the minimum fire;

7. Next, put the hawthorn in to wrap the sugar, and move quickly. First, prepare a clean cutting board, then wipe it with a thin layer of water by hand, and then gently turn the bunched hawthorn against the foam on the boiled hot sugar. Wrap it in a thin layer, quickly put it on a cutting board and cool it for 2-3 minutes, then put it in a low temperature place for 1-2 hours, and the candied haws will be ready.