Many girls and children like to eat hawthorn sugar snowballs. They are sold on the street. I didn’t know how the outer layer of frosting was formed before, but now I finally understand that it is made from boiled sugar.
(Sharing the petty bourgeoisie life of the beautiful sister from Douguo Food Certification Expert) Prepare the ingredients: 500g hawthorn, 250g sugar, 250ml water, and one and a half spoonfuls of white vinegar. Detailed instructions: 1. Remove the hawthorn stems and seeds. In fact, the seeds do not need to be removed. Many people like it.
The feeling when you bite into it is like candied haws. I like the hawthorn one with a core, not the apple one.
If you have a special tool for core removal, or use an iron straw, just push it into the middle and turn it carefully. If you have thin chopsticks at home, you can also soak them all in clean water, because they are easy to oxidize. 2. Let’s start cooking.
Sugar, rock sugar or white sugar, water, white vinegar. The ratio of hawthorn to sugar is 1:0.5. The ratio of sugar to water is 1g to 1ml. That is, 200g of hawthorn with 100g of rock sugar and 100ml of water. One spoon of white vinegar, just like a white spoon commonly used at home.
After the proportions are mixed, simmer slowly over medium-low heat, stirring while boiling. This requires patience. Don't worry, until all the sugar has melted. Be sure to wait until the water evaporates and small bubbles begin to appear evenly. If there are still
The thin spatula came down immediately after scratching it.
3. Add white vinegar, turn off the heat, and pour in the hawthorn that has been drained in advance; start stirring. Because the sugar water is thicker, it may be a bit laborious to stir. I am using a new non-stick pan, so I am afraid of damaging it, so I use chopsticks.
I didn't dare to use an iron spoon.
Stir until the hawthorns are covered with icing sugar and are no longer sticky. If you make too much and can't finish it, you can pack it separately in small plastic bags and freeze it in the refrigerator. It will be just as delicious when you take it out!
Hawthorn candied haws, crystal clear candied haws, plump hawthorns, skewered with bamboo skewers, wrapped in a thin layer of rock sugar, sweet and sour.
When I was a kid, the candied haws on the street were the most delicious snack for many people.
(Shared from the gourmet kitchen of Douguo gourmet certified expert Hua'er) Prepare the right amount of hawthorn, 150 grams of rock sugar, and 150 grams of boiling water. Detailed instructions: 1. Wash the hawthorn and remove the stem.
Thread it with bamboo skewers. We recommend that you use short bamboo skewers at home so that the rock sugar can be wrapped evenly.
2. Prepare 150 grams of rock sugar and the same weight of boiling water.
Tips: The sugar must be dissolved in boiling water. The ratio of boiling water to rock sugar is 1:1. You can use white sugar, but sugar is easier to survive the fire than rock sugar, and the color is easy to turn yellow or black.
3. Put the rock sugar and boiling water into a saucepan, heat over medium heat without stirring, and wait for the rock sugar to dissolve.
It takes about 5-7 minutes to boil the rock sugar. You must be patient and cook it over low heat.
Tips: When boiling, don’t stir with a spoon, shake the pot slightly.
Here is a little trick to verify whether the rock sugar is cooked well: prepare a bowl of cold water, use a chopstick to stick the rock sugar in the pot, and then quickly put it into the cold water. The rock sugar liquid can quickly form agglomerates and have a crunchy hardness.
It just makes a clicking sound when it is knocked on the teeth.
4. Quickly turn the hawthorn in the syrup, take it out quickly and put it on the chopping board. If there is a lot of sticky syrup, you can put it on the chopping board and pull it down quickly, so that the long rock sugar will come out.
Don't stay the hawthorn in the syrup for a long time. The hot syrup is very hot and can easily soften the candied haws. The soft candied haws will not be so sour or crispy.
Here’s a little tip: Find a small chopping board that can be placed in the refrigerator. You can put the chopping board in the refrigerator for 10 minutes beforehand.
This will solidify better. It won't work in a heated room, and the sugar will melt quickly. 5. Just put the prepared candied haws in a cool place and wait for 10 minutes.
Hawthorn can also be replaced with strawberries, oranges, apples, cherry tomatoes and other fruits, which will be equally delicious.
Canned hawthorn is one of my favorite sugary drinks when I was a child. It is sour and sweet, and is particularly appetizing.
In fact, it’s more delicious to eat it refrigerated, but it’s better to eat it hot when it’s cold (shared by Douguo Food Certified Master Leo). Prepare the ingredients: 500 grams of hawthorn, an appropriate amount of water, 50 grams of rock sugar, and 100 grams of white sugar. Add white sugar to make the soup.
The juice is thicker, and adding rock sugar can make the color of the soup brighter and more beautiful.
Detailed method: 1. Soak hawthorn in light salt water for 20 minutes, then use chopsticks or pen cap to remove the core.
2. Pour a bowl of water into the pot, add 100 grams of white sugar and 50 grams of rock sugar and cook.
Simmer until the sugar water is slightly viscous, about ten minutes; the ratio of white sugar to rock sugar is 2:1, so that the sugar water will be thick.
3. Pour in the hawthorn and cook over medium heat for five minutes.
Check the cooking time according to the variety of hawthorn you bought. The type I bought will bloom after 5 minutes of cooking. Be sure not to cook it for too long, up to ten minutes.