Japanese prefer to eat rock candy sushi, so sugar-coated haws are unlikely to rise in Japan. According to the origin and practice of candied haws, we can infer that the Japanese will not accept candied haws. The origin of sugar-coated haws is said to be in the period of Song Guangzong. Because Song Guangzong's favorite Huang Guifei was ill, she was sallow and emaciated, and she lost her appetite. He used many expensive drugs, but none of them worked and could not change his situation. However, when the emperor saw that the imperial concubine was so haggard, she was also very sad. Then a charlatan came to the palace and told the emperor that she would eat 5- 10 capsules every meal as long as the rock sugar and red fruit, which we often call hawthorn, were cooked together. Everyone suspected that she would recover in half a month, but it was also a method, so she tried it for Guifei with a try attitude, and she recovered after using this method. After the imperial concubine was cured, the emperor was very happy.

Later, this practice was spread to ordinary people and sold together. Therefore, it has become what we often call a sugar-coated gourd. Method of stringing candied haws: Hawthorn is the main raw material for making candied haws. When we choose hawthorn, we must choose fresh, full and even-sized hawthorn. After selecting hawthorn, we must clean it, remove its roots and pedicels, cut it in the middle and dig out the hawthorn core with a knife or other tools. You can add some bean paste or mung bean paste to hawthorn juice and other people's favorite fillings. Then, put the hawthorn halves together and string them with bamboo sticks. Boiling sugar: We will start boiling sugar. Pour sugar and water into the pot according to the ratio of 2: 1, and then cook for about 20 minutes with high fire.

When cooking, we can stir with a spoon. Please note that after 20 minutes, there is basically no water in the pot, and the boiling is very intense. At this time, we can also find that sugar will produce very small and dense bubbles, just like the light yellow beer we often drink. At this time, we can dip chopsticks in syrup. If we can pull out the sugar wire slightly after the syrup is finished, it means that the sugar is ripe. We must pay attention to the cooking time when cooking. If cooked for too long, the color of sugar will turn brown. Although the silk can be obviously pulled out, the original sweetness will disappear when one side has been handed in. So be sure to pay attention to the time, and remember not to ventilate when cooking sugar, so that the color of the boiled sugar will be very bright. Dip in sugar: When we dip in sugar, in order to make it stick to the hawthorn evenly, we can tilt the pot slightly to make the sugar stick to the hawthorn we are wearing, stick to the cooked sugar, rinse the foam and gently turn over the thin layer on the pot.

Although it is simple, it is very skillful. If the sugar is wrapped too thin, the sweetness will be less and the taste will not be enough. But if the sugar bag is too thick, it won't bite the fruit, so we should soak it in sugar and cool it: after the sugar sticks, we will put the fried hawthorn skewers on the water pot and cool them for 2-3 minutes. In fact, what we usually call a smooth board has a very low temperature, because it has been soaked in water for a long time, and because it is wood, it has a strong water absorption, which is helpful for the formation of sugar-coated haws and the absorption of excess water.