1. What sugar is used to make candied haws?

In fact, there are many types of sugar. You can use white sugar, brown sugar, rock sugar, sucrose or beet sugar to make candied haws. But for most people, choosing rock sugar is relatively simple and tastes very good. First add an appropriate amount of cold water to the pot, then add an appropriate amount of rock sugar. Generally, the icing on the outside still needs to be boiled out slowly, but one thing you need to pay attention to is that it cannot be boiled off, otherwise it will have a bitter taste, and you need to control the heat. Turn on high heat and boil the rock sugar in the water. Press lightly with a spoon or other tool to break up the rock sugar. You cannot use iron or aluminum pots for boiling sugar, because they will color the sugar when boiling, so you can only use stainless steel pots. After adding water, stir the sugar with a spoon and add rock sugar at the same time. After you become proficient, you don't have to weigh yourself every time. When adding water to boil sugar, stir continuously with a spoon along the bottom of the pot to prevent the sugar from sticking to the pot. When the pot boils, stop stirring immediately.

2. Is it better to use white sugar or rock sugar for candied haws?

White sugar and rock sugar are both extracted from sugar cane and beet, and both belong to the category of sucrose. White sugar is made from brown sugar through several processes such as washing, centrifugation, honey separation, and stripping. Rock sugar is formed by recrystallization of white sugar under certain conditions. Their chemical composition is sucrose. Appropriate consumption of white sugar can help improve the body's absorption of calcium, but too much will hinder calcium absorption. Rock sugar nourishes yin and promotes fluid production, moistens the lungs and relieves cough. It has a good auxiliary therapeutic effect on dry cough, dry cough without phlegm, and bloody phlegm. Rock sugar is made from sugar concretions extracted from plants such as sugar cane and does not contain saccharin, while the opposite is true for white sugar. In addition, long-term use of rock sugar water can effectively reduce internal heat, lower blood pressure, and provide the body with the glucose components it needs. Therefore, it is better to use rock sugar to make candied haws! And authentic candied haws are made of rock sugar. But because the cost of white sugar is low, more and more people are using white sugar to cook it. However, the candied haws made from white sugar is very sticky to the teeth, while the candied haws made from rock sugar is not sticky or sticky to the teeth, and it tastes refreshing and very delicious.

3. How to boil the sugar of candied haws

There are two types of icing, the one boiled with water and the one boiled with oil. The taste is almost the same, but the taste of the one boiled with oil is different. Delicate, the sugar coating on the taste is relatively silky. Oil boiling is similar to boiling sugar in water. Some oil is put in first, and after it is heated, white sugar is added. Stir and heat until the silk can be pulled out.

The one boiled with water is relatively clear and tastes very good. However, there is a possibility of it getting burnt, so you need to control the heat. Boil in water: first put a small amount of water, add sugar when the water is warm, try to have as much sugar as possible, and try to protrude from the surface of the water. Then heat it slowly over low heat. At this time, the sugar will slowly melt. Use a spoon to stir evenly until you can pull out slender strands.

4. Check whether the candied haws sugar is cooked well

When the candied haws sugar turns yellow and thickens, dip it with a chopstick, put it in a bowl filled with cold water and cool it for a few seconds, then use Bite your teeth. If it doesn't stick to your teeth and is very brittle, it means it's ready. If it sticks to your teeth, it needs to continue to cook for a while. The cooked sugar must be removed from the fire immediately.

5. How to make sugar-coated candied haws deliciously

After the syrup in the pot is boiled, quickly put the skewered candied haws into the syrup, turn it around quickly, and then take it out Place it on the prepared panel. If you see a lot of syrup sticking to the surface, you can gently pull it down so that a smooth layer of sugar flakes can appear on the bottom of the candied haws.