Generally, sugar fried hawthorn and ice candy gourd are sold in one stall.
But the production method and taste of sugar fried hawthorn and ice candy gourd are different.
Ice candy gourd is required to hawthorn and other fruits on a string, and so on the sugar boiled, the surface of the sugar solution rolling dressed fruit, evenly dipped in the sugar solution, cooled after the formation of a thin layer of transparent sugar coating, looks crystal clear, the formation of the sugar coating is very crunchy, looking like icing sugar, so, called ice candy gourd.
Ice candy gourd can also be made into a sandwich, outside the dip, and other fancy combinations.
Sugar fried hawthorn is made by cleaning and removing the hawthorn and then pouring it directly into the sugar solution and stir-frying it.
The sugar wrapped outside of the finished product looks like snow, so some people call it "snow red fruit" or "sugar snowball".
Sugar Fried Hawthorn's sugar is soft and moist to the tongue, and has a kind of melt-in-your-mouth feeling, which is very different from ice candy gourd.
Sugar fried hawthorn can usually be made with hawthorn, sage fruit, jujube, small kumquat and yam bean.
Additionally, it can be made in a variety of flavors, such as: sweet orange, pineapple, apple, strawberry and taro.
Below you can teach you the practice of sugar fried hawthorn:
Raw materials:
1, 500 grams of hawthorn
2, 250 grams of sugar
3, 5 grams of white vinegar
4, 10 grams of corn starch
5, 100 grams of water
6, agar powder 0.5 grams
Tools:
1, a frying pan
2, a wooden spatula knife
Hawthorn treatment:
First of all, remove the tip of the fruit, that is, the hawthorn is connected to the tree of the small handle, if you buy hawthorn directly down to yank the tip of the hawthorn, you can bring the flesh down a little bit as well, then can not be directly yanked, you can wring it down with your hand so that hawthorn won't be hurt!
And then clean, dry the exterior of the water, and then dry a little.
Additionally, if the hawthorn you buy is taken out of the cold storage by the fruit merchant, such hawthorn has more water, so you must put it into the outdoor ventilated place, and open it up for about 3 days, so as to let the hawthorn evaporate the water.
Frying method:
Put the sugar into the pot first, then put the starch into the water and stir well to dissolve.
Pour the well-stirred starch water into the sugar pot and turn on the heat to melt the sugar.
After the sugar is fully melted, add the agar powder, stir the agar powder again, reduce the heat and continue to simmer.
During the simmering period, use a spatula to dab some of the sugar mixture into the pot to see how it drips.
Simmer until the last drop of the liquid sugar can be pulled when the last drop, the sugar drop to the recycling is very slow, so it is usually ready.
Note: The state of the sugar droplets is not fixed, depending on the temperature of the boiling space to watch the droplets.
If the surrounding air temperature is high, the state of dripping should be faster, because the sugar solidifies slowly.
If the surrounding air temperature is low, then the sugar drops should be slower, and the drawing state will take less time to form.
That is to say, if the surrounding temperature is high, the time to boil the sugar will be shorter.
When the surrounding temperature is low, the boiling time will be longer.
Specifically, you have to be flexible to adjust the time of boiling sugar according to the situation in the actual operation.
When the sugar is done boiling, turn off the heat, pour the white vinegar into the pot and stir, and take the pot off the gas stove.
Then pour the hawthorn into the pot and start stir-frying, using a wooden spatula knife against the bottom of the pot.
First of all, each hawthorn is evenly coated with sugar, and then you have to stop stirring for a while, wait for the sugar to solidify a little bit before stirring slightly, to separate the hawthorns that are sticking to each other, and then wait for a little while if the sugar is still sticky.
When the sugar has turned white, stir-fry again to separate the hawthorns from each other.
Shake the hawthorns in the pan, like stir-frying a spoon, so that some of the sticky hawthorns will be separated, and will also rub the hawthorns skin high and low sugar, so that the finished sugar fried hawthorns are more rounded.
When the sugar fried hawthorn is completely cooled, you can take it out to sell.
Notes:
1, Hawthorn must be dried on the exterior after cleaning, otherwise it will melt easily.
2, fried sugar fried hawthorn must be spread out and cooled, and then stored in a mesh plastic box, or other ventilated containers, small packages can be placed in a paper bag with an open mouth, and cannot be sealed and stored, otherwise it is also easy to melt.
3, to use white sugar produced in Guangxi or Yunnan.
4, hawthorn should choose varieties with hard skin, such as: big golden star, crooked red, big five prongs, etc., which are not easy to be fried, and resolutely can't use big cotton ball hawthorn.
5, agar powder is a kind of food additive, generally can go to the food additive store to buy, if there is no local to a certain treasure to buy, about 70 yuan per pound.
6, when frying start with a big fire, sugar are melted open after adjusting the small fire, big fire is easy to overheat, also easy to hawthorn epidermis scalded