1, let's wash the hawthorn first. Yesterday, I saw a hawthorn seller in the market, so I bought a catty. After cleaning it, I added a spoonful of salt to continue soaking 10 minute;

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 from the hawthorn, cut a circle around the hawthorn with a knife, and then gently turn it with your hand, 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 a lot of signatures left for making alms chicken in summer, and it is just right for making sugar-coated haws in winter. In fact, most of the sugar-coated haws sold here are not seeded, and everyone prefers the feeling of spitting seeds. It is easier and more convenient to string them directly. I strung half of them with and without seeds.

4. After the hawthorn is skewered, it is boiled with sugar. Add 500 grams of yellow rock sugar and 500 grams of water to the pot. If there is no yellow rock sugar, you can also use white rock sugar or white sugar. The ratio to water is1:1.First, boil it with medium heat. After all the rock sugar is boiled, turn it to low heat. At this time, there is only one thing to pay attention to, that is, never go to 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 20 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 to the pot and adjust the white sesame seeds to the minimum fire;

7. Next, put the hawthorn in and wrap it in sugar. The action should be faster. First, prepare a clean cutting board, then wipe it with a thin layer of water by hand, and then stick the string of hawthorn on the boiled hot sugar. Turn the foam gently; Wrap it in a thin layer and quickly put it on a cutting board to cool for 2-3 minutes, then put it in a low temperature place to freeze 1-2 hours, and the candied haws are ready.