Crush the rock sugar.

2. Put rock sugar and water into the pot together.

3. Melt the sugar over high heat.

4. When you find big bubbles in the water, turn to medium to low heat until the bubbles above become smaller and denser, and the color is slightly yellow.

5. Tilt the pot sideways so that the sugar flows to the edge of the pot, and use hawthorn skewers to stick a circle of foam on the sugar sauce.

6. Drop the sugar-glued skewer on the cutting board, and then pull it towards you. Sugar slices will appear. After cooling, remove them and store them in a cool place or freeze them. Let cool and enjoy. 500 grams of hawthorn Ingredients 250 grams of rock sugar 250 grams of white sesame seeds 3 grams of sesame seeds 3 grams

Method

1. Wash the hawthorn, take a chopstick and poke it out from one end of the hawthorn , push out the seeds and tails

2. Clean the hawthorn core inside as much as possible and set aside

3. String them together one by one with bamboo skewers

4. Add rock sugar to water and cook together. At first, use high heat to form big bubbles. Then turn to low heat. Slowly simmer and turn into small bubbles, gradually turning into delicate bubbles like soap bubbles. Sugar slightly Boil it until it is slightly yellow. Dip it with chopsticks and it will feel sticky. Put the chopsticks in cold water and it will immediately solidify into crunchy sugar. It is ready

5. At this time, add black and white sesame seeds and take out For a skewered candied haws, turn it in the sugar foam and pull it out immediately (be careful to turn it in the boiling sugar foam, don't throw it into the pot)

6. Dip the sugar haws into a skewer and pull it out immediately. Pat it lightly on the silicone panel (if there is no wooden surface, you can wet the surface of the board to prevent sticking), let it cool, take it off gently, and you can eat it

Cooking Tips

1. Boil sugar The process is the key. When it is first boiled, there will be big bubbles, and it will slowly turn into a bright yellow and translucent state with transparent bubbles. Only then can the gourd be dipped. If you are not sure, you can first dip your chopsticks into the syrup and immediately put it in a bowl of cold water to try. If it can form a crispy hard candy, it means it is ready;

2. If the pot for boiling sugar is small, please turn the pot off when dipping the gourd. Tilt;

3. When dipping the gourd, the action should be crisp and clear. You only need to lightly roll it into the sugar foam on the surface. Do not soak it in the syrup to make the sugar too thick.

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Appropriate amount of hawthorn, auxiliary materials, appropriate amount of white sugar, appropriate amount of white sesame seeds

Wash and dry the hawthorn, use a knife to draw a circle across the hawthorn, the depth When you touch the hawthorn kernel

Slice the hawthorn horizontally and gently squeeze the hawthorn kernel in a circle with your hands

Then the hawthorn kernel can be easily taken out

< p>Use a knife to dig out the black part from the bottom of the hawthorn. Be careful not to crack the hawthorn and make sure it is intact before you can skewer the top of the hawthorn. Use chopsticks to pierce the top of the hawthorn and remove the top.

Gently pull the hawthorn down to ensure that the opening of the hawthorn does not expand, because it serves to fix the upper and lower parts. Then thread the other half of the hawthorn on the chopsticks so that their incisions are aligned with the incisions, and close them

Follow the same method and thread the number of hawthorns you want. Ensure the fixation of the hawthorns at both ends. If they are too loose, they will easily fall off. Put the white sugar in a non-stick pan and pour boiling water.

The sugar and the The ratio of water is 2:1. Boil over medium heat without stirring to prevent uneven melting. You can rotate the pot to allow the sugar to melt evenly. When big bubbles appear all over the pot, change to low heat.

Stir until the big bubbles turn into dense small bubbles, turn yellow in color and smell of caramel, add a small handful of sesame seeds

Stir quickly with a spoon Evenly

Hold one end of the hawthorn skewer with chopsticks, quickly roll the hawthorn skewer in the sugar, take it out immediately

and quickly place the candied haws on the prepared candied haws. On the anti-stick oil paper, remember to pat it down gently when placing it, so that a beautiful sugar piece will be formed at the bottom of each hawthorn

The prepared candied haws should be discharged with gaps to prevent them from flowing. Sugar sticks to each other