The taste of sugar-coated haws is important to grasp the maturity of boiling sugar. When the sugar is in the best state, the sugar-coated haws are sweet and crisp, and the lips and teeth remain fragrant. If the boiling temperature is not enough, Sugar-Coated Berry will stick to the teeth and harden; If the boiled sugar becomes more mature, it will taste bitter. It takes a short time for sugar to wait until it is in its best state, and mastering this time period is the most important link to make sugar-coated haws well. There is a certain proportion between water and sugar. Generally, water 1.5 kg is added to old sugar every 3 kg, and water 1.4 kg is added to new sugar every 3 kg, and so on.

Put the white sugar in the pot, add cold water, then make a fire, simmer, make a fire, and attract partners. After the residual sugar is boiled, you will keep mixing and stirring partners. After the white sugar is shredded, it will be slightly thinner, and then put the lake reed and dry it thoroughly. Isn't that coke? It's impossible. The proportion of old rock candy and water must be 1: 1. When boiling sugar, don't mix it with wooden chopsticks. Cook it slowly to prevent sugar crystals, that is, some smaller crystals will appear on the side of the pot, so it is not necessary to scrape it off and mix it with the sugar paddle.

Drop the sugar paddle in cold water, it's too brittle to chew, which means it's ok. If it sticks to your teeth, it's not good. The key for candied haws not to stick to their teeth is to boil sugar, and the old rock sugar is drained, just before the old rock sugar is melted. Cook it gently until the old rock sugar melts, and slowly boil it with a small fire. At this time, it is forbidden to stir it frequently. When the sugar solution is brown, the juice is thick and feels like wire drawing. At this time, take chopsticks and dip some sugar solution into cold water. After cooling, bite it with your teeth. If you touch your teeth, you must cook it again. If you don't stick your teeth, you will feel like eating candy, which proves that you are cooked.

Rotate Sugar-Coated Berry gently on the bubble of sugar solution, wrap it in a thin and uniform layer, and put it on a water-smeared board for refrigeration and condensation. The way to boil sugar: clean the pot, put in a little cold water, and then determine how much sugar to put according to the number of gourd strings you have carefully prepared. The fire can't be big! Cook with slow fire and keep stirring with a spoon, so that the sugar in the pot is evenly heated and does not paste, and then heat it again until the water in the sugar juice in the pot evaporates, and the sugar juice keeps bubbling, and the hot bubbles in the big bubble can be sprayed on the gourd string from the fire mouth, and the action should be quick. After a long time, the sugar will solidify as soon as it is cooled.