Just as we ate a lot of delicious food in our childhood after 80s and 90s, the snacks we once ate are still delicious, nostalgic and classic. Such as candied haws, chocolate, wine and sugar, peony bark, sugar man, pop rocks and so on. , are still treasured in my heart. Today, I will introduce you to a food that can satisfy your childhood dreams at home-candied haws ~

Tomatoes on sticks

Sugar-coated haws, sugar-coated haws ~ When I was a child, did you see my uncles and aunts selling sugar-coated haws at the school gate or in the street next to the community? Anyway, when I was a child, I had a big trouble, that is, why the candied haws sold outside were so multi-core and so troublesome to eat.

material

Hawthorn 500g, fine sugar, clear water.

process

1. Wash 500g of hawthorn and remove its pedicles. It is also best to dig out or wash the black things at the bottom.

2. Cut the washed hawthorn horizontally.

3. Hold the hawthorn with both hands, twist it with one hand to the left and one hand to the right, and unscrew the hawthorn.

4. Take out the hawthorn core and sew it along the incision.

5. String the pitted hawthorn with a bamboo stick, depending on the length of the bamboo stick. Wear four short ones and five or six long ones.

6. Heat on medium fire, add water and fine sugar, which can be increased or decreased according to the number of sugar-coated haws, but the ratio of water to sugar is always 1: 1. When there are many bubbles in the pot, turn the heat down.

7. Pick up the gourd string, roll it in the pot a few times, then put it in a non-stick baking tray, or put it in an oiled iron plate or glass plate to cool.

8. You can pick it up and eat it when it gets a little cold ~

skill

1, sugar-coated haws will be a little sticky if left for a long time, which is normal, because there are no additives in homemade products. If you can't finish eating, stick plastic wrap on it and put it in the refrigerator. It is recommended to eat as soon as possible within 3 days.

2. Determine whether the syrup is good: take a little syrup with a spoon and drop it into cold water. If it can agglomerate quickly, taste it. If it is crisp, it can be made into candied haws. If it feels sticky, it's not good.

3. After the sugar water is boiled, the medium fire turns to small fire. Don't stir the syrup again to avoid the graininess of returning sand. A friend with a thermometer can measure that the syrup is boiled to about 150 degrees. If it exceeds 170 degrees, it may become caramel.

4. You can change fruits according to your personal preference, such as kiwi fruit, cherry fruit and strawberry fruit. And it tastes just as good ~