Speaking of hawthorn, I believe everyone is familiar with it. It is sweet and sour, appetizing and digesting. Hawthorn can be eaten directly or made into hawthorn rolls, hawthorn slices, hawthorn cake, hawthorn sauce, etc. wait.

My mother loved eating hawthorns when she was young. Now that she is older, she wants to eat them but is afraid of the acid. I accidentally saw hawthorn snowballs being sold on the street. The bright red hawthorns were wrapped in icing sugar, like a It's a small snowball. The sweetness of the icing sugar neutralizes the sourness of the hawthorn. It's a bit like candied haws, but the texture is much better than candied haws. Take a big bite and it's sour, sweet and delicious.

So I decisively bought back the hawthorn and made it myself. The first time it failed, it turned into caramelized hawthorn. The second time it failed, the thin sugar water just didn’t stick to the frost. After summing up the reasons for the two failures, I finally succeeded in the second time. It was successful three times, and then it worked every time. Today I will share with you the method to make your own hawthorn snowballs. Master these key steps and it will be difficult not to get frosty!

Preparation materials: Hawthorn

—Preparation of ingredients—

Main ingredient: 300 grams of hawthorn

Accessory materials: 150 grams of sugar, 150 ML of water , a spoonful of white vinegar

—Production process—

Step 1: Wash the hawthorn and drain the water. (The surface of the hawthorn must be air-dried. If there is water, the icing cannot be hung.)

Clean the hawthorn

Step 2: Use a knife to dig out the impurities in the depression on the top of the hawthorn, remove the stem and set aside. . (If children eat it, they need to remove the seeds inside, so that adults can eat without worry. The method is to use a thicker chopstick to pass directly through the bottom)

Remove the stems of hawthorn

Step 3: Boil sugar water. Pour 1:1 ratio of white sugar and water into a pot, simmer slowly over low heat, stirring constantly until all the sugar dissolves.

Put the water and sugar into the pot

Be patient, don’t rush, stir while boiling.

The change process of sugar water

Step 4: When the sugar water foams densely and the juice becomes thick, add white vinegar, turn off the heat and stir evenly. (This is a very important step. Be patient and don’t turn off the heat as soon as it bubbles. You must wait until the water evaporates and the sugar begins to thicken and even small bubbles appear.)

The key step is to add white vinegar

Step 5: Let it sit for ten seconds, then pour the drained hawthorn into the pot and stir quickly. The sugar water is very thin at the beginning, it doesn’t matter, just keep going Just stir (PS: Many friends may be depressed after doing this step, no matter how much they stir-fry, there is no frosting. Here is the solution)

In order to make the hawthorns frost as quickly as possible, I use my exclusive secret ( I used an electric fan to blow beside me), the sugar water soon turned white, and now it looks like it's about to frost.

As the temperature of the sugar juice decreases, the sugar water will become thicker and thicker. Keep stirring and stirring, and the white crystals will become more and more obvious until the hawthorns are covered with sugar frosting.

Step 6: A sweet and sour hawthorn snowball that is appetizing and promotes digestion is completed. The prepared hawthorn balls do not have the strong sour taste of hawthorn, nor the cloying sweetness of sugar. They have a light sour-sweet taste, making them more refreshing to eat.

Display of the finished product

Zi Slim has something to say:

1. The secret of success depends on how well you boil the sugar. Boil it over low heat and you must not be in a hurry. , after all the sugar has melted, keep stirring until the bubbles turn from large to small.

2. In order to speed up the frosting of hawthorns, you can use a fan to help, or move to a place outside the window where the temperature is relatively low and stir fry to speed up the frosting.

3. Add a spoonful of white vinegar, the purpose is to allow the sweet and sour mixture to quickly precipitate the icing sugar and wrap it on the surface of the hawthorn.

4. Add white vinegar and turn off the heat. Be sure to let it sit for ten seconds to prevent the sugar from being too hot and cracking the hawthorn skin, causing uneven wrapping.

5. Remember to put the remaining hawthorn snowballs in the refrigerator and take them out when eating, otherwise the icing sugar will melt easily at room temperature.

6. This method is also applicable to other ingredients. Replace the hawthorn with peanuts, which is frosted peanuts.

Tips for selecting hawthorn:

1. Look at the shape of the fruit.

Hawthorns are slightly sour when they are oblate, and sweet when they are nearly round.

2. Fruit points. There are white spots on the skin of hawthorn. Fruit spots are dense and rough, slightly sour, few and smooth, sweet.

I am purple and thin. If you like my food articles, please follow my Toutiao account. I will share more food tips with you. This article is original and please do not use it without authorization.

170,000 reads

Search

How to make hawthorn snowballs

How to make sugar snowballs without adding white vinegar

Authentic rock sugar snowball secret recipe

Home-made recipe for hawthorn sugar snowball

Recipe for sugar snowball without melting sugar

Why does sugar-frosted hawthorn need to be added with vinegar