1. First add an appropriate amount of cold water to the pot, and then add an appropriate amount of rock sugar. Turn on high heat and boil the rock sugar in the water. Press lightly with a spoon or other tool to break up the rock sugar. (You cannot use iron or aluminum pots for boiling sugar, because they will color the sugar when boiling, so you can only use stainless steel pots.)

2. Wait for the water in the pot to boil , the sugar has melted, then turn down the heat and cook for about 7 to 8 minutes. At this time, a small amount of syrup has come out. In order to allow the sugar to dilute out evenly, keep the heat low and stir in the pot with chopsticks for 2 to 3 minutes.

3. Finally, the syrup must be boiled out completely. Be careful not to use chopsticks to stir during this process, otherwise the rock sugar will burn if it sticks to the bottom of the pot.

This time the sugar will take longer to boil, about 15 minutes. Stir it with chopsticks first to see if it feels sticky. If so, use a shovel to stir-fry it. Generally stir-fry it for 2 to 3 minutes. However, when you use a shovel to scoop out the syrup, the dripping sugar becomes yellow and almost forms a line, which means that the syrup is completely cooked. It’s time to make candied haws. Extended information

Candied haws on ice is also called candied haws, also known as Tangdun'er in Tianjin, and called Tangqiu in Fengyang, Anhui. Candied haws on a stick is a traditional Chinese snack. It is made by skewering wild fruits with bamboo skewers and then dipping them in maltose syrup. The syrup hardens quickly when exposed to the wind. A common winter snack in the north, it is usually made of hawthorn skewers, the sugar is thin and frozen, and it tastes sour, sweet, and very cold.

The ancient practice began during the Song Dynasty. "Yanjing Chronicles" records: Candied haws on a bamboo stick is made with mountain red, crabapple fruit, grapes, sesame yam, walnut kernels, bean paste, etc. , dipped in rock sugar, sweet, crisp and cool. It can be seen everywhere in teahouses, theaters, and streets and alleys, and has now become a traditional Chinese snack. Candied haws on sugar haws has the functions of appetizing, nourishing the skin, increasing intelligence, eliminating fatigue, and clearing away heat.

Candied haws on a stick is rich in vitamin C, pectin and chlorogenic acid, caffeic acid, maslinic acid, oleanolic acid, quercetin, ursolic acid, oleanolic acid, hypericin, Catechin and other organic acids and nutrients. Using modern technology to remove the core, the fruit has a bright red color, no pigments, no food additives, and a good taste. It is a natural nutritious food. Hawthorn has many medicinal effects. It can eliminate indigestion, disperse blood congestion, drive away tapeworms, and stop dysentery. It especially helps digestion. It has been an important medicine for digestion since ancient times, especially for eliminating meat accumulation. Li Shizhen, an outstanding medical scientist in the Ming Dynasty, once said: "The hard meat of boiled old chicken will rot easily if you put a few hawthorn berries into it, so its effect of eliminating accumulation can be eliminated." In addition, hawthorn can also lower blood lipids and serum levels. Cholesterol and other effects.

Reference: Candied Haw Lu-Baidu Encyclopedia