2. Note that after 20 minutes, there is very little water, and the boiling is very fierce. Moreover, the sugar has emerged with tiny and dense bubbles, just like light golden beer.
3. Dip the syrup with chopsticks. If the silk can be pulled out slightly, it means it is ready. If the time is too long, the color will turn brown, and if the silk can be obviously pulled out, it means that the sugar is burnt and loses its original sweetness. Remember, try not to blow when cooking soup, so that the sugar color can be bright.
Sugar-Coated Berry is also called sugar gourd, Tianjin is also called sugar duner, and Fengyang is called sugar ball. Sugar-Coated Berry is a traditional snack in China. It is made by stringing wild fruits with bamboo sticks and dipping them in maltose syrup, which quickly hardens when exposed to wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.
During the Song Dynasty, the ancient practice was started. The Chronicle of Yanjing Years Old records that Sugar-Coated Berry used bamboo sticks, which were permeated with hawthorn, begonia fruit, grapes, yam, walnut kernel and bean paste, and dipped in rock sugar, which was sweet, crisp and cold. Teahouses, theaters, streets and alleys can be seen everywhere, and now it has become a traditional snack in China. Sugar-Coated Berry has the functions of appetizing, caring skin, increasing intelligence, relieving fatigue and clearing away heat.
: Baidu Encyclopedia-Sugar-Coated Berry