The steps are as follows: 1. Let’s wash the hawthorns first. I saw hawthorns for sale in the market yesterday, so I bought a pound. After cleaning, add a spoonful of salt and continue soaking for 10 minutes; 2. Then we take out the hawthorns.

Drain the water, or dry it directly with kitchen towels, as long as there is no excess water on the surface. After wiping, we will remove the core of the hawthorn, use a knife to cut a circle around the hawthorn, and then hold it gently with your hands.

With one turn, the hawthorn will be divided into two halves. It is easy and trouble-free, and then pick out the seeds; 3. Then we use bamboo skewers to string them together. There are still a lot of signatures left for making Bobo chicken in summer, and candied haws in winter.

Just right. In fact, most of the candied haws we sell here have no seeds removed. People also prefer the feeling of spitting out the seeds. It is easier and more convenient to skewer them directly. I skewered half of them with seeds removed and half without seeds.

4. After the hawthorns are skewered, boil the sugar. Add 500 grams of yellow rock sugar and 500 grams of water to the pot. If you don’t have yellow rock sugar, you can also use white rock sugar or white sugar. The ratio of hawthorn to water is 1:1. Boil it over medium heat first.

After all the rock sugar has boiled, turn down the heat to low. The only thing you need to pay attention to at this time is that you must not move the pot and do not stir; 5. Add 2 drops of white vinegar until it turns amber. This step will keep the candied haws.

The secret to crunchiness is that I can try it first when it is cooked. Use chopsticks to dip some sugar in the pot, and then quickly put it into cold water. After 20 seconds, take it out and pinch it. If it is crunchy, it is ready.

, if it is relatively soft, it is not ready yet, and the candied haws will not be crispy and will stick to the teeth; 6. At this time, add 1 handful of white sesame seeds to the pot and turn to the lowest heat; 7. Then add the hawthorn.

Now that the sugar is wrapped, you need to move quickly. First prepare a clean cutting board, then apply a thin layer of water with your hands, and then gently rub the skewered hawthorn against the foam on the cooked hot sugar.

Turn; wrap it in a thin layer and quickly put it on the cutting board to cool for 2-3 minutes, then place it in a low temperature place to freeze for 1-2 hours. The candied haws are ready.