The key to hawthorn is to enhance the sweet and sour appetite and boil the sugar.

Hawthorn sugar ball

Time is like a cow, years are like a dream, I do not know is the end of autumn and the beginning of winter, the Chinese land is beautiful and rich, everything grows, and each season can enjoy its unique products. By this season, sweet potatoes, millet and radishes are favored by some northerners for their seasonality and freshness. And, in addition to seasonal produce and vegetables, I particularly enjoy one of the season's unique casual snacks - hawthorn billiard balls. It's also a very good choice because it's a very good choice.

Hawthorn Candy Balls - as the name suggests are made of hawthorn and sugar. The taste is sweet and sour and appetizing. We all know that hawthorn is rich in vitamin C, a variety of organic acids, lipase and so on. The human body can help digestion after meals, and it has the effect of stomach and digestion. Hawthorn cooked can be eaten directly raw, but the taste is rather sour, so smart people originally came up with the idea of adding a sweet flavor to the sour taste. So in the beginning there were sugar gourds, and then hawthorn candy balls appeared. So such a small hawthorn candy ball also fully expresses the crystallization of people's wisdom!

Preparation materials

Hawthorn: 600 grams, 50 grams of sugar, 300 grams of drinking water, 5 grams of white vinegar

Making method

Hawthorn

1. First, prepare 600 grams of ripe hawthorn, and hawthorn is chosen to be a little bit better in taste. Cut its handle with scissors, and then rinse hawthorn with water several times. Hawthorn may get a lot of dust in the process of growing and transportation and selling, so wash it several times. Then put the washed hawthorn on a large clean plate to dry and prepare.

2. After the hawthorn is dried, pour 300 grams of water, 50 grams of sugar and 5 grams of white vinegar into a pot, light it on high heat and mix it with a spoon. (The sugar will melt quickly if you mix it with a spoon.) Reduce the heat until there are big blisters in the pot and cook slowly, mixing with a spoon anytime while cooking to make the syrup more uniform.

3. This means that the large bubbles in the pot are getting denser and staying longer, giving the impression that they are not cracked and crowded, and the sugar is easy to throw away. Turn off the light to stay 1 ~ 2 seconds, pour on the pouring of dry water hawthorn, with a wooden spatula to continue to turn around, the sugar sauce evenly covered in hawthorn, the color of the sugar is still transparent. We can find a large plate when it is hot, sprinkle the sugar hawthorn and eat it when it cools. It's hard to break up when it gets on the pan. The sugar turns white naturally as it cools.

Tips:

1. Hawthorn will have a lot of dust when it is cooked, and the hawthorn sold outside is usually not washed. (Because it takes a lot of time.) It is recommended that little ones do their own sanitation as much as possible.

2.Hawthorn must be dried after washing in order to make the sugar juice evenly entangled.

3. Making hawthorn billiards cooking sugar heat is the key. Boil too much water, the sugar can not be evenly buried in the hawthorn. It's easy to make sugar dollops if you cook it big, so beginners need to practice a few more times to get a good handle on this level.

4. Make sure to turn off the light after boiling the sugar, stay for 1 ~ 2 seconds, and then pour dry water hawthorn. The temperature is too high to prevent the hawthorn from getting hot, so it is easy for the hawthorn to be incomplete when you flip it, which affects the beauty.

5. Sugar hawthorn must remember to fill in time after turning. The pot for cooking sugar should also be wiped with boiling water.