2. Put the crystal sugar and water into the pot together.

The fire melted the sugar.

4. When you find a big bubble in the water, turn to a small fire until the bubble on it becomes smaller and finer, and the color is slightly yellow.

5. Flow the sugar sideways to the side of the pot, and stick a circle of foam on the sugar sauce with hawthorn.

6. Drop the string of sticky sugar on the chopping board, and then pull it in your own direction, and the sugar flakes will appear. After cooling, take it off and put it in a cold place for preservation or freezing. After cooling, you can enjoy it. Hawthorn 500 grams of rock sugar 250 grams of pure water 250 grams of white sesame 3 grams of sesame 3 grams.

method of work

1. Wash the hawthorn, take a chopstick, and take it out from the top of the hawthorn, and push out its seeds and tail.

2. Clean up the inner hawthorn core as much as possible for later use.

3. String them one by one with bamboo sticks.

4. Add water to the rock sugar and boil it together. At first, it will be a big fire, and it will turn into a small fire. Slowly, it will turn into a small bubble, and gradually become a bubble as delicate as a soap bubble. The sugar will be slightly yellow. Dip it with chopsticks and it will feel sticky. Put the chopsticks in cold water and immediately solidify into crispy sugar, which is good.

5. At this time, put in black and white sesame seeds, take a bunch of candied haws, turn them in the sugar foam and drag them out immediately (pay attention to the boiling sugar foam, don't throw them into the pot)

6. Immediately pat the gourd string dipped with sugar on the silica gel panel (if there is no available board surface to wet and prevent sticking), let it cool, gently take it down and eat it.

knack for cooking

1, the process of boiling sugar is the key. At the beginning of boiling, it is a big bubble, and it gradually turns into a state of bright yellow and transparent bubbles before you can touch the gourd. If you are not sure, you can dip your chopsticks in syrup and try it in a cold water bowl immediately. It will be good to form crisp hard candy.

2. If the pot for boiling sugar is small, please tilt the pot when touching the gourd;

3, when touching the gourd, the action should be crisp and neat, just gently roll it in the sugar foam on the surface, without soaking it in syrup to make the sugar too thick.

Please click to enter a picture description.

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Crataegus pinnatifida auxiliary material white sugar white sesame seed.

Wash and dry the hawthorn, and draw the hawthorn horizontally with a knife until it touches the hawthorn kernel.

Squeeze and squeeze the hawthorn kernel by turning it around horizontally.

Then the hawthorn kernel can be easily taken out.

Dig the black part from the bottom of the hawthorn with a knife. Be careful not to crack the hawthorn, and make sure it is intact so that you can wear the top of the hawthorn and wear it with chopsticks to remove the top of the hawthorn.

Gently pull down the hawthorn to ensure that the opening of the hawthorn is no longer enlarged, because it plays the role of fixing it up and down, and then put the other half of the hawthorn on chopsticks to make their incisions align and close.

Wear as many hawthorns as you want in the same way, and ensure the fixity of two hawthorns. If they are too loose, they will easily fall off. Put white sugar into a non-stick pan and pour boiling water.

The ratio of sugar to water is 2; 1 Boil over medium heat, without stirring, to prevent uneven melting. You can turn the pot and let the sugar melt evenly. When all the bubbles in the pot rise, boil over low heat.

Boil until the big bubbles turn into dense small bubbles, and when the color turns yellow and smells like caramel, add a handful of sesame seeds.

Mix quickly with a spoon.

Hold one end of the hawthorn skewer chopsticks in your hand, quickly roll the hawthorn skewer in sugar and take it out at once.

And quickly put the sugar-coated haws on the pre-laid anti-sticking oil paper, remember to put them down gently, so that a beautiful sugar tablet will be formed at the bottom of each hawthorn.

The finished candied haws should be discharged at intervals to prevent the flowing sugar from sticking to each other.