1, hawthorn is cleaned and seeded.
Pick out the bought hawthorn. If it looks good and has no rotten eyes, rinse it twice, then cut it in the middle and carefully remove the hawthorn seeds one by one for later use.
2. Merge threads.
With two pieces of chopped seedless hawthorn, put it on a bamboo stick. Clean and hygienic, it won't lick your teeth after removing seeds, and it will taste better.
3, patiently add sugar, grasp the heat is the key.
Pour a spoonful of water and two spoonfuls of sugar into the pot and start to boil. First, use a big fire, and constantly stir with a spoon. When the sugar is boiled to a large bubble, reduce the heat and simmer slowly until the sesame oil color appears. For the experimental effect, you can dip a little chopsticks in cold water, take them out and bite them with your teeth, as long as they feel crunchy and don't touch your teeth.
4. Make candied haws.
After the cease-fire, sprinkle sesame seeds on the sugar surface, dip the sugar gourd in the pot, and make the surface of hawthorn covered with syrup. Or put the hawthorn skewers in a flat plate and pour the sugar evenly on the hawthorn skewers with a spoon. After the production is completed, wait a few minutes, and the sugar can be dried and eaten.
Key points of making sugar-coated haws
Successful candied haws, after being taken out of the pot, will quickly cool the sugar wrapped outside, and will be crisp and completely non-sticky. To achieve this effect, boiling sugar is the most critical. Pay attention to the heat when cooking. It will be sticky if you don't have enough calories, and it will stick to your teeth when you eat it. The heat is too strong, not only the color is heavy, but also the taste is bitter.
The boiled syrup is thick to the naked eye. When it is thick, it can't be touched. When it is thin, it will hang and be light yellow. Stir up the visible wire drawing with chopsticks and put the chopsticks in cold water. The syrup can solidify quickly and it is difficult to bite. Brush the syrup a little, immediately turn off the fire and pour it on the Sugar-Coated Berry. Otherwise, the syrup will dry and harden, making it impossible. Don't throw candied haws into the pot for convenience, or the fruit will be crisp.