Introduction of production method of crispy hawthorn

1, tools/materials: hawthorn, sugar, cooked white sesame.

2. Wash and dry the hawthorn, and cut it horizontally with a knife. The depth shall be determined by touching the hawthorn core.

3. Cross the cut hawthorn, gently knead and squeeze the hawthorn core by hand.

4. Then it is easy to take out the hawthorn core.

5. Dig the black part at the bottom of hawthorn with a knife. Try to be careful not to crack the hawthorn and ensure that it can be worn back completely.

6. The top of hawthorn can be worn out with chopsticks.

7. Pick the top of the hawthorn and gently pull it down to ensure that the opening of the hawthorn does not expand, because it plays a role in fixing it up and down.

8. Then put the other half of the hawthorn on the chopsticks.

9. Align their incision with the incision and fold it.

10, put on as many hawthorns as you want in the same way to ensure the fixity of two hawthorns, which are too loose and easy to fall off.

1 1. Put the sugar in a non-stick pan.

12, pour boiling water, and the sugar water ratio is 2: 1.

13, boil over medium heat, without stirring, to prevent uneven melting, and turn the pan to make the sugar melt evenly.

14, when all the bubbles in the pot are up, turn it down.

15. The big bubbles turn into dense small bubbles, and the color turns yellow. Add a handful of sesame seeds when there is caramel flavor.

16, stir quickly and evenly with a spoon. At this time, adjust the fire core to the minimum.

17, holding one end of the hawthorn skewer chopsticks, quickly roll the hawthorn skewer in the sugar and take it out immediately.

18, and quickly put Sugar-Coated Berry on the pre-laid oil-proof paper, remember to put it down gently, so that a beautiful candy block will be formed at the bottom of each hawthorn.

19, the finished Sugar-Coated Berry should be discharged at intervals to prevent the flowing sugar from sticking to each other.