How to Make Sugar Snap Peas

Ice Sugar Gourd Ingredients:

4 small red tomatoes, 4 small yellow tomatoes, 100g sugar, 20g maltose, 40ml water

Practice:

Wash the tomatoes, drain the water, and skewer each yellow and red tomato with a bamboo skewer.

Put sugar and maltose in a pot, add 40ml water and simmer over low heat, when the syrup foams white, continue to simmer for another 2 minutes.

Use chopsticks to pick up the skewered tomatoes, put them into the pot and coat them evenly with the syrup, put them on a flat plate and let them cool, so that the syrup solidifies into a sugar coating.

Ingredients:

Red fruits, red bean paste, white sesame seeds, icing sugar 1 catty, a number of sweet, 1 catty of water, stick

Practice: 1. Fruit washed with running water, the cooker to prepare.

2. Use a knife to pluck out the flower handle at the end of the red fruit.

3. Cut across the center and pick out the seeds. This way you don't have to worry about chipping your teeth, and kids will have no problem eating them.

4. Sandwich some red bean paste in the center, it will taste more sweet and sour, that's right! This is the deluxe version.

5. Six of them, six of them, six of them, six of them, six of them, six of them, six of them, six of them, six of them, six of them, six of them.

6. Simmer the icing sugar, stirring as it simmers.

7. Simmering icing sugar, by the way, ready to board, sprinkle some cool water on it. If you have a stainless steel plate, use a stainless steel, non-stick oil plate is best.

8. After the icing sugar is heated, the beginning of the emergence of large bubbles, do not care about it, stirring.

9. Finally appeared yellow bubbles, hurry! Turn off the minimum heat, just keep it warm. Use a small spoon to pour the sugar mixture on the skewers.

10. That's it!

11. If you like sesame seeds, sprinkle some on ...... Will sprinkle it, right?

Ingredients:

Fresh hawthorn, sugar, almonds, red bean paste, cinnamon sugar, sesame seeds

Practice: 1. fresh hawthorn washed, with a knife, everything into two, at this time you can see hawthorn kernel, gently force the reverse side of the extended nuclear a break the nucleus will be naturally off;

2. red bean paste, almonds, walnuts, and other materials you like to add evenly in the center of the Place on a wooden or stainless steel tray soaked in cool water, sprinkle with sesame seeds or chopped almonds while still hot, and allow to cool naturally. This picture uses a plastic non-stick lunch box, which is used to keep the finished product fresh in the refrigerator after unmolding, remember, you can't use plastic when you take it out of the pan. Ingredients:

28 hawthorn, 250g sugar, 130g water, red bean paste, pine nuts, bamboo sticks

Practice: 1. sugar, coarse particles of the better;

2. choose fresh full hawthorn, wash and cool off the water, hawthorn cut waist, with a knife to dig out the core of the fruit, filled with red bean paste filling (bean paste filling is my own, supermarkets also have), the gap between the good Stainless steel pot or enamel pot;

5. Simmering sugar, gas stove on high heat, medium-low heat for 5 minutes, to begin to appear large bubbles when the time to turn to medium heat, continue for 5 minutes, to the pot no big bubbles only small bubbles, and the color shiny, change to a small fire, otherwise because the water evaporates too quickly and the sugar boiled too hot. The simmering sugar must be removed from the heat immediately. Simmering can not be stirred, while simmering while shaking the bottom of the pot with your hand, so as to avoid uneven heat or the phenomenon of paste pot.

6. Dipping sugar, prepare a clean chopping board with a thin layer of water smeared on it by hand. Skewer the hawthorn against the boiling hot sugar on the foam gently turn, wrapped in a thin layer, quickly put on the water board to cool two or three minutes to enjoy. (When dipping the sugar, the action must be fast, if slow, the sugar will cool down and solidify. Dipping sugar requires skill, if the sugar is too thick, the taste will be affected. (Sugar should be dipped in a thin and even layer to make it tasty).

Tips:

Warm Tips:

I used rock sugar for the original ice sugar gourd, and this time I used white granulated sugar, in order to do a little comparison: in addition to the different proportion of water, the texture of rock sugar is more crunchy, the taste and color is slightly better than white sugar, and rock sugar to make the sugar gourd melts a little slower. The ones sold outside are all white sugar, because the cost of icing sugar is too high. If you are eating, I think it is better to use rock sugar, from the nutritional point of view alone is better than white sugar.