The practice of candied haws

1, wash the hawthorn first. I saw a hawthorn seller in the market yesterday and bought a catty. After washing, add a spoonful of salt and continue to soak 10 minutes.

Then we take the hawthorn out and drain it, or directly dry it with kitchen paper towels, as long as there is no excess raw water on the surface. After wiping, we will core the hawthorn, draw a circle around the hawthorn with a knife, and then turn it gently with our hands, which is simple and convenient, and then pick out the seeds;

Then we string them together with bamboo sticks. There are a lot of signatures left when making chicken in summer, and it is just right to make candied haws in winter. In fact, most of the candied haws we sell here are seedless, and everyone prefers the feeling of spitting seeds. It is easier and more convenient to string them directly. I strung half the ones with seeds and those without seeds.

4. After the hawthorn is strung, cook it with sugar. Add 500 grams of yellow rock sugar and 500 grams of water to the pot. If there is no yellow rock sugar, you can also use white rock sugar or white sugar. The ratio with water is 1: 1. Boil it over medium heat first, and then turn to low heat. There is only one thing to pay attention to at this time, that is, never move the pot and never stir it.

5. Add 2 drops of white vinegar until it is amber. This step is the secret of keeping Sugar-Coated Berry crisp. I can try it first, dip some sugar in the pot with chopsticks, and then put it in cold water quickly. In 20 seconds, we'll take it out and pinch it. Crispy and ripe. If you are soft, you are not ripe. Sugar-Coated Berry is not brittle and sticky.

6. At this time, add 1 to the pot and adjust the white sesame to the minimum fire;

7. Next, put the hawthorn in and wrap it in sugar. Hurry up. Prepare a clean chopping board first, then apply a thin layer of water by hand, and then stick the bunch of hawthorn on the cooked hot sugar. Gently flip the foam; Wrap it in a thin layer, quickly put it on the chopping block and cool it for 2-3 minutes, then put it in a low temperature place and freeze it for 1-2 hours, and the candied haws are ready.