Ingredients:
Hawthorn: appropriate amount; Rock sugar: 500g; Water: 250g.
Taste: Sweet and sour; Technique: Skillful; Time: Half an hour; Difficulty: Easy.
【Foodie Adventures】 Detailed Steps for Making Sugar-Coated Hawthorn
Remove the seeds from the hawthorn, cut it in half from the middle, and gently pry it open with your hands.
On the side with the pit, use the tip of a knife to pick out the seeds.
Then cover the other half of the hawthorn and string it together with a bamboo skewer.
Put the rock sugar in a pot, add water along the edge of the pot, heat it over medium heat, and try not to stir it.
Carefully observe the sugar liquid. When the color of the sugar liquid turns slightly yellow and the foam is crowded, it is almost done.
Identify the sugar liquid: dip a little sugar liquid with a bamboo skewer and put it in cold water to cool. After cooling, bite it with your teeth. If it sticks to your teeth, it needs to be heated further; if it doesn’t stick to your teeth and has the feeling of eating fruit sugar, it means the heat is just right.
Dip the skewered hawthorn in the sugar syrup and quickly roll it around to evenly coat the surface of the hawthorn with the syrup, then take it out immediately (if you find it difficult to operate, you can use a spoon to scoop up the syrup and pour it evenly on the surface of the hawthorn skewer).
Place the skewered hawthorn in a stainless steel pan that has been greased and let it solidify for more than 10 minutes.
Hawthorn has the effects of appetizing, beautifying, promoting blood circulation and removing blood stasis, and reducing blood lipids. Now is the season for hawthorn. Let’s learn to make this super nostalgic and delicious snack together!
