Sugar-coated haws are the most common shape of hawthorn and one of the most suitable foods in winter. Red Sugar-Coated Berry, a pile of dense nests have been shouting on the stone pier, like lush bushes. It would be a pity to say hello to others if you don't hold hands when visiting temple fairs during the Spring Festival. Naturally, Sugar-Coated Berry is not only sold during the Spring Festival. As soon as the weather turns cold in early autumn, hawthorn will bear fruit, and then Sugar-Coated Berry will happen in the streets. Sodium citrate is divided into China Pharmacopoeia grade stainless steel and food grade stainless steel, in order to have different components. Its function is to make the sugar liquid smooth and stick it to the fruit more firmly, so that your sugar gourd will be crystal clear and more beautiful.

Another important function of sodium citrate is to prevent sugar from melting. The sugar solution with sodium citrate can be kept intact even at high ambient temperature. Hawthorn should be thin-skinned, thick-fleshed, big, fruity, sweet and sour, soft and waxy. Sugar-coated haws made of high-quality hawthorn are sweet and sour, and the fruit is soft and waxy, which is very delicious. Although some of them are hawthorn, they are small in size, thick in skin and little in meat, and lack of sweet and sour taste, so they are not suitable for making sugar-coated haws. To make candied haws, you must use old rock sugar. Some people use white sugar to reduce costs, but the final taste is not as crisp and transparent as the old rock sugar.

Sugar-coated haws pay the most attention to the boiling and boiling of sugar in his production. Because the consistency of sugar is relatively thick, it will be boiled if you are not careful, and cooking is also very important. At first, it became popular in use. As the water in sugar gradually evaporates and becomes sticky, it is necessary to turn off the fire with slow fire. Please turn off the fire when the sugar is the thickest, and use the waste heat to wrap the sugar on the hawthorn, thus making a bunch of delicious candied haws. Boiling sugar is very important. How to boil sugar out of the expected situation requires a lot of work experience. Pour sugar and water into the pot according to the ratio of 2: 1, and cook for 20 minutes with a large fire, while keeping stirring. The purpose of draining water is to make the sugar dissolve quickly and then evaporate. When the aqueous solution boils very hard and the tiny foamed plastics have appeared, the heat is almost the same.

In the case of boiling, you need to pay attention to the temperature. If the calorie is not high, it will be sticky, and it will stick to the teeth when eating; After the heat passes, the color will turn dark brown, and the silk can be obviously pulled out, indicating that the sugar factory has gone too far. At this time, the original sweetness will be lost, and more is the aroma of cola. Transformation of raw materials in sugar-coated haws and efficacy of other additives. I used to eat it only in autumn and winter. Because the hawthorn was ripe at that time, the old people picked fresh hawthorn to make candied haws. Now it is sold all year round, and the food is not the freshest in the season, so it is not so refreshing.