Sugar-coated haws are particularly common snacks in northern winter. The earliest candied haws were made of hawthorn. String the hawthorn with a bamboo stick, dip it in syrup, pat it on a board and stand still. The syrup was frozen hard in the cold wind, tasted sour and sweet, and was very popular.
Sugar-coated haws are delicious because sugar relieves the sourness of hawthorn, and hawthorn relieves the sweetness of sugar. They match the right proportion of sugar and acid, which makes people feel comfortable to eat.
And shalala's rock candy snowballs, which can be said to be the brothers of sugar-coated haws. They are all made of hawthorn and sugar. The same material, why there are two completely different looks?
The answer is: the temperature of sugar is different when it is made.
In fact, when making sugar-coated haws and rock candy snowballs, the previous steps are the same. Hawthorn is washed and dried, and sugar is boiled into syrup. Next, it's different. When making sugar-coated haws, the syrup is burned until the big bubbles disappear and become uniform small bubbles, and the color turns yellow slightly. Then, put the tied hawthorn in, roll it around, stick the syrup on it, and take it out to cool.
When making rock candy snowballs, just dissolve all the sugar in water and turn it into syrup, immediately turn off the fire, then pour hawthorn into it, stir-fry it with syrup and cool it.
Due to different temperatures, the crystalline forms of sugar are also different. In addition, frying can reduce the temperature of syrup more quickly, so the snowball with lower temperature will produce frosty crystals attached to hawthorn.
Second, how to make hawthorn sugar snowballs?
Ingredients: hawthorn, water, sugar, white vinegar, starch.
Exercise:
1. First, we wash the hawthorn.
2. Prepare 1: 1 water and sugar. You can also choose to use rock sugar instead.
3. Boil the water and sugar in the pot. In the process of cooking, stir constantly to prevent the pan from sticking. When the water dries, we can see that bubbles begin to appear.
At this time, we add a little white vinegar, then add two spoonfuls of starch, mix well with syrup, and then we simmer slowly.
5. When the syrup and starch thicken, pour in hawthorn. Turn off the fire at once, otherwise the hawthorn will rot and the syrup will not condense easily.
6. After turning off the fire, stir fry constantly, so that the hawthorn is evenly coated with sugar, and it will turn into white crystals after cooling.
7. At this time, the hawthorn sugar snowball is ready. Sour, sweet and delicious. You can try it at home if you like.