In my impression, it seems that fried hawthorn with sugar has become everyone's favorite since last year. At the beginning, I once explored how to make this one. It can be seen that the inventor really fully reflected his practice in the name. Fried hawthorn with sugar is really fried with sugar. The good sugar snowball has no strong acid taste of hawthorn, and no sweet taste of icing sugar. It's just a light acid and sweet taste, which is more palatable.
Practice:
1. Clean 100 g hawthorn with clear water and control the moisture content. Use a knife to remove the hawthorn fruit base and the other end of the depression.
2. Put 50g of lollipop or white sugar in the pot and pour 50ml into it.
3. Boil over medium low heat and stir the melted ice sugar juice with a shovel.
4、 Boil until all the ice sugar or sugar melts, the water evaporates, small white bubbles appear in the pot, pour 1/2 tbsp of white vinegar.
5. Stir the white vinegar and ice sugar juice evenly with a shovel, pour in the dried hawthorn, turn off the fire immediately, and stir quickly with a shovel.
6. Make the Hawthorn surface evenly covered with sugar juice, and continue to stir. With the decrease of the sugar juice temperature, the sugar juice wrapped on the surface of Hawthorn began to appear white crystal phenomenon, until the sugar juice temperature cooled, the white crystal became more obvious.
7. Take out the Hawthorn ball and leave the white sugar juice crystal in the pot. Isn't it hard to deal with it? Pour some cold water into the pot, or put some Hawthorn into it, and cook it into Hawthorn sugar water by firing, so that the pot is well washed, and there's a drink, isn't it killing two birds with one stone.