How to make candied haws?

1. Nucleation. Hold the hawthorn with your thumb and forefinger, cut a hole along the middle of the hawthorn with a knife, and turn the hawthorn half a turn in the direction of the blade when cutting, which will open a hole in the hawthorn, but the hole will not pass, two-thirds of the hawthorn. Then turn the handle around, stick it into the hawthorn, and hook out the whole hawthorn core, and it will be successful.

2. Brochette

Sugar-coated haws are mainly boiled with sugar, and my pot can put 5 Jin of white sugar at a time.

Don't put these sugars in your own cooking, just put 2 Jin at most. My method is not suitable for a large amount of dipping at a time.

About a catty of sugar is put in half a catty of water. A little more or less doesn't matter, but it must be boiled water.

Put sugar first, then water.

4. Then turn on the fire and stir slowly clockwise with a shovel to prevent the sugar from sticking to the bottom of the pot.

Don't stir until all the sugar has melted.

Sugar water will be boiled at this moment, so that it can always be boiled.

5. Don't stir after saccharification, remember!

The key is boiling sugar, which takes about 40 minutes.