1. Clean the hawthorn and dry the water on it with water. It must be wiped dry, otherwise it will affect the sand return effect.
2. Put rock sugar and water in the pot and stir continuously on medium heat. After all the rock sugar has melted, turn to medium and low heat to boil slowly and continue stirring continuously.
3. It starts to bubble when it is stirred for 1 minute. When stirring for 4 minutes, the bubbles become more, but they are all large bubbles. The bubbles become tight at 7 minutes, and the whole syrup will be more viscous when it drips. The syrup is now transparent. If it becomes white, it is over. At this time, add white vinegar, stir well and turn off the heat.
4. After turning off the heat, let it dry for 2 minutes without stirring, and let the syrup cool down. If you turn off the heat and put the hawthorn because the temperature is too high, it will cause the hawthorn to produce water, which will affect the sand return effect, and will also cause the syrup to not stick or melt easily. The dried syrup is transparent and glossy. If it becomes white or has a lot of bubbles after drying, it proves that it will be hard when it is made.
5. After the syrup is dried, pour the hawthorn and stir-fry it continuously. At first it will feel sticky and will slowly turn white. At this time, the sand will start to turn back, and then it will become whiter and dry. Stir-fry until it's dry and rustling.
6. The hawthorn balls are ready, and the outside is like a layer of snow. The outside is sugary, crispy, sweet and delicate. The hawthorn inside is soft, sweet and sour, appetizing and delicious. If you like to store it, you must Try it.
Tips:1. After cleaning, the hawthorn must be wiped dry, otherwise it will affect the sand return effect.
2. The boiled syrup must be stirred continuously, if the syrup sticks to the bottom of the pot, it will be mushy.
3. After pouring the hawthorn into the syrup, be sure to stir-fry patiently until it is dry.
