1. Soak the hawthorn in light salt water for 10 minutes and wash it.
2. Remove the hawthorn stem and hawthorn stem.
3. The starch is baked in the microwave.
4. Put the pot on the fire, pour the white sugar, add boiling water, just over the white sugar, stir constantly until everything melts and turn to a low fire.
5. Boil the syrup until there are a lot of bubbles, and use a spatula to dip a little syrup to hang it and pull out the silk. Pour in the red fruit, stir-fry gently for 3-5 minutes, wait until the hawthorn is fried until the skin is slightly wrinkled.
6. Sift in the starch with a slotted spoon, wait until the syrup in the pot has solidified, and the hawthorn can be out of the pot after the white frost is hung on the surface of the hawthorn.
7. Sift out the excess starch and wait for it to cool before serving.
Tips:1. Control the firepower when boiling the syrup, and use a low heat when the syrup begins to thicken.
2. The starch must be cooked in a microwave oven in advance.
3. If you want thicker frosting, you can increase the amount of sugar and starch.
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