Sweet and Sour Candied Haw
1.
Prepare ingredients, wash the hawthorn
2.
Use tools to remove the kernel
3.
After all the kernels are taken out, stand by
4.
Put sugar in the bottom pot
5.
Add another 50 grams of water
6.
After the sugar has turned amber-colored, add the hawthorn and keep stirring until each hawthorn is coated with a layer of syrup. Finally, add an appropriate amount of white sesame seeds, and a bowl of sweet and sour candied hawthorn is ready.
Tips:
Warm Reminder of Silk Scarf:
1. When choosing hawthorn, try to choose no bug eyes, cracks, and Microsoft ones. The brighter red ones are fresher, and the darker red ones will last a little longer.
2. When the sugar is boiled, the fire must be low, stir constantly, and finally turn off the heat and put in the hawthorn; if the temperature of the sugar is very high, the hawthorn will be cooked and the taste will not be good.