Generally speaking, when it is necessary to boil into a "fish eye bubble", it is also a "big bubble set small bubble". Rock sugar gourd Ice sugar gourd is also called sugar gourd, also known as sugar duner in Tianjin, and sugar ball in Fengyang, Anhui. Rock sugar gourd is a traditional Chinese snack, which is a skewer of wild fruits strung together with bamboo sticks and dipped in maltose syrup, which quickly hardens when the sugar is encountered by the wind. The common snacks in the northern winter are generally made of hawthorn skewers, the sugar is thin and hard, and it is sour and sweet to eat, and it is also very cold.
During the Song Dynasty, the ancient practice began, and the "Records of the Yanjing Dynasty" recorded: The rock sugar gourd is made of bamboo sticks, through the mountain red, begonia fruit, grapes, hemp yam, walnut kernels, bean paste, etc., dipped in rock sugar, sweet and crisp and cool. Tea houses, theaters, streets and alleys can be seen everywhere, and have now become traditional Chinese snacks. Rock sugar gourd has appetizing, nourishing, increasing intelligence, eliminating fatigue, clearing heat and other effects.
Zhao Xiaoxi, the original site of the old-fashioned zhao Xiaoxi, who first made and sold rock sugar gourds, was sold along the street of Beiyuanmen Avenue, and there was a kind of sugar gourd in the old days, which was carried by a burden or carried a wooden box and a bamboo basket to the streets and alleys and shouted and sold: "Alas, rock sugar gourd yo, newly dipped." "The vendor sells a wooden plate with a semicircular shelf of bamboo pieces bent on one end, with many small holes inserted with sugar gourds, and the other end is a stove, iron pot, board, knife and shovel, sugar, red fruit, yam and other tools and raw materials that can be made on the spot. Because there is no wind and three feet of waves on the loess streets of the old city, for the wind and sand, the vendors of satchel boxes are often covered with white cloth to prevent dust. This kind of sugar gourd, there are not many varieties, the price is moderate, and it is also very popular with the public.
Boil sugar
Sugar and water in the amount of 2:1 into the pot, simmer for about 20 minutes with a fierce heat, during which you can stir, note that after 20 minutes the water has been very little, boiling very strongly, and the sugar has emerged from a small dense foam, like light golden beer. You can use chopsticks to dip the syrup, if you can pull out the silk slightly, it means that it is already good. If the time is too long, the color will turn brown, and if the silk can be clearly pulled out, it means that the sugar has been burned and the original sweetness has been lost. Remember, try not to blow the wind when boiling the soup, so as to make the sugar transparent.
Dip the pot in sugar to tilt the pot so that the hawthorn is all dipped in sugar. Gently turn the stringed hawthorn against the foam of boiled hot sugar and wrap it in a thin layer. The sugar dip may seem simple, but it requires a lot of skill. If the sugar is wrapped too thickly, it is a failure to eat it and bite the fruit. Sugar is dipped in a thin and even layer, which is considered successful.
To cool, put the hawthorn skewers dipped in sugar on a water plate and let them cool for two or three minutes. The so-called water board refers to a smooth wooden board, which has been soaked in clean water for a long time, the temperature is low, and the wood has water absorption, which can help the sugar gourd cool down and set. When making at home, you can use a cutting board instead, as long as you put the cutting board in clean water to soak more before use, marble board is also a good choice.
Hint of successful rock sugar gourd, after the outside of the sugar will cool quickly after the pot, bite is crunchy, completely non-sticky teeth. To achieve this effect, boiling sugar is the most critical, when boiling a should pay attention to the heat, the heat is not easy to stick, eating will stain the teeth; and the heat is too large, not only heavy color and bitter to eat. Boiled syrup, the naked eye can see the syrup thick, thick dipped up, thin hanging, pale yellow, with chopsticks to pick up the visible brush, put the chopsticks into cold water, syrup can quickly solidify, bite is hard. When the sugar is slightly brushed, immediately turn off the heat and pour it on the sugar gourd. Otherwise, the syrup will become dry and hard and cannot continue to be made. Don't be greedy for the convenience of throwing the sugar gourd into the pot, otherwise the fruit will be crispy.
Dip sugar process - plucking silk: is to put the oiled pre-made clinker into the pot of the whole syrup to stir the pulp - plate hot to eat the shredded is mainly used to make beets, is one of the basics of Chinese beet production. Drawing silk is roughly divided into: dry boiling, water boiling, oil boiling, oil boiling.
Sauté sugar in water
Use water to mix sugar, the method is usually: the pot must be washed clean, and then add sugar when the hot pot is about 60% hot, preferably cotton sugar because the effect is better. When frying, be sure to control the temperature of the pot, too hot will fail. When the sugar is almost red, add a little water, and the water and proportion are added according to the proportion of sugar. Then the temperature of the fire must not be too high, then start frying, until the sugar and water soluble merge into a viscous consistency when the fire is turned off. The method of frying sugar in oil is more difficult than that of water, and this method of frying is more testing. Wash and heat the pot. Then the oil is added in a ratio similar to that of sugar, but it can also be slightly more. The oil temperature is about 50% to 70%. How to measure the oil temperature. We often cook at a glance to know that everyone is not very good at it, put your hands at a distance from the pot and feel it with your hands. The oil temperature is enough to add sugar, and then stir-fry feel that the sugar should be pasted on the pot away from the fire, but at this time, pay attention to the fire not to turn off because the temperature will be very different from the opening and closing, and the effect of frying is not good. Or fry it as above until the sugar is red and has a viscosity. But here is a saying that when stir-frying, you can use a spoon to stir in the pot so that the effect is not bad.
Now with the improvement of living standards, more friends began to choose finished sugar gourds like Zhao Xiaoxi, and whenever they passed by the store, it seemed as if the history was all in front of them.