It is the season when the hawthorn fruits are fresh and ripe, and the reds are very attractive. Hawthorn is rich in nutrients, containing a variety of organic acids, hawthorn acid, carotene and various trace elements. Hawthorn raw taste is sweet and sour, delicious and appetizing. It can also be made into a variety of delicacies, the most common of which are frosted hawthorn and rock sugar gourd.
Especially the rock sugar gourd, adults and children love to eat. It is sold in many streets and alleys, and it is very popular with everyone. In the future, if you want to eat sugar gourds, you don't need to buy them, you can make them at home. The following will be the formula ratio and specific methods to tell you, sweet and sour delicious and appetizing, learn to go to the stall.
The first step is to prepare fresh hawthorn fruits and wash them clean. Cut both ends with a knife and dig out the hawthorn core in the middle. Or cut in half directly from the middle, dig out the core, and re-string it up. If you want to eat other fruits, you can also prepare a little, such as oranges, grapes, walnuts and so on. Wash and string together, control the moisture and set aside.
The second step is to boil the sugar juice. Take another sip of the pan and pour in rock sugar and water. It can be used with white sugar or rock sugar, and the ratio of sugar to water is 1:1. Heat on fire to melt all the rock sugar; squeeze in a little lemon juice and continue heating to evaporate the water.
At this time, we must pay attention to the heat, the pot is first a fine small bubble, and then become a large bubble. Wait until the sugar juice looks viscous and slightly yellowish in color. Dip a little with the tip of the chopsticks, put it in cool water to cool down, and then take it out. If the sugar juice on the chopsticks becomes very hard and does not stick to the hands (pictured below), it means that it is boiled.
The third step is to wrap in sugar juice. If you have a lot of sugar juice, you can directly put the stringed hawthorn in and quickly roll it out. Pay attention to the speed to be fast, for a long time the high temperature will burn the hawthorn peel discolored, selling is not good. If the sugar juice is not much, you can use a spoon to scoop up the sugar juice and drizzle it, and the effect is similar.
Well, the rock sugar gourd is done like this, it's actually very simple. However, this is the most basic practice, and it can be processed a second time. For example, sprinkle some white sesame seeds in the sugar juice, and the finished product will be more beautiful. Or prepare a little crushed peanuts, melon seeds, etc. in advance, and after wrapping in sugar juice, roll on it in a circle, it becomes a nut rock sugar gourd.
Finally, to emphasize the ratio, the ratio of sugar to water is 1:1. If there is more water, it will stay up for a long time; if there is less water, the rock sugar cannot melt smoothly, and the evaporation will be too fast, which will cause the color of the rock sugar juice to turn yellow prematurely, and it is not easy to grasp the heat. In addition, after the rock sugar is boiled, a little lemon juice can be squeezed in, in order to increase the taste, the taste is delicious and it is not easy to stick to the teeth.
When you start boiling sugar juice, be sure to pay attention to observation, first a fine small bubble, slowly become a large bubble. Then it starts to thicken, and the color of the sugar juice is slightly yellow, which is almost the same (above). If the heat is not boiled, the rock sugar will eventually melt away and will not harden. If you survive it, the color becomes darker and the taste may be bitter.
Now the hawthorn fruit is fresh, and the recipe ratio and method of the rock sugar gourd have been told to you. If you love sugar gourds, try them at home. The step of boiling the sugar juice, it is recommended to try a small amount first, and practice two or three times to grasp the heat. After learning, you can not only eat by yourself, but also go out to set up a stall. Like this article, welcome to share, thank you!