Hawthorn with frost
Overview
Screwed up thinking I wouldn't have to deal with that pile of hawthorn. It has to be dealt with in the end. As for hawthorn, I am still happy to eat it directly. Any processing method seems to add a lot of sugar. However, only processed hawthorns can be eaten. Then make the sugar snowballs you’ve most wanted to try. In fact, they are icing hawthorns - hawthorns with a layer of icing sugar on the outside. Two production methods. One is to add cooked starch, and the other is to fry sugar directly into icing sugar. Of course the latter is more authentic. Neither approach is complicated. But. . . . Screwed! There are so many small fruits in the pot, it’s no brainer at all. When the heat is up, pour all the fruits into the pot without hesitation. I was stunned immediately and couldn't stir-fry at all. With a trace of luck, after a few futile efforts, I quickly picked up the fruits that were already showing signs of being soft and ripe, and looked for another remedy. The result of the remedy was that the fruit barely managed to get frosted, but became a little soft and ripe due to being exposed to more heat, and began to seep water, which gradually soaked the frosting. The frosting begins to melt slowly. It can be inferred. The final result of this situation is undercooked candied hawthorn. What a mess!
Tags
Ingredients
Steps
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Materials
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Wash hawthorn
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Dry
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Use the pen cap to make a circle of impression on the fruit handle
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Make a circle at the bottom too
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Push out the core
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Remove the pits from all hawthorns
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Pour the sugar and water into the pot,
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Heat over medium heat and stir
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The water evaporates and white foam appears
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Add white vinegar and stir
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When the sugar forms a lot of foam, turn off the heat
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Pour in hawthorn
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Stir and stir
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Put icing on it and take it out of the pan
