Xuehongguo
A little tender red faintly appears from the white-that is the red fruit, which is often referred to as hawthorn. Gently pick up one, take a shallow bite with a faint emotion, and you will feel a heart-piercing taste. From sweet to sour, not abrupt or extreme, the two flavors merge together in this way.
Recipe Recommendations
- Hawthorn 500g
- white sugar 120g
- boiling water 100ml
- starch 50g
- sweet and sour
- fried
- three-quarters of an hour
- ordinary
Steps for Xuehongguo
1
Soak the hawthorn in light salt water for 10 minutes, remove the stalks and wash them.
2
Use a knife to remove the handle and base of the red fruit.
3
Put the pan on fire and pour the white sugar, add boiling water, just above the white sugar, and keep stirring until all the rock sugar melts and turn to low heat.
4
Cook until there are many bubbles in the syrup, and use a spatula to dip a little syrup to hang it and pull out the silk.
5
Pour in the hawthorn and gently stir fry for 3-5 minutes.
6
Let the hawthorn stir-fry until the skin is slightly wrinkled.
7
Sieve in the starch with a colander, wait until the syrup in the pan solidifies, and add white frost on the surface of the hawthorn, and then take out of the pan.
8
Sift off excess starch and serve after cooling.Xuehongguo Make Tips
1. When boiling syrup, you must master the firepower well, and use a low heat after the syrup begins to become thick. 2. If you want to hang the cream thicker, you can increase the amount of sugar and starch.