sugar gourd

1

Wash the hawthorn and dry it or dry it with a kitchen paper towel.

2

Remove the small stalks, cut them in a circle with a knife, divide the hawthorn into two, and gently dig with a knife to remove the hawthorn core.

3

Close the two pieces of pulp together and fix them with a toothpick.

4

Handle all hawthorn according to this method.

5

Spread a layer of salad oil on a plate and set aside.

6

Add sugar and water to the pan, the ratio is approximately 2 parts sugar: 1 part water.

7

Heat the heat until it boils, turn to a low heat, stirring constantly, and slowly boil until the sugar water begins to appear even yellow bubbles and the sugar liquid becomes sticky.

8

Wrap the hawthorn in the sugar solution and evenly dip it in a layer of syrup.

9

Place the hawthorn coated with syrup on an oiled plate (sprinkle with sesame seeds while hot) and let it cool naturally.

1. Tips to identify whether the syrup is cooked well: Prepare a bowl of cold water, constantly dip it in the syrup with chopsticks, quickly put it in the cold water to cool, and bite it with your teeth. If the syrup becomes sticky, some of it sticks to your teeth will be cooked. If there is not enough time, continue to cook on low heat; stir while cooking until the syrup becomes tooth-free, very crisp, and easy to bite off, and it is ready. 2. Special tip: Be careful when wrapping hawthorn with sugar, because syrup can easily get on your hands. Prepare a bowl of cold water next to you. Once the syrup touches your hands, immediately put your hands into the cold water, otherwise you will easily burn. My finger was scalded and a blister was formed, so be careful!!