The training content of sugar-coated haws is generally divided into successful sugar-coated haws. After cooking, the sugar in the bread will cool down quickly, and it will be crisp and completely non-sticky. To achieve this effect. Boiling sugar is the key. Pay attention to the heat when cooking. If you don't have enough calories, it will stick to your teeth when you eat. Too much heat is not only heavy in color, but also bitter to eat.

History of sugar-coated berries:

Sugar-coated haws are also called sugar-coated haws, sugar piers in Tianjin and sugar balls in Fengyang, Anhui. Sugar-coated haws are traditional snacks in China. It is made by stringing wild fruits with bamboo sticks and dipping them in malt syrup, which hardens in the wind. The common snacks in northern winter are generally made of hawthorn, which is thin and hard, sour and sweet, and very cold.

Whether the candied haws are delicious or not depends on the production of boiled sugar. Boiling sugar is very important. The taste of sugar-coated haws depends on the mastery of boiling temperature. The candied haws cooked with sugar in good condition are sweet and crisp, and their lips and teeth are fragrant. If the boiling temperature is not enough, Sugar-Coated Berry will stick to the teeth and harden. If the boiling temperature is too high, it will taste bitter.

It takes a short time for sugar to be cooked in a good state, and mastering this time is the key link to make a good sugar-coated gourd.