Rock sugar gourd, this is not a simple snack, it is one of the representatives of Chinese cuisine. Its appearance is crystal clear, sweet but not greasy, sweet and sour, which makes people have an endless aftertaste. So, how do you make this delicious rock sugar gourd? Let me, a professional "sugar gourd master", teach you!
First of all, we need to prepare the ingredients. The main raw materials of rock sugar gourd are: hawthorn, bamboo skewers, white sugar and water. Hawthorn should be fresh and full of fruit, so that the rock sugar gourd made will taste delicious. Bamboo skewers should be selected and not easy to break, so as to ensure that there will be no accidents in the process of eating. White sugar should be finely grained, so that the syrup will be smoother. Choose pure water to ensure the quality of the syrup.
Next, we started making rock sugar gourds. First of all, wash the hawthorn, remove the core, and then string the hawthorn on a bamboo skewer, and 5-6 hawthorns can be strung on each bamboo skewer. This step is very important because the size of the hawthorn and the number of skewers directly affect the taste of the rock sugar gourd. The skewered hawthorn should be soaked in clean water for a while, which can remove excess water and make it easier for the syrup to adhere to the hawthorn.
Then, we're going to start making the syrup. Pour the white sugar into the pot, add an appropriate amount of water, and slowly boil over medium-low heat. The process of boiling sugar is very critical, and the heat must be mastered, not too big or too small. If the heat is too large, the syrup is easy to paste; If the heat is too small, the syrup will not be easy to boil. In the process of boiling sugar, use chopsticks to stir constantly to heat the syrup evenly until the syrup becomes viscous and golden brown.
The boiled syrup should be quickly poured into a pre-prepared container and allowed to cool a little. At this point, we can start coating the hawthorn in syrup. Roll the skewered hawthorn in the syrup a few times so that the surface of the hawthorn is evenly coated with a layer of syrup. Note that this step should be done quickly, as the syrup will become sticky as it cools and will not coat easily.
Finally, we put the syrup-coated hawthorn on a plate to cool. As it cools, the syrup gradually solidifies, forming a crystal clear shell. The cooling time should be adjusted according to the temperature of the weather, and generally need to be cooled for 1-2 hours. The cooled rock sugar gourd is ready to eat.
Although the rock sugar gourd seems simple, there is a lot of attention paid to the production process. Only by mastering the right method can you make a delicious rock sugar gourd. Now that you've mastered the art of making rock sugar gourds, give it a try! I believe you will be able to make an amazing rock sugar gourd!