I bought a dozen catties of hawthorn today, and I definitely can't do it all at once.

Because the frost hanging on the hawthorn will melt after a long time, it is best to make and eat this thing freshly.

Xu Zhuo poured out about five catties of hawthorn, almost more than two hundred.

Later, half of it will be made into fried hawthorn with sugar, and the other half will be made into sugar gourd.

Sweet and sweet, let everyone enjoy it.

Start cleaning the hawthorn.

Xu Zhuo originally thought that it would be enough to rinse it with water.

As a result, Feng Weiguo told him that he had to soak it in warm water, which would not only make the hawthorn taste more crispy, but also effectively remove pesticide residues.

Hawthorn doesn't peel like apples, and it doesn't need to be peeled like oranges, so the pesticide residues in this thing need to be taken seriously.

Soak in warm water, rinse with alkaline water, and rinse with fruit and vegetable detergent.

Once you've done this, rinse with running water for another twenty minutes.

Then remove the stalk and put it in a basket to control the water.

If you go too early, both dish soap and alkaline water will enter the inside of the pulp, destroying the structure of the pulp and causing the hawthorn to become soft and seep.

The cleaning process is tedious, but the washed hawthorn is cleaner and the color is more ruddy.

Some people may think that making a big fuss, but for Boss Xu, who has obsessive-compulsive disorder, this is not a problem at all.

"One thing to remember when making sugar fried hawthorn is that there must not be any water droplets on the hawthorn, and even a little damp on the surface, because it will affect the hanging cream. ”

After Feng Weiguo instructed Xu Zhuo how to wash hawthorn, the old man also came over and told Xu Zhuo about the key points of making fried hawthorn with sugar, and by the way, he pretended to be forced to do so.

When the hawthorn in the basket stopped dripping, Xu Zhuo spread several layers of kitchen absorbent paper on the tray, poured the hawthorn and spread it evenly, and then spread two more layers of absorbent paper on it.

This will absorb as much moisture as possible from the surface.

In order to make the hawthorn fully frosted, Xu Zhuo also deliberately wiped the part of the small pit of Guodi.

"Why is the sugar hanging on the fried hawthorn I bought on the side of the road so even, I don't wipe them so carefully when I see them making it. ”

The little girl put down the DV with a puzzled face.

It's been almost half an hour of shooting, but Xu Zhuo hasn't washed the hawthorn yet.

I'm even hungrier at this point.

However, as a qualified UP master, she has to stick to her post and can't leave.

Xu Zhuo smiled: "Because they don't wash it, so the effect of hanging cream is good, not only the sugar fried hawthorn is not washed, but the sugar gourd is not washed." ”

When the little girl heard this, she sighed softly: "As soon as you say that, how can I buy fried hawthorn and sugar gourd on the roadside in the future?"

Xu Zhuo pinched her face: "When do you want to eat it, tell me, I'll make it for you, it's better than buying." ”

The little girl smiled sweetly: "Okay." ”

After the hawthorn was dried, Xu Zhuo began to boil the sugar water to make the sugar fried hawthorn.

However, before boiling, Xu Zhuo first cut a lemon and squeezed a bowl of lemon juice with a juicer.

Then slide the pan with hot oil so that the sauce doesn't stick to the pan later.

After doing this, he took a large bowl, poured the prepared rock sugar into it, leveled it and looked at the distance from the edge of the bowl, and then poured the rock sugar into the pot.

Then pour water into the bowl at the same distance and into the pot as usual.

To make the sugar juice of the hanging cream, the volume ratio of rock sugar and water is generally one to one, of course, the water can be less, but if there is less water, it is easy to overturn, it is better to be safe.

After pouring the rock sugar and water into the pot, turn on the high heat and cook it.

When boiling water, use a spoon to constantly stir the rock sugar and water in the pot, which is not only easy to sand, but also accelerates the melting of rock sugar, and allows the water to evaporate as soon as possible.

When boiling sugar, water is an essential ingredient.

However, the water only plays an accelerated melting process in the process of boiling sugar, and after the rock sugar is completely melted, you have to find a way to evaporate the water, so that the syrup can be considered to be boiled well.

In the five-step process of boiling sugar, from honey to hanging cream, to glass drawing and sugar color, it is actually a process of drying the water in the syrup step by step.

The ratio of sugar to water used in honey sauce is 1:1.5, and when the rock sugar melts, the sugar water becomes viscous.

The ratio of hanging frost is 1:1 or 1:1.2, and after boiling until the soup is viscous, you have to continue to boil until there are many bubbles in the pot.

The proportion used in the glaze is similar to that of hanging cream, but the boiling time is longer than that of hanging cream, not only until there are bubbles in the syrup, but also until the syrup turns pale yellow.

The ratio has been reduced to 1:0.5, with more sugar and less water, so the syrup has to be boiled to reduce bubbles and the color is yellow and bright, which is considered a success.

As for the sugar color, just add a little water and boil it until there are no bubbles, and the color of the syrup changes to jujube red, and the sugar color is completed.

Of course, now for sugar coloring and silk drawing, everyone prefers to use oil, which has a better effect and melts faster.

Especially for silk drawing, because the ingredients are put into the syrup when they are just fried, the effect of silk pulling is the best, so the chef of Lu cuisine specially created a cooking method of oil bottom slurry.

Theoretically, the method of oil bottom sinking is very simple, that is, when frying the ingredients, the sugar is also poured into the pan and boiled.

After the above ingredients are fried, after pouring out the oil, the bottom of the pot will stick to the boiled sugar juice, and then pour the fried ingredients into the pot while it is hot, stir-fry it slightly, and wait for the ingredients to be covered with syrup, and the dish is ready.

However, it is very difficult to do it.

The first is the timing of the sugar.

If you put it early, the syrup may have boiled into sugar at the bottom of the pot, and if you put it late, the syrup will only reach the point of hanging frost, and you can't pull out the silk at all.

This technique is very demanding for the chef.

If you are not careful, you may overturn.

So Xu Zhuo has never tried it, but he is an old man, and he will use this method every time he makes a dish of pulling silk.

It's not that the old man is pretending, he just thinks that this method is more convenient and can be made in one pot.

No need to boil sugar anymore.

Xu Zhuo even suspected that the master who invented this technique back then must have liked to be lazy like the old man, so he created this technique of forcing apprentices to death.

Xu Zhuo explained to the camera the type of soup boiled while stirring in the pot with a spoon.

After the rock sugar in the pot melted, Xu Zhuo adjusted the heat to medium.

At this time, there is no need to stir the syrup anymore. But you have to keep an eye out for changes in the pot.

The soup cooking technique he got was only rudimentary, and if he was slightly distracted, he might overturn.

Recently, there have been several overturned chefs at Station B, and Xu Zhuo doesn't want to follow them.

Soon, under Xu Zhuo's stirring, the syrup in the pot became viscous, and bubbles began to bubble out.

At first, there were only a few sporadic ones, but as the water in the pot evaporated, there were more and more bubbles in the pot.

Until the pot was full of bubbles, Xu Zhuo turned off the heat.

Then pour the squeezed lemon juice into the pot.