Wang Dong picked the persimmons, hawthorns, and pomegranates from the mountain. Pen "Fun" Pavilion www.biquge.info

There are not many pomegranates, just twenty or thirty, and they are eaten after a while, and hawthorn is easier to put, but persimmons are not good.

Although the weather is cold, there is nothing to do for a week, but after a long time, I am afraid that the persimmons will be easy to spoil.

Since Wang Dong can't eat so many persimmons, even if there are a few more people in the family, he plans to make persimmons.

Although Wang Dong doesn't like to eat persimmons very much, he still likes persimmons. Persimmon cakes are not only delicious, but can also be used as Chinese medicinal materials.

To make persimmons, you must first choose the fruit. Try to choose varieties with large fruits, correct fruit shape, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, moderate water content, no seeds or few seeds. The persimmon fruit should be fully ripe, the color should be bright red, the heart of the fruit should be empty, and the tip of the fruit should be yellow. The second step is to dry, peel the persimmon fruit that is not soft and undamaged, and then dry it.

There are two ways to dry.

One is the sun drying method, hanging or flat drying. The persimmons with crutches after scraping are clamped one by one on a loose rope, hung on a rack to dry according to size, and turned frequently. After 3~4 days of drying, when the fruit surface is white, crusty, and the flesh is soft, hold it lightly for the first time and squeeze the pulp. Promotes softening and deastringency. When the surface of the fruit is dry and wrinkled, pinch it a second time, crush the hard pieces of the flesh, and pinch the ventricles. Then pinch the third time every 2~3 days, pinch the heart from the base, so that the top of the fruit no longer shrinks, and the core varieties should be pinched off or extruded, generally pinched three times.

The second is artificial drying, even if the method of baking is used, it should be pinched and soft in time during baking. Finally, it is frosted, put it into a sealed container or pile it together and cover it with plastic sheeting, after 4~5 days, the persimmon cake will be soft, take it out and spread it out in a ventilated and cool place, dry it, and there will be persimmon frost generated. The more times you dry it, the faster the frost comes out, the better.

After making it all morning, Wang Dong left some persimmons, and the rest was ready to be made into persimmons.

"Dongzi, how to eat so many hawthorns"? A basket full of hawthorns, Li Na asked weakly, this hawthorn is too sour, I ate several yesterday, but when I ate at night, I almost didn't even bite the steamed buns, yes, looking at the red hawthorn, Li Na didn't dare to eat it.

"Dongzi, will you make a rock sugar gourd, wouldn't it be good for us to make a rock sugar gourd, in that case, it will be sweet and silky, and it won't be so sour." The imagination of foodies is always rich and will always find a solution.

"Okay then, I'll try." Although Wang Dong used to be a chef, he had never made rock sugar gourds, so he had to learn and sell them now, and go to Du Niang for consultation.

The rock sugar gourd is also called the sugar gourd, which is called the sugar dun in Tianjin and the sugar ball in Fengyang, Anhui. Rock sugar gourd is a traditional snack of the Han nationality in China, which is a string of wild fruits with bamboo skewers and then dipped in maltose syrup, which quickly hardens when the syrup is exposed to the wind.

A common snack in northern winter, generally made of hawthorn skewers, the syrup is frozen hard, and it tastes sour and sweet, and it is very icy.

The first is to string fruits, select fresh and plump, evenly sized hawthorn, wash it, remove the roots and stems, cut the hawthorn at the waist, dig out the core with a knife, and add your favorite fillings such as bean paste and mung bean paste. Then close the two petals and string them together with a bamboo skewer.

The second step is to boil the sugar, the sugar and water are poured into the pot according to the amount of 2:1, boil for about 20 minutes with a fierce fire, you can stir during the period, note that after 20 minutes, the water is already very small, the boiling is very strong, and the sugar has come out of a fine dense foam, like a light golden beer.

You can use chopsticks to dip the syrup, and if you can pull out the silk slightly, it means that it is ready. If it takes too long, the color will turn brown, and if you can clearly pull out the silk, it means that the sugar has been burnt and loses its original sweetness. Remember, try not to blow the wind when boiling the soup to make the sugar color shine.

The third step is to dip the sugar, tilt the pot so that all the hawthorn can be dipped in sugar. Gently turn the skewered hawthorn against the foam of the boiled hot sugar and wrap it in a thin layer. The dipping process may seem simple, but it requires a lot of skill. If the sugar is too thick, you can't bite the fruit in one bite, and it is a failure. The sugar should be dipped in a thin and even layer, and it will be considered successful.

The last step is to cool, put the hawthorn skewers dipped in sugar on a water plate and cool for two or three minutes. The so-called water board refers to a smooth wooden board, soaked in clean water for a long time, the temperature is low, and the wood has water absorption, which can help the sugar gourd cool and shape. When making it at home, you can use a cutting board instead, as long as you put the cutting board in clean water and soak it more before use, and marble slabs are also a good choice.

It should be noted that the successful rock sugar gourd, after coming out of the pot, the outer sugar will cool quickly, and the bite is crunchy and not sticky to the teeth at all. To achieve this effect, boiling sugar is the most critical, pay attention to the heat when boiling, it is easy to get sticky if the heat is not enough, and it will stain your teeth when eating;

The heat is too large, not only the color is heavy, but also bitter to eat. The boiled syrup, the naked eye can see that the syrup is thick, it can't be dipped in thickness, it can't be hung up when it's thin, it's pale yellow, pick it up with chopsticks and see the drawing, put the chopsticks into cold water, the syrup can be quickly solidified, and the bite is hard. When the sugar is slightly drawn, immediately turn off the heat and pour it on the sugar gourd.

Otherwise, the syrup will become dry and hard and cannot be further made. You can't throw the sugar gourd into the pot for convenience, otherwise the fruit will be crispy.

Now that he has Du Niang's guidance, Wang Dong has also begun to be busy in the kitchen. Although there are only five people in the family now, Wang Dong doesn't plan to do only five, otherwise he will have to do it again if a few little girls don't have enough to eat.

It was Wang Dong's plan to do it, then make more than a dozen of them, so that they could eat enough. Dangdangdang, the delicious rock sugar gourd is here.

Except for being a little rusty at the beginning, Wang Dong is getting more and more comfortable, so much so that he almost didn't stop, he originally planned to do more than a dozen, but now he counts it, and he is in his thirties.

"Wow, it's done so quickly, give me a taste, no, why are these guys so ugly." Li Na and Gao Yuanyuan cheered and ran over one after another, but when they saw that some of them looked ugly, they chose not to see them.

"Come to Lele, give you one, do you want to taste it"? Li Na borrowed flowers to offer Buddha, picked a string of rock sugar gourds that looked good, and handed them to Xiao Lele.

"Dongzi, those few thick syrup, it's yours?" Gao Yuanyuan said mischievously, those few knew at a glance that they were not done well at the beginning, not to mention the ugly appearance, the sugar juice was still thick, and it must be sweet and greasy.

"Boss, I eat this sugary, sweet and delicious." Zhao Dali looked at the red rock sugar gourd, and his saliva was about to flow down, but he still waited for Li Na and the girls to finish picking it out first, and then ate it with a thick sugar juice.

"Well, it's sweet and sour, it's quite delicious." enjoyed the fruits of other people's labor, and it was quite delicious, and Li Na and Gao Yuanyuan did not hesitate to praise them.

Wang Dong didn't hear the words of the two women, so he just picked up a rock sugar gourd and ate it, the crunchy sugar juice and sour hawthorn were extremely delicious.

"By the way, there is a lot of sugar on the rock sugar gourd, everyone eats a little less, it is good for teeth." Seeing that Gao Yuanyuan had picked up the third string, Wang Dong couldn't help but remind.

"Whoever asks you to make such delicious food, your teeth are decayed, it's your business, and you have to be responsible." Gao Yuanyuan was unreasonable and said politely.

Wang Dong really can't cry or laugh, he won't let you eat, you want to eat, in case something goes wrong with eating, it's still my responsibility, what's the reason!

"Sugar has a lot of energy, and it's easy to gain weight if you eat too much, so it's hard to lose weight now, Nana." Wang Dong turned his head and asked Li Na who was snickering with a smile.

"Well, this, it's almost, it's easy to gain weight by eating too much sugar, so I won't eat it after eating this." Li Na glanced at Wang Dong fiercely, you still have an opinion if you eat more, really.

"Well, then I'll stop eating this after I'm done." Gao Yuanyuan frowned embarrassedly, and was embarrassed to eat again. Gao Yuanyuan is a little chubby, and he has always wanted to lose weight, but when he sees something delicious, he can't help it. This time, Li Na is here, so I also shut up. Hehe, if you don't eat me, I'm not afraid of getting fat. Zhao Dali smiled, picked up another bunch, and ate it.