Editor: Chinese Food Network Mobile site
1. Wash the jujubes, remove the stems and roots.
2. Use bamboo skewers to pierce the processed jujubes and let them dry.
3. Put the rock sugar and water in a pot, bring to a boil over high heat, stirring occasionally to help dissolve the sugar.
4. Once the sugar has fully dissolved, reduce heat and cover the pot to simmer for a while.
5. After the syrup is ready, quickly place the skewered jujubes by the edge of the pot, pour the syrup evenly over them with a spoon, then transfer them to a greased plate.
6. Allow it to cool before eating.
For successful candied haws, once removed from the heat, the outside coating should harden quickly and provide a crisp bite without sticking to your teeth.To achieve this effect, properly cooking the sugar is crucial.
When the syrup is cooked well, you can see it becomes thick and slightly yellowish. When picked up with a it forms a thread, and when cooled in water, it hardens quickly and bites easily without sticking. If it still sticks, it hasn't been cooked enough.
