[Beijing] Bingtanghulu

2024-09-06 03:00:28 1881

Bingtanghulu is a favorite snack for children in northern China in winter. Whether on the street or in the shops, those strings of crystal clear little appearances are truly adorable. As the famous song "Bingtanghulu" sings, "There is sweet in sour, and sour in sweet, linking happiness and reunion."

Details of ingredients

hawthorn25 pieces
White sugar100 grams
Cold water50 grams

Technique

difficultybeginner
workmanshipskill
tasteSour and sweet
timeTen minutes

Steps to make [Beijing] Bingtanghulu

1. Wash the hawthorn thoroughly
2. Remove the handle, cut the knife in half, twist it to open, remove the hawthorn seeds, and then reattach them to form a complete hawthorn shape
3. Use bamboo sticks that have been blanched in hot water to string hawthorn into skewers. The size can be adjusted according to the length of the bamboo sticks
4. Spread a little vegetable oil on the baking tray, mix well and set aside for later use
5. Put white sugar and cold water into a non stick wok
6. Bring to a boil over low heat, dense small bubbles appear, and the syrup has a light amber color. Turn to low heat
7. Because there was relatively little syrup and the pot was small, I scooped the syrup with a spoon and poured it onto the hawthorn
8. Slightly drop the hawthorn string covered with syrup on the baking tray and cool it to become Bingtanghulu
9. Sour and Sweet