Planar Garbageman

Chapter 71 Delicious Snacks
Wang Dong picked the persimmons, hawthorns, and pomegranates from the mountain.

There are not many pomegranates, just [-] or [-], and they can be eaten after a while. Hawthorns are better, but persimmons are not good.

Although it was cold, there was nothing to do for a week, but after a long time, I was afraid that the persimmons would be easy to break.

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

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

To make persimmons, you must first select the fruit.Try to choose varieties with large fruit, correct fruit shape, flat or slightly protruding fruit top, no longitudinal groove, high sugar content, moderate water content, seedless or few seeds.The persimmon fruit should be fully ripe, bright red in color, empty in the core, and yellow in the curved tip.Secondly, it needs to be dried. Peel the persimmon fruit that is not soft and damaged, and then dry it.

There are two methods of drying.

One is sun drying, hanging or flat drying.Clamp the peeled persimmons with crutches on loose ropes one by one, hang them on racks according to their size to dry, and turn them frequently.After 3 to 4 days in the sun, the surface of the fruit turns white and crusts, and when the flesh becomes soft, hold it lightly for the first time to squeeze the flesh.Promote softening and astringent removal.When the fruit surface is dry and wrinkled, pinch it for the second time, crush the hard lumps of the pulp, and pinch the ventricle.Then pinch for the third time every 2 to 3 days, and pinch the fruit core from the base so that the top of the fruit will no longer shrink. For varieties with seeds, the core should be pinched off or squeezed out, usually three times.

The second is artificial drying, that is, by baking, and it must be softened in time during baking.The last thing is to frost, put them in a sealed container or pile them together and cover them with plastic cloth. After 4 to 5 days, the persimmons will soften, take them out and spread them in a cool and ventilated place, and then dry them to form persimmon frost.Repeated stacking and drying in this way, the more times of drying, the faster the frost will come out, the better.

After working all morning, Wang Dong saved some persimmons, and prepared the rest to be made into persimmons.

"Dongzi, there are so many hawthorns, how can I eat them?"There was a basket full of hawthorns, Li Na asked weakly, this hawthorn is really sour, I ate several of them yesterday, but when I ate dinner at night, I almost didn't even bite the steamed buns, so, looking at the red hawthorns, Li Na I dare not eat it.

"Dongzi, can you make candied haws? Wouldn't it be great if we make candied haws? In that case, it will be sweet and not so sour."A foodie's imagination is always rich, and he will always find a solution.

"All right, I'll give it a try."Although Wang Dong has been a chef before, he has never made candied haws, so he has to learn and sell it now, and go to Du Niang for consultation.

Candied haws, also known as candied haws, are called Tangduner in Tianjin and Tangqiu in AH Fengyang.Candied haws is a traditional snack of the Han nationality in China. It is made by stringing wild fruits with bamboo sticks and then dipping them in maltose syrup. The syrup hardens quickly in the wind.

A common snack in winter in the north, it is usually made of hawthorn, and the syrup is frozen hard, so it tastes sour, sweet and icy.

The first is the bunch of fruits. Choose fresh, plump, uniform-sized hawthorns, wash them, remove the roots and stalks, cut the hawthorns down the middle, 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 bamboo skewers.

The second step is to boil the sugar. Pour the sugar and water into the pot according to the ratio of 2:1, and boil it for about 20 minutes on high heat. You can stir during the period. Note that after 20 minutes, there is very little water, and the boiling is very powerful, and the sugar Already there are fine, dense foams, like pale golden beer.

You can use chopsticks to dip in the syrup. If you can pull out the silk slightly, it means that it is ready.If the time is too long, the color will turn brown, and if the silk can be pulled out obviously, it means that the sugar has been burnt, and the original sweetness will be lost.Remember, try not to blow the wind when boiling the soup, so as to make the sugar bright.

The third step is dipping in sugar. Tilt the pot so that all the hawthorns can be dipped in sugar.Gently rotate the skewered hawthorn on the foam that has boiled hot sugar, and wrap it with a thin layer.The dipping in sugar may seem simple, but it requires skill.If the sugar is too thick, and you can't bite the fruit, it will be a failure.The sugar should be dipped in a thin and even layer to be considered a success.

The last step is cooling. Place the hawthorn skewers dipped in sugar on a water plate to cool for 3-[-] minutes.The so-called water board refers to a smooth wooden board that has been soaked in clean water for a long time, and the temperature is low. At the same time, the wood is water-absorbent, which can help the candied haws to cool and shape.When making at home, you can use a chopping board instead, as long as you soak the chopping board in clean water before use, marble boards are also a good choice.

It should be noted that the sugar-coated haws on the outside of the successful candied haws will cool down quickly after being out of the pan.To achieve this effect, boiling sugar is the most important thing. When boiling, one must pay attention to the heat. If the heat is not enough, it will easily become sticky, and it will stick to the teeth when eating;
And the heat is too high, not only the color is heavy but also tastes bitter.The boiled syrup can be seen to be thick to the naked eye. If it is too thick, it cannot be dipped, and if it is thin, it will not hang.When the sugar is slightly drawn, turn off the heat immediately and pour it on the candied haws.

Otherwise, the syrup will become dry and hard, making it impossible to continue making.You can't throw the candied haws into the pot for convenience, otherwise the fruit will be crispy.

Now that he had Du Niang's guidance, Wang Dong started to work in the kitchen.Although there are only five people in the family now, Wang Dong doesn't plan to make only five, otherwise the little girls won't have enough to eat, and he will have to do it again.

Therefore, Wang Dong planned, if he wanted to do it, he would make more than a dozen and let them eat their fill.Dangdangdangdang, the delicious candied haws are here.

In addition to being a little rusty at the beginning, Wang Dong became more and more comfortable with it, so that he almost didn't stop. He planned to make more than a dozen, but now they are more than 30.

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

"Come to Lele, I'll give you one, do you want to taste it?"Li Na borrowed flowers to present Buddha, picked a bunch of candied haws that looked good, and handed them to Xiao Lele.

"Dongzi, those thick syrupy ones belong to you"?Gao Yuanyuan mischievously said, those few people knew at first glance that they were not ready at the beginning. Not to mention the ugly appearance, the sugar juice is still thick, and it must be too sweet.

"Boss, I eat this one with a lot of sugar, it's sweet and delicious."Zhao Dali looked at the bright red candied haws, and his saliva was almost drooling, but he still waited for Li Na and the girls to finish picking them first, and then he ate a thick candied haws in his arms.

"Well, it's sweet and sour, and it's quite delicious."Enjoying the fruits of other people's labor, and it is quite delicious, Li Na and Gao Yuanyuan are not hesitant to praise.

Wang Dong pretended not to hear the words of the two women, and just picked up a bunch of candied haws and ate them. The crunchy sugar juice and sour hawthorn were extremely delicious.

"By the way, there is quite a lot of sugar on the candied haws. Eat less, it's good for your teeth."Seeing that Gao Yuanyuan had already picked up the third string, Wang Dong couldn't help reminding her.

"Whoever asked you to make such delicious food, if your teeth get decayed, it's your business, and you have to be responsible."Gao Yuanyuan was unreasonable and said bluntly.

Wang Dong really can't laugh or cry, you are not allowed to eat, but you still want to eat, if something goes wrong, it is still my responsibility, what is the law of heaven!

"Sugar has a lot of energy. If you eat too much, you will easily gain weight. It is very difficult to lose weight now, Nana."Wang Dong turned his head and asked Li Na who was smiling.

"Uh, this, it's about the same. Eating too much sugar is indeed easy to gain weight. I won't eat it after eating this."Li Na gave Wang Dong a hard look, you still have an opinion if you eat more, really.

"Then, then I won't eat after I finish this."Gao Yuanyuan frowned in embarrassment, and was too embarrassed to eat any more.Gao Yuanyuan is a little chubby, and she always wanted to lose weight, but when she saw delicious food, she couldn't help it.This time there was Li Na, so she also shut up.Hey, if you don’t eat, I will. I’m not afraid of getting fat.Zhao Dali chuckled, picked up another bunch, and started eating.

(End of this chapter)