Tanghulu
Tanghulu, a traditional Chinese snack, involves skewering fruits onto bamboo sticks and dipping them into a syrup made from maltose. When exposed to air, the syrup quickly hardens, creating a crunchy coating.
Commonly enjoyed during the winter in northern China, it's often made with hawthorn fruits, providing a delightful mix of crispiness, sourness, and sweetness.
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Nowadays, this delicacy is gaining popularity not only in Japan and South Korea but also in many cities across the United States. It has sparked the interest of numerous food enthusiasts who are eager to try making it at home. To enhance everyone's success in recreating this treat, I've compiled some common issues that people often encounter. Let's take a look!
1.Why does the dipped syrup easily melt?
It's all about getting the syrup's consistency just right. If the syrup isn't thick enough, it will melt easily. You might need to simmer it a bit longer, but be cautious not to overcook, as this can make the syrup bitter. To test the consistency, drop a small amount of syrup into cold water; it should quickly solidify and be crispy when bitten without sticking to your teeth. If it's not there yet, continue simmering until it reaches the desired thickness.
2.How long can finished Tanghulu last?
The shelf life of finished Tanghulu depends on the storage method and environment.
Generally, they can be kept at room temperature for about 36 hours. However, in warmer conditions, it's advisable to store them in the refrigerator. When wrapped in plastic wrap and placed in the fridge's crisper drawer, they can last for about 2 days. If stored in the freezer, they can last for over 15 days.
It's important to note that while Tanghulu can be frozen for longer preservation, extended storage may affect their texture and flavor. Therefore, it's recommended to consume them earlier for the best taste experience.
3.How to clean the pot after boiling syrup?
When sugar solidifies at the bottom of the pot, avoid scraping it off forcefully as it may damage the coating. Instead, try adding some water to the pot and bring it to a boil. The sugar will naturally dissolve in the hot water. Once done, simply pour out the water, and your pot should be clean.
The syrup coating on Tanghulu contains a high amount of sugar. Consuming excessive amounts can lead to an intake of too much sugar. Therefore, it's recommended to limit consumption to one skewer at a time and no more than twice a week.
Please note: Individuals with high blood sugar, stomach ulcers, gastroesophageal reflux symptoms, or elderly individuals should try to consume them sparingly.
INGREDIENTS
MAIN INGREDIENTS
- 20 hawthorn fruits
- 0.44 lbs(200g) granulated sugar or rock sugar
- 7.05 oz(200g) water
ACCESSORIES
- 5 bamboo skewers
SEASONINGS
- moderate salt
DIRECTIONS
STEP 1
Prepare about 20 hawthorn fruits, soak them in a pot of salted water for 15 minutes. After washing them thoroughly, drain the hawthorn fruits to remove excess moisture.Then remove the stems and blossom ends of the hawthorn fruits, and they're ready for use.
Tips:
1）The purpose of soaking with salt is to remove around 80% of pesticide residues from the hawthorn fruits. However, soaking time should not be too short or exceed 20 minutes.
2）Traditional Tanghulu is typically made using hawthorn fruits, but feel free to adjust according to your preference. For example, you can try strawberries, cherry tomatoes, or grapes.
STEP 2
Skewer the hawthorn fruits onto bamboo sticks, arranging 3-5 fruits per skewer.
Tips:
Before skewering, you can boil the bamboo sticks in boiling water for 1-2 minutes, then remove and drain them.
STEP 3
Place 0.44 lbs(200g) granulated sugar or rock sugar and 7.05 oz(200g) of water in a non-stick pan, stirring until well combined.
STEP 4
Heat over medium heat without stirring further. Initially, large bubbles may appear.
Tips:
When boiling sugar, avoid stirring. You can gently shake the pan to prevent sticking. Otherwise, the sugar may easily crystallize and form a sandy texture.
STEP 5
Cook for approximately 8-10 minutes until it forms dense small bubbles and turns slightly yellow.
Tips:
At this stage, you can choose to add 2 drops of white vinegar to maintain the crispiness of the Tanghulu.
STEP 6
Use chopsticks or spoons to take a small amount of the cooked syrup and place it into a bowl of prepared cold water. Let it sit for a few seconds, then remove it. If the syrup forms a hard lump and is crunchy when bitten without sticking to your teeth, it indicates that the syrup is ready. Otherwise, continue cooking.
STEP 7
Reduce the heat to low. While the syrup is still hot, quickly rotate the skewered hawthorn fruits on the surface of the syrup to coat them evenly with a thin layer of syrup.
Tips:
1）Rotate the hawthorn fruits on the surface of the syrup, avoiding submerging them into the syrup, as this can cause the fruit skin to crack and release moisture, preventing the syrup from coating properly.
2）Heating on low heat during the coating process can prevent the syrup from thickening too quickly. If you feel that the coated syrup has noticeably thickened, stop coating, as overly thick syrup will harden and be difficult to bite.
STEP 8
Place the finished Tanghulu on greaseproof paper or a baking tray brushed with cooking oil (to prevent sticking). Let them cool for 10 minutes until the syrup sets before enjoying.
STEP 9
The finished Tanghulu is delightfully sweet sourness and sweetness, incredibly tasty!
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