Strawberry Tanghulu: A Sweet and Tangy Delight
How to Make Strawberry Tanghulu Using Seasonal Strawberries
Create this popular and delightful strawberry tanghulu at home using fresh, in-season strawberries. It’s a treat that everyone from kids to adults will love. Experience the joy of a crispy exterior and a gooey, sweet interior!
Key Ingredients
- 15 fresh strawberries
- 200g granulated sugar
- 100ml water
Cooking Instructions
Step 1
To avoid damaging the strawberry flesh, gently twist off the stems by hand instead of cutting them with a knife. This helps maintain the beautiful shape of the strawberries.
Step 2
It’s crucial to wash the strawberries thoroughly. Rinse them under running water, or for extra cleanliness, soak them briefly in a solution of calcium powder for fruits. Alternatively, you can wash them in a mixture of water with a little baking soda or vinegar to help sterilize and clean them.
Step 3
After washing, it’s essential to dry the strawberries completely so the tanghulu syrup adheres well. Place them on paper towels and gently roll them to absorb all moisture. Any remaining water can make the syrup coating soggy.
Step 4
Now, let’s skewer the strawberries. Threading three strawberries onto each skewer makes them a perfect bite-sized treat and allows for a beautiful syrup coating. We’ll make 5 skewers in total. Be gentle when piercing the strawberries to avoid bruising.
Step 5
The key to a good tanghulu syrup is the ratio of sugar to water. A common ratio is 2:1. Combine 200g of sugar with 100ml of water in a saucepan. Importantly, do not stir the mixture; let the sugar dissolve on its own. Stirring or shaking the pan can cause sugar crystals to form, resulting in a cloudy syrup.
Step 6
Controlling the heat is vital when making the syrup. Start by boiling over high heat until large bubbles form. After about 5 minutes, when the bubbles become smaller, reduce the heat to medium-low. Continue to simmer for another 4 minutes over low heat. It’s difficult to give an exact time for tanghulu syrup; it’s best to check the consistency. To test, drop a small amount into cold water; if it hardens immediately, the syrup is ready.
Step 7
Quickly dip the strawberry skewers into the hot syrup and rotate them to coat thinly. Applying too much syrup will result in a hard texture once cooled. The secret to delicious tanghulu is a thin, even coating.
Step 8
Place the coated strawberry tanghulu skewers on parchment paper or baking paper, ensuring they don’t touch each other. Allow them to cool and harden. For best results, place them in the freezer for about 30 to 35 minutes, or until they are firmly set and crisp. Enjoy your homemade strawberry tanghulu!
