When boiling syrup, the ratio of water to sugar is 2: 1. First, boil the prepared syrup with strong fire and stir it. When the water in the pot begins to boil, turn it to a slow fire. When the syrup in the pot turns yellow slightly, the big bubbles begin to turn into small bubbles, and the syrup is cooked.

Remember that the ratio of water to sugar is 2: 1 before cooking the sugar in tanghua. If it is not properly adjusted, the boiled sugar will be too thin or too thick. The sugar used in Tang Hua is usually red and white with a little caramel. When you start cooking, you should heat it with a big fire. With the rapid increase of water temperature, sugar particles in water will become solutions at high speed. Heating tools can use gas stoves, induction cookers, etc. In the process of cooking, be sure to keep stirring to prevent sinking to the bottom of the pot and causing pot stickers. When the water in the pot begins to boil, that is, after the water boils, remember to turn the fire to slow fire while stirring and cook slowly.

As time goes on, the temperature in the pot will increase, the water content of the syrup in the pot will further decrease, the tension will further increase, and then the syrup will slowly start to bubble. However, there is no ceasefire at present, and this process will continue for some time. Pay attention to the stability of the heat, don't make small by big, and don't forget to stir.

When the color of the cooked syrup turns slightly yellow and the big bubbles turn into small bubbles, it's almost the same. You can turn off the fire and scoop out a spoonful to make Tang Hua.