Moreover, the stirring speed cannot be slow this time. If it's slow, the syrup won't crystallize into granulated sugar before cooling, making the finishing work extremely labor-intensive.
The iron spoon moved the viscous syrup, creating a reddish-brown vortex within the spinning clay pot.
The original aroma of sucrose mixed with the heat of the uncool syrup wafted onto Chen Zhou's face, making him experience the sweetness of brown sugar without tasting it.
After fiddling for a while, Chen Zhou finally saw some small granulated crystals in the pot, which instantly revived his spirits, and he wielded the iron spoon with greater force.
As the granulated crystals increased, the resistance in stirring the syrup also grew larger.
Knowing it was time, Chen Zhou stopped stirring and poured the syrup from the clay pot onto the large wooden boards that were prepared in advance.
