Does anyone know how to say hot candied sweet potato in English

The production of wire drawing materials. 2. Rinse sweet potato peeling and set aside. 3. The production of wire drawing materials. 2. Rinse sweet potato peeling and set aside. 3. The sweet potato cut into hob pieces. 4. The pot to join the right amount of soybean oil. 5. The pot to join the right amount of soybean oil. 5. Heat oil to 5 to 6 into a hot time in sweet potato, transferred to the fire. 6. Sweet potato Fried to harden appearance, color golden Remove to accuse oil. Set aside. 7. Pour the oil in the pan, the pot into the right amount of sugar. 8. Transferred to the *** all fire, and a pot of white sugar partial melting. 9. Transferred to the *** all fire, and a pot of white sugar partial melting. 9. Until all the pot in the sugar melting, transferred to the fire. Continue to boil sugar boil, imaging honey with pus. 11. Boil a little while a little longer, slightly red juice, when temperature must be *** all. 12. Stir in Fried sweet potato piece of quick stir evenly, can be out of the pot on the plate.

Pulling sweet potato how to do to pull out a lot of silk

The key is to boil sugar this step a small amount of water and other amount of sugar at first do not need to move wait for a minute sugar melting then stir the sugar water with a spoon or other stirring to pick up the hanging silk long and continuous kind of then put in the groundwater quickly stirring hanging sugar and sheng out sprinkle sesame seeds can be done Good luck

Pulling the silk groundnut

(2) in the frying pan into a pound of oil, when the oil burned to 7 mature groundnut into the pan frying. When the groundnut is cooked, it will be fished out to control the oil. Prepare a plate with a layer of cooked oil on the bottom to prevent the sugar from sticking to the bottom of the plate.

(3) will be left in the pot to pour the oil out of another bowl, wash the pot, mixed with a tablespoon of water, sugar into the pot and stirred, and then add a bottle of cooked oil (the purpose of adding oil is to make the dish color bright, silk lasts a little longer), medium heat simmering sugar. The key point of this pouring dish is to see whether the sugar boils successfully. When the sugar boils, reduce the heat to low (note that the sugar should be stirred with a spoon while simmering). When the sugar sauce with a spoon to scoop up the fine silk, the fried melon into the pot and stir, and then into the bottom of the plate smeared with cooked oil in the plate, ready to eat a small bowl of water can be.

This dish is characterized by ordinary ingredients, bright color, crisp and sweet taste, children and women love to eat. You can also imitate the practice of this dish to do plucked potatoes, plucked apples, pay attention to boiling sugar when the fire must be well grasped, so as to avoid the sugar boiled paste bitter.

The so-called pulling the silk is to refer to the sugar adjusted out of the vegetables and fruits, eat the flavor of the special thick feeling very good. Bashi roughly two kinds of a water fried sugar a kind of oil fried sugar. The first one is the one with the most important thing to do is to make sure that you have a good understanding of what you are doing.

Water fried sugar means water to blend sugar, practice. Wash the pan must be dry and clean, and then open the hot pot about 6 into the heat when adding sugar, the best is sugar because the effect is better. Stir fry must control the temperature of the pan, too hot will fail. Stir-fry until the sugar almost turned red when adding a little water, water and the proportion is in accordance with the proportion of sugar added. And then still the temperature of the fire must not be too high and then open frying, until the sugar and water dissolved and merged into a viscous form when off the fire on the line.

Sugar fried in oil, the practice is more difficult than water, this frying method is more of a test. Wash and heat the pan. Then into the oil proportion and sugar about the same but can also be a little more. The oil temperature is about 6%. How to measure the oil temperature. We often cook a look to know that we are not very good at it, put your hand on a distance from the pan with your hands to feel it. Oil temperature is enough to add sugar, and then open stir-fry feel the sugar to paste the pot away from the fire, but then pay attention to the fire do not turn off because of one open and one off the temperature will be a big contrast, fried out of the effect is not good. Still the same as above, stir-fry until the sugar is red and sticky on the line. But here mention a frying can be stirred with a spoon in the pan so that the effect is also good.

It's a good idea to use a spoon to stir the sugar in the pan, so it's not too sticky.

What is the name of the dish?

The Northeast. It's served in all the restaurants in the Northeast. In Chaozhou, it's called "返沙地瓜芋头"

Why can't I pull the strands out of the groundnuts I make? Why can't I pull out the sugar from the groundnuts?

Sugar is not boiled in place. Sugar should be boiled until it's ready to be used.

Technical, not easy to operate

What is the fire used to deep fry the groundnut

Small fire and slow frying

Plucked groundnut

The main ingredients of the groundnut quantity

Side ingredients 500 grams of oil 200 grams of sugar 100 grams of water

Plucked groundnut

1.Preparation of the groundnut, peeled

2.Groundnut and the skin

The groundnut and the skin

The groundnut and the skin is the same as the skin. p> 2. Groundnut and strips standby

3. Add a suitable amount of oil in the pan and heat, add groundnut strips

4. Fry until golden brown and drain the oil

5. Add a suitable amount of water and sugar in the pan and heat to melt

6. Heating and stirring until the color of the caramel

7. Add the groundnut and stir to mix well

8. Finally, serve while hot!

How to Make Groundnuts

How to Make Groundnuts

Ingredients:

Groundnuts (5 pcs), oil (2 bowls), sugar (250g), water (1/2 bowl).　　Preparation:

1. Peel and wash the groundnuts, wipe out the water and cut into pieces; 2. 2 bowls of oil into the pot to heat, insert the bamboo chopsticks to see bubbles around it, pour in the groundnuts and change the heat to a small frying until golden brown, in order to use the chopsticks to poke through the groundnuts, subject to block;

3. Fish out the fried groundnuts and drain off the oil and wait to be used;

4. Pour out the rest of the oil in the pot and fill with 250 grams of sugar and 1/2 bowl of water. 250 grams of sugar and 1/2 bowl of water to boil, change to low heat and slow simmering syrup and stirring, until the syrup foam from large to small, was thick and slightly changed color;

5. Immediately will be fried groundnut pour pot, stirring the pocket, so that the syrup is completely wrapped in the groundnut on the immediate removal of the fire to plate, pulling the groundnut that is completed.　　Warm tips:

1. It is recommended to use the yellow heart of the groundnut, it will eat sweet, but also easy to deep fry, to the shape of the appropriate.

2. Groundnut blocks must be drained before frying, otherwise the frying pan will be oil splash splash injury, can be sprinkled with some salt in the hot oil beforehand, to prevent splashing oil.

3. This dish to pull out the silk to be added maltose, cooking syrup when the fire should be controlled, otherwise the syrup will burn. After the pulling of the groundnut is done, the dish of the groundnut should be smeared with sesame oil, or put a few lettuce leaves on the bottom to avoid sticking to the bottom. When serving while hot, first put the groundnut block into cold boiled water to soak for a while, the sugar coating on the groundnut block will become hard and crispy in water, sweet and crunchy in the mouth.

4. If you do plucked apples or bananas, you have to wrap a layer of egg or flour before frying in the pot, and keep stirring when frying, so that it is fried evenly fried through.　　Nutritional benefits:

1. Groundnut, also known as sweet potatoes, which contains substances similar to estrogen, the protection of human skin, slow aging has a role in the longevity of food.

2. Groundnut is alkaline food, after eating can inhibit the growth and accumulation of subcutaneous fat, not only conducive to defecation, but also conducive to weight loss and slimming.

How to make groundnut with pulling thread Recipe Ingredients:

1 tsp hawthorn, 1 tbsp white sesame, 400g groundnut, ? cup sugar, 2 tbsp water, 1 tbsp salad oil.　　Preparation:

1. Peel the skin of the groundnut, cut it into even pieces and rinse with water;

2. Heat the oil, wipe off the water on the groundnut and fry it slowly in the oil, then put it aside;

3. Heat the oil to 180 degrees Celsius, and then fry the groundnut until it is crispy;

4. Leave a moderate amount of oil in the pot, then add the sugar and water, and cook it over the fire, until it turns golden brown and transparent. Cooked into a golden yellow transparent kind of sugar paste, add groundnut, hawthorn, sticky full of sugar paste;

5. In the chopsticks smeared with a little oil, the groundnut into the plate;

6. Small bowl of water to the groundnut piece by piece through the water, served in the plate, this can prevent the groundnut stick together, but also make the transparent sugar filaments become crisp.　　Characteristics of the dish:

Sweet.

The practice of pulling the groundnut three recipe ingredients:

groundnut, corn starch (that is, cornstarch), sugar, water (sugar and water to control, their own home to do it if the sugar is about 100 grams, about 50 grams of water), ice water (to be chilled well in advance), oil, dish brush on the pulling oil standby.　　Production method:

1. Wash the groundnut peeled and cut into pieces, it is best to use kitchen paper to wipe off the water, and then sprinkled with dry cornstarch evenly wrapped up, so that the oil temperature into the high frying will not explode;

2. pot of oil to put a little more heat into the groundnut fried golden brown out, the pot of oil poured out;

3. pots do not have to clean, directly into the sugar and water fire boil, the beginning of all the bubbles is normal, need patience. Bubbles is normal, need patience, slowly simmer to big bubbles into small bubbles, small bubbles into no bubbles, the color will become golden yellow, this middle simmering time to constantly use a spatula to stir, pay attention to observe, and so the color becomes golden yellow after the smoke, this time the action of a quick stirring and poured into the deep-fried groundnuts immediately turn off the fire, with a spatula will be groundnuts and sugar juice mix evenly, and then loaded into the plate brushed with salad oil, the groundnuts is ready;

3. Batten the groundnut is ready;

4. Sprinkle white sesame seeds, and then you can pull the silk, prepare a bowl of ice water, put the groundnut in ice water for a while on the hard, falling on the plate will have a thumping sound like this, so that the outside will be very crunchy, you can also be all the silk pulling the beautiful after the iced water over, you can also be operated one by one.　　Warm tips:

1. food can not have moisture, must be wrapped in dry starch, not wet, dry, no these powders can be cooled and dried groundnut to no moisture.

2. Drawing the last boiling sugar do not scorch off, timely attention to observe the color. [Eat Zone]

Tips for making plucked vegetables Plucked vegetables are quite a culinary method of eating kung fu ......