2. The practice of drawing apples
What is the practice of drawing apples?
The Practice of Drawing Apples
Raw materials: apple, peanut oil, sugar, egg powder and cooked sesame seeds. The preparation method:
1. Wash the apples, peel, core and cut into pieces. The size is three to four centimeters square.
2. Beat the eggs in a bowl, add the right amount of water and flour, stir well, then put the apple pieces in the bowl and hang a layer of paste.
3. Put peanut oil in the pot, heat it to 80% heat, and fry the apple pieces in the oil. Fry until the apple slices are golden and crisp, take them out and put them in a colander to control the oil.
4. Add sugar to the oil, and keep stirring while heating. Sugar gradually melts and turns yellow. When the sugar can be shredded, pour the fried apples into the syrup, quickly stir the apples and syrup evenly with a spoon method, and sprinkle cooked sesame seeds during the pouring process.
5. Put the hot plate on the table and eat it quickly.
6. You can bring a bowl of cold boiled water when serving, and dip it in the water before eating, which is cold and crisp.
Experience in making apple shreds
1, the key step is boiling syrup. If the fire is too big, it will paste the pot, and if the fire is too small, it will not pull out the silk. You can add a little water when cooking. Wash the pan before cooking, so it won't stick easily.
2. Well-made brushed apples must be eaten while they are hot. After cooling down, not only can the silk not be pulled out, but the apple will become hard and taste bad.
3. Take it with cold boiled water before eating. First, it can cool down. Second, it can cut filaments, and the taste is more crisp.
4, apple pieces can not be cut too big, too big sugar is not easy to wrap all the apple pieces.
How to pull apples?
Basic seasoning for shredded apple: sugar 150g. Key points ① Add a little water to flour to make batter.
(2) When cooking sugar, stir it constantly with a spatula to avoid sticking to the pot. Method 1: Peel the apple, cut it on all sides, and don't stone it in the middle.
Then cut the apple into small pieces. Put two and a half bowls of flour into a plate and add water to form a thick paste (depending on the amount of apples). Third, put the apple pieces into the batter so that the batter completely covers the apple pieces. Put oil in the pot to cover the apple pieces. Put the apple slices in a small fire, heat them to 30%, and fry them until they are slightly yellow on both sides. Then wrap the fried apple slices in a layer of paste. Then put them in the oil pan.
Pour the apple pieces into the pot and stir. Remember to use medium heat after stirring, otherwise the sugar will harden easily and the apple pieces will not be wrapped. ) 10. Prepare a bowl of ice water or cold boiled water in advance, and soak the apples pulled out of the pot in ice water for a while. The skin is crisp and tender, and the mouth is full of sweetness.
The whole demonstration picture is as follows: news.xinhua/food/2004-06/17/xin src _ 5006011104982413234. Rotating bananas have the characteristics of northern dishes. The recipe is as follows: 1. First peel the banana, cut it into small pieces or hob pieces, roll a layer of flour, put it into the thick paste made of egg white and starch, and size the banana pieces and mix well for later use.
Heat the oil pan, and the oil temperature should not be too high. When it is 40% to 50% hot, put the banana slices and segments mixed well into the oil pan one by one and fry until golden brown. 2. Put the sugar into the oil pan (the dosage ratio of sugar to oil: 50g sugar plus15g oil), and the oil temperature should not be too high. Stir the melted sugar slowly with a spoon until the syrup is light yellow and can be pulled out, that is, put the fried banana pieces and segments into the syrup, turn them over quickly, so that the syrup is evenly wrapped on the banana fried material, and then serve.
This banana is golden in color, crisp and sweet. 3. To eat shredded bananas, you need a bowl of cold boiled water. Dip shredded bananas in cold boiled water, so that the temperature of syrup is reduced, and it is not sticky and crispy.
How to make shredded apples? Simple and delicious
Raw materials for apples:
Apple 350g, sugar 150g, peanut oil 750g (actual consumption 75g). Cooked sesame 10g, egg 1g, dried starch 150g.
How to draw apples:
1. Wash the apple, peel and remove the core, and cut it into small pieces 3 cm square. Beat the eggs into a bowl, add dry starch and water to make an egg paste, and add apple slices to hang the paste. [Gourmet China]
2. Heat the oil in the pot to 70% heat, add the apple slices, fry until the apple skin is crisp and hard, and when it is golden yellow, pour out and drain the oil.
3. Leave 25 grams of oil in the original pot, add sugar and stir with a spoon until the sugar melts. When the sugar turns pale yellow and sticky, pour in the fried apples, turn over and sprinkle with sesame seeds, then take out the pan and serve quickly. Bring a bowl of cold boiled water. First, soak the apple pieces in cold boiled water in front of the population, which is more brittle.
Characteristics of spun silk apples:
Golden color, smooth block, sweet and sour, crisp outside and soft inside, continuous sugar shreds.
The effect of drawing apples:
Strengthen the stomach and start eating.
How to make shredded apples?
Introduce the method of drawing apples in detail.
Food and efficacy: home cooking recipes
Materials for making spun silk apples:
Ingredients: fruits: apples, pears, oranges, watermelons, grapes, bananas and other roots: dried fruits such as yam, sweet potato and taro: odorless meats such as walnuts, peanuts and chestnuts: pork, chicken, duck, pigeons, and some fish eggs: eggs, duck eggs.
Characteristics of spun silk apples:
Crystal clear, crisp outside and tender inside, sweet and beautiful, with continuous gold thread.
Teach you how to pull apples, and how to pull apples is delicious.
Any shape, strive for the same length, thickness and size.
Paste treatment
According to the different water content of raw materials, decide whether to hang paste.
Raw materials with less water, such as rhizome raw materials, do not need to hang any paste; Raw materials with moderate water content, such as apples and peaches, need to be hung (such as whole egg paste);
Fruits (such as watermelons, oranges, etc. ) not only hang it with plenty of water, but also powder it before hanging it, so as to ensure that it will not fall off when cooking. Although bananas don't contain much water, they are soft and need to be powdered before pasting.
deep-fry
Generally speaking, when the oil temperature is 5 ~ 60% hot, put in the raw materials and fry them. It is divided into two stages: first fry until it is first cooked, and then fry until it is crisp when the oil temperature rises to 50% to 60%.
Technical analysis: If it is fried once, the raw material is overheated, and the water contained in it will inevitably overflow and exist between the raw material and the paste because it is blocked by the external paste. It is easy to separate the raw materials from the paste layer, resulting in wire drawing failure. Therefore, the raw materials must be fried quickly with high oil temperature, when the paste is mature and the raw materials are slightly hot. After the oil temperature rises, the oil is quickly fried for the second time, so that the water contained in the raw materials and the paste overflows, and at the same time, the paste layer forms a crisp and firm shell, which avoids the separation and falling off of the raw materials and the paste.
Fried sugar
Sugar frying includes dry frying, water frying, oil frying and oil-water mixed frying. Among them, dry frying and deep frying are fast, while water frying and mixed frying have high chances of success for beginners, and mixed frying is the longest time in silk making. The ratio of sugar to raw materials is 1:2. Heat the sugar in a pot and stir it with a spoon. With the increase of temperature, the sugar particles in the pot gradually gather to form chopsticks-sized particles. With the further increase of temperature, the sugar particles gradually decompose and melt, showing a mixed state of sugar solution and sugar particles until they all melt into amber sugar solution. At this time, the temperature of sugar solution is about 186 degrees, which is the best time for drawing.
Fried vegetables
Put the fried raw materials into the sugar solution and stir quickly to make a dish. In order to save time, quickly wrap the sugar solution around the raw materials, and pour a little water into it. When the water at room temperature meets the sugar solution at high temperature, the mixed solution will boil, and with constant stir-frying, the raw materials can be quickly wrapped.
Matters needing attention
1, fruit raw materials should be peeled, and the changes of active enzymes should be paid attention to. Meat should be peeled and boned, and fish should be stabbed.
2. Frying should prevent desquamation. In the hotel, two people can operate two fires, one for frying and the other for frying sugar, which not only saves time, but also prevents it from burning.
3. When it is cold, you can sit on the bottom with hot water to keep warm, so as to prolong the drawing time after cooking.
How to make brushed apples?
Hot toffee apple
Basic seasoning: sugar 150g.
general idea
(1) Add a little water to flour to make batter.
(2) When cooking sugar, stir it constantly with a spatula to avoid sticking to the pot.
The way of doing things
First, peel the apple and cut it from all sides. There is no stone in the middle. Then cut the apple into small pieces. sabot
2. Half a bowl of flour, add water to make a thick paste (depending on the amount of apples).
Third, put the apple pieces into the batter so that the batter completely covers the apple pieces.
Fourth, put oil in the pot, preferably cover with apple pieces and heat it to 30% heat with a small fire.
5. Add apple pieces and fry until both sides are slightly yellow.
Sixth, cover the fried apple slices with powder.
Seven, put into the oil pan and fry until yellow, and then put it on the plate.
8. Pour the sugar into the oiled paper and cook it with low fire until it is orange-yellow paste.
Pour the oil out of the pot and leave the sugar paste in the pot. Pour the apple pieces into the pot and stir. Remember to use medium heat after stirring, otherwise the sugar will harden easily and the apple pieces will not be wrapped.
10. Prepare a bowl of ice water or cold boiled water in advance, and soak the apples pulled out of the pot in the ice water. The skin is crisp and soft, and it is full of sweetness.
What is the practice of drawing apples?
The Practice of Drawing Apples
Raw materials: apple, peanut oil, sugar, egg powder and cooked sesame seeds. The preparation method:
1. Wash the apples, peel, core and cut into pieces. The size is three to four centimeters square.
2. Beat the eggs in a bowl, add the right amount of water and flour, stir well, then put the apple pieces in the bowl and hang a layer of paste.
3. Put peanut oil in the pot, heat it to 80% heat, and fry the apple pieces in the oil. Fry until the apple slices are golden and crisp, take them out and put them in a colander to control the oil.
4. Add sugar to the oil, and keep stirring while heating. Sugar gradually melts and turns yellow. When the sugar can be shredded, pour the fried apples into the syrup, quickly stir the apples and syrup evenly with a spoon method, and sprinkle cooked sesame seeds during the pouring process.
5. Put the hot plate on the table and eat it quickly.
6. You can bring a bowl of cold boiled water when serving, and dip it in the water before eating, which is cold and crisp.
Experience in making apple shreds
1, the key step is boiling syrup. If the fire is too big, it will paste the pot, and if the fire is too small, it will not pull out the silk. You can add a little water when cooking. Wash the pan before cooking, so it won't stick easily.
2. Well-made brushed apples must be eaten while they are hot. After cooling down, not only can the silk not be pulled out, but the apple will become hard and taste bad.
3. Take it with cold boiled water before eating. First, it can cool down. Second, it can cut filaments, and the taste is more crisp.
4, apple pieces can not be cut too big, too big sugar is not easy to wrap all the apple pieces.
The Practice of Drawing Apples
The so-called drawing means that vegetables and fruits are mixed with sugar, which tastes particularly strong and feels good.
There are roughly two kinds of wire drawing, one is water-fried sugar and the other is fried sugar. It's all kung fu.
Stir-frying sugar in water means mixing sugar with water. The pot must be cleaned, and then sugar is added when the hot pot is about 60% hot, preferably cotton candy because the effect is better.
When frying, you must control the temperature of the pot, if it is too hot, it will fail. Stir-fry until the sugar almost turns red, add a little water, and add water and sugar in proportion.
Then the temperature of the fire must not be too high, and then stir-fry until the sugar and water combine into a sticky state, and then turn off the fire. Frying sugar is more difficult than water frying, and this frying method tests kung fu more.
Wash the pan and heat it. Then the oil ratio is similar to sugar, but it can be a little more.
The oil temperature is around 60%. How to measure the oil temperature?
We often cook, and we know at a glance that people are not good at it, so we put our hands at a distance from the pot and feel it with our hands. When the oil temperature is enough, put the sugar, and then stir-fry until the sugar feels mushy, and then leave the pot and the fire, but be careful not to turn off the fire at this time because the temperature will be very different when it is turned on and off, and the frying effect is not good.
Just stir-fry until the sugar turns red and sticky as above. However, it is mentioned here that it is also good to stir in the pot with a spoon when frying.
= = = = = = = = = = = = = = = = long yam. 200 grams of sesame.
.5 grams of sugar. .. 75g (cooking method): peel the yam, cut it into rolling blades, fry it in an oil pan at low temperature until it is light yellow, remove the oil, put the sugar in a frying spoon, stir-fry it until it is crystal sugar-colored, add the yam, sprinkle with sesame seeds, take it out of the spoon and put it on a plate. When serving, bring a bowl of cold boiled water with you, and dip yam in cold water before eating.
[Process key] 1. Yam can be hung with egg white powder paste first, then fried, until the paste is straight, the paste residue is picked out, and then fried thoroughly in oil. 2. The key to pulling vegetables is frying sugar. There are three popular ways to stir-fry sugar now.
First, frying method: use oil when frying, because oil transfers heat quickly and sugar changes quickly when frying, so frying is extremely easy to go too far. When frying, you should not put too much oil. If there is too much oil, the main ingredient can't hold sugar, which will lose the meaning of drawing.
Second, the water frying method: first put a proper amount of water in the pot, add sugar to get angry, the sugar will melt when heated, and stir with a spoon, and the sugar will change from a big bubble to a small bubble until it is cooked. Third, the water-oil mixing method: first put a little water in the pot, add sugar, and after it melts on the fire, pour a proper amount of oil along the edge of the pot, which is also stirring while frying. It is not advisable to put too much oil to prevent the sugar from getting out of oil and sticking to the main ingredients.
No matter what kind of frying method, you must master the heat. The fire candy will quickly change color and fry badly. If the heat is too short and too long, the sand will turn over and no silk will be produced. When frying sugar, you should also prevent the pot from burning. If this happens, wipe it with a rag in time and change the direction of the pot to avoid burning too much. [Flavor Features] long yam and specialty linseed oil are selected as the main raw materials of Shanxi Taiyuan Yam. Yellow in color, long in silk, sweet and delicious, it is unique in Chinese yam dishes.
= = = = = = = = = = = = = = = Ingredients: 3 bananas, 2 eggs, 1 bowl of flour, 6 tablespoons of sugar, 65440 pure malt. Production method: peel bananas and cut them into hob blocks; Beat eggs evenly and mix with flour; Boil the granulated sugar, clear water and pure malt in a pot until the granulated sugar is dissolved, and cook slowly on low heat; When the sugar is almost ready, heat the salad oil in another pot, dip the banana pieces in the oil, fry until golden brown, take out, pour out the sugar juice and mix well; Sprinkle with black sesame seeds.
Features: the color is light yellow and slightly bright, the texture is soft and tender, and it is sweet and delicious when dipped in water for painting. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =1,cut the sweet potato into hob blocks, heat it in oil for 6 minutes and fry it for about 5 minutes.
2, take another pot, put the bottom oil, less oil. 3.add half a catty of sugar.
4. Beginners can use sugar. 5. Keep stirring until the sugar is dissolved and discolored, continue stirring, and foam slowly, while keeping stirring.
6. This is a small fire for cooking sweet potatoes. 7. When the sugar suddenly decreases from less to less, quickly pour the sweet potato into the pot and stir fry.
8. Bring a bowl of white water to the table, eat it with it, and don't touch your teeth. = = = = = = = = = = = = = = = = = = = = = = = = = = = = Peel the apple, cut it around, and don't core it in the middle. Then cut the apple into small pieces.
Put two and a half bowls of flour into a plate and add water to form a thick paste (depending on the amount of apples). Third, put the apple pieces into the batter so that the batter completely covers the apple pieces. Put oil in the pot to cover the apple pieces. Put the apple slices in a small fire, heat them to 30%, and fry them until they are slightly yellow on both sides. Then wrap the fried apple slices in a layer of paste. Then put them in the oil pan. Pour the apple pieces into the pot and stir.
Remember to use medium heat after stirring, otherwise the sugar will harden easily and the apple slices will not be wrapped. ) = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = Method: Stir-fry the spoon with cooked oil and heat it for five layers; Add potato pieces, fry with low fire until slightly Huang Shi, and take out. Pour off the remaining oil in the frying spoon, add half a spoonful of water and sugar, boil it into syrup, add the fried potatoes, turn it over and take out the spoon.
How to make shredded apples? -
Longevity Recipe of China Yishou Recipe (III) Strengthening Spleen and Stomach and Longevity —— The basic characteristics of healthy recipes of other cuisines to which shredded apple belongs are appetizing and delaying the stomach. Apple and sugar basic materials basic seasoning: sugar 150g essentials ① add a little water to flour to make batter.
(2) When cooking sugar, stir it constantly with a spatula to avoid sticking to the pot. Method 1: Peel the apple, cut it on all sides, and don't stone it in the middle.
Then cut the apple into small pieces. Put two and a half bowls of flour into a plate and add water to form a thick paste (depending on the amount of apples). Third, put the apple pieces into the batter so that the batter completely covers the apple pieces. Put oil in the pot to cover the apple pieces. Put the apple slices in a small fire, heat them to 30%, and fry them until they are slightly yellow on both sides. Then wrap the fried apple slices in a layer of paste. Then put them in the oil pan.
Pour the apple pieces into the pot and stir. Remember to use medium heat after stirring, otherwise the sugar will harden easily and the apple pieces will not be wrapped. ) 10. Prepare a bowl of ice water or cold boiled water in advance, and soak the apples pulled out of the pot in ice water for a while. The skin is crisp and tender, and the mouth is full of sweetness.
How to make shredded apples?
1. Peel and core the apple and cut it into orange petals. Mix egg whites and wet starch, and stir well to make a paste. Roll the apple slices with a thin layer of flour, then put them into the paste and mix well.
2. Put the wok on the fire, pour in peanut oil, heat it to 70%, put the apple pieces in one by one, and fry until golden brown. Leave 15g oil in the wok, heat it to 50% with low fire, then add sugar, stir it with a spoon until golden brown bubbles, then quickly pour in the fried apples, add osmanthus sauce, then turn off the fire, turn it over a few times, let the sugar juice hang evenly on the apples, and serve.
Features: golden color, slender drawing, crisp and fragrant outside, tender and slightly sour inside, fresh and sweet hot food.
The key: the apple slices should be crispy. Pay special attention to the heat. When frying sugar juice, the oil temperature should be controlled at 50% to 70% heat. If the firepower is too low, the sugar will not turn into silk, and if the firepower is too high, it will easily stick to the pot. So the operation should be very agile. When the sugar juice is stirred and fried into silk, immediately put in the fried apple and turn it over a few times to make it stick with the sugar juice and then take it out of the pot.