Ingredients: 600g banana apple, 60g corn flour, 0/2g wheat flour/kloc-0, and 60g egg white.

Exercise:

1, peeled banana and apple, cut into hob blocks, rolled up and coated with wheat flour;

2. Pour the egg white into the noodles and stir into a paste;

3. Pour the cooking oil into the wok, heat it to 70% to 80% on the stove fire, wrap the banana apples wrapped in wheat flour with a layer of egg white paste, and put them in oil one by one to soak and fry. After frying to light yellow, take out the net control oil;

4. Leave some base oil in the wok, add sugar and fry until orange, and the big bubbles will shrink the bubbles. Finally the color will increase. When you can stir the silk, pour in banana and apple pieces, green and red silk, quickly turn it over and put it on a greased plate in a neat pattern.

Complete works of methods of spinning bananas, three methods of spinning bananas.

Second, bananas in Fujian recipes (especially in Fuzhou, where sweetness is the main color):

Ingredients: 3 bananas and apples, 2 eggs, wheat flour 1 bowl, 6 tablespoons of white sugar, 6 bowls of salad oil, 2 tablespoons of black sesame powder.

Exercise:

Peel bananas and apples and cut them into hob blocks; Beat eggs evenly and mix with wheat flour; White sugar, cold water and pure maltose are boiled in a pot, and after the white sugar melts, they are slowly fried with slow fire until brown; When the sugar is almost ready, boil the salad oil in another pot, put the bananas and apple pieces in the oil with paste inside, fry them until they are orange, pick them up, pour them out and mix well; Sprinkle with black sesame powder.

Features: the color is light yellow and slightly bright, the material is soft and tender, and the water is delicious and refreshing.

Complete works of methods of spinning bananas, three methods of spinning bananas.

Third, Sichuan bananas:

Ingredients: 3 bananas and apples, 2 eggs, wheat flour 1 bowl, 6 bowls of salad oil, 2 teaspoons of black sesame powder, 6 teaspoons of sugar, 2 small plates of water, and pure maltose 1 teaspoon.

Exercise:

1. Peel the banana apple, cut it into sections or hob, roll a layer of wheat flour, put it into the thick paste composed of egg white and cassava starch, desize the banana apple pieces and mix them for later use. Boil the pot, the water temperature should not be too high. When it is 40% to 50% hot, put the banana, apple pieces and pieces mixed with paste into the pot one by one and fry them until they are orange.

2. Put the white sugar into the pot (the ratio of white sugar to oil is 50g white sugar 15g oil), and the water temperature need not be too high. Stir the melted sugar gradually with a spoon until the sugar paddle is light yellow, and then you can take out the sugar shreds, that is, put the fried banana and apple pieces into the sugar paddle and roll it quickly with slow fire, so that the sugar paddle is evenly wrapped on the banana and apple stir-fried materials. That banana is golden yellow, crisp and sweet. Remove the black sesame powder slightly and increase the fragrance;

3, eat banana shreds with a bowl of cold water, soak the banana shreds in cold water, so that the temperature of the sugar paddle is reduced, and it is not sticky and more brittle when eating.