Raw materials:

600g banana, 60g corn flour,12g flour and 60g egg white.

Exercise:

1, peeled bananas, cut into hob blocks, and rolled a layer on flour;

2. Pour the egg white into the corn flour and stir it into a paste;

3. Pour the vegetable oil into the frying spoon, heat it to 70% to 80% heat, wrap the flour-wrapped bananas with a layer of egg white paste, and fry them one by one in the oil. After frying to light yellow, take out the oil control;

4. Leave some base oil in the frying spoon, add sugar and fry until golden brown, and the big bubbles turn into small bubbles. Finally, the color deepens. When you can pull out the silk, pour in banana pieces, green and red silk, turn it over quickly and evenly, and put it in a pre-oiled plate. Arrange them neatly.

Bananas from Fujian recipes (especially Fuzhou dishes with sweetness as the main color);

Raw materials:

3 bananas, 2 eggs, flour 1 bowl, 6 tablespoons of sugar, pure malt 1 spoon, 6 bowls of salad oil and 2 tablespoons of black sesame.

Exercise:

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, and the texture is soft and tender. Soak in water when eating, it is sweet and delicious.

Raw bananas in Sichuan cuisine: raw materials: 3 bananas (2 large eggs), flour 1 bowl, 6 bowls of salad oil, 2 tablespoons of black sesame seeds, 6 tablespoons of sugar, 2 small bowls of water, and pure malt 1 tablespoon. Practice: 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. Slightly extract black sesame seeds to increase fragrance; 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. Tip: 1. The freshly mixed banana has no wiredrawing phenomenon. When the temperature is slightly lower and the sugar juice is about to solidify, the banana will be picked up by the filaments.