Pumping bananas: Peel two non-slip bananas, cut them into thin slices, then coat them with starch, fry them in oil pan until golden brown, and take them out for later use. Then start to heat the oil pan, not too big, just medium fire, and put sugar when the oil is heated to 5 or 6 minutes. Add more sugar, or the boiled syrup will not taste good if it is not strong. Attention! Add water immediately after putting the sugar into the frying pan, otherwise the glistening sugar just put back will turn into black brown sugar charcoal. Cook slowly with a fire that is a little bigger than a small fire, while stirring constantly to avoid sticking to the bottom. When the sugar water begins to bubble, pour the fried banana slices into the pot and let them contact with the sugar water completely. It's almost ready when the sugar water thickens! In addition: other practices of bananas: banana rice banana rice is absolutely delicious.

1. A big banana imported from the supermarket, peeled and broken into small pieces three centimeters long.

2. Wash the rice, put your hand flat in water slightly lower than the back of your hand, and insert the banana into the rice.

After the rice is cooked, the banana is cooked. You can mix the banana with the rice or not.

The sweetness of rice is second, and the fragrance of rice grains is intoxicating. French special menu-crispy fried bananas

Banana is rich in nutrition and is one of the fruits that people generally like to eat. Usually eaten raw. Here is a dish cooked with bananas as raw materials-crispy fried bananas with unique flavor.

Material: 750g banana.

Ingredients: 500g flour, 0/00g starch/kloc, a little baking powder.

Seasoning: a little salt, cooking oil 1000g (about 200g).

Practice: 1. Take a large bowl, add 600g of flour, salt, baking powder and water, stir well together, then add100g of oil and stir well to make crispy pulp.

2. Peel the banana, cut it into 3 cm hob blocks and mix well with dry starch.

3. Heat the oil pan to 60% heat, dip the banana in crisp pulp, fry in the pan until golden brown, remove and put on the plate.

Note: Don't overcook bananas. It takes 15 minutes to use crisp pulp.

This method can also be used to make crisp apples and crisp peaches.