Composition details:
a mantou
Sugar150g
Salad oil 500g
1. Cut the steamed bread into 5cm strips, and the size can be controlled by yourself.
2. Soak the cut steamed bread strips in cold boiled water and take them out.
3. Put the cooking oil in the wok. When the oil temperature is 70% to 80% hot, soak the steamed bread in the water and fry it.
4. When the steamed bread strips are fried to golden brown, remove them, control the excess oil and put them on a plate for later use.
5. Take another wok, pour a little water, then add sugar and water sugar, and boil it according to the ratio of 1: 3.
6. The boiling water and sugar on a small fire will slowly bubble up.
7. Cook it with a small fire (small fire) after soaking, the big bubble will become smaller and the color of the bubble will be pale yellow. Never boil it into caramel, it will affect the taste of the finished product.
8. Pour in the fried steamed bread strips, stir fry quickly to make the syrup quickly wrap each part of the steamed bread strips, and put them into an oiled plate after taking out the pot.
9. the steamed bread strips soaked in water are fried, and they are crispy outside and crispy inside, and a bowl of cold boiled water is enough. In order to let the eater pick up the raw materials, stir them with cold boiling water, which is more crispy and delicious.
Tips on painting steamed bread * When the steamed bread strips soaked in water are fried again, the oil temperature must be high (pay attention to oil splashing), so as to ensure that the water inside is not lost.
1, water decocting method This method uses water as the heat transfer medium to fry syrup. The ratio of water to sugar is 1∶3.
2. Frying method This method uses oil as a heat transfer medium to fry syrup. The ratio of oil to sugar is 1∶4.
3. Dry frying This is a method of directly frying white sugar into the pot without any heat transfer medium.
4. Water-oil frying method This method uses water and oil as heat transfer media to fry syrup.
5. When frying sugar, the pot should be clean and the spoon should be constantly stirred to make the syrup heated evenly.