I remember when I was very young, every time my friends and family had a new house or a wedding or a funeral, the children were very happy to go to the banquet with the adults. But at that time the most popular dishes on the table for children are almost always not what the big fish and meat, on the contrary, the pulling of the melon on the table, originally some of the naughty children scurrying all over the place also obediently sat back, waiting for this sweet and delicious food.

So this time we will answer in detail, share the practice of the groundnut, share the food at the same time also relive the memories of childhood.

How do you make the most delicious sweet potato?

In order to answer rigorously, we have to first for this "most delicious" first say a few words . Because each of our tastes can not be exactly the same,food itself is a very subjective thing , the so-called "a thousand viewers in the eyes of a thousand Hamlet", so in the minds of a thousand diners, "the best", "the best", "the best", "the best", "the best", "the best", "the best", "the best", "the best", "the best, the best", "the best", "the best". The "best" Bashiqi melon is not exactly the same in the minds of a thousand diners.

But even if there is a difference in taste, but the groundnut itself is a simple dish with simple ingredients and a clear cooking method, so there are still some standards to follow if you want to make the groundnut delicious. For example, good plucked melon to the outer sugar shell sweet and crispy, inside the texture of the melon soft and sticky, the color of the whole dish is golden and bright, more importantly, the heat must be able to pull out a long sugar filament , so basically in line with the basic requirements of a tasty, successful plucked melon.

In fact, the practice of the groundnut pulling is very simple, summarized in fact is two main steps: groundnut cut into pieces and fried, as well as fried on the melted sugar liquid can be. But, to achieve the taste, appearance, flavor are good, then there are still some key points need to pay attention to, especially boil sugar operation is more important, so the following we first on the key points to answer, and then share the details of the practice process, ingredient handling and so on.

The key point to make the groundnut more delicious

The groundnut of the groundnut is very simple, only groundnut, water, sugar and oil are the four basic materials, the cooking operation is only two kinds of frying and stir-frying only, but it is such a simple few things and cooking steps, but it is able to cook a sweet and soft, novel dessert form. But these simple things and cooking steps can produce sweet, soft and novel dessert dishes.

What exactly is "bahn mi"?

Basil is one of the main ways to make desserts in Chinese cuisine. It involves tossing pre-cooked ingredients into a simmering sugar syrup, which coats them in the sugar and then serves them up on a plate. When served hot, they will pull out long, thin strands of sugar. The key to this process lies in the heat of the sugar, which is generally divided into boiling sugar in water, boiling sugar in oil, and boiling sugar in a mixture of oil and water, but no matter which way is used, the final requirements for the sugar solution are basically the same: Sugar solution excess water evaporation, and the temperature needs to reach between 165 and 175 degrees, so that the sugar solution can have a good pulling effect, the sugar solution will have good pulling effect. .

So it can be seen that in the cooking process of plucking groundnuts, there are two very critical steps that will directly affect the taste of this dish, and even the success or failure of cooking, that is, frying and boiling sugar.

One, the groundnut frying

Pulling the groundnut of the groundnut is the need for deep-frying pre-cooked, hot oil will be the groundnut pieces of frying cooked fried through, and then to go to the sugar coated liquid. There are two ways of thinking about deep-frying, one is to cut the pieces and deep-fry them directly, and the other is to wash off the starch and then re-powder them and deep-fry them, these two ways of thinking about deep-frying apply to different scenarios, and the effect of deep-frying is also slightly different.

1, direct frying:

The advantage of doing so is simple and fast, less steps, as long as the skin and cut the pieces can be directly into the frying pan. However, there are some minor disadvantages, such as: Cut groundnut pieces tend to stick together, if not fried in time to cook, groundnut pieces will be discolored, etc.. This recipe is more suitable for small quantities at home, making one dish at a time and eating it as it is.

2, pat powder fried :

The advantage of doing so is that can be prepared in advance a lot, after patting the powder frying is not easy to stick, and fried is not easy to soften, the outer layer of the more crispy . The disadvantage is that there are a few more steps, you need to wash away the starch on the cuts of the cubes of groundnuts, and then tap the powder twice, so as to get the best deep-frying results. This method is more suitable for restaurants, which can prepare them in advance and take them for deep-frying at any time.

3, expand content: the choice of groundnut

There are very many varieties of groundnut, like to fry out of the powder glutinous a little bit of more dry surface type of varieties, like sweet and soft a little bit of yellow flesh moisture more varieties, but no matter which type of texture type of sweet potato to choose, or to try to make sure the quality is fresh.

While groundnuts are different from potatoes in that sprouted groundnuts don't produce as many harmful substances as sprouted potatoes and can't be eaten, there's no guarantee that groundnuts that have been left too long to sprout won't be contaminated with germs and spoiled. In particular, the groundnut is more susceptible to infection of the black spot bacteria, infection manifested outside the surface of the groundnut will appear black or brown patches, which will lead to the groundnut bitter, hard, and will produce harmful substances . Therefore, when choosing groundnuts, you should check carefully and select fresh, high-quality groundnuts as ingredients. If you really don't have better groundnuts to choose from, you should at least cut off more than 1 centimeter of the sprouted or black-speckled part of the groundnuts.

Summary: As the main ingredient of the groundnuts, the groundnuts should be cut into small pieces and deep fried before being stir-fried and coated with the boiled sugar. In the deep frying is recommended for home production now cut now fried can be, if you want to make a lot of production, or want to fry the sweet potato pieces more crispy, not easy to soften, then you can rinse the sweet potato and then pat on the starch for deep frying.

Two, boiled syrup

Sugar is one of the most commonly used seasoning in cooking in addition to salt, sweets, desserts dishes are also independent of the main dishes to become a gourmet food category, so Sugar in the form of sugar and the way to apply it in the cooking can be described as a variety of variations

Sugar is one of the most popular seasonings in cooking, sweet, dessert dishes also independent of the main dishes to become a gourmet cuisine, so the form of sugar and the way of application in cooking can be said to be a lot of changes. . In our Chinese cuisine sugar is not just used to provide sweetness, through heating we can use sugar to fry frosting, boil plucked silk, dip sugar gourds, fried sugar color and so on. This is the use of Sugar at different temperatures in different forms, and the production of the biggest difficulty is the simmering sugar, novice production to master the pulling of the groundnut simmering sugar skills of the key to the following points.

1, boiled with water: Doing the draw is to boil the syrup, you can boil with water, oil, water and oil boiled in three ways (dry boiled in a way that is not very good applicability), in fact, they are the same nature, water and oil are in a controlled way to transfer heat to the sugar. If you are a novice, you should use water to simmer the sugar. The evaporation of water can take away the heat and slow down the caramelization of the sugar, which will give you more time to observe and judge the situation, and it will not be easy to overcook the sugar and improve the success rate. If you want to brighten the color of the groundnuts, you can also add a little oil to brighten the color of the sugar mixture after simmering it in water to make it light brown.

2, small fire simmer : simmering sugar must be small fire, because the sugar in the heat after the dissolution of the sugar will be successively into the sugar liquid, frosting, pulling silk, glazed, tender juice, sugar color and so on several states, which "pulling silk" this The temperature of the state is about 165 degrees to 175 degrees. Once the temperature rises to 180 degrees or even more than 185 degrees, the sugar solution will obviously begin to change color, and begin to lose sweetness, dark color, and then continue to caramelize, browning, and then continue to heat it will become our usual state of doing braised pork fried sugar color. So you can't be impatient when boiling the sugar, heating over low heat to better observe the changes in the sugar, and capture the best "pulling" state in time.

3, careful observation : "Drawing" state needs to be between 165 to 175 degrees of temperature, but the human is no way to intuitively see the temperature, so we need to be a visible judgment standard, that is: The color of the sugar liquid changes to a yellowish color like sesame oil, and the air bubbles change to small delicate bubbles. When these two phenomena appear in the sugar liquid, you can put the fried groundnut pieces into the stir-fry, basically no matter which way to boil sugar can be used as a criterion, the difference between the different ways of boiling sugar is only in the state of the sugar liquid state of the different speeds of change, the water boiling is the slowest change, the easiest to observe.

Summary: The hardest part of making sweet potatoes is boiling the sugar, and although there are many ways to do this, it is recommended that the easiest way to do this is to boil the sugar in water. The criteria for judging whether the sugar liquid is ready for plucking: the color is yellow like sesame oil, and the state is flooded with tiny bubbles.

The color of sweet potatoes is golden and attractive, the taste is sweet and rich, and when you pick up a piece while it's still hot, you can pull out long strands of sugar, so it's a dessert dish that's both tasty and fun to eat. The previous detailed analysis of the two key points of deep-fried groundnut and boil the plucked syrup, the following we will be through a specific plucked groundnut actual practice, to further answer the question of how to make the plucked groundnut delicious.

Step 1: Prepare materials

Main ingredient: sweet potato 1000 grams, 170 grams of sugar.

Supplementary ingredients: about 150 ml of water, a lot of cooking oil.

The second step: groundnut pre-cooked

①Wash the skin of the groundnut, and then peeled and cut, it is recommended to cut into the thickest part of not more than 1.5 centimeters of the long block, so it is relatively easy to deep frying;

②Pot add more cooking oil to open the medium heat to 5 to 6 percent of the oil, the oil surface has fluctuations, oil smoke seemingly without the state, the groundnut block shaking loose state, the groundnut pieces shaken loose in the pot, keep the medium heat frying 4 to 5 minutes;

3 sweet potato pieces are more difficult to float in the oil, so from time to time to push the stirring to prevent sticking to the bottom of the frying is almost out of a piece of chopsticks to poke open, the outside of the caramelized inside the soft and sticky on all the drained oil standby.

The third step: fried sugar into the dish

① frying pan with about 150 ml of water, and then pour in the sugar to cook on medium heat, basically can not see the sugar particles on the turn to a small fire, when the sugar liquid rose up in the white bubbles of the first few seconds off the fire;

② and then open the fire again with a small fire, the sugar liquid will quickly turn yellow, the bubbles also from large to small, and the air bubbles are also from large to small. bubbles also from large to small, almost disappeared, this time will be drained after the groundnut pieces into the rapid stir fry;

3 fried evenly after the can be served out of the plate, you can clip up a few pieces of sweet potato while hot pulling out the slender sugar, around the whole dish on the formation of a nice plating effect.

Making the groundnut pulling the "answer to the question and answer"

1, why the groundnut should be washed first and then cut, the skin is not always to be peeled off?

Answer: This practice mainly to avoid too much water, if you don't wash the skin directly peeling it will have to be rinsed to continue cooking. But too much moisture is not convenient to direct frying, if you wait for the moisture to dry, then the groundnut pieces may be discolored again, so it is better to wash and then peel, and then direct frying is good.

2. Why should I turn off the heat for a few seconds when the sugar solution is flooded with big white bubbles?

Answer: boiling sugar is in order to get the water basically evaporated after the state of plucking, when the sugar liquid bubbles, is that the water began to be a large number of evaporation, this time close the fire can be used to continue to use the residual temperature evaporation of water, and also slow down the caramelization of the sugar discoloration

This is the first time that I have ever seen a sugar mixture, and I've never seen it before. . Therefore, if you want the color of the dish to be brighter and less reddish, it is recommended that you turn off the heat for a few seconds after the sugar has bubbled up and use the residual heat to evaporate some of the water, and then turn on the heat again to simmer.

3, pulling the groundnut must be fried with white sugar?

Answer: Icing sugar, sugar, sugar, in fact, can be, but Silk sugar is considered the most convenient, the best effect of pulling the choice . Icing sugar is a little slower to boil sugar, especially if you boil it in oil, but also prone to the problem of the color becoming too dark red.

4. Can I use the same method for other dishes?

Answer:The above practice is also applicable to the plucked potato, plucked taro and other high starch ingredients, but if you want to do the plucked apple, plucked banana and other fruits plucked dish, then Fruits must be fried with powder before frying with sugar solution. Otherwise the excessive moisture in the fruit leads to poor flavor and it is not easy to coat with the sugar solution.

1, the variety of groundnut selection can be in accordance with their own taste preferences, but regardless of which to fresh and high quality as the standard, try not to use sprouted, spotted groundnut, even if more than one part of the cut can be made up to use, the texture and taste is also discounted.

2,Groundnut block in the frying time to ensure that the frying is cooked and fried , because the sugar solution boiled just simply stir-fry wrapped in the groundnut on top of it, will not take too long to fry to let the groundnut further cooked, or fried sugar will be long scorched, lose the sweetness, and even produce a bitter taste.

3, boiled pulling sugar liquid can be boiled with water, oil or a mixture of boiled, anyway, the standard of judgment is the same, sugar selection to the first choice of white sugar .

4,Boiling sugar liquid is recommended to transform the sugar liquid into the general yellow color of the sesame oil, the state of the big bubbles from the degree of change to the delicate small bubbles as a standard of judgment . If you want a more golden or reddish color, you can wait a few seconds until the sugar mixture is a little brown before adding the cubes of groundnut.

5,Prepare to serve dishes can be sprinkled with a thin layer of finely crushed icing sugar crumbs , to avoid the pulling of the groundnuts tightly stuck to the plate, but also to provide a different texture.

6, Plucked groundnuts must be eaten while hot in order to enjoy the best flavor and sugar liquid pulling fun. Eat when you can prepare a bowl of cold white water, warm pulling sugar liquid will immediately solidify and become crisp once dipped in cold water, to avoid sugar liquid sticking around, eat too much mess.

So the above is this time on the pulling of all the content of the groundnut, if it helps, please help to forward and collection oh.