Raw materials:

Apple 500g, sugar 1 50g, egg1piece, and wet starch 50g; 25g of flour, 3g of sweet osmanthus sauce, and 0/000g of peanut oil/kloc-(about 50g).

Practice:

1, peel and core the apple and cut it into orange petals. Mix egg white, humidified starch and stir well to make a paste. Roll the apple pieces with a thin layer of flour, then put them into the paste and mix well.

2. Put the wok on a strong fire, pour the peanut oil, burn it to 70% heat, put the apple pieces one by one, and fry them until they are golden yellow. Leave oil15g in the wok, heat it to 50% with a low fire, put the white sugar, stir it with a spoon until it is golden yellow and bubbly, quickly pour in the fried apples, add osmanthus sauce, then turn the wok end away from the fire, turn it over a few times, so that the sugar juice is evenly hung on the apples and put it in a plate.

Features: golden color, slender drawing, crisp and fragrant outside, tender and slightly sour inside, fresh and sweet when eaten hot.

Key: the apple pieces should be fried and crisp. Pay special attention to the heat. When frying sugar juice, the oil temperature should be controlled at 50% to 70% heat. If the fire power is too low, the sugar will not become silk, and if the fire power is too high, it will easily stick to the pot and burn. Therefore, the operation should be very agile. When the sugar juice is stirred and fried into silk, immediately put in the fried apple and turn it over several times to make it stick to the sugar juice and then take it out of the pot.

2 "Northeast Drawn Apples"

Northeast wiredrawing apple

Basic seasoning: sugar150g.

Essentials:

(1) add a little water to flour and mix it into batter.

(2) when cooking sugar, keep stirring with a spatula so as not to stick to the pot.

Practice:

(1) apple peeled and seeded, cut into eight pieces, and flour mixed into batter for later use.

(2) After the apples are covered with batter, fry them in hot oil until crisp and yellow, and drain the oil for later use.

③ Heat 2 tablespoons of oil in a pot, then add sugar and 1/2 cups of water to boil.

(4) Turn off the heat when the sugar is thick, and mix in the fried apples.

3 "Hunan cuisine-shredded apples (Figure)

First, peel the apple, cut it on all sides, and don't want the core in the middle. Then cut the apple into small pieces. sabot

Second, half a bowl of flour, add water to make a thick paste (depending on the amount of apples)

Third, put the apple pieces in the flour paste, so that the flour paste completely covers the apple pieces.

Four, put oil in the pot, to cover the apple pieces as well, with a small fire to 30% heat.

5. Add the apple pieces and fry the sides until they are light yellow.

6. Wrap a layer of powder on the fried apple pieces.

Seven, put it into the oil pan and fry it into yellow, and then put it on the plate.

Eight, pour sugar into the oil, and boil it with low fire until it is orange and paste.

Nine, pour out the oil in the pot and keep the sugar paste in the pot. Pour the apple pieces into the pot and stir. Remember to use medium heat after stirring, otherwise the sugar will harden easily and the apple pieces will not be wrapped.

Ten, plate, eat.

4 "Pull the silk apple"

Raw materials:

3 apples (about 300g), shredded green onion 1 0g, sesame seed10g, sugar150g, egg white1piece, water starch 40g, peanut oil1000g (about 50g).

Cooking technology:

1. Peel the apple, cut each apple in half, remove the core, and then cut it into hob blocks. Then put the egg white in the apple block. Mix water starch well and hang a thin layer of paste.

2. Put peanut oil into the frying spoon, and when it is cooked to 70% maturity, put the apples in, slowly spread them with iron chopsticks, and fry them until they are slightly Huang Shi.

3. Leave a little oil in the frying spoon, add sugar, stir fry with iron chopsticks, and when the sugar is fried to golden brown, quickly pour in the fried apples, sprinkle with green and red silk and sesame seeds, quickly turn the frying spoon, and hang the sugar juice evenly.

Flavor characteristics:

The color is golden, bright and sweet, and the gold thread is continuous.

5 "Drawn apples"

1. Wash all kinds of materials and dispose of them for later use.

2. The apple is sticky with flour and fried until it is crisp and yellow.

3. Remove the oil pan, add sugar and 1/2 cups of water and cook.

4. The sugar water is thick and mixed with the fried apples.

Basic seasoning: sugar150g.

Essentials:

(1) add a little water to flour and mix it into batter.

(2) when cooking sugar, keep stirring with a spatula so as not to stick to the pot.

Practice:

(1) apple peeled and seeded, cut into eight pieces, and flour mixed into batter for later use.

(2) After the apples are covered with batter, fry them in hot oil until crisp and yellow, and drain the oil for later use.

③ Heat 2 tablespoons of oil in a pot, then add sugar and 1/2 cups of water to boil.

(4) Turn off the heat when the sugar is thick, and mix in the fried apples.

6 "Drawn apples"

Raw materials:

250g of green banana apple, egg white 1 piece, 750g of refined oil (actual consumption 50g), 200g of white sugar, 20g of sesame oil, 50g of raw flour and 25g of flour.

Method:

(1) Peel and core the green banana apple, cut it into 4 cm square hob pieces with a knife, mix it with flour, egg white, clear water and cornflour to make a watery paste, and put the green banana apple pieces into it and mix well for sizing.

(2) Heat the oil pan, add the refined oil, and when it is 6% mature, put the green banana and apple pieces into the pan one by one, fry until golden brown, take them out, and put the oil pan on a slow fire. After lubricating oil in a clean pan, add white sugar, stir-fry until it is dissolved, and when it turns light golden yellow, turn the pan away from the fire, and keep turning the pan by hand. The green banana apple pieces are re-fried in a high-temperature oil pan until the skin bulges, that is, they collapse into the sugar juice, and the pan is turned over. When the sugar juice covers the green banana apple pieces, they can be put into a pot (sesame oil is first applied in the pot).

(3) When eating, it should be accompanied by cold boiled water, and the green banana apple pieces should be dipped in water before eating to prevent scalding. Standard: golden yellow. The shredded sugar can be extended several feet long, with full block shape, crisp skin and palatable sweetness. When this dish is made, it will be more fragrant when sprinkled with cooked white sesame seeds, which is called "pulled sesame apples". Essentials: wire drawing. Stir-frying sugar is the key, and oil should not be too much, otherwise it will not pull out the silk. Nutrition: carbohydrates, calcium, phosphorus and vitamins.

7 "Drawn apples"

[raw materials]

Apple100g, peanut oil 250g, sugar 30g (consumption 50g) and starch 20g.

[method]

1.Peel and core apples, wash and cut into pieces; Put the starch into a bowl, add some water to make a paste, and put the apple pieces into the starch paste.

2. Pour peanut oil into the wok, heat it to 70%, fry the apple in the oil pan until the skin forms a hard shell, and when it is golden yellow, remove it with a colander and drain it.

3. Leave a little oil in the wok, add white sugar and a little water, and cook with warm fire until the white sugar is completely dissolved. When it becomes sticky, pour the fried apples into the syrup, stir fry and mix well, and then take out the wok and serve it in the oiled plate.