Decide whether to paste according to the texture of the raw materials. Apples, bananas, strawberries, and other fruits with high water content must be dipped in dry powder and paste into the pan before frying. Otherwise, the water will be too much when fried. Easy to break and cause burns. For example, potatoes, sweet potatoes, and yams contain more starch and less water, so there is no need to paste them. \x0d\Wrapped banana\x0d\Ingredients:\x0d\3 bananas (large), 2 eggs, 1 bowl of flour, 6 bowls of salad oil, 2 tsp black sesame seeds, 6 tbsp sugar, 2 small bowls of water, pure malt 1 tablespoon. \x0d\Method:\x0d\1. First peel off the skin of the banana, cut it into small sections or use a hob, roll it on a layer of flour, put it into a thick paste made of egg white and starch, and starch the banana sections. Mix well and set aside. Heat the oil pan. The oil temperature should not be very high. When it is 40 to 50% hot, put the battered banana pieces and segments into the oil pan one by one and fry them. Take them out when they turn golden brown;\x0d\2. Oil Put white sugar into the pot (the ratio of white sugar to oil is: 50 grams of white sugar to 15 grams of oil). The oil temperature should not be too high. Use a spoon to slowly stir the melted sugar and cook until the syrup turns light yellow and sugar strands can be extracted. When it is ready, put the fried banana pieces and segments into the syrup, remove from the heat, and quickly turn it over so that the syrup evenly coats the fried bananas. Then put it on a plate and top it with red and green melon shreds. Such shredded bananas are golden in color, crisp, soft and sweet. Slightly remove the black sesame seeds to increase the flavor;\x0d\3. When eating shredded bananas, you need to serve them with a bowl of cold boiled water. Dip the shredded bananas in the cold boiled water to lower the temperature of the syrup. It will not stick to your teeth when you eat it, and it will be more crispy. \x0d\Tips:\x0d\1. There is no stringing phenomenon in the freshly mixed bananas. When the temperature is slightly lower and the sugar juice is about to condense, the bananas will be picked up to bring up the filaments. \x0d\2. This dessert must be eaten while it is hot to avoid the sugar juice from solidifying when it is cold, making it difficult to use chopsticks. \x0d\\x0d\How to draw apples\x0d\Ingredients for drawing apples:\x0d\350 grams of apples, 150 grams of sugar, 750 grams of peanut oil (actual consumption: 75 grams). 10 grams of cooked sesame seeds, 1 egg, and 150 grams of dry starch. \x0d\How to make shredded apples:\x0d\1. Wash the apples, peel and core them, and cut them into 3 cm square pieces. Crack the eggs into a bowl, add dry starch and water to make an egg paste, and add apple pieces to the paste. \x0d\2. Heat the oil in the pot until it is 70% hot, add the apple pieces, and fry until the apple skin is crispy and hard and golden brown, then pour out and drain the oil. \x0d\3. Leave 25 grams of oil in the original pot, add white sugar, and stir continuously with a spoon until the sugar dissolves. When the sugar turns light yellow and becomes sticky, pour in the fried apples, stir them over, and sprinkle with sesame seeds. That is It can be put on a plate and served quickly. Bring a bowl of cold water with you. Soak the apple pieces in the cold water before eating them to make them more crispy. \x0d\Characteristics of shredded apples:\x0d\Golden color, smooth shape, sweet and sour taste, crispy on the outside and soft on the inside, with continuous sugar filaments. \x0d\Effects of shredded apples:\x0d\Invigorate the stomach and start eating. \x0d\\x0d\Crushed tangerine\x0d\Ingredients details\x0d\One orange\x0d\A little sugar\x0d\A little flour\x0d\A little cornstarch\x0d\An appropriate amount of cooking oil\x0d\1 Prepare the ingredients. \x0d\2Peel the oranges, remove the skin, and evenly coat them with starch. \x0d\3Make a thick paste with flour and starch, ratio 7; 3\x0d\4Put the paste into the pan and fry\x0d\5Fry until golden and crispy on the outside, remove and drain. \x0d\6 Pour off the excess oil, leaving a little oil at the bottom of the pot, and add an appropriate amount of sugar. \x0d\7 Stir fry over medium-low heat to allow the sugar to heat evenly. \x0d\8 Turn to low heat and stir-fry until melted. \x0d\9The fried syrup is light yellow (amber) and the effect of adding the raw materials is best at this time. \x0d\10Pour in fried oranges. \x0d\11 Stir quickly to coat the sugar juice evenly, remove from the heat and remove from the pan.