Plucked potatoes is a very popular dish, crispy and tender, crystal clear, the key point in the production of plucked potatoes is its sugar syrup, which is absolutely determined by the dish can not pull the key, I teach you plucked potatoes pulling skills.

How to boil the syrup for the potatoes?

First of all, add a little water to the pot, put two tablespoons of sugar, stirring constantly with a spoon, and then slowly melt the sugar and turn to medium-low heat, the white water boiled dry, and then the sugar became caramelized yellow and poured into the potato blocks, so that the potato blocks are wrapped in sugar syrup, plate cooling, you can use chopsticks to start pulling the wire

Note: Do not add too much water to the pot, or else it will take a very long time to simmer, the newcomer! The first time you can add some more, easy to observe the color change of the syrup

Pulled potatoes simmering sugar skills

Many partners in order to save time, will be in the frying potatoes, in the bottom of the pot to stay in the oil on the beginning of the simmering sugar, so you can simmer the sugar syrup, but this way, the sugar syrup is easy to blacken, burnt, not good. And the oil after frying potatoes also contains impurities, affecting the permeability of the syrup. And unfamiliar partners are easy to boil the syrup too much, resulting in bitter. While using water to boil the syrup, the process of hydrating the sugar will be relatively slow, and even though you are a novice, you will have enough time to observe the changes in the syrup. The syrup boiled with water will also be less cloying than that boiled with oil, and the sugar filaments are very translucent.

When boiling the syrup, you must pay attention to low heat, use a spoon to stir the syrup quickly until the white foam appears, wait until the water is almost dry, you need to pay close attention to the situation in the pot, the white foam is slightly browned and burnt, then you can pour in the potatoes to stir-fry.

It is important to mention that when boiling the syrup, you should wait for the syrup to change color before pouring in the potato cubes, or else you will not be able to pull out the silk. Potato cubes can be blanched with water before frying, so that the interior will be more tender, and the frying time does not have to be very long. The purpose of over-starching is to get rid of the water on the potato cubes, so that they will not splatter when they go into the frying pan. When serving, you can grease the bottom of the plate or sprinkle a little sugar on it to prevent the potatoes from sticking to the plate.

Potatoes

Ingredients: 600g potatoes

Seasoning: 120g sugar, 5g sesame seeds

1. Peel and wash the potatoes and cut them into evenly spaced chunks.

2. pot on the fire heat, put the right amount of salad oil, burned to fifty percent of the heat, the potatoes under the frying pan frying, the fire is adjusted to small, time-consuming about five minutes.

3. When the potatoes in the frying pan floating state, stirring can clearly feel the potato lighter, and potatoes were golden brown when the potatoes are fried, you can fish out.

4. pot on the fire heat wash, put a spoonful of water, put half a spoonful of clean salad oil, the sugar into the beginning of simmering.

5. Watch carefully the changes in sugar, water evaporation, large bubbles into small bubbles, and finally the syrup can be scooped out into a line, the syrup from white slowly turned yellowish, and finally turned into a sesame oil color, the baking sugar syrup on the simmering well.

6. Down into the fried potatoes, quickly stir fry, the syrup hanging well potato, sprinkled with white sesame seeds on it. With a bowl of white water on the table for guests to dip.

We smear a layer of oil on the plate or sprinkle a thin layer of white sugar on top of the plate in advance. This is done so that the syrup doesn't stick to the plate when we eat the plucked potatoes, and so that we can clean up the dishes when it cools.

Boiling syrup notes

Boiling syrup is best to use white sugar or sugar, do not recommend that you choose rock sugar, because the head of the rock sugar is very large, it will take a long time to boil, but white sugar or sugar in the simmering process is very easy to melt away. In addition, in the simmering time, pay attention to observe the changes in the pot of syrup blisters and color, wait until the blisters become smaller, you can use a spoon to go a little bit out to see if it will be connected to a straight line, if it is connected to a straight line, then the syrup production is complete.