(1) hang a good paste. On the moisture of raw materials such as apples, pears, oranges, etc., in the frying material before to hang a good paste, will be wrapped in raw materials, to prevent the loss of moisture wilting or raw materials inside the water, the formation of adhesion. Potatoes, sweet potatoes and other raw materials containing more starch can be fried directly in the pot, do not have to hang batter.
(2) Fry good material. Frying oil should be wider, the fire should not be too strong, burned to six or seven mature, under the material, not too much material at a time, deep-fried to golden brown when the pot.
(3) Add enough sugar. Ratio of sugar to raw materials by weight, blocks and slices of raw materials with the amount of sugar for 50% of the raw materials; strips, pills of raw materials for 30% to 40%, hanging paste can be more, and vice versa, less.
(4) fried sugar. This is the key to plucking vegetables. Method is: wipe the pan with oil, medium heat, put sugar, stirring constantly, so that it is heated evenly, fried to a light yellow bubbles will bubble, to be increased when the bubble becomes larger, the pot away from the fire, so that the bubble becomes smaller, deeper color, you can cast, such as not being able to see the spoon can be used to scoop up the sugar juice down, as long as it can be made into a line, indicating that the sugar has been fried well. At this point that should be quickly into the raw materials, and constantly turning, so that the sugar sauce wrapped around the raw materials.
(5) the best way to do plucked vegetables with two eyes of the fire, a fried main ingredients, a fried sugar. So that the main material temperature is high, hanging sugar uniformly, pulling the silk long, thin and transparent.
Pulled vegetables fried sugar how to prevent condensation
Pulled vegetables fried sugar is the key, due to the technology is not familiar with, often not under the raw materials, sugar has been coagulated into a block, resulting in sugar and raw materials from. In order to prevent this situation, fried sugar, can be put into a grain of rice size of alum, which can make the condensation time is extended, easy to wrap the main ingredients, eat up the sugar will be drawn longer.
When doing the pulling dishes, there will often be pulled out of the silk is not long or pulled out of the phenomenon of breaking, encountered this situation, you can put a few drops of vinegar in the fried sugar, you can make the pull out of the sugar silk extension, such as mastery of the good, up to a few feet.
It is important to note that the vinegar must be accurate, do not pour a lot of vinegar, too much vinegar, will form a sugar sugar thin, anti-pulling silk.
Pulling silk "sand" can not pull silk how to do?
"Back to the sand" is to draw the good fried syrup hanging well after the raw materials a little cool, the syrup is back to the original state, into the dish is not clear, and can not pull the silk to. Prevent method is: to raise the temperature when frying sugar, extend some time, so that the sugar crystals fully decomposed, and was thick state, and then put into the main ingredients of the fried
Kind of prevent the Bashi dish flow slurry?
When cooking dishes, it is easy to hang sugar signs, or hanging dishes, or even the phenomenon of slurry, to prevent the method is:
(1) frying sugar should not be too much oil, sugar should not be too little.
(2) the oil temperature should not be too high, to five or six into the best, the highest can not exceed eight percent.
(3) stirring sugar to stir diligently, but not too hard, there should be appropriate intervals.
(4) the raw materials used should not contain too much oil and water, the surface can not be too smooth.
(5) sugar fried, put the raw materials should not be frozen, but just put in while hot.
Pulled vegetables how to eat properly?
Pulled vegetables have a layer of sugar hanging on the exterior, just out of the pot, the temperature is very high, just eat while hot, at this time, with chopsticks clamped, dipped in cool boiled water, to be solidified syrup can be imported.
How to prevent the sticky bottom of the plucked vegetables?
When you finish eating the dishes, there will be a thick layer of residual sugar lumps at the bottom of the plate. As the sugar is heated and cooled, it has a strong adhesion. The residual sugar at the bottom of the plate is very difficult to remove, not only waste, and very unattractive. Here is a method to prevent the residual sugar sticky plate bottom: first of all, the plate will hold the plucked dishes clean and dry, in the bottom of the plate smeared with a layer of vegetable oil, and then loaded with plucked dishes, not only to prevent the residual sugar sticky plate, but also does not affect the consumption of plucked wire.
The practice of pulling sweet potato
Materials: 500 grams of sweet potato, 25 grams of cooked sesame, 500 grams of vegetable oil, 150 grams of sugar.
Methods:
1. Peel the sweet potato and cut it into medium-sized pieces.
2. Fry the sweet potato cubes in 70% hot oil until light yellow, and then fish out the sweet potato when it is cooked for use.
3. Boil sugar with 100 grams of water and stir with a spoon. When the sugar flower, the fried sweet potato pieces into, stir fry evenly, so that the sugar flower evenly hanging in the sweet potato pieces. Then take the sesame seeds and sprinkle them on the sweet potatoes, and quickly put them on the plate.
Reminder: when cooking the sugar in the third step, the color of the sugar can be cooked until light yellow. Before plating, be careful to grease the plate first to avoid sticking to the plate. When eating, prepare a bowl of cold boiled water for the eater to shabu-shabu the chopsticks and dip them in water. This is because the sweet potatoes need to be dipped in water to prevent the sugar strands from sticking. This dish should be eaten while it is still hot.
The way to make apple tugging
Raw materials: 150 grams of apple, 1 egg, 100 grams of starch, 200 grams of sugar, 15 grams of vegetable oil, 3 grams of sesame seeds, 50 grams of dry flour.
Method:
(1) the apple washed and peeled, cut into small diamond-shaped pieces, each piece of apple are wrapped in dry flour; the starch with a small amount of water into a gravy; will be the egg into a bowl, water and dilute, beat evenly, and into the starch.
(2) the apple pieces in the egg starch paste dipped and sesame seeds in a hot frying pan, fried and standby.
(3)Add water and sugar to the oil and fry on the fire into a golden brown, when the small oil bubbles become 5-6 whole bubbles, put in the fried apple pieces, immediately stir out of the pot, put on a plate can be.
Features: This dish is very sweet.
Hints: pulling the silk apple, you must master the moderate fire, the sugar is good, otherwise you will not see the sugar silk.
Pulled yam practice
1, yam scrape the skin and cut rollerblade block; icing sugar crushed into noodles; vegetable ribs coated with a little pumping.
2, the spoon into the oil boil until fifty percent hot, into the yam until the golden skin crispy cooked, poured into the leakage spoon. Spoon left a little oil, put the icing sugar noodles and a spoonful of water, add cinnamon brine boiled sugar, to be sugar sauce surface bubbles become small, sugar to start to become slightly light red, immediately will be fried yam poured into the spoon and stirred, with the sugar sauce will be the yam package are, poured into the oil coated plate, quickly on the seat can be. Serve with a small bowl of cold water.
Note:
The Beijingers like to do things the right way. Ice candy gourd craft is to boil sugar, sugar crisp but not sticky teeth, connoisseurs called sugar work. Plucking belongs to the craft of boiling sugar. Fire is small, either can not pull silk or sugar is sand; fire, paste, sugar color, not to mention the pulling of silk.
Flavor characteristics:
Xue Baochen, a scholar of the Xuantong Hanlin School in the Qing Dynasty, in his book "Vegetarianism," referring to the "pulling yam," said: Peel, cut the knife block, burned in oil, add water icing sugar to the pot, that is, there is a long wire. But by the chaff fried, there is no silk. Beijing chef like to do." Plucked yam" is a traditional Beijing famous dish, at least more than a hundred years of history. Nowadays, the yam is added with some osmanthus brine and sprinkled with cooked white sesame seeds. Eat when you have to eat while hot, clip a piece of yam a pull, often eat the Lord so a pull, this bran silk can be pulled more than ten feet away! Before entering the mouth must be dipped in a bowl of cool water, to avoid scalding the mouth.