Caramelized apple is a special traditional dish of Shandong Province. It belongs to the Shandong cuisine. It mainly uses apples as the main ingredient. It has a golden appearance, smooth shape, sweet and sour taste, and long sugar threads.

Features of the dish: golden color, smooth shape, sweet and sour taste, crispy on the outside and soft on the inside, with continuous sugar strands.

As a delicatessen dish, caramelized apples have a unique flavor that can be enjoyed during the meal.

This dish is golden brown, crispy on the outside and tender on the inside, sweet and delicious.

As soon as it is served on the table, you pull it out, it is covered with golden threads, and it is full of fun. It is a popular dessert at the banquet.

"Carrot Apple" is a beet that everyone of all ages can enjoy.

The raw materials are 350 grams of apples, 150 grams of sugar, and 750 grams of peanut oil (actual consumption is 75 grams).

10 grams of cooked sesame seeds, 1 egg, and 150 grams of dry starch.

Process 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.

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.

3. Leave 25 grams of oil in the original pot, add 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, and it is ready to serve.

Arrange on a plate and serve quickly. Bring a bowl of cold water with you. Dip the apple pieces in the cold water before eating them to make them crispier.

Precautions 1. Peel fruit raw materials and pay attention to changes in active enzymes. Peel and bone meat, and remove bones from fish.

2. Prevent the dough from becoming mushy during frying.

In the hotel, it can be operated by two people with two fires. One person is frying and the other is frying the sugar. This not only saves time, but also prevents the sugar from becoming sticky.

3. When the weather is cold, you can use hot water to sit on the bottom to keep it warm and extend the drawing time after the dish is finished.