Boiled cabbage sugar is a type of sugar beet with a very high recipe. Drawing is a recipe where the main ingredient is deep fried, placed in water or oil based syrup, turned evenly and pulled out into sugar flakes. It's hot. Our common candied vegetables are candied mashed potatoes, candied potatoes, candied bananas, candied yams, and so on. However, of the many candied cabbages, cabbage is popular with the public for its golden color, crunchy exterior texture, soft interior, soft chunks, sweet and sour pork flavor, and continuous line drawing, making it a sweet vegetable for all. Age. This is the "candy apple"!

When making "baked apples", do you use water or oil to cook the candy? It's not the right way to use it, but if you don't rub it, it's naturally not very sweet.

Apple preserves are also common on our tables, especially in the Northeast, where they are the local sweet dish. There is a fruit plate on the table. You pull me to the table. The golden silk is long and full of fun. This is popular at banquets.

However, whether the candlelight apple is good depends on the degree of pulling, and the height of the length of the pulling is sugar. Cooking the sugar is, therefore, the most important and vital part of every stage of this sweet dish, and cooking the sugar directly determines the success or failure of the baked apple. So, is the sugar boiled in water or oil? When is it possible? Let's learn the secret with our editor! And yes, this is what Chef Lukai told me!

Apple preserves

[Ingredients] 1 apple, 1 egg, 30 grams of starch, 30 grams of sugar, 50 milliliters of water, a pinch of salt, cooking oil

Practice:

1. Peel the apples, cut them into thin slices, and cut them into small pieces with a knife, put them into a bowl, beat them over the egg whites, mix them well, add 30 grams of starch and a pinch of salt, and then mix the raw dough Mix well. Spread the dough evenly over the cut apple slices.

2. Pour the oil into a pan and wait for it to reach 50%, then fry the apple pieces until brown.

3. Add a tablespoon of cooking oil to the pan with 50ml of water and 30g of sugar. Adjust the heat to low and stir slowly in one direction until the sugar mixture changes from large bubbles to small ones. Heat through, at which point add the apples, cut into small pieces, and turn a couple of times to completely cover the apples with the syrup.

[Hint]:The secret to making these beets is to cook the sugar. The best way to do this is to pour a tablespoon of oil into a saucepan and bring it to a boil in water. The apple cubes brighten, become golden and crunchy in color, and the pan must be thoroughly cleaned before boiling the sugar. Otherwise, the apples will turn gray and black, affecting their appearance, and the dish should be served while hot when the julienne is pulled out, crunchy on the outside and soft on the inside!

Friends who like my posts can follow, like or share! Do you want to eat preserves? If you do, you can also learn how to cook sweet and sour, which is a great summer appetizer!