How to cook sugar when drawing silk 1. Wash taro first, peel it off, and cut it into hob or small strips for later use.
2. Heat the oil to 60% heat, add the taro block, fry the taro block with low fire until it turns golden yellow, drain the oil and take it out.
3. Put a little water in the hot pot, put the sugar and maltose together in the pot and simmer slowly, while stirring constantly, so that the sugar can be melted evenly by heating. When the sugar liquid is thick and can be pulled out, quickly pour the fried taro pieces (here, the action should be quick), sprinkle with sesame seeds, stir-fry so that the taro is covered with syrup and then serve.
Tips: It will be better to put some maltose in the drawing effect and taste, but it doesn't matter if you put sugar.
Generally, there are three methods to make silk drawing water or syrup with oil, namely, oil drawing method, water drawing method and water-oil combination drawing method.
If you are not familiar with the operation, or are not skilled in it, it is better to boil sugar with water.
It is also possible to boil with oil, but it is necessary to master the heat, otherwise the sugar will easily age; In contrast, water is easier to master.
It is not easy to master the temperature of the syrup, neither too big nor too small. Too big is not easy to master the syrup, and too small is not good, and the firepower should be even.
The key to making shredded vegetables is boiling sugar.
When frying sugar, the sugar liquid in the pot has a changing process. The sugar melts first, and with the heating and stirring, the water evaporates, and gradually there are more and more small bubbles at the bottom of the pot (the first node), and then the small bubbles become big bubbles (the second node). After the heating and stirring are continued to evaporate the water, the big bubbles become small bubbles (the third node), and the bubbles disappear completely, so you can pull the sugar onions. As long as you master these changes and remember these three nodes, these dishes are easy to grasp and foolproof.
Stir the sugar solution constantly during the sugar frying process, and adjust the heat according to your proficiency.
The first node, honey juice
The second node, turning over the sand (frosting, that is, the syrup becomes solid again)
The third node, wire drawing
Cabbage should be eaten hot, and it can only be pulled out when it is hot. When it is cold, it will crust and harden, becoming "amber"