1: the need for even strength to be able to, pulling the sweet silk of the dish is of course inseparable from the sugar, the use of sugar or sugar can be sheep.

2: If you use sugar, it is easy to heat unevenly, oil plucking method and water oil plucking method, prepare the right amount of clean cooking oil can be.

3: sometimes home will have fried some food left oil, so as to avoid the impact of impurities in the oil and lead to fried sugar when the paste pot.

4: It is best to use a frying pan that transmits heat evenly to control the heat when frying sugar.

Expanded Information:

For the main ingredients with large water content, it is important to hang the batter when over-frying to prevent water depletion, and also to prevent the ingredients from watering out when the dish is ready, causing the syrup and main ingredients to disengage and lead to failure.

The amount of sugar is closely related to the amount of main ingredients. That is, 200g of sugar is needed to make 400g of main ingredient for the cupping dish to fry the syrup. If the main ingredients are not hanging paste.

Sometimes the syrup will return to the sand phenomenon after the pulling dishes on the table, the taste becomes sandy, and can not pull out the sugar wire. Therefore, the stove fire when frying sugar can not be too small, use small and medium fire can be used, do not use large fire, otherwise it will not be delicious, do it will be very delicious.

Pulling the silk