1. Cut the apple into small pieces of any shape, and strive for the same length, thickness and size.

2. Paste the apple.

Fruits (such as watermelons, oranges, etc. ) If the water content is particularly high, you should not only hang it, but also powder it before hanging it.

Only in this way will it not fall off when it is cooked. Although bananas contain little water, they are soft and need to be powdered before pasting.

You don't have to hit the apple, just hang it. Let's make the paste that apples need to hang: this paste is called whole egg paste.

Whole egg paste is a paste made entirely of eggs and raw materials, without adding water. Add the right amount of raw materials to the eggs and mix them evenly by hand.

When mixing, mix quickly in one direction, don't change the direction, and keep the consistency of the paste moderate until there is no pimple.

Step 3 prepare for frying

Generally speaking, when the oil temperature is 5 ~ 60% hot, put in the raw materials and fry them. Divided into two stages,

Stir-fry until it is first cooked, then take it out. When the oil temperature rises to 50 ~ 60%, fry until crisp.

If fried once, the raw materials will be overheated, and the water contained in them will inevitably overflow.

It exists between the raw material and the paste because it is blocked by the external paste.

It is easy to separate the raw materials from the paste layer, resulting in wire drawing failure.

Therefore, the raw materials must be fried quickly with high oil temperature, when the paste is mature and the raw materials are slightly hot.

After the oil temperature rises, it is quickly fried for the second time, so that the water contained in the raw materials and paste overflows.

At the same time, the sauce layer forms a crisp and firm shell, which can avoid the separation and falling off of raw materials and sauce.

4. Stir-fry apples and sugar. When the sugar is fried, you can pull the wire:

Sugar frying includes dry frying, water frying, oil frying and oil-water mixed frying.

Among them, dry frying and deep frying are fast, while water frying and mixed frying have high chances of success for beginners, and mixed frying is the longest time in silk making.

The ratio of sugar to raw materials is 1: 2. Heat the sugar in a pot and stir it with a spoon. With the increase of temperature,

The sugar particles in the pot gradually agglomerate to form chopsticks-head-sized particles. With the further increase of temperature,

The sugar particles are gradually decomposed and melted, and the sugar solution and the sugar particles are mixed until they are all melted into amber sugar solution.

At this time, the temperature of sugar solution is about 186 degrees, which is the best time for drawing.

5. Start drawing:

Prepare a plate and sprinkle sugar on it to prevent apples from sticking to the plate: put the fried raw materials into the sugar solution,

Stir quickly and serve. In order to save time, quickly wrap the sugar solution around the raw materials, and pour a little water into it.

When the water at room temperature meets the sugar solution at high temperature, the mixed solution will boil, and with constant stir-frying, the raw materials can be quickly wrapped.

Features: golden color, smooth lump, sweet and sour, crisp outside and soft inside, and continuous sugar shreds.

Drawing bananas is similar to drawing apples. If you learn to draw apples, you can make bananas quickly.

1、

First peel the banana, cut it into small pieces or hob blocks, roll a layer of flour and put it into the thick paste made of egg white and starch.

Mix banana pieces with starch and set aside. Heat the oil pan, the oil temperature should not be very high, when it is 40% to 50% hot,

Fry the banana pieces and the paste-mixed pieces into the oil pan one by one until golden brown, and then take them out.

2、

Put sugar in the oil pan (the ratio of sugar to oil is1:50g sugar plus15g oil), and the oil temperature should not be too high.

Stir the melted sugar slowly with a spoon until the syrup is light yellow and can be pulled out, that is, stir the fried banana slices,

Put the slices into the syrup, remove from the fire, and turn them quickly so that the syrup is evenly wrapped on the banana stir-fry, and then serve.

Serve with red and green shredded melon. This banana is golden in color, crisp and sweet.

3、

Eating shredded bananas requires a bowl of cold boiled water, dipped in cold boiled water,

Reduce the temperature of syrup, it won't stick to your teeth when you eat it, and it will be more brittle.

Remarks;

1. Grease the plate to prevent banana slices from sticking to the plate.

2. The freshly mixed banana has no wiredrawing phenomenon. When the temperature is slightly lower and the sugar juice is about to solidify, the banana will be picked up with filaments.

This dessert should be eaten while it is hot, so as not to solidify the sugar juice after cooling, and it is not easy to eat chopsticks.