We all know, the pulling dish is more common a kind of dish, its practice is more, the ingredients are more rich, there are pulling banana, pulling apple, pulling taro, pulling sweet potato and pulling yam and so on, the flavor is very good, popular people like. So do pulling dishes with white sugar or rock sugar? Let's take a look at it!

Do pulling dishes with white sugar or rock sugar

Doing pulling dishes with white sugar or rock sugar can be. As long as you master the temperature and fire, you can make beautiful and delicious pulling vegetables, just in the specific operation of the degree of difficulty is still different, the choice of sugar has some attention.

1, the beginner to do the best choice of sugar, this sugar is the best effect of silk

Because the main crystalline particles of sugar is small, easy to melt after heating, to achieve the conditions of paste into syrup relatively low, so more suitable for beginners to learn to pull the use of people.

2, some of the basics of plucked vegetables, you can use white sugar

Because the crystalline particles of white sugar relative to the sheep white sugar to be large and tight a little bit, the paste time will be relatively short without the sheep white sugar, to be a little bit longer to do.

3, skilled production or professionals, you can use rock sugar

Because the rock sugar crystal particles are the largest and the most compact, the paste into a syrup for the longest time, the temperature is relatively difficult to control, generally suitable for beginners are not recommended to use rock sugar to do the pulling.

Bashi is divided into which kinds

Bashi is roughly divided into: dry boiled, water boiled, oil boiled, oil and water boiled. Shandong is the birthplace of the dish, the famous dishes are plucked apple, plucked yam, plucked sweet potato, plucked golden jujube, plucked cherry. There are several methods:

1, oil pulling, which is also a commonly used method, this method takes a short time, the disadvantage is that it is not good to grasp the fire. Put a little oil in the pot, four or five minutes hot when the sugar, stirring with a spoon, sugar slowly melted, when the color becomes dark and sticky on it.

2, water plucking: add a little water and sugar in the pot, stirring constantly with a spoon, when the big bubbles into small bubbles, the sugar can be thickened. Roughly the proportion of water 1 sugar 3 can be

3, water and oil fried: sugar and water into the pot, stirring constantly, during the drizzle into the oil, until thickened, large bubbles can disappear. The proportion of sugar 30 water 5 oil. It is not recommended to use this method for general cooking.

Note: the best use of sugar, sugar, fire should be small, stirring can not stop, pay attention to the changes in the sugar, so as not to boil sugar caramel water large fruits in the frying pan before frying, be sure to wrap a layer of flour and then wrapped in a layer of hanging paste; frying the color of the sugar is the key.

1, the origin of the pulling dishes in the Lu cuisine, is the use of sugar heated to a certain temperature when the physical properties of ductility to produce, therefore, the key to the pulling of the temperature of the pinch;

2, pulling the dishes of the raw materials are generally used in the starch content of the, such as potatoes, yams, etc., or more moisture, such as apples and bananas, so it is better;

2, the pulling of the dishes of the general selection of the starch content of the, such as potato, yam, etc., or moisture, such as apples and bananas, so that more good;

3, good job, the good news is that the sugar is not a good idea. p> 3, do a good job pulling dishes, there are two major keys, a key is to master the fire of boiling sugar. Hot pan with a little oil, with a small fire, a little hot, add sugar, to be sugar melting after slowly stirring with a spatula, so that the sugar is uniformly heated, to be fried to the sugar color is light red, the bubble from large to small, with a spatula to scoop up the sugar can be a line, indicating that the sugar boiled well; the other key is to be wrapped evenly in the sugar on the raw materials in order to pull the silk;

4, as for the pulling of the sugar with what sugar should be used with sugar, sugar, sugar, sugar, more pure, taste better, and more pure, and more pure. The sweetness is more pure and the taste is better.

The common practice of plucked vegetables plucked groundnut

① groundnut 2 peeled and cut into rolled blocks

② pot of oil, oil more

③ oil temperature 50 percent hot into the groundnut blocks, large fire frying stereotypes, change the small fire? Frying, frying cooked out, will not judge cooked or not, you can take the chopsticks to zap the melon, can be zapped through on the cooked.

④ another pot with half a bowl of water and half a bowl of sugar, open a small fire, stirring with a spoon in one direction, observe the changes in the pot of sugar water, the beginning of the big bubbles slowly become small bubbles, and finally the bubbles become delicate into the color of sesame oil turn off the heat into the groundnut and turn it well.

Ingredients: 3 egg yolks, 2 starch, half a flour, a little baking powder, add a little water, a little cooking oil into a paste.

Preparation:

① grapes peeled, pat a layer of starch, wrapped in a layer of paste, oil temperature 40% hot into the grapes, one by one under the frying stereotypes to change the fire frying, the skin crispy on the good.

② boiling sugar method is the same as pulling the melon.

② Boiling sugar method is the same as pulling the melon.