By the way, introduce several kinds of shredded vegetables.

Drawing tips: how to draw longer lines?

Chinese cabbage is crystal clear, sweet and crisp, and is deeply loved by people. To do a good job of pulling vegetables, we should master the following five methods:

(1) hanging paste. For raw materials with high water content, such as apples, pears, oranges, etc., paste should be hung before frying, and the raw materials should be fully wrapped to prevent water loss or water from flowing into the raw materials to form adhesion. Starch raw materials such as potatoes and sweet potatoes can be directly fried in the pot without hanging paste.

(2) stir-fry. When frying, the oil should be wider and the fire should not be too big. When it is ripe in June and July, it should be cut off, not too much at a time, and then fried to golden brown.

(3) Add enough sugar. The ratio of sugar to raw materials, by weight, the amount of sugar used for block and flake raw materials is 50% of the raw materials; 30%~40% of the raw materials are strips and pills, and more can be hung, and less can be hung.

(4) stir-fry sugar. This is the key to pulling vegetables. The method is: wipe the pan with base oil, heat it on medium fire, add sugar, and stir it constantly to make it heated evenly, and bubbles will appear when it is fried to light yellow. When the foam is getting bigger and bigger, keep the pot end away from the fire to make the foam smaller and darker, and then feed it. If you are not sure, you can scoop up the sugar juice and pour it with a spoon. As long as it can be in a line, it means that the sugar has been fried. At this time, you should put the raw materials in as soon as possible, turn them constantly, and let the sugar juice wrap the raw materials.

(5) It is best to use two fire holes to cook a dish, one for frying the main ingredients and the other for frying sugar. In this way, the temperature of the main material is high, the sugar hanging is uniform, and the drawing is slender and transparent.

How to prevent cabbage shreds from being fried with sugar and solidified

Stir-frying sugar is the key to cooking silk. Because of the unfamiliar technology, raw materials often can't be put in, and the sugar juice has condensed into blocks, which leads to the separation of sugar and raw materials. In order to prevent this, you can add a grain of alum when frying sugar, which can prolong the solidification time, make it easier to wrap the main ingredients evenly, and stretch the sugar filaments longer when eating.

When cooking shredded vegetables, it often happens that the shredded vegetables are not cut long or broken. In this case, you can add a few drops of vinegar when frying sugar, and you can lengthen the pulled sugar shreds, which can reach several feet if you master it well.

It should be noted that the vinegar must be accurate. Don't pour a lot at once. If you add too much vinegar, the sugar will dilute and the silk will not come out.

What if you can't draw?

"Returning to the sand" means that the fried syrup is slightly cold after the raw materials are hung evenly, and the syrup returns to its original state, and the finished dish is unclear and cannot be pulled out. The prevention method is: when frying sugar, the temperature should be increased and the time should be extended to fully decompose the sugar crystals, and then the main ingredients to be fried are added when they are viscous.

How to prevent pulp from flowing?

When cooking, it is easy to hang sugar, or it can't be hung on the dish, and even there is a phenomenon of bleeding. Prevention methods are:

(1) When frying sugar, it is not advisable to add too much oil and too little sugar.

(2) The oil temperature should not be too high, preferably five or six degrees, and the highest temperature should not exceed 80%.

(3) Stir the sugar frequently, but don't be too diligent, and there should be appropriate intervals in the middle.

(4) The raw materials used should not contain too much oil and water, and the surface should not be too smooth.

(5) After the sugar is fried, the raw materials put in should not be frozen, but should be put in while it is hot.

How to eat cabbage correctly?

Cabbage is covered with sugar. It was very hot when it was first cooked, just to eat it while it was hot. At this time, hold it with chopsticks and dip it in cold boiled water. After the syrup is solidified, you can enter.

How to prevent pickled cabbage from sticking to the bottom?

After eating cabbage, a thick layer of residual sugar will be left at the bottom of the dish. Because sugar has a strong viscosity after heating and cooling. The sugar left at the bottom of the plate is difficult to remove, which is not only wasteful, but also unsightly. Here is a method to prevent the residual sugar from sticking to the bottom of the dish: first, wash and dry the dish with shredded vegetables, put a layer of vegetable oil on the bottom of the dish, and then wrap the shredded vegetables, so as to prevent the residual sugar from sticking to the dish without affecting the spinning when eating.

The practice of painting sweet potatoes

Ingredients: 500g of sweet potato, 25g of cooked sesame, 500g of vegetable oil and 0/50g of sugar/kloc.

Method:

1. Peel the sweet potato and cut it into pieces of moderate size.

2. Fry the sweet potato slices with 70% heat until they are slightly yellow, and remove them for later use.

3. Add 100g water to white sugar and boil it, and stir it with a spoon. When the candied flowers bloom, add the fried sweet potato slices and stir them evenly so that the candied flowers are evenly hung on the sweet potato slices. Then sprinkle sesame seeds on the sweet potatoes and quickly put them on the plate.

Reminder: When cooking sugar in the third step, the color of sugar can be boiled to light yellow. Pay attention to oiling the tray before loading it to avoid sticking it. When eating, prepare a bowl of cold boiled water for the diners to rinse chopsticks and dip in water. Because the painted sweet potato must be dipped in water to prevent sticking sugar. This dish should be eaten while it is hot.

The Practice of Drawing Apples

Raw materials: apple 150g, egg 1, starch 100g, sugar 200g, vegetable oil 15g, sesame 3g and dry flour 50g.

Method:

(1) Wash and peel apples, cut into diamond-shaped pieces, and coat each apple with a layer of dry flour; Mixing starch with a small amount of water to make juice; Beat the eggs into a bowl, dilute them with water, beat well and add them to the starch.

(2) Dip the apple slices in the egg starch paste and fry the sesame seeds in an exothermic oil pan for later use.

(3) Add water and sugar to the oil and fry it on the fire until golden brown. When the small oil bubbles turn into 5-6 whole bubbles, add the fried apple pieces, stir fry immediately, and put them on the plate.

Features: This dish is very sweet and greasy.

Tip: when pulling apples, you must master the heat and saccharify them well, otherwise you won't see the shredded sugar.

Practice of spinning

1, peeled yam and cut into hob blocks; Rock sugar is pressed into noodles; Put a little smoke on the ribs.

2. Pour the oil into the spoon and heat it to 50%. Add yam until golden and crisp, and pour it into the colander. Leave a little oil in the spoon, add crystal sugar noodles and a spoonful of water, add osmanthus bittern to boil the sugar, and when the big bubbles on the surface of the sugar juice become smaller and the sugar begins to turn slightly red, immediately pour the fried yam into the spoon and stir, evenly wrap the yam and the sugar juice, and pour it into an oil-coated plate for quick consumption. In addition, serve a small bowl of cold boiled water.

note:

People in Beijing like to do fancy jobs. The craft of candied haws lies in boiling sugar, which is crisp but not sticky. Experts call it sugar work. Drawing belongs to this skill of boiling sugar. When the fire is small, either the silk can't be pulled out or the sugar is in the sand; Angry, burnt and brown, let alone selling silk.

Flavor characteristics:

Xue, a bachelor of Hanlin in the Qing Dynasty, mentioned "spinning yam" in his book Su Wen lue, saying: Peel it, cut it into pieces, burn it in oil, and add water and rock sugar out of the pot, that is, there are filaments. But if you fry with bran, there will be no silk. People in the capital like it. "Drawn yam" is a traditional famous dish in Beijing, with a history of 100 years. Now some osmanthus bittern is added to the wire drawing medicine, and some cooked white sesame seeds are sprinkled. When eating, pull a piece of yam while it is hot, as the owner who often eats it will do. How far can this interference be? Be sure to dip it in a bowl of cold boiled water before going in to avoid burning your mouth.