If you usually eat a lot of big fish and meat, you need to have some refreshing and good dishes to relieve greasiness. Shredded apple is a good dish to double your appetite among the big fish and meat. The main difficulty in making this dish is It lies in the making of the syrup. Today we will talk about how to make the syrup. Once you learn it, you will be able to make all kinds of filigree dishes.

1. First prepare the ingredients

Prepare two apples and peel them off, then cut the apples into 4 pieces, remove the apple seeds, and then cut them into evenly sized hob pieces. Set aside on the plate.

Prepare a large basin, add one spoonful of flour, one spoonful of cornstarch, and a small spoonful of aluminum-free baking powder in a 1:1 ratio. The baking powder can play a fluffy role. Make it at home. You can omit the baking powder.

Add a spoonful of vegetable oil, an appropriate amount of water, stir three times on the left and three times on the right, and stir evenly until it becomes sticky and stringy.

Then pour the cut apples into another basin, add a spoonful of cornstarch and mix well so that each piece of apple is coated with starch.

Coat it with dry starch first, so that the crispy paste will not be easily destarched. Then pour the apples into the mixed batter and spread it evenly with your hands so that every piece of apple is evenly coated in the batter.

Prepare a plate in advance, apply vegetable oil evenly on the bottom of the plate, and use it to hold the shredded apples to prevent the shredded apples from sticking to the bottom of the plate and being unable to be removed.

2. After the ingredients are ready, start frying the apples

Heat the oil in the pot. When the oil temperature reaches 50% hot, start the pot or turn on a low heat and put the apples into the pot piece by piece. Medium, turn on low heat and fry for 3 minutes, until the skin becomes hard and the color turns golden brown. Take it out.

Raise the oil temperature to 70% heat, pour in the apples and fry again for about 30 seconds, then control the oil and set aside. The refried apples are brighter in color and crisper in texture.

3. Finally make the syrup.

Leave the base oil in the pot. When the oil is hot, add 1 tablespoon of sugar and heat slowly. During the heating process, stir continuously with a spoon to dissolve the sugar.

As the temperature rises, a lot of bubbles will appear. When the big bubbles turn into small bubbles, the sugar juice turns golden yellow.

Then add the fried apples and stir-fry quickly to make the apples evenly coated with sugar juice before serving. Place into a plate that has been brushed with oil in advance.

When eating shredded vegetables, dip them in cold water before eating. This can lower the temperature, avoid burns, and make the texture crispier.