2. The practice of family apple pie is to cut the apple into cubes for later use, put a little cooking oil (or butter) in the pot, add sugar and fry the apple until soft. If it is too dry, you can put a proper amount of water. Add a proper amount of lotus root starch (or raw starch) after frying, and it will be sticky when fried. Sweetness can be put according to your own preferences. When the fried apples are cold, put them in a jiaozi bag, and put them in the middle of the dumpling wrapper, pressing half of the dumpling wrapper on three sides.
3, the home version of fried apples is to break the eggs and mix well, add flour and a little water, and beat the egg noodles into a paste. Scrape the skin off the apple, cut the apple into petals, remove the seed in the middle, and paste each apple petal. When the pan is hot, pour in two bowls of oil. When it is hot for six or seven minutes, put the apple into slow frying. Remember to turn them frequently to prevent burns. Fry until golden brown, then take out. You like the crunchy feeling, and you can fry it again.