2. Frying syrup:

Oil frying method - using oil as a heat transfer medium to fry syrup. The ratio of oil and sugar is 1:4. The method is: sugar and oil into the frying spoon, placed on a small fire with a hand spoon constantly stirring, stir-fried until the sugar solution is first thickened by the thinning of large bubbles, and then to the disappearance of the large bubbles, you can be under the material pulling the silk. Oil frying method is suitable for some raw materials with high water content and rough surface, such as popsicles, grapes and so on.

(Note: 1. fried sugar pan must be clean, but also to prevent burnt pan. 2. frying before, should be the first net pan hot, with oil sizzling pan before the sugar and more oil. 3. fried sugar, hand spoon to keep stirring, so that the syrup is heated uniformly. 4. fried sugar syrup amount should be matched with the amount of the main ingredient, because the syrup is less, the raw material will not be uniform hanging syrup, unevenly wrapped in the dip; syrup is more, the excess syrup will flow to the bottom of the plate, with the plate, the syrup will flow to the bottom of the plate. (The amount of fried syrup should match the amount of the main ingredients, because less syrup will make the ingredients hang unevenly, unevenly coated; syrup more, excess syrup will flow to the bottom of the plate, and the plate stick together)

3. Put the cut banana into the fried sugar to do evenly out of the pan can be.