As the name implies, a state banquet is a banquet at the national level. We can sometimes hear the word state banquet. When we hear this word, our first impression is high-end, mysterious and unusual. In fact, the state banquet is not so mysterious. The state banquet is a delicious dish made of raw materials that we are familiar with or not familiar with at ordinary times through elaborate and complicated processes.

today, let's enjoy making a state banquet dish-bubble cantaloupe. This dish tastes soft and delicious, with a pleasant aroma, and the fragrance of fruit also has a milky smell. It makes people's appetite greatly and the taste of food is refreshing!

If you have children at home, you might as well learn to make this dish. This dish is the most popular among children and lesbians. It is not only high in value, but also has a distinct taste, which people can't forget once they eat it. If you send a picture of a circle of friends with a sentence, my family's state banquet dishes will probably make friends in the circle of friends call wildly.

raw materials: 4g of cantaloupe, 17g of starch, 11g of water, one egg, 19g of cooking oil, 2g of condensed milk, 1g of orange juice and 1g of salad dressing.

Detailed production process:

1. Prepare half a cantaloupe, peel it and remove the pulp, and then cut it into strips 5 cm long and half a centimeter wide.

prepare 17g of starch and put it in a bowl for later use.

2. prepare 11g of water and 19g of cooking oil and put them in a bowl for later use.

3. Pour the starch into a large bowl, first add 11g of water and mix well.

4. Beat the egg yolk into the bowl (only half of the egg yolk is needed) to add color.

5. Pour the oil into the bowl twice. After the first pouring, stir it evenly, and then add oil again to stir the paste into yogurt.

it's safer to pour the oil in several times, look at the shape after stirring and then decide how much to pour again.

6. Heat the oil from the pan, and the oil temperature is 6 layers. Put the Hami melon with bubble paste into the pan, fry until the skin is golden, and take it out. Then raise the oil temperature to 6 layers again, put the cantaloupe into the pot, and fry the cantaloupe until it is crisp outside and tender inside.

the oil temperature is 18 degrees. If you put your hand on the top of the oil pan, it will burn, and the oil will gather in the middle, with a slight smoke coming out, which is the 6-layer hot oil temperature.

7. put the fried bubble cantaloupe on the plate.

the way to make the juice is to mix all the small ingredients together and stir them evenly.

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What needs attention in this national banquet dish is that when the bubble paste is poured, it can be poured twice, and the result of one pouring is that the paste will become very thin.

If you don't have the raw materials for the juice, you can make some condensed milk with chocolate sauce or fresh milk. The specific operation is as follows:

Pour a bag of fresh milk into a bowl, add 8 grams of white sugar, and simmer until the foam turns to low heat, and stir slowly with a spoon until it becomes thick as condensed milk.

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