I have a knack for making shredded potatoes at home. First of all, choose the right potato variety.
Potatoes are divided into white stubble potatoes and yellow stubble potatoes. White stubble potatoes contain more water and have a crisp taste. Suitable for fried potato shreds, fried potato chips or potato chips. Yellow stubble contains less water and tastes waxy. Suitable for stewing and wire drawing.
The production of shredded potatoes.
Ingredients: 500g peeled potato with yellow stubble.
Seasoning: 50 grams of crushed rock sugar.
(1) cut potatoes into orange petals of equal size, float them with clear water and remove them. Put it in a pot and pour in a little dry starch. Let the potato pieces hang a thin coat. This can make the fried potatoes have a brittle shell and the shape will not collapse. It is the finished product that achieves the effect of crispy outside and waxy inside.
(2) Pour wide oil into the pot, the oil temperature is 50% hot, add potato pieces, fry until the skin is golden and cooked, and pour into a colander for later use.
③ Add 50g of water and 10g of oil into the pot. Heat it and add the broken rock sugar.
④ Stir-fry with medium and small fire. After the crystal sugar melts, when the syrup is light yellow and bubbly, pour in the fried potatoes. Stir well and sprinkle some cooked sesame seeds. You can get out of the pot and put it on the plate.
Dishes containing vegetables should be covered with vegetable oil, or sprinkled with sugar, or with fried shrimp slices. This will prevent the syrup from sticking to the plate.
To do a good job in drawing silk dishes, we should do the following five things.
1, choose sugar. There are three kinds of wire drawing: sugar, cotton sugar and rock sugar.
Cotton candy has high viscosity, which is relatively long and easy to regain moisture.
The silk of sugar is not as long as cotton sugar, but it tastes better than cotton sugar.
The syrup fried with rock sugar has bright color, crisp taste, non-stick teeth and long drawing. I suggest that it is best to use rock sugar to make shredded vegetables.
2. Raw materials with relatively high moisture (strawberries, grapes, bananas, apples and popsicles) need to be hung. Paste is made of egg white and starch. Otherwise, it is not easy to form after frying, and the main ingredients are fragile when wrapped in syrup.
For raw materials with less moisture (sweet potatoes, potatoes, yam, etc.), there is no need to hang paste. You can shake some dry starch. Is to bleach the raw materials with clear water, remove and shake the dry starch. This can make the main material not collapse after frying, and the skin is more brittle. Reach the taste of crispy outside and waxy inside.
3 stir-fried sugar. There are three ways to stir-fry sugar: oil frying, water frying and mixed frying. But no matter which method is used, it is necessary to stir-fry with a small fire, not with a big fire. Stir-fry until the sugar is completely melted, when it is light yellow and bubbly, pour the syrup down with a spoon, and when it becomes a continuous line, you can wrap the fried raw materials in syrup.
(4) when the fried raw materials are wrapped in syrup, the temperature must be kept hot. If it is cold, the fried syrup will return to sand when it is cold, and it will not pull out the silk.
⑤ When frying sugar, use medium or small fire, not too big or too small fire. If the fire is too small, the sugar will be fried and the silk will not be pulled out. If the fire is too big, the sugar will be fried and fried, which will have a bitter taste.
Knowledge expansion.
Water frying method. Add a proper amount of water and sugar into the pot, stir-fry the sugar until it melts, and when it changes from a big white bubble to a small sesame oil bubble, you can pour in the fried main ingredient and wrap it in syrup. Water has slower heat transfer than oil, so it is easy to master the change process of syrup and operate it easily. But the brightness of the finished dish is worse than that of the fried dish.
Oil frying method. Oil transfers heat quickly, and the change process of sugar is fleeting, which is not easy to observe. It's easy to fry too much and have a bitter taste. When frying with oil, you should not put too much oil. Oil has a lubricating effect, and if it is put in too much, the main ingredients will not be coated with syrup. Novices should not use this method to fry.
Water-oil mixing method. When the amount of water and oil is half, the change speed of sugar is moderate when frying, so it is easy to observe and grasp the best time for drawing silk. Save time and serve food quickly.
No matter which method you use to fry sugar, you should use medium and small fire. Patiently observe the change process of sugar after melting. When frying sugar, the edge of the pot is easy to paste, which is mostly caused by too much fire. Wipe it off with a towel in time, otherwise it will affect the color and taste of the dishes.
When buying cotton candy, don't buy fake candy mixed with glucose. This fake sugar can't be pulled out at all.
How to distinguish fake cotton candy mixed with glucose?
A: The fake cotton candy mixed with glucose feels dry and has poor gloss. Real cotton candy feels sticky and has a bright luster.