Materials: 3 bananas, 2 eggs, 1 bowl of flour, 6 spoons of granulated sugar, 1 spoon of pure malt, 6 bowls of salad oil.

Methods: Peel the bananas and cut them into rolled pieces; beat the eggs well and mix with the flour; boil the sugar, water and pure malt in a pot and wait for the sugar to dissolve, slowly simmer the sugar over a low flame; when the sugar is almost ready, heat the salad oil in another pot, dip the banana pieces in the batter and put them into the oil, deep fry them until they turn golden brown, then remove them from the pot, and pour them out of the sugar sauce and mix them well.

Features: light yellow color, soft and tender texture, eat when dipped in water and pulled, sweet and savory refreshing heart.

I love to eat the pull silk, you can also use the above method to make potato pull silk, sweet potato pull silk, taste good, I often do to eat.

Shredded milk tofu:

Shredded milk tofu is actually a type of shredded food, and the technique of shredding can be used to make a lot of food, such as apples, bananas, ice-cream and so on, as well as shredded milk tofu, which is the one that I'm going to introduce today.

Raw materials: milk tofu cut into small pieces, sugar (fried sugar with), flour, egg white (hanging with), oil

Practice:

1, milk tofu in the pot frying, be sure to use egg whites and flour to hang the paste, the raw material milk tofu wrapped in, the term called hanging paste it.

2, in the oil boiled to seven mature, will have been hanging good paste of milk tofu in the pot, fried to golden brown out.

3, fried sugar sauce, this is the most important step, to determine whether your plucked products can pull out long, long-lasting silk to. The pan should be put in a clean base oil, medium heat, add sugar, with a spoon constantly stirring, so that the sugar is heated evenly, stir-fried until the sugar was light yellow, when the foam becomes large, will be the end of the pan away from the fire, so that the foam becomes smaller, the color deepens. Use a spoon to scoop up the sugar sauce and pour it down, so that it can form a line. At this point, quickly add the fried milk tofu to the wok and turn it to coat the milk tofu with the sugar mixture. Therefore, when making plucking dishes, two frying pans should be used, one for frying the sugar sauce and one for frying the main ingredients. This is easy to preserve the temperature of the main ingredients to hang the syrup.

Tips for making milk tofu: do not use rapid fire to do pulling dishes, so as not to overcook the syrup, carbonization, so that the taste of pulling food is bitter. If you add a little honey in the syrup, the flavor is especially good, huh ~ ~ ~ sweet oh ~ ~

Additional Inner Mongolia "milk tofu" practice

Method of production is to extract the cream of yogurt into the pot to boil, so that the water evaporates, the milk solidified and then loaded into the milk tofu mold fixed in the mold molding, air drying shade to dry. There is also the yogurt is heated and cooled into a coarse cloth pocket filtered and squeezed, concentrated and then pressed into a variety of blocks of milk tofu. Milk tofu can be sour or sweet, sweetened with sugar and sour without sugar. Sun-dried milk tofu can be stored for a long time, daily and can be fried rice and milk tea to eat, go out to graze or travel and can be used as dry food.