2. Master the temperature of sugar. Control 1 10℃. The concentration of firepower should not be too strong.
3. The system time is accurate. Observe the shape and color changes of sugar melt after heating. As soon as the sugar liquid changes from light yellow to small bubbles, it reaches the standard of silk making. Raw materials: root vegetables and fresh fruits, such as yam, apples, bananas, watermelons, oranges and grapes. Dried fruit: lotus seed and ginkgo. Features: sweet, crisp, soft, tender, crisp, rotten, soft and waxy. Representative dishes: shredded ginkgo, shredded taro and shredded sweet potato.
Wire drawing, also called wire drawing, is one of the cooking techniques for making beets. Cabbage has a wide range of materials, fine production, and the finished dishes are very distinctive. On the fifteenth day of the first month of the Lantern Festival, of course, the whole family will eat jiaozi. The drawn glutinous rice balls sparkle under the crystal-clear sugar-coated package, just like golden beads wrapped in silk, which is attractive and interesting to eat. Here are four tips for you to pull vegetables well:
1. Apples, bananas, strawberries and fruits with high water content must be coated with a layer of flour first, then with a layer of (egg white+starch), and then fried in an oil pan, otherwise it will be easy to stick to water. For example, potatoes, sweet potatoes and yams, with more starch and less water, need not be pasted.
2. Fried sugar color is the key: first, less oil and less fire. Heat sugar on medium heat and stir constantly. Stir-fry until the sugar is completely melted and light brown. When bubbling, shovel the sugar juice and pour it down to form a straight line. At this time, you must quickly add the fried raw materials and stir them out of the pot.
After the sugar juice is fried, the poured raw materials must be hot. The raw materials are not hot, which makes the sugar juice cool easily and fails to achieve the effect of drawing. If the weather is too cold, it is best to prepare two pots, one for frying the main ingredients and the other for frying the sugar juice. It is better to fry the sugar juice when frying.
4. You can't fry the sugar juice with big fire to avoid the bitter taste of the sugar juice coking.