Ingredients: 400g of red dates, 75g of hawthorn cakes, and 0/50g of sugar/kloc.
Production method: 1. Wash jujube, cook until it is 8% ripe, take it out, peel it, and poke the core; 2. Hawthorn cake is cut into short strips and inserted into jujube meat, and evenly dipped in flour; 3. Fry the red dates in an 80% hot oil pan until golden brown, remove and drain; 4. When the oil pan is heated to 40%, add sugar and stir-fry until golden brown. Quickly put the red dates on it, turn them evenly, and pour them into the oiled plate.
Material: 3 seedless oranges in Huangyan (about 300g). Sweet osmanthus 1.5g, sugar 150g, 60g of white flour and 2 eggs. Sesame 10g, cooked lard 1000g (actual oil 100g), wet starch 25g.
Production method: peel the oranges, separate them one by one, and beat them with white flour. Beat the eggs, add 25 grams of white flour, wet starch and water and stir to make an egg paste. Stir-fried sesame seeds Hang oranges one by one, put them into cooked lard with 60% heat (about 132℃), take them out when crusting, put the wok on low heat, add 10g cooked lard, add sugar to boil, when the sugar juice becomes sticky, pour the oranges into the pot, turn them over a few times, sprinkle sesame seeds and osmanthus flowers, and put them in cold boiled water.
Material:150g apple, 50g sugar.
Production method: production method: peeling and dicing apples; Heat a proper amount of oil in a wok, pour in white sugar, simmer until the sugar is thin, then add diced apples, turn them repeatedly until the sugar is hanging, and then take them out of the wok and serve.
Raw materials: 500g of yam, 2g of osmanthus bittern, 75g of crystal sugar, 5g of cooked white sesame, and 0/000g of cooked peanut oil/kloc-.
Ingredients: hawthorn cake 350g. 10g sesame, 25g egg. 15g frozen starch, 30g flour, 500g peanut oil (75g actual oil), 75g sugar, 5g osmanthus sauce.
Production method: Cut the hawthorn cake into strips 4.5cm long and 1.2cm wide. Mix eggs with water, starch, flour and water to make egg paste. Put the pot on the fire, add peanut oil, and when it is 60% hot (about 150℃), roll the hawthorn cake strips with starch one by one, then drag the egg paste into the oil and fry until golden brown. While frying hawthorn cakes, set fire to another pot, add peanut oil, white sugar and clear water, and cook on low heat until the sugar liquid is shredded. Add osmanthus sauce and fried hawthorn cake strips, turn the wok over and sprinkle with sesame seeds. Serve.