Hanging frost balls are a kind of traditional Han Chinese famous point in Lu cuisine, with the characteristics of white as frost, burnt skin and sweet skin, and soft and tender and delicious inside. Hanging frost is one of the unique traditional cooking techniques of Shandong cuisine, and hanging frost balls are also known as "sugar crisp balls". The beauty of this dish is to hang frost, the so-called hanging cream, refers to the appearance of raw materials, hanging a layer of powder-like frost white sugar, frost also refers to sugar after being fried in water, so that it is reduced to white.
Hanging frost balls to make raw materials
Ingredients: 200 g pork fat
Accessories: egg yolk 20 g, sugar 75 g, flour 50 g, flavor, peanut oil 500 g
Hanging frost balls making process
1. Wash the pork, cut into mung bean-sized grains, mix with egg yolk to make balls with a diameter of 2.5 cm;
2: Put peanut oil in a wok and cook over medium heat to 70% heat (about 175 ° C), then put the nine seeds off the pot;
3. Switch to low-heat frying and frying crisp and remove the draining oil;
4: Add water and sugar to the wok, stir-fry over low heat until the frost comes out, then pour in the fried balls;
5, constantly stir-fry, hang full of frosting when you can put it out.
Kitchen sharps for making hanging frost balls: Boss CXW-200-26E0 Near Suction Range Hood
Product features: mirror thin fuselage, negative pressure belt around the wind guide plate, supersonic flue, high efficiency fan system
Composite Index Score: ★★★
Editor's comments: Boss CXW-200-26E0 side suction range hood quadruple oil circuit design, more than 96% grease diversion, long-term storage without leakage. National level 1 energy efficiency, 30% higher brightness, while saving 18% energy.
The product adopts a large flat structure of the mirror thin body, ultra-thin and simple, watch material, no fingerprint, seamless design easy to clean. 0.03cm2 gold diamond-shaped oil mesh with grease separation ≥92%. Refreshing emerald green touch, 0 delay, more convenient operation. The product air volume is 15.5m3/min, the noise is 53.5dB, and the maximum static pressure ≥310Pa.
Boss CXW-200-26E0 side suction large air volume range hood around the air guide plate concentrated negative pressure belt, so that the fume automatically fell into the hood, with four-dimensional air intake, multi-angle to improve the adsorption range and speed. In addition, the high-efficiency fan system reduces the normal odor by 96% and is easily damaged, and the high-horsepower motor plus the centrifugal twin turbo has strong power and more efficient suction and discharge.
Boss range hood using 360 ° circular arc supersonic flue, no dead angle smoke exhaust more smoothly, the original T-type noise reduction board, automatic separation of fumes, lower noise. High-quality anti-smoke check valve to solve the problem of fume backfilling. At the same time, the product 50 ° exclusive design, the industry's golden edge angle, no encounter trouble, to create a perfect cooking space. 0 screw snap structure, 3 seconds quick disassembly, oil mesh cleaning is more convenient.
Owner CXW-200-26E0
[Reference price] 3080 yuan
[Contact] Jingdong Mall
[Quote Inquiry] Range Hood Product Quote Boss (ROBAM) Product Quote