I have introduced the pulling vegetables in previous articles, but the biggest difference in the pulling vegetables is whether or not to hang the paste. In fact, if you want to judge whether you need to hang paste, you must judge from the characteristics of the ingredients.
First, do not hang paste: potatoes, sweet potatoes, yams, taro, in addition to crispy yellow cabbage
The characteristics of this type of ingredient are: they are all raw (except for crispy yellow cabbage), and they contain a lot of starch, relatively little water, and no skin.
Second, use hanging paste: apples, bananas, grapes, oranges, popsicles
The characteristics of this type of ingredient are: they are cooked (can be eaten directly), do not contain starch, have a large amount of water, and have a thin skin.
To summarize the purpose of frying, there are the following points:
1. Cook the ingredients. (e.g. potatoes, sweet potatoes, yams, taro)
2. Make the skin crispy. (The deep-fried flavor combines with sugar to create a unique flavor.) )
3, make the temperature of the ingredients become higher. (In this way, the inside and outside of the ingredients can be kept at high temperatures, and it is easier to pull out the silk.) )
4, hang the paste and then fry, the ingredients are easier to hang on the syrup. For example, due to the characteristics mentioned above, fruit is not easy to wrap in syrup if it is not hung paste.
Let me take the example of plucked bananas:
Ingredients are made
2 bananas, 1 egg, flour, potato starch, salad oil semi-frying pan, sugar about 80 grams (do more than a few times to grasp the amount, the best effect is that the syrup does not fall to the bottom)
Cooking method
1: Peel the banana, cut into chunks, and dip each piece into a layer of dry starch.
2, the egg separated out of the egg white, pour potato starch, pour flour, add a small amount of water, stir into a paste, the paste as thick as possible, so that the paste will hang full. (Improved method: 8 grams of baking powder, 16 grams of cheese powder, 24 grams of potato starch, 72 grams of flour, no egg whites)
3. Apply salad oil to the bottom of the pan
3: Pour half a pot of salad oil into the wok and heat to 60% heat. Dip the banana pieces one by one into the paste, fry them until the surface is golden (the time to pluck the fruit is short, because the fruit cannot be fried too hot), and remove. (When you get out of the pan, be close to the oil, don't be afraid of splashing the oil, and the batter on your hands will not burn.) And the higher the oil surface, the easier it is to splash the oil. ）
5. Boil the syrup. Pour a large spoonful of sugar into the pan and add a small amount of water. Be sure to heat over low heat and stir with a spoon after the syrup has bubbled widely. When the syrup color is yellowish brown, the bubbles of this color become smaller, and when light smoke rises and no longer bubbles, you can pour in the fried banana pieces.
6, quickly flip the banana block, so that the syrup is evenly wrapped on the surface of the banana (away from the fire or off the heat), flip a few times, so that the temperature drops some, will hang more syrup.
7: Put it on a plate that has been greased, serve with a bowl of cold boiled water, and eat it as soon as possible (if the syrup becomes hard, it is difficult to separate, and the banana is very soft, too hard to crush).
Tips:
1, the grapes should be blanched with boiling water, immediately fished out, peeled.
2, after frying the banana, you should immediately boil the syrup, so as not to reduce the temperature, it is not easy to hang on the sugar, the wire will not be long, and the taste is not good.
3. When boiling syrup, is it to add water? Or do you want to refuel? See my other article "Plucked potatoes (sweet potatoes) boil sugar in oil?" Or boil sugar with water? I'll reveal it to you," I won't dwell on here.
4, you can make a variety of fruits together to make "assorted fruit pulling".
5. The practice of crispy yellow cabbage is in the "Standard Practice of Crispy Yellow Cabbage".
6, if you are used to using jade powder paste can also be, but here I only teach everyone to use potato starch to do, after all, the origin of the pulling vegetable is the northeast, I only teach you the authentic method of pulling silk.