Plucked apples
500 grams of apples, 150 grams of sugar, 1 egg, 50 grams of wet starch, 25 grams of flour, 3 grams of sweet osmanthus paste, 1000 grams of peanut oil (about 50 grams).
1: Peel and pit the apples and cut them into orange cloves. Egg white humidified starch mix and stir well into a paste. Roll the apple cubes over a thin layer of flour and stir well in the paste.
2: Put the wok on the high heat, pour peanut oil, burn until it is 70% hot, put the apple pieces one by one, and fry until it is golden brown. Leave 15 grams of oil in the wok, heat it with a low heat to 50%, put the sugar, stir-fry with a hand spoon until it is golden brown and blistering, quickly pour in the fried apples, add osmanthus sauce, then put the wok end away from the fire eye, turn it upside down a few times, so that the sugar juice hangs evenly on the apple, put it on the plate.
Features: golden color, slender, crispy and fragrant on the outside, tender and slightly sour inside, hot and sweet.
Key: The apple chunks should be fried crispy. Pay special attention to the heat, when frying sugar juice, the oil temperature is mastered at 50% to 70% hot, the fire is too low and the sugar is not silky, and the fire is too high and easy to stick to the pan and burn. Therefore, the operation should be very agile, when the sugar juice is stir-fried into silk, immediately put in the fried apples, flip it several times in a row, so that it sticks to the sugar juice to get out of the pan.