Pulling apple is a dessert, often appears on the table is, whether it is a banquet dinner, or a family gathering, you can see its figure, people's love for it is self-evident, the method is also very simple, why some people think it is not easy to do, that is because, the difficult will not, will not be difficult, today combined with their own years of experience, to talk about the experience of this dish, as well as its specific practices, share it with everyone!
However, to speak from the heart, although it is simple, but if you achieve the effect of crispy outside, soft glutinous inside, sweet and fragrant, there is still a certain degree of difficulty, in the selection of materials, processing, paste, hanging paste, oil temperature when frying, especially the last stir-fry sugar when the heat to work hard, only the dishes that come out of this way can achieve satisfactory results.
Let's take a closer look at how it does it:
Choose a more watery apple, beat the outer skin, break it in half, cut off the seeds, cut the size into orange petals, and set aside in light salt water.
Take three spoons of low gluten flour and two spoons of corn starch, according to the amount of main ingredients, the amount of ingredients appropriately increased or decreased, the proportion is double the main ingredients. Mix well with warm water, beat two egg yolks, egg white to make it use, some people may put baking powder, I have not tried, adjusted into a small spoon scoop up can become a straight line, and the continuous flow prevails, put a spoonful of vegetable oil, put aside to save twenty minutes.
Drain the apples, dry the water, dip the flour, make oil in the pot, burn four layers of heat, turn the heat low, use chopsticks to clamp the two ends of the apple, so that it naturally becomes a circle, wrapped in a well-adjusted paste, put into the pot one by one to fry, if the amount is more, you can fry two pots, otherwise, it will cause the maturity to be different, or the raw materials will be soaked in oil, affecting the quality and causing failure.
After all go in, open the medium fire to fry, fry until the appearance of a hard shell, golden brown, fished out, when the oil temperature rises to 50% hot, down into the apple re-fried for ten seconds, and then fished out.
Start another pot, put in a little bottom oil, put the crushed rock sugar into it and fry slowly, stir-fry, the color changes from white to yellowish, from solid to liquid, more and more dilute, the color becomes darker and darker, until the sugar color becomes light coffee, when the bottom of the pot bubbles up, turn off the heat, put the fried apples in, stir-fry, when the sugar color is evenly hung with the main ingredients, pour into the plate, this tempting color, delicious and not greasy dessert is perfectly completed!
This dish has several key points, one is that the apple is cut into orange cloves, and the chopsticks are clamped at both ends, so that the finished product, like a yuan treasure, is very beautiful, the second is that the paste should be hung evenly, the third is the heat when the sugar is fried, and you can also sprinkle some sesame seeds before the pot, which can increase the taste! Also, after the sugar is boiled, turn off the heat immediately. There are three ways to boil sugar, one is water boiling, one is oil boiling, and one is a combination of water and oil, I am used to oil boiling, refined oil bright, gloss is good, but it is not easy to master, easy to fail, water boiling appropriately simple, gloss in general, beginner friends can pull water, good mastery, easy to succeed.
Put the water in double the water, boil the sugar, and the rest is the same! At last
I wish you a happy Spring Festival, good health, happy family and Wishing you prosperity!