Chinese Food
Sweet potato with silk drawing
(85504 views)
The key to drawing is the temperature of boiling sugar. As long as the temperature is good enough, some people say it will lump together when it is cold. In fact, the problem is that the sugar is not well cooked. When the syrup is hot, it will not stick together when it is cold. Do it according to the fire I said. No matter you pull sweet potatoes, apples, bananas or whatever fruit you like.
Cooking ingredients
Cooking Steps
Step1:Sweet potatoes together. About 200g, peeled and sliced.
Step2:Beat the eggs into a big bowl. Some of them are without eggs. I've made comparisons. The taste of eggs is much better. And the paste has better viscosity than the ones without eggs.
Step3:Add 40 grams of water. Mix 60 grams of corn starch. Don't be too thin. You can master it by yourself.
Step4:Cut sweet potatoes and roll them in the batte
Step5:Put it in the oil pan and fry it over low heat. Chopsticks can penetrate sweet potatoes.
Step6:Take out oil suctio
Step7:Put a spoonful of oil at the bottom of the po
Step8:Put all the water and sugar into the pot, boil the sugar over medium hea
Step9:Turn the sugar juice into a big bubble and continue cooking. The spatula keeps turning.
Step10:The syrup begins to thicken and continue
Step11:There must be a slight fire. It's not good to see that the spatula can't be pulled. Keep turning.
Step12:The syrup turns light yellow. The spatula lifts the juice drop and pulls down the long line.
Step13:Pour in the fried sweet potatoes and turn off the fire immediately. Stir well.
Step14:Pour it into the oiled plate. Draw it hot. Come to a small bowl of water, pull the silk, dip it in cold water and chew it until it's sweet and crisp. It's glutinous.
Step15:It doesn't stick when it's cold. It's still crisp when it's added.
Cooking tips:There are skills in making delicious dishes.
