Chinese Food
The prelude to mooncake -- boil the conversion syrup
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When I was a child, I was always eager to wait for the coming of one festival after another, because there would be different cuisines coming one after another. When I grew up, I became less and less interested in traditional festivals. In the Mid Autumn Festival, eating moon cakes means breaking one or two mouthfuls at most. I feel that the post-80s generation despise these ancient traditional things. They blindly pursue Western-style and novel things. However, in recent years, with the growing fascination with history and traditional culture, traditional festivals have returned to the field of vision. In Chinese festivals, festival food is a very important part. So, learning to make zongzi, making mung bean cakes and green dumplings with my mother has become a very interesting festival. The Mid Autumn Festival is coming. Moon cakes. Moon cakes. Moon cakes. Cantonese, Soviet, Beijing style, ice cream, bean paste, lotus seed, coconut, egg yolk, jujube mud, Wuren, ginkgo, fruit, fresh meat, duck Only one moon cake. Chinese people have made so many patterns. How can we fail to live up to this delicious food festival
Cooking ingredients
Cooking Steps
Step1:Pour the sugar and water into the stainless steel pot. What I add directly is hot water. It's faste
Step2:Cook over medium heat until the sugar melts. At first, stir gently to avoid bottom formation. After boiling, you can't stir it
Step3:Turn the heat down after boiling. Add wax to wash off the skin. Slice and remove the lemon seeds
Step4:If there is splashed sugar liquid on the edge of the pot during the boiling process, brush the sugar liquid down the edge of the pot with a brush dipped with water to avoid the failure of syrup conversio
Step5:Boil for 40 minutes to 1 hour in low heat. Turn syrup into deep amber. The consistency is thinner than honey. After cooling, it is equal to or slightly thicker than honey
Step6:It should be packed in a sealed tank and allowed to stand for several days. The longer the time is, the better the effect will be.
Cooking tips:The syrup is sweet but not bitter. It has a very clear lemon flavor. Don't use white vinegar as an acid. It will taste bad. Lemon must wait for sugar to melt. Put it in a while after boiling. The longer the syrup is boiled, the darker the color is, and the more thorough the conversion is. But it is not that the more thorough the conversion is, the better. Proper is the most important thing. Too long the boiling time will produce bitter taste. There are skills in making delicious dishes.
