What is the practice of pulling apples? The practice of pulling apples

Pulled apples. Ingredients required

2 apples, 100 grams of crispy powder, 50 grams of starch, a little clear oil, an appropriate amount of cooking oil, 50 grams of water, and 100 grams of sugar.

Steps] 1. First of all, we prepare 2 apples, using red apples, such apples have a long sunshine time and are more crispy to eat. Wash, peel, cut from the middle, cut into 4 cloves, remove the apple seeds, cut into small pieces, soak in water, add a little white vinegar, this can prevent the apple from oxidizing and turning black, in fact, it is the same with or without addition, but we must pay attention to the color of the outside and the inside, so that the water completely soaks the apple.

2. Let's adjust the paste, 100 grams of crispy powder, 50 grams of starch, increase the hardness, and one egg white, so that it will look better when fried. Add a little water, be sure to do a small amount many times, stir until viscous, and draw continuously.

3. Drain the apples. Wash the pot, boil it dry, add a little clear oil, heat the oil to 40% hot, and hang the apples on the paste by the way, and each apple is evenly coated with the batter.

4. Put it into the pot in turn, fry it over low heat until it is set, and then remove the excess edges and corners, so as to make the finished dish more beautiful. Fry on low heat for 3 minutes, and then drain after the shape is thoroughly fried. When the oil temperature rises to 60% hot, fry again for 10 seconds to fry the skin of the apple until it is crispy.

Remove the apples and pour out the hot oil.

5. Add 50 grams of water and 100 grams of white sugar, and boil the sugar over low heat, at this time, the sugar will bubble white, which is the manifestation of water vapor evaporation. When the water is completely evaporated, it will become a small bubble, and at this time it has reached the state of hanging frost, and you can make a series of dishes with hanging frost. For example, peanuts and walnuts.

You must be patient when stir-frying and pulling silk, be sure to keep it on low heat, continue to stir, and then soak it in light yellow, then it will be in the state of pulling silk, and then fry for another 2 seconds until it is in a yellow state, then turn off the heat. Add the apples, coat the apples evenly with the syrup, and then remove from the pan.

6. The bottom of the plate can be padded with white sesame seeds or white sugar to prevent sticking to the bottom, put it on the plate, wait for the apples to cool a little, and use the apples on the side to pull out the silk and wrap it.

A few simple steps to make delicious plucked apples.

A delicious silk apple tutorial is given to everyone, the operation is very simple, and you should pay attention to the heat when frying sugar.

Pulling the silk apple apple is a toothless practice, even the apple has worked so hard, what about you?

Tutorial on how to make a silk apple.

How to make a key eggplant for a shredded apple:Ingredients: 2 apples, appropriate amount of corn starch, appropriate amount of sugar.

Steps: 1. Prepare the ingredients, two apples, a bowl of corn starch, and a bowl of sugar.

2. Cut the apples into cubes and coat them with cornstarch.

3. Heat the oil in the pot, first put a piece of apples wrapped in cornstarch into it, and there are many small bubbles around the apples, so you can put the apples in and fry them.

4. Fry over medium heat for 4 minutes, and then remove it when you feel the surface harden with chopsticks.

5. Add a bowl of sugar and half a bowl of water to start frying sugar.

6. Stir-fry over medium heat until yellow, turn off the heat after the same color as sesame oil, pour the fried apples into it and mix evenly.

7. Finished product. <>

Drawing silk apple is a characteristic traditional famous dish in Shandong Province, belonging to the Shandong cuisine, mainly using apples as the main ingredient, the appearance is golden in color, the block type is smooth, the taste is sweet and sour, and the sugar silk is long. Here's how:

Ingredients: 2 apples, 10 grams of sesame seeds.

Excipients: 200 grams of sugar, 750 grams of cooked lard or clear oil.

Production steps: 1. Wash and peel the apples first, cut them into small pieces, and put them on a plate for frying.

2. Pick out the impurities of the sesame seeds and set aside.

3. Put a frying spoon on the fire, pour in 750 grams of oil after cooking, and cook until six are ripe.

4. Put the apple pieces in, fry them twice and color them (golden brown) and decant the oil.

5. Pour out the oil in the frying spoon, leave 15 grams of remaining oil, put 200 grams of sugar into the pot and stir constantly.

6. Make the sugar melt evenly when heated, but the fire should not be too big, and wait for the sugar solution to bubble up the size of a small needle tip.

7. Quickly pour in the fried apple pieces, sprinkle with sesame seeds, turn it over evenly, and serve on a plate.

Ingredients:

Ingredients: 1 apple.

Excipients 200 grams of peanut oil, 30 grams of flour, 10 grams of starch, 50 grams of sugar, 15 grams of water, 1 egg, 5 grams of cooked white sesame seeds.

Method:

1. Prepare raw materials.

2. Separate the egg white, do not use the egg yolk, add an appropriate amount of starch to the egg white, and adjust it into a paste.

3. Wash and peel the apples and cut them into small pieces.

4. Pat the apples evenly with a layer of flour.

5. Put the egg white paste into the batter.

6. Burn the oil to 60% heat.

7. Add the apple pieces and fry until golden brown.

8. Add sugar and water to the pot and boil the sugar over low heat.

9. Boil until the big bubble becomes a small bubble, the color is yellow, the shovel is very sticky and turn off the fire, I shot **slightly earlier, because it was too late to be afraid of boiling paste.

10. Pour in the fried apples, add sesame seeds, and stir quickly.

11. Place on a pre-greased plate.

A few simple steps to make delicious plucked apples.

Ingredients: 200 grams of apples, 30 grams of corn starch, 30 grams of water, 20 grams of dry starch, 5 grams of oil, 10 grams of water, 50 grams of sugar.

Method: 1. Cut the apples into pieces of about the same size; 2. Starch on top; 3. Put 30 grams of corn starch and 30 grams of water into the mixture; 4. Fry in a pan. Take it out after frying; 5. Let's pay attention to boiling sugar.

Pour the oil, sugar and water from the seasoning into a saucepan; 6. It will slowly turn into liquid; 7. Blistering on the surface; 8. It will be killed again after a while; 9. Then it starts to change color; 10. Turning into a light yellow liquid; 11. Pour in the apple pieces, and then you can turn off the heat. Stir and toss. Because the pot has residual heat.

If you don't turn off the heat in time, it is easy for the syrup to be bitter; 12. Grease the plate and pour in the prepared apple pieces. When eating, dip it in some cold boiled water. Ask everywhere **There is information on the practice of pulling apples, who has the practice of pulling apples to tell me, tell me the practice of pulling apples**, the practice of pulling apples is very difficult to find, I really need the practice of pulling apples now.

If anyone can find the way to pull the apple, just tell me the way to pull the apple**, thank you for telling me the way to pull the apple, it's not easy to find the way to pull the apple.

Here's the practice of pulling apples,**The practice of pulling apples,I still can't find the practice of pulling apples.,Ask everywhere**If you have something to tell me how to pull apples**.

Introduction to Silk-Drawn Apple:

Silk cabbage is a must-order dish for my family's family gatherings, and my mother loves this dish the most. I ate a lot of silk cabbage, and my mother also made it every year! Try it yourself, the method is very simple, and then it was improved, it tastes sweet, but not greasy, praise one.

Ingredients: 4 apples (relatively small), 1/2 teaspoon salt, 80 grams of starch, 60 grams of sugar, 20 grams of oil.

Directions: 1 Prepare the ingredients.

2 Peel and cut the apples into small pieces and soak in salted water.

3 Drain the apples and dip them in the dry starch.

4 Pour an appropriate amount of oil into the pot (a smaller diameter and deeper container is more fuel-efficient) 5 When the oil is hot, add the apples.

6 Fry until the starch becomes firm, remove the oil.

7 Put 20ml of oil and 60g of sugar in a saucepan.

8 Stir-fry over low heat.

9-10 Stir-fry over low heat until the sugar is dissolved and amber brown.

11 Pour in the apples and stir-fry a few times.

12 Put it on a greased plate.

Tip: When frying sugar, be sure to pay attention to the heat, and don't scorch.

Apples should be dipped in more starch, the oil should be hot, and the frying time should not be too long, because the apples are easy to become too soft and unformed after a long time of frying.

Raw materials for shredded apples:

350 grams of apples, 150 grams of sugar, 750 grams of peanut oil (75 grams of actual consumption). 10 grams of cooked sesame seeds, 1 egg, 150 grams of dry starch.

The practice of pulling apples

1. Wash the apples, peel and heart, and cut them into 3 cm cubes. Break the eggs in a bowl, add dry starch and water to make an egg paste, and put the apple pieces to hang the paste. [Gourmet China].

2. Put oil in the pot and boil until it is hot, add apple pieces, fry until the apples are crispy and hard, and when they are golden brown, pour out and drain the oil.

3. Leave 25 grams of oil in the original pot, add sugar, stir continuously with a spoon until the sugar dissolves, when the sugar color is light yellow and sticky, pour the fried apples, turn them upside down, sprinkle sesame seeds, you can put them out of the pot and put them on the plate, quickly serve them, bring a bowl of cold boiled water, soak the apple pieces in cold boiled water first, and then make them more crispy.

I copied it... Because that's what I did...

Peel the apples, hang the batter, make the egg green paste, put the egg whites in the flour and starch, stir well, then put the apples in the batter and fry them golden brown.

Remove from the pan and then hang the pulp, paying attention to the fried apple color.