What is the specific method of pulling apples?

Drawing silk is a special skill in cooking, the apple mentioned in the question is only one of them, if you want to do it well, you mainly need to master the skill of frying sugar, and frying sugar is divided into oil and water for two minutes, today I will introduce to you the method of using oil to pull, the so-called silk pulling is actually the use of heating method to transform sucrose from crystalline to liquid, and finally form an amorphous vitreous. Below I will share the practice of pulling apples, I hope it will be helpful to you, thank you.

raw material ratio; 150 grams of apples, 30 grams of flour, 1 egg, 40 grams of wet starch, 60 grams of water, 20 grams of sugar, 500 grams of oil, 10 grams of sesame oil.

How to make it; Step 1; Wash the apples and peel them with a knife, cut them into hob pieces on the cutting board, and dip a layer of dry flour on the surface for later use (the purpose of dipping a layer of flour is to lock in the moisture and not easy to stick when the paste is hung at the end, otherwise the skin will not be brittle if there is too much water), take a small bowl, mix the eggs, flour and water into a batter, and then evenly coat the apples with batter for later use (there will be a layer of crispy shell on the last surface of the shredded apple, and that layer of crispy skin is the layer of batter made now).

Step 2; Add an appropriate amount of oil to the wok and cook until it is 70%, fry the battered apples in the pan until the surface crusts and turns golden brown, then remove and drain the oil.

Step 3; Leave the bottom oil in the wok, then fry the sugar in the pan until it melts, when the sugar solution is brown and yellow, stir-fry the apples over high heat to make the apples stick to the sugar solution evenly, find a flat bottom of the plate and smear a layer of sesame oil, pour the fried apples into the plate, and prepare a bowl of cold boiled water next to it.

Essentials of production; When frying sugar, we should pay attention to the control of oil temperature, the temperature of the oil rises high, the fire is too strong, the sucrose decomposition is easy to caramelize the sugar, which will make the sugar darker and the taste bitter, the oil temperature is best controlled between 120 degrees and 130 degrees, the heating should be carried out slowly, so that the sugar melts evenly and must not leave unmelted crystals, otherwise it will affect the brightness and brittleness of the last layer of glass, and will also affect the length of the sugar silk, when the sugar solution temperature reaches about 160 degrees, it is the best time to produce the sugar silk, (less oil and medium heat.)

Heat the sugar over medium heat, and stir constantly, fry until the sugar is completely melted and light brown, and when it bubbles, scoop up the sugar juice with a spatula and pour it down, it is OK to form a straight line, at this time, you must quickly put in the fried raw materials and stir to get out of the pot). Apples have a lot of moisture, so before frying in the oil pan, you must first wrap a layer of flour and then wrap a layer (egg white + starch) to hang the paste, otherwise the water is easy to stick. If it is potatoes, sweet potatoes, and yams, there is no need to hang paste if they contain more starch and less water.

You need to peel and cut the apples into pieces, coat them with starch, fry them in oil, and then boil them into sugar and turn them into sugar, and finally pour them on the apples.

First, mix the starch yourself, and then slowly fry it in oil to make a plucked apple.

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.

A few simple steps to make delicious plucked apples.

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

The required ingredients are 250 grams of apples, 50 grams of eggs, 25 grams of corn starch, an appropriate amount of cooking oil, and an appropriate amount of sugar.

The specific production method is as follows:

1. Peel the apples and cut them into small pieces.

2. Add cornstarch to the bowl and put the apple pieces in it.

3. Wrap the outside with a layer of cornstarch.

Fourth, then put the apples into the egg liquid, so that the apple fruit is fully stained with the egg liquid.

5. Remove the oil from the pan and pour in the apple pieces.

6. Fry until golden brown, take it out and drip with oil.

7. Leave oil in the pot.

8. Then pour in the sugar.

Nine Liquid, then fry over low heat until the sugar is foamy, and quickly soak it with chopsticks to pull out the silk.

10. Pour in the fried apple pieces.

Ten. 1. Just flip it quickly.

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.

Tutorial on how to make a silk apple.