Can saccharin be used to make shredded apples? How to make shredded apples with maltose

No, saccharin is not sugar. Drawing silk can be made with granulated sugar and rock sugar. Hope.

Yes, but generally with sugar, as long as you remember a few points, you can basically make a shredded apple:

1.The prepared paste should not be too thin or too thick, if it is too thin, it will not be able to hang the pulp, and if it is too thick, the taste will not be good;

2.The water used to prepare starch must be warm water to make it more sufficient;

3.When frying sugar, it is best to stir-fry slowly over low heat, fully and evenly coated with syrup;

4.It is best to fry the sugar when the white sugar changes color, put in the apple material, 5Do not boil sugar for a long time to avoid bitter taste.

White sugar and rock sugar will become viscous after being heated and melted, and the silk will be pulled out when heated to a certain extent. The sweetness of saccharin is very high, a little saccharin has no silk, and it cannot be pulled like other sugars, and saccharin is not beneficial to the human body. Therefore, saccharin cannot be used as a shredded apple.

Saccharin doesn't look like sugar! It seems to be a synthetic sweetener, a chemical that is not absorbed by the body. The sugar used to pull the silk is made from sugar cane or sugar beets.

It doesn't matter, this saccharin is usually put on popcorn when I was a child.

1. Wash the apples, peel them, remove the cores, and cut them into 3 cubic centimeter pieces. Break the eggs in a bowl, add dry starch, mix water into egg batter, and put apple pieces to hang the paste.

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

3. Leave 25 grams of oil in the original pot, add maltose, 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 on the plate and serve them quickly, bring a bowl of cold boiled water, soak the apple pieces in cold boiled water first, and then make them more crispy.

White sugar is used, and the method of pulling apples is as follows:

Ingredients: 2 apples, 60 grams of sugar.

Excipients: appropriate amount of oil, 2 tablespoons cornstarch, 2 tablespoons flour.

1. Prepare apples, try to choose a crispy one.

2. Peel and cut the apples into cubes.

3. Coat the apples in a thin layer of cornstarch.

4. Add the same amount of flour to the corn starch, add a little water, and make a thick paste.

5. Wrap the apples in batter and fry them in a pan.

6. Fry the apples until the shell hardens.

7. Put a little oil in a non-stick frying pan, add caster sugar, and turn on low heat.

8. Fry until the sugar melts and bubbles.

9. Put the apples and fruits, and keep stir-frying.

10. Grease the bottom of the plate, put the apples on the plate, and serve.

Silk-drawn apples, pickled sweet potatoes, and taro are the same, and the surface is covered with syrup after frying, and the traditional method is to pat a layer of starch on the surface. Because apples, sweet potatoes and taro are relatively rich in starch, they can be directly fried until cooked, generally 70% of the oil temperature is cooked, the surface is scorched and soaked in 5 to 6 oil temperature until cooked, and then the raw materials are taken out, the oil temperature rises to 7 into 7 and is fried until golden brown is removed, but if you do not add cornstarch, it is easy to soften, so you should pull out the silk in a hurry.

There are four types of wire drawing, oil drawing, water drawing, oil water drawing, and dry drawing. Generally, white sugar is used, mainly with a small amount of caramel or brown sugar, which is rare and not easy to master.

Water and oil pulling: When frying sugar, you need to turn the fire down, it is advisable to use an aluminum pot (the iron pot is easy to turn black), put the sugar in, keep stirring, after the sugar is completely dissolved, there will be larger bubbles, and then continue to stir until the bubbles become smaller and more uniform. At this time, the syrup is suitable for turning sand, must not stop the fire, must continue to heat over low heat and continue to stir, until the bubbles are significantly reduced and more delicate and uniform, the color turns yellowish, until the bubbles are almost dissipated, put the fried apples in, quickly turn the pot, so that the syrup evenly wraps the surface, and then spread a layer of oil on the bottom of the dish book, and put the dish out.

Can. Pressure cooker stew pork ribs, if you can, pick out the wolfberries in the herbs, soak them in warm water, and then wash the other herbs, first put the pork ribs, kelp, winter melon flying water (boil in water to filter out the water) Mung beans should be soaked in boiling water for one hour in advance. Then put all the ingredients except the goji berries in at once. (Cut the winter melon into large pieces and bring the skin (the skin should be green, that is, scrape back and forth along the skin of the winter melon with a knife, and scrape the blue on the surface to leave only a piece of hard skin.)

After pressing for 15---30 minutes, put the wolfberries in after opening the lid, put them on the fire, take out the ginger and green onion knots, and then add salt, a little sugar, a little monosodium glutamate, and you can!

Brown sugar can be used to make pickled apples, which can be polished but will affect the taste.

Brown sugar can be used without white sugar.

Method: Ingredients.

350 g apples 1 egg.

Excipients: 150 grams of white sugar (appropriate amount of brown sugar is also acceptable), 750 grams of peanut oil (actual consumption of 75 grams).

10 grams of cooked sesame seeds and 150 grams of dry starch.

Steps to make a shredded apple.

1.Wash the apples, peel and heart them and cut them into 3 cm cubes. Break the eggs in a bowl, add dry starch, mix water into egg batter, and put apple pieces to hang the paste.

2.Put oil in the pot and boil until it is 70% hot, add apple pieces, fry until the apple skin is crispy and hard, 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 at the same time, you can put them out of the pot and put them on the plate, quickly serve them, bring a bowl of cold boiled water, first soak the apple pieces in cold boiled water and then put them in the mouth, which is more crispy.

It is better to use white sugar. I once watched a friend do it.

(1) Hang the paste. For raw materials with large moisture, such as apples, pears, oranges, etc., it is necessary to hang a paste before frying the raw materials and wrap the raw materials to prevent the loss of water from wilting or the internal water of the raw materials from forming adhesion. Potatoes, sweet potatoes and other starchy raw materials can be fried directly in the pot without sticking.

2) Fry the ingredients. When frying, the oil should be wider, the fire should not be too strong, burn to six or seven mature, cut, do not cut too much at a time, fry until golden brown.

3) Add enough sugar. The ratio of sugar to raw materials is 50% of the raw materials in terms of weight; Strips and pills are 30% and 40% of the raw materials, and there can be more paste, and less vice versa.

4) Stir-fry the sugar. This is the key to pulling silk. Method:

Wipe the pot clean and add the bottom oil, heat over medium heat, put sugar, stir constantly, make it evenly heated, bubbles will emerge when fried to light yellow, when the foam increases and becomes larger, the pot is off the fire, so that the foam becomes smaller, the color deepens, you can feed, if you can't see it, you can scoop up the sugar juice with a spoon and pour it down, as long as it can form a line, it means that the sugar has been fried. At this time, the raw materials should be put in as soon as possible, and constantly turned so that the sugar juice wraps the raw materials.

5) It is best to use two fire eyes, one for frying the main ingredient and one for stir-frying sugar. In this way, the temperature of the main material is high, the sugar hanging is uniform, and the silk is long and transparent. Just boil until it's bubbly.

Yes, rock sugar is better than white sugar, and it doesn't stick to the pan.

Yes, just dissolve the sugar.

Pulled apples.

Drawing silk apple is a very delicious dessert dish, usually as a snack or as a banquet dish is very good, the key to pulling silk is to boil the heat of sugar, the time is short to pull out the silk, long will have a bitter taste, my trick.

The trick is to turn on a very small fire, and look at all the white bubbles that have become small bubbles, the color is slightly yellow, and when it is very sticky, it can be pulled out of the long silk, and it is very sweet and delicious.

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

2. Boil until the big bubble becomes a small bubble, the color is yellow, and the shovel is very sticky and turn off the heat (I took ** a little earlier, because I didn't have time to be afraid of boiling paste);

3. Pour in the fried apples, add sesame seeds, stir well, and put them on a plate that has been greased in advance.

How to make sugar for pulling apples:

Put a spoonful of cooking oil in the pot first, then add 50ml of water and 30g of sugar, turn to low heat and slowly stir in one direction until the sugar juice changes from big bubbles to many small bubbles, turn off the heat.

Silk drawing is a kind of sugar beet with high cooking technology, silk drawing is a cooking method in which the main ingredient is fried, put into water or oil thick sugar juice and turn it evenly, and pull out the sugar shreds while hot. Our common silk pulling vegetables are: silk sweet potato, silk potato, silk banana, silk yam, etc.

Add a pinch of oil and sugar. Slowly boil over low heat until the sugar melts and changes color. Pour in the fried apples and stir well.

Stir-fried sugar of silk drawing food, divided into three minutes, water pulling, oil pulling, water oil pulling.

Water pulling, made of things, the outer sugar shell is relatively hard; oil-pulled, the sugar shell is relatively bright; Water and oil pulling is somewhere in between.

Because sugar and water melt when heated together, the sugar will mix with water to become a syrup. In this way, Caien can be able to stick the apples together, which is very sticky, and it is laborious to pull up, and it tastes delicious. That's why it's called a plucked apple.

It is recommended that after the first time you do silk drawing, it is best to boil sugar with water, so that it is not easy to survive, and it is easier First, peel the apples, cut them on all sides, and do not have the core in the middle. Then cut the apples into small pieces. Put two and a half bowls of flour on a plate, add water, into a thick paste (depending on the amount of apples) three, put the apple pieces in the flour paste, let the flour paste cover the apple pieces four, put oil in the pot, to cover the apple pieces as well, use low heat to three into five hot, put in the apple pieces, and fry them on both sides to light yellow.

Sixth, then wrap the fried light yellow apple pieces with a layer of flour paste seven, then put it in the oil pan and fry it until yellow, and then put it on a plate.

8. Pour sugar into the oil wrap, boil over low heat until orange and form a paste, pour out the oil in the pot, and leave the sugar paste in the pot. Pour the apple pieces into the pan and stir. (Remember to use medium heat after stirring, otherwise the sugar will easily harden and you won't be able to wrap the apple pieces).

10. Serve and eat.

Because there is water and sugar to melt,

How to make a plucked apple?

The most important step of the silk apple is to boil the sugar, which directly determines the success or failure of the silk apple. There are two kinds of brushing, one is fried sugar and the other is fried sugar. Stir-frying in sugar water refers to the practice of blending sugar water.

Personally, I recommend a mix of oil and water with fried sugar, which will make the apple slices brighter, more golden in color, and crispier in texture. Do it the way I do, and you're good to go. Let's share the detailed method of drawing apples.

First of all, prepare the excipients: an apple, an egg, 30 grams of starch, 30 grams of sugar, 50 ml of water, a pinch of salt and an appropriate amount of cooking oil.

Exercise: 1) Peel and core the apples. Cut the iron rack pieces, find a bowl to beat the egg whites of an egg, add 30 grams of starch and a little salt, stir well to form a paste, and then wrap the cut apple pieces evenly with flour paste.

2) Put oil in the pot and boil until the oil temperature is 60%-70%, put in the apple slices wrapped in paste until they are fried, remove and set aside, and leave the oil at the bottom of the pot in the pot.

Leave the base oil in the pot, then add 50ml of water and 30 grams of sugar, turn to low heat, slowly stir with a spoon in one direction, until the sugar juice changes from large bubbles to many small bubbles, when the sugar color turns pale yellow and there are sticky silks, add fried apple slices at this time, flip several times to make the sugar juice completely enveloped. (Make sure the pot is clean before frying sugar, otherwise it will affect the taste of the dish).

Doesn't it look appetizing and good-looking? Shredded vegetables are sugar beets with high cooking skills. To make a good silk drawing, you must first grasp the temperature at which the sugar is boiled, and then wrap the sugar juice evenly on the raw materials. Only then can the silk be pulled out.

In addition, to tell you a little common sense, after serving this dish, be sure to prepare a small bowl of plain water or a small bowl of drink. After taking out the apple shreds, you can eat them while standing, so that you can eat them immediately, the color is golden, the lumps are smooth, sweet and sour, the outside is crispy and the inside is soft, and there are many sugar silks, which also shows the charm of the Chinese diet. This dish is enjoyed by all ages and is very popular.

Prepare two apples, peel and wash the apples and change the knife, fry the apples for later use, heat the oil, pour 50 grams of white sugar into the pot and boil until the foam is silky, pour the apples into the pot and stir-fry twice, smear the bottom of the plate with oil, and put the brushed apples on the plate.

The key step to do silk drawing is to boil syrup, it is best to use rock sugar or white sugar, white sugar is definitely not good, and then put cold water and white sugar into the pot, first boil over high heat, and then turn to low heat to boil, don't be paste, don't use a spoon or chopsticks to stir it, you stir it is basically waste (will return to sand), and then boil into caramel color, boil thick, pick up with chopsticks to see if there is silk, do not continue to boil.

Clause. 1. Choose crispy apples, Fuji apples are the best. Clause.

2. Peel the apples and cut them into small pieces. Clause.

3. Put hot oil in a pan and fry the apple pieces in the oil. Clause.

4. Put a little water in the pot, add 50 grams of sugar, and boil into a thick sugar juice. Clause.

5. Pour the apple chunks into the thick sugar juice. Clause.

6. Pick up the apple with chopsticks and pull it gently, you can pull out a very long and long sugar thread.