How to make sugar lotus seeds

Remove the core of the lotus seeds, wash them, then wash them, boil the sugar water, put the lotus seeds in it, stir them thoroughly, and then put them out to cool and put them in a small jar to eat.

Ingredients. <>

Please click Enter a description.

Lotus seeds (dried) 200 grams.

Please click Enter a description.

100 grams of sugar. Accessories. Water.

100 ml.

Preparation of sugar lotus seeds.

The ingredients are ready, (lotus seeds are recommended to choose this ten-ripe old lotus seed [Acacia lotus grinding lotus seed], which tastes thick and glutinous, and is not afraid of chopsticks);

Please click Enter a description.

Wash the lotus seeds, put them in the rice cooker, add water, cover the lid, press the steaming button, and cook for about 20 minutes; (Don't cook it too badly, it's easy to fall apart when stir-frying, and it won't be formed).

Please click Enter a description.

Scoop up the boiled lotus seeds and drain the water;

Please click Enter a description.

Add a small amount of water to the wok, pour in the white sugar, turn off the low heat, stir to melt the white sugar;

Please click Enter a description.

When the syrup bubbles up (less water), add lotus seeds and stir-fry constantly to prevent it from sticking to the pan;

Please click Enter a description.

It is required that the heat should be slow and stirred constantly to avoid the occurrence of caramelized sugar) <>

Please click Enter a description.

When the sugar lotus seeds are ready to stir-fry over low heat until the frosting is formed;

Please click Enter a description.

At this time, the sugar lotus seeds are still relatively soft and not crispy enough to eat);

Please click Enter a description.

If you want to make the lotus seeds more crispy, put the prepared sugar lotus seeds in the oven tray, adjust the temperature to about 100-120 degrees, and bake for 20 minutes.

Raw materials of sugar lotus seeds: dried lotus seeds, sugar, oil, starch.

Preparation: 1Soak dried lotus seeds. 2.Lotus seeds are simmered and cooked until soft. 3.Drain with cool water.

4.Put the lotus seeds into a small pot, sprinkle an appropriate amount of starch, and shake the small pot vigorously so that each lotus seed sticks evenly to the starch.

5.After the starchy chain, fry it slightly with a little oil, pay attention to low heat frying, and don't scorch.

6.Add water and sugar to the pot, boil the sugar juice over low heat, and after the bubbles appear, continue to boil until the sugar juice is viscous, be careful not to stir, you can shake the pot to prevent it from sticking.

8.Put the lotus seeds into the sugar juice and quickly stick to a thin layer of sugar juice.

9.Coat with powdered sugar and let to dry.

Original experience.

z885818 218

Sugar sticky is one of the specialties of Tianjin snacks, which is the sugar boiled and cooled to make the sugar liquid return to the sand and turn white. Put red fruits, peanut kernels, melon strips, etc. into the sugar solution, pile them into large pieces after solidification, and then break them into two catties for retail. Because of the low production cost and low price, it is welcomed by the majority of working people, so every Spring Festival every family has to buy sugar sticky.

Tools Raw materials.

More Red Fruit (15pcs).

White sugar (300g).

Water 400ml

Method steps.

6 6 Step by Step Reading.

Wash the red fruit and dry it dry.

2 6 Wok or frying pan. Wash well.

3 6Add an appropriate amount of water and sugar to the pot.

4 6 Boil the sugar over low heat until thick. Stir constantly during the process.

5 6 Turn off the heat and let cool slightly. When you find that the sugar is about to solidify, pour the red fruit into the pan. Use a spatula to quickly wrap the sugar around the surface of the red fruit.

6 6 At this point, you will notice that the syrup turns from transparent to white. Remove from the pan, serve on a plate, and you're done.

Precautions. White sugar can be used with white granulated sugar and cotton white sugar. It is said that the color of sugar is whiter.

Wash the red fruit and dry it dry.

A wok or frying pan. Wash well.

Add an appropriate amount of water and sugar to the pot.

Over low heat, bring the sugar to a boil until thick. Stir constantly during the process.

Remove from heat and let cool. When you find that the sugar is about to solidify, pour the red fruit into the pan. Use a spatula to quickly wrap the sugar around the surface of the red fruit.

At this point, you will notice that the juice changes from transparent to white. Remove from the pan, serve on a plate, and you're done.

Ingredients: 300g white sugar

Hawthorn 10-15 pcs.

400ml of water

Preparation of sugar stickers.

Put a pot of bottom water in the wok, about 400ml, put in all the white sugar, boil, turn to medium heat and boil, stir constantly, and boil until it is slightly yellow. Remove from heat.

Looking at the consistency, it should be as thick as honey mixed with water, and there is a sense of wholeness between shaking. If it is not thick enough, add sugar, boil again, and evaporate some more water.

After determining the consistency, let it dry for 30s, pour in the hawthorn, and roll it, in this process, the sugar juice gradually reverses the sand as the temperature decreases, wrapping it on the hawthorn.

Take it out when it cools thoroughly.

The key to tips is the consistency, too thin will not reflect the sand, when boiling, try to evaporate as much water, and the sugar juice at the bottom of the small pot will be left. Then there is the timing of the hawthorn, and it will not be able to wrap up in sugar when it is late.

Sugar sticky for 2 years + baby.

Wash a pound of red fruit, put it on one side and rub it in --- order to make the sugar grasp the skin. Six taels of white sugar [the best white sugar, low cost and good effect and white]. After the pot is brushed, put three taels of water and sugar on the fire, boil it over a slight fire, stir while boiling, boil until it is dipped in a little with a spatula, and the sugar water can be seen to be sticky when it falls down [but the sugar can not have a color], take the pot down and cool [the cooling time can not be too long, otherwise the red fruit has not yet been put into the pot, and the sugar will be sandy first.

Let the sugar cool for a while, then put the red fruit in and turn the sugar from the bottom up from both sides with a spatula [preferably two shovels, because the sugar is fast when it is reversed]. The candy is strict, and the sand is finished.

Sugar sticky for 2 years + baby.