Recently, sorghum syrup that can be drawn is very popular, how to make sorghum syrup at home?

Squeeze the juice, add water and sweet potato starch, put it in a pot and boil, and then stir vigorously, this step decides whether to draw or not, and finally put the mold and sprinkle the fried starch, and put it in the refrigerator to freeze for a while.

With sorghum flour, maltose and water as the main ingredients, it is slowly boiled with traditional technology, with great elasticity and toughness, and it is a candy that is always prepared for the New Year's Festival. People who have eaten it are not surprised, but they didn't expect this simple sugar cube that has gradually been forgotten by everyone.

First of all, you must prepare the corresponding things, such as sugar, cornstarch, glutinous rice paper. Then prepare the sugar and stir over low heat. Just add the appropriate materials.

Sorghum syrup is really delicious and healthy. Sorghum syrup is made of maltose syrup, sorghum flour, starch, white sugar and water as raw materials, and the taste is sweet, soft and glutinous, and very delicious. Sorghum syrup is a specialty of Shandong, made by traditional craftsmanship, has a history of many years, QQ bullet sorghum syrup, loved and supported by many netizens, recently particularly popular, has become an Internet celebrity product, sales are very good.

Yes. Sorghum syrup, collectively referred to as caramel, is a specialty of Shandong, is a traditional brand-name gummy category, has always been known for its "elasticity, toughness, and softness". It tastes sticky and luscious and refreshing.

It is made of high-quality white sugar, starch, maltose syrup, water, sorghum flour, etc. as the main materials, and is made by traditional technology, equipment, and fire stabilization; With the characteristics of delicate tissue, toughness, slightly sweet and delicious, it has become a famous product among Shandong specialties.

Preparation of sorghum syrup: 1Melt 100 grams of starch, sugar, and water to 60 degrees Celsius (heat the container in water) and filter it with gauze.

At the same time, 250 grams of water is boiled, slowly poured into the starch and sugar-dissolved syrup, stirring constantly, and brewing into a viscous starch paste. 2.Add 450 grams of the rest of the sugar, add 1 gram of citric acid and stir continuously to dissolve it, put it in an aluminum pot to heat and boil, and stir constantly with a spatula to avoid pasting the pot, after 30-40 minutes until the water evaporates and does not steam (or use a chopstick, dip it in some syrup, cool it in cold water, and form a block).

3.Remove the pot from the heat, add 3-4 drops of bayberry or orange flavor, put 2-3 drops of food coloring solution into it, stir well, pour it into a wooden frame sprinkled with starch or on a cutting board to open the wooden frame with a height of 3 cm, cool it and cut it into 3 cm long cubes with a knife.

Is the sorghum syrup that has exploded on the Internet really delicious and healthy? The main ingredients of sorghum starch are white sugar, maltose and corn starch, and a layer of glutinous rice paper is wrapped on the outside of each piece of sugar, and the glutinous rice paper melts in the mouth, so you don't need to take it off when you eat it. Sorghum syrup is actually not fresh, it is a kind of snack that makes people accidentally expose their age, as early as the seventies and eighties, there are relatively few types of candy, sorghum syrup, immortal forest and little naughty almost household names, especially every New Year, adults and children have to eat a few pieces.

With the gradual enrichment of the types and flavors of candy on the market, sorghum starch slowly began to look monotonous, and it was neither as strong as fruit candy nor chewy as QQ sugar.

It is particularly delicious, special and healthy, and then the way to make it is very simple, it is made with this special corn, and then some special flour is put in it, which is very tasteful.

The taste is soft and soft, with a slight toughness Made of cornstarch, sugar and syrup, netizens have followed suit.

Yes, sorghum syrup is a traditional brand-name gummy category, which is made of high-quality white sugar, starch, maltose syrup, water, sorghum flour, etc. as the main ingredients, and is made by traditional technology, equipment, and fire stabilization.

Sorghum syrup is not delicious because it is very sticky, and we have not seen the way sorghum syrup is made, so we don't know if it is healthy or not. Sorghum starch is made with starch and sugar.

Sorghum syrup is gummy.

Sorghum syrup, collectively referred to as syrup.

It is a specialty of Shandong, a traditional brand-name gummy category, and has always been known for its "elasticity, toughness and softness". It tastes sticky and luscious and refreshing.

It uses high-quality white sugar.

Starch, maltose syrup.

Water, sorghum flour and other main materials, using traditional technology, equipment, fire stabilization and fine work; With the characteristics of delicate organization, toughness, slightly sweet and delicious fiber, it has become a famous product in Shandong's specialties.

History of Sorghum Syrup:

The first theory about the history of sorghum is that in 1940, the Japanese were in Yanggu, Qingdao City.

On the way, a candy shop called "Hua'an" was opened.

Shop. Zhang Yuting, a guy in the store, tried to make gummies with sorghum noodles in the vertical belt and was successful, so he named this gummies "sorghum syrup".

Japan surrendered. Later, the Hua'an candy store closed, and the two candy stores in the Pichai Courtyard competed to hire Zhang Yuting and ask him to pass on the scriptures. Soon the two stores also launched their own sorghum syrup.

In 1956, all the candy factories in Qingdao were merged, and later merged with the cold food factory to form the Qingdao Candy Cold Food Factory, which produced the well-known Buddha peach brand sorghum cake in Qingdao.

The second theory is that in 1948, the two Liu brothers, who were the first to deal in this product, opened the Qingdao Jiuchang Fruit Factory. They use high-quality sorghum starch and mung bean starch as the main raw materials, and the processed sorghum starch is yellow and transparent, soft and sweet, and has a unique flavor.

The sorghum syrup, which has exploded on the Internet, actually tastes very delicious and is relatively healthy。When it comes to sorghum syrup, many people first think of the sentence "QQ bullet can be drawn", sorghum syrup was originally a childhood memory of many post-80s and 90s children, but I didn't expect it to suddenly become popular in recent years, and the original ordinary sorghum syrup has been transformed into a variety of new flavors, which seems to be more popular with consumers. So is the sorghum syrup that has exploded on the Internet really delicious and healthy?

In fact, this needs to be seen according to personal taste.

1. Tastes vary from person to person.

Although sorghum syrup is very popular, but we can't guarantee that everyone likes its taste, we can see from the evaluation on an app that some people like to eat sorghum syrup very much, thinking that they have tasted it when they were young, and some people think that the flavor of sorghum syrup is too strong and difficult to eat. As the saying goes, turnips and cabbage have their own love, in fact, this is the truth. However, I still like to eat sorghum syrup very much, and I feel that the taste of sorghum syrup is not very sweet, it is completely different from other candies, and the taste of QQ is also very good.

2. Is it really healthy?

If you ask whether sorghum is healthy, I think it is relatively healthy compared to other candies that contain a lot of flavors and pigments. In addition, sorghum starch also contains starch, maltose syrup and some food additives, the content of sorghum flour is greater than or equal to 2%, we can also consume some dietary fiber while eating candy, and it is generally relatively healthy.

Although sorghum syrup is not bad, it is a real candy, even ordinary people do not recommend eating too much at one time, because there may be a risk of blood sugar elevation, not to mention that eating too much candy itself is not healthy. And when we buy sorghum syrup, we must choose a regular brand.

I think sorghum syrup is indeed very tasty, but it does not mean health, because it is sugar after all, and eating too much is easy to raise blood sugar, and it is not good for teeth, so you should eat it in moderation.

The sorghum syrup that exploded on the Internet tasted very delicious, and relatively speaking, it was also relatively healthy. belongs to the childhood memories of the post-80s and 90s, but in recent years, it has suddenly become popular again. The first place in the sorghum syrup table is white sugar, which is not recommended to be eaten more by some people with high blood sugar and diabetes.

It's not tasty or healthy because it's sugary, and it makes us fat and it tastes bad.

It's delicious, and it can be said that this kind of thing tastes very good, makes people love it very much, and they like to eat it very much.

<> sorghum syrup is made of high-quality white sugar, starch, maltose syrup, water, sorghum flour, etc., and then boiled with traditional technology, equipment, and fire stabilization. Sorghum starch is generally used to adjust milk with high-quality sorghum starch, and then refined saccharified syrup, which is boiled for a long time through organic acids, so that a variety of sugars and enzymes that are beneficial to the human body can be produced. Sorghum starch has passed the test of the market for decades and is loved by many consumers.

1. How is sorghum syrup made?

1. Sorghum starch is mainly made of high-quality white sugar, starch, maltose syrup, water, sorghum flour, etc., and then boiled by traditional technology, equipment, and steady fire work. Sorghum syrup, also known as syrup, is a specialty of Shandong, and it is also a traditional brand-name gummy category, known for its "elasticity, toughness and softness".

2. Sorghum starch is mainly used to adjust milk with high-quality sorghum starch, and then refined saccharified pulp is used to boil for a long time through an appropriate amount of organic acids to produce a variety of sugars and enzymes that are beneficial to the human body. In addition to sorghum starch, mung bean, corn, sweet potato and other starches can also be used to refine jade starch, mung bean starch, pearl starch and other varieties.

3. Sorghum syrup has passed the market test for decades, and is popular for its delicate organization, toughness, and slightly sweet and delicious characteristics, which is loved by many consumers and has become a special food suitable for all ages. Shandong's starch syrup mainly includes rose syrup, hawthorn syrup, walnut syrup, peanut syrup, strawberry syrup, lotus seed syrup, red dates, lotus seed syrup, sesame syrup and other flavors.

Second, the role of sorghum syrup

1. The main raw material of sorghum syrup is starch, which contains a large amount of glucose, maltose, oligosaccharides and other carbohydrates, so its main role is to supplement the carbohydrates needed by the body, thereby increasing blood sugar and replenishing energy. If sorghum syrup is also added to roses, hawthorns, walnuts, strawberries and other ingredients, it can supplement the vitamins, minerals, proteins and other components needed for the body's metabolism.

2. Sorghum starch is a kind of processed soft candy, its main components are white sugar, maltose syrup, starch, sorghum flour, edible glutinous rice paper (starch), food additives (citric acid), food flavor, etc., so its main components are carbohydrates. In the packaging of most products, the nutrition facts list does not mention that it contains proteins, lipids, vitamins, minerals, etc., especially sorghum syrup without other ingredients.

3. Since sorghum contains a lot of sugar, we must pay attention to the amount of control when eating, especially for people with high blood sugar, we must eat less or no food. Normal people should not eat too much to avoid increasing the burden of digestion, and must pay attention to gargling, brushing teeth, and maintaining oral hygiene after use.

The key is to pour 20 grams of apple-flavored soda into the sweet potato starch, stir evenly, pour the batter into the non-stick pan, and slowly fry it over low heat until it is sticky. After the batter becomes viscous, add 100 grams of white sugar to continue stir-frying over low heat, and add it three times, so that the white sugar will be absorbed, and the batter should be fried, which is particularly elastic, so that it can pull up the void silk.

The key is the softness and hardness of sorghum syrup, and the situation of wire drawing. If you want to be successful in drawing, you must become tougher, and you must also make the sugar taste very rough and rough.

The key to the success or failure of making sorghum is the sugar content; Stir 100 grams of sweet potato starch, land and ground juice, and white sugar until there is no granular, delicate milk, and then pour the flour paste into the non-stick pan in the morning bucket and stir it over high heat, and then add white sugar until it is in a lump state.

Corn flour, sugar, water, tapioca starch stir evenly and pour them into the mold, steam them in a pot, steam them and cut them into pieces and wrap them in cooked powder.

It is necessary to pay attention to the ratio of it, and be sure to pay attention to the use of corn flour, so that he can make delicious sorghum syrup, and under normal circumstances, it is necessary to add some white sugar and sodium citrate.

When making sorghum syrup, first of all, we must fry the corn starch for a few touches, and then put lemon juice, corn starch and water sugar into the pot to boil the potatoes and make them smooth, like yogurt and eggplant, and then add sugar, boil again, don't boil three times, and then put it in cold water, you can draw it.

Sorghum syrup, collectivelyCaramel sugarIt is a specialty of Shandong and a traditional brand-name gummy category, which has always been known for its "elasticity, toughness and softness". It tastes sticky and luscious and refreshing.

It uses high-quality white sugar.

Starch, maltose syrup.

Water, sorghum flour and other main materials, using traditional technology, equipment, fire stabilization and fine work; With the characteristics of delicate tissue, toughness, slightly sweet and delicious, it has become a famous product among Shandong specialties.

Information: Sorghum syrup is a traditional local specialty of Shandong and regrets, which uses high-quality white sugar, refined starch with cave, glucose syrup, citric acid, high malt syrup as raw materials, the agent is famous for its delicate taste, toughness, slightly sweet and delicious characteristics, and is deeply loved by consumers, and has become a special food suitable for all ages.

Shandong's sorghum syrup is a traditional brand-name gummy, which has always been known for its "elasticity, toughness and softness". It doesn't stick to your teeth and is luscious and refreshing. Sorghum starch is made of high-quality sorghum starch to adjust milk, refined saccharified syrup, and then boiled with an appropriate amount of organic acid for a long time to produce a variety of sugars and enzymes that are beneficial to the human body.

In addition to sorghum starch, mung beans, corn, sweet potatoes and other starches can also be refined into jade starch, mung bean starch, pearl starch and other varieties.