Hurry up and collect: The chef teaches the drawing of apples, from the selection of materials to the selection of fried sugar to the pulling of silk, there are tips for each step

Ingredients for pulling apples:

4 apples, 50 grams of sugar, 30 grams of starch

Steps to pluck apples:

1. Choose 4 crispy small apples, if the apples are larger, then only 2 are needed, peel the apples, remove the core in the middle, and then cut them into pieces.

2. Put the cut apples into a pot, sprinkle a little water with your hands, then pour in the starch, stir well, let the starch hang on each side of the apples, and then let it stand for 5 minutes. Or add starch and water to make a starch paste, and hang it directly on the surface of the apple.

3. Put a little more oil in the pot, when the oil temperature rises to 5-6 hot, put in the apples and start frying, the apples themselves can be eaten directly, so you only need to fry the starch wrapped in the surface into a golden shape to take out and set aside.

4. The fried apples are golden and attractive, very crispy on the outside, and crisp on the inside, giving you two completely different experiences.

5. Add sugar and two spoons of water to a clean pot, melt the sugar over low heat, and then fry slowly.

6. This is the second state of boiling sugar (as shown below) The bubbles begin to increase, but the sugar color at this time is still white, so continue to boil.

7. When the bubbles begin to decrease and the sugar solution begins to turn light yellow, you should pay attention to it, which is already half in a state where you can pull out the silk, because the sugar heats up relatively quickly, and you can get through it in a few seconds if you don't pay attention.

8. When the syrup turns yellow, you can put in the fried apples and start sizing and drawing, the time for this state is very short, so you should prepare the apples in a convenient place in advance.

9. After the apples are put into the pot, they should be quickly and evenly turned, and when the weather is cold and the syrup is cooled quickly, it is necessary to speed up.

10. Brush a thin layer of oil on the plate, then put the finished apples on the plate, and then dip a little syrup with chopsticks and throw it on top of the apples to form a garnished effect. A beautiful and delicious shredded apple is made.

Tips:

1. Fried apples should be coated in syrup while they are hot, and it will not be easy to wait until they are cooled, so this dish pays attention to a quick word.

2. Sugar juice state: After the sugar is completely melted, it is white sugar juice, which can be used to make traditional honey juice and beeswax dishes. When the syrup turns yellow, it is in the state of drawing, and you can make drawing-of apples, drawing-of sweet potatoes and so on. When the syrup turns brown, add water to make it sugar-colored, and it is more suitable for braised or braised pork.

3. The bottom of the plate is brushed with oil to prevent the syrup from being difficult to clean after cooling.