The melon
By VicentaLakin
Tastes sweet. It's a beet. This dish, if it's in a restaurant, is a dish that tests cook's fire control. The so-called "grass" is to put the food in as soon as the syrup is thick, evening the food with the syrup; it pulls out a lot of it, so it's called "grass." At home, of course, this dish is made with a non-cudful pot, and you know that sugar is the easiest to stick; once it is paste, it's not gonna work. In addition to not sticky pots, fire control is important. There's no need to worry about messing up the dishes with a non-club pot, whether it's fried, fried, slurry, and it's pretty good to sell; My meat skin likes to be covered in powder, so it tastes soft。
Recipe Recommendations
- sweet potato 400g
- fine sugar 100g
- water 40g
- oil appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for The melon
1
The melon, which washes off its skin, cuts into small squares, so as not to spill water; otherwise, the oil will spill。
2
When the pot is not hotter, the appropriate amount of oil is put in。
3
Waiting for the heating of the oil, the chopsticks are put in the middle of the oil; the chopsticks are just a little bubble popping up; and the fire goes into the melon。
4
When the melon explodes to its original dark orange colour, it will probably be ripe for four to five minutes; at this point, a piece of melon can be inserted with chopsticks, which can be picked up if they can。
5
Put a kitchen paper in the bowl to extract extra oil so that the melon can easily hang the syrup。
6
When the pot is clean, the fine sugar and water are put in, and the small fire boils until the fine sugar is dissolved。
7
The fine sugar melts and continues to boil to viscosity and bubbles。
8
At this point, when the syrup is thick, it will soon become the color of caramel, and yellow will not have to boil to the dark brown。
9
When the fire shuts down, the blasted melon is evenly flat, and the melon is covered with syrup, which will be in a state of a little bit of ablution and better while it is hot。