caramelized apple

Cut the apples into small pieces, soak them in salt water, beat the eggs into egg drops, and add cornflour (one spoon is enough, I used two eggs).

Wipe the apple pieces dry with paper and put them into the egg paste. When the apples are evenly covered with the egg paste, fry them until golden brown and remove them (the oil temperature is 50% hot and you can fry them in the pan).

Put the fried apples into the unused egg paste and wrap them with flour again. Add oil and fry them until golden brown. Keep the heat low when frying.

Stir-frying sugar is the most critical step. I use three methods of frying water, sugar and oil together, so it is not easy to fry and it is not so sweet. Water, sugar and oil are 2:4:1. I also used honey, so sugar and bee density are 50 - 50. Boil the water over low heat, add sugar, add oil after boiling the pan, and add a little white vinegar to prevent sand control. Add honey, wait until the water has almost evaporated, use a spoon to cut open the sugar. When the sugar becomes red, leave the heat and stir. When there are no blisters on the sugar, pour the apples into the pan and stir fry.

You can see the pulled filaments while turning them over. Hehe, they are so beautiful. Make sure you put some oil on the plate, otherwise the plate will be difficult to wash. Prepare a bowl of cold water when eating. The hot apples are a little sour. I eat them cold.