The making of shredded cabbage seems very simple, just put the fried ingredients into the boiled sugar and stir fry them out of the pan. In fact, it is far from the case. From the selection of raw materials, cutting, and frying, to the frying of sugar in the pot, and the frying of ingredients and stir-frying, as long as one step is not properly operated, strictly speaking, the dish produced will not be considered successful. It can be seen that the "silk drawing" in Shandong cuisine is by no means accidental.
In fact, the creation of shredded cabbage in Shandong cuisine has a long history. Pu Songling, a great litterateur of the Qing Dynasty, wrote in his "Collected Works of Liaozhai" that "nowadays, fruits are flourishing in the north, and everything cannot be used and sticky."
Pulled yam
Recipe Recommendations
- yam 500 grams
- edible oil 1/2 scoop
- soft white sugar 3 scoops
- water starch appropriate amount
- sweetening
- wire drawing
- three-quarters of an hour
- ordinary
Steps for Pulled yam
1
Wash and peel the yam, and cut it into hob pieces for later use.
2
Put the yams into a bowl, add starch and a little water and grasp well.
3
Boil the oil to 60% heat and turn to medium to medium heat, add in the yam pieces and fry.
4
Fry until the yam pieces are fully ripe and slightly yellow on the outside, and remove them.
5
Prepare the plate before frying sugar. (Apply some oil to the bottom of the plate to prevent adhesion, and serve with a bowl of cold water and serve on the table.)
6
Put the pan on heat and add some sugar with less oil. Oil to sugar ratio 0.5:3
7
Keep stirring until the sugar dissolves; continue to stir after the color changes, keep stirring during this period.
8
Continue to stir-fry until the foam disappears, the syrup becomes thin, and the color is light yellow. (Don't let the temperature get too high, and the sugar will turn bitter into caramel.)
9
Quickly add the fried yam pieces and stir fry well.
10
The luster is crystal bright, crisp on the outside and soft on the inside.