The melon

1

Watermelon wash

2

To the skin

3

Cut the little pieces. I cut them into two centimetres of tofu

4

It's 50% hot, it's full of melons. Out

5

It's the first melon to fry. This time, it's for cooking

6

The oil rises to almost 70% heat, and the melon goes up and down, not as hot as the fried meat, not so hot as the smoke, or the melon will be burned, and it will taste a little bitter, and it will be particularly difficult to sell. Look

7

The melon after the bombing, this time to make the melon's skin soft

8

Three spoons of fresh water in the pot and a proper amount of sugar

9

A small fire melts and the water evaporates

10

Change the fire, continue to struggle until the syrup becomes light brown and the bubble becomes dense

11

It'll be a little darker. The bubbles are almost gone

12

It'll be a quick and even tumble of a well-made melon

13

I'll put a layer of oil on the plate

14

Load

15

It's finished. It's a good job. It's perfect for syrup

It's just that it's not the only thing that's going on. My principle is to do it for the first time, with little experience, rather than make it through the early fire, and at best make it to the top of the sand, which is just as good. But if the sugar goes too far, it's bitter, and the melon and the sugar are wasted. It is difficult to describe the fire in its entirety in terms of words. It is often said that the radish effect or the chopstick syrup is used to cool the water, and that it is done in a time-critical manner, and that the failure of the molasses to reach the end of the fire is a matter of one or two seconds, and that there is no time to repeat the tests, and it takes experience and a sense of hand to do it once or twice。