The most difficult part of shredded vegetables is shredded grapes.
Pulled grapes; crisp and round, with sufficient moisture inside, sweet and sour taste.
However, grapes contain a lot of water, and the internal water will overflow after frying at high temperatures, causing water to leak out and injure people during desurasing and frying. The key to the success of this dish is to dip the peeled grapes in dry powder and hang the paste, drop them into an oil spoon that is 60 to 70 percent hot, and fry them until light yellow.
Pulsed grape
Recipe Recommendations
- flour a little
- starch a little
- edible oil appropriate amount
- white sugar a little
- sweetening
- wire drawing
- ten minutes
- senior
Steps for Pulsed grape
1
Prepared ingredients.
2
Wash the grapes and lightly blanch them with boiling water to peel them.
3
Wrap it evenly with a layer of starch. (Be sure to wrap them all up so that the moisture of the grapes adheres to the surface)
4
Use flour and starch to make a thick paste, ratio 7;3.
5
Wrap the grapes evenly in the paste.
6
Heat the oil to 60 to 70 minutes, add it to the pan and fry it.
7
Fry until crispy brown, remove and drain the oil.
8
Pour off the excess oil, leave a little oil at the bottom of the pot, and add appropriate amount of white sugar.
9
Stir fry over medium to medium heat the sugar evenly.
10
Turn to low heat and stir-fry until melted.11
The stir-fried syrup is light yellow (amber). This is the best time to add the ingredients.
12
Pour in the fried grapes. Stir quickly until the sugar juice is evenly coated, and remove from the heat.
13
Come draw silk!Pulsed grape Make Tips
Blanch the grapes slightly with boiling water to peel them. Use a toothpick to pick out grape seeds if there are seeds and try to keep the grape shape intact.