The melon

1

Prepare some material, such as melons, and start making melons。

2

The melon washes off the skin and cuts into flat-size rollers。

3

The hot oil in the pot, 60% of the oil temperature, enters a fine piece of ground, blowing up for about five minutes, until the surface is wrinkled and yellow, and the inside is easily penetrating with chopsticks。

4

It's gonna blow up the melon fast, it's gonna pop out, it's gonna run the oil, it's gonna load up。

5

Prepare a little bowl of sugar。

6

A small amount of bottom oil is left in the pot, a small bowl of white sugar is put in a small amount of clean water, which is approximately 3:1。

7

The use of a small fire slows down, and then the swigs with shovels, and as the sugar becomes integrated, the bubbles begin to appear。

8

It continues to slow down, and the big foam gradually becomes small, and the color becomes caramel. Keep the fire slow, until the foam disappears, the colour becomes amber, with a clear sense of viscerality, and with chopsticks it hangs the juice, proving that the sugar is ready。

9

Quickly flip the fried melon out of the pot, so that it is evenly coated with sugar juice, in a plate with perfume。

10

It's done with silk melons, it's loaded with plates and chopsticks, and you can see thin and long silks in your mouth, fragrances and sweetness, and it's squeaky, soft and delicious outside, and I'll do it every five minutes, and I'll eat it at the table, and I'm sure you'll be subjugated by that sweet taste。

One, sugar juice must be slow and easy to get through. It is important to keep an eye on changes in colour until the amber colour has a clear sense of viscosity, and to pour the melon quickly into the sugar juice, otherwise the sugar is easily lumped. 2. The melon is medium-temperature at the time of the frying, and not too hot, or it will be fried outside. 3. The dishes used for the extraction of silk melons are pre-empted with an adhesive oil that is not easily eaten and cleaned. When you brush the pot, it's easier to brush it while it's hot, if the sugar on the bottom is condensed。