Cracking potatoes
By VicentaLakin
It's like "silver make-up," very beautiful. It's the same thing that we used to do with ice cream. The reason for this is to use the sugar to reach a certain temperature that is extended to pull out the silk。
Recipe Recommendations
- sweet potato one
- starch 2 tablespoons
- white vinegar a little
- white granulated sugar 50 grams
- qingshui 50 grams
- sweetening
- fried
- three-quarters of an hour
- senior
Steps for Cracking potatoes
1
Potatoes go to the skin, soak in water, don't make oxidation dark。
2
CUTS AROUND 1CM STRIPS (POLLS OF SWEET POTATOES) AND REMOVES STARCH FROM THE SURFACE。
3
Red fries dry the moisture, add a little white vinegar to prevent oxidation, and mix it evenly with an additional one to two large spoons of starch, solitude, two minutes. If the moisture is dry enough, the starch can be added once; if there is a lot of starch after the first starch is laid, the starch water will be poured out and a spoon of starch will be mixed。
4
The boiler is half-oiled, the fire is hot, and about 170°C is turned into a small fire. The way to determine the temperature of the oil is to put a chopstick into the hot oil, and there are dense bubbles on the chopsticks that float out or throw a piece of potatoes in it, so that the pan is as good as it looks。
5
Maintaining oil-capable bubbles in red fries for three to five minutes, depending on the temperature of the oil, can extract controlled oil from the gold and yellow pretzel, and fill the plate with gas-sucking paper。
6
White sugar and fresh water are placed in the bowl and mixed to the extent that the sugar melts。
7
The little fire boils sugar, don't mix. It starts with a big bubble state。
8
It continued to scratch the bottom of the pot with wood shovels, and the sugar was not consistent。
9
The red fries were poured into the sugar fluid, which was quickly turned on, so that the red fries were covered in syrup, the fire was shut and the fire continued, and the syrup was crystallized at cooling。
10
Look, it's covered in white cream on the red fries。
11
EnjoyCracking potatoes Make Tips
One starch is not necessary and many recipes don't blow up like starch. But the sweet potatoes that were put on starch surfaces were hard, not soft. Of course, it's softer when it's too long. The key to this dish is sugar grinding, which is mainly designed to produce little water from sugar and which cannot be mixed in the preceding period to prevent early crystallization。