The melon
By VicentaLakin
The melon, too, is the same way to blow up the sweet potatoes, wraps them in syrup, and pulls out a lot of fine and different silks, which, if used for hospitality, would feel so good. The reason for this is to use sugar to reach a certain temperature that is extended to pull out the fuse. The hard part is not to get the sugar back to crystalline, or it's just hanging cream。
Recipe Recommendations
- sweet potato one
- dry starch 2 tablespoons
- White sugar A
- qingshui 30 grams
- white vinegar a little
- edible oil 1 tablespoon
- sweetening
- fried
- half an hour
- senior
Steps for The melon
1
The melon's head is medium size, only two small. Wash the skin。
2
CUTS AROUND 2CM SQUARES (SPREADING POTATOES) AND REMOVES STARCH FROM THE SURFACE IN CLEAN WATER。
3
The melon is dried with a little bit of white vinegar to prevent oxidation from changing colour, and is evened with a large spoon of starch, which is smoothed, which falls down in two minutes and a large spoon of starch. If the moisture is dry enough, starch can be added once。
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 melon into it。
5
A piece of melon covered with starch, placed in a boiler, not to mix it, and then to stir it up in a minute, if it's sticky, with chopsticks。
6
Maintaining the oil surface bubbles for three to five minutes depends on the temperature of the oil so that it can be used to extract the controlled oil and fill the plate with gas-snap paper。
7
White sugar 1 is placed in a bowl with fresh water and is mixed to the extent that the sugar melts。
8
The sugar drops into the untaught pot, the little fire boils, don't mix. It starts with a big bubble state。
9
They continue to boil the syrup with little bubbles and scrape the bottom of the pot with wood shovels, so the sugar does not come together。
10
The melons were poured into the syrup, and the melons were quickly flipped so that each piece of melon could be packed with the melons and set the fire to the pots. There's a little trick here, and it's best to keep the melon warm, so that the syrup doesn't cool quickly when it pours into the syrup, which leads back to the sand。
11
The bottom of the plate can be protected by a layer of decorated oil or by a layer of white sugar. A piece of melon packed with syrup. If the syrup is ready, then the melon can be pulled out with chopsticks. But I'm afraid of the syrup returning to the sand, and the sugar is not in place, and I have to pull out some soft silk on occasion, and it just disappears. So we do a little more。
12
White sugar2 and edible oil are put into non-coated pot fire to heat。
13
Constantly mixing, melting and flaring sugar, i.e. caramel syrup, dripping in cold water with chopsticks, which can be hardened。
14
Spoon the syrup, on top of the melon plate, to the side of the spoon, so that the syrup drops, which pulls out the silk. With a spoon in his left hand around the melon, the right hand can help pull the sugar. If the syrup cools and becomes hard, it can melt。The melon Make Tips
one, starch is not necessary and many recipes don't blow up like starch. but the melons that were set on the starch are hard, not soft. of course, it's softer when it's too long. 2. the key is not to allow the sugar to crystallize, not to mix in the preceding period, not to mix too much when the syrup is ready, and not to turn off the fire when the melon is rolled. the other key is to keep the sugar warm and not cool sharply。