Crystal gourd

1

Preparation materials: peppers, decorations. The weightier the five flowers, the better, but the fatter it is. We'll have to get some more ice cream. I used a pound of meat, six sugars, a little more insurance for the first time。

2

Pepper wash to T. Chess。

3

Get some ice in advance, and we'll be counting on it later。

4

Pre-treatment: boiled with water in the pot, with pepper spray for about half a minute。

5

The hot, overwatered peppers are quickly bubbled into the ice water and do not go deep to lock the colour。

6

Plane back。

7

Now we're dealing with meat, and in order to keep it alive, be patient. First, put the fat down and lighten it with a knife back。

8

The pine meat flips over, the thin meat leans down, cuts deeper, but not cut. It's better to cut a half centimetre apart. I cut a little bit. I'm not ready for the fire, so I put a chopstick on it for safety。

9

Cut the good look。

10

And cut the meat into small pieces。

11

The cut meat is placed in a large bowl and is fed into wine, salt, taste, half a spoon of starch, an egg yolk, which is not an eggnog, and is carefully grabbed and made for at least 20 minutes。

12

Get another bowl of eggs into an egg and the rest of the egg purifier, full of egg fluid. The salted meat is covered with egg fluid。

13

And a starch. Smash and shake, shake off the extra starch。

14

The flesh is rubbed with both hands into small groups。

15

Burning process: pouring a pound of oil into the pot, burning it up to 60 and 70% heat, pouring the meat in one by one, blowing it out into the colored yellow, then turning it into a fire, burning the oil into a small smoke, then blowing it up in the pot。

16

Put sugar and vinegar in the bowl and turn them into sugar paste. Another pot pours into a little bottom oil, and a small fire makes ketchup up to bubble juice。

17

It's almost like this。

18

Scramble a few times and quickly join the fried meat pack。

19

Up and out of the sauce。

20

i'll add half a bowl of water to the pot. add glucose, cool the pot, and light the fire to make the syrup. a big piece of ice cream will just smash with a spoon。

21

The molasses go up to bubbles, sticky, and the moisture appears to be almost dry, as it is, with half a spoon of salt, half a spoon of white vinegar, a spoon of starch, moving fast, and then quickly down into the meatballs to turn on the sugar。

22

The molasses are ploughed and then added to the ready ice, which is rapidly flatted, and the condensed syrup is frozen as soon as it is cold。

23

Into the disc, you can come to the table。

There are four key points in this dish: 1. Changing the knife 2. Marinating 3. Oil temperature 4. Cooking juice.
1. If the spacing between the flower knives is small, my spacing will be large. When cutting small pieces, cut them into strips first, and then cut them into triangular pieces, so that they can easily be grouped into grapes sized. I cut it a little bigger and it was difficult to cut triangles, so I cut it into squares. Sure enough, it was not easy to form at the end of the group.
2. When putting egg yolks in cured meat, first grasp the meat well, then add egg yolks, and grasp well twice. The advantages of adding egg yolks are that they make the dish golden in color, and that the egg yolks have a certain viscosity, which is easy to shape. Finally, adding starch also plays a role in shaping.
3. The way I test the oil temperature is to insert the chopsticks into the oil. When all the chopsticks immersed below the oil surface (not just the heads of the chopsticks) continue to produce small bubbles, the oil temperature has reached about sixty to sixty percent. When the oil surface smokes slightly, the oil temperature is at least 80% hot.
4. The chef's strict ratio of the ingredients to be put in the juice is six taels of meat, half a teaspoon of water, two taels of rock sugar, half a teaspoon of salt, and 100g of white vinegar. There is no need to be so harsh when making it at home, just make it according to your own taste. However, the ratio of water to rock sugar should not be too different.

The colored peppers in the side dishes are learned from the movies and used for decoration. I didn't use pineapple, it was just a garnish anyway. Why buy such a troublesome thing, right? Friends who like to eat can just change it themselves.