Sugar Jelly Ridge

It's very rare for a pickle like this to score 99 points today, and it's no wonder that sugar twirl is Chinese food that people all over the world love. Chinese food is now all over the world as Chinese migrate. It's true that a plate of red, sour, sweet, sweet sweet sugared ridge is very eye-opening and handy, and no wonder the world's grown-ups love it. There are two approaches to sugary chords: traditional sugary juice is sauerkraut with soy sauce; and now more popular is ketchup or tomato sauce with white vinegar, which makes sugary chords more red, more tasteful and more modern. But whatever learns to make sugar curry ridges, sugar curds, pots, greasy curds, etc., is not a problem, and today I'm going to work out how to make curvy ridges, with tomatoes, and I'm sure it'll soon become the master of your table. The following four points must be understood in order to make a sugared ridge: 1 and pickle: two pots of salted ribs, high concentrations of pure fragrance and white wine used to make fried meat, which will make fried meat more fragrance, while also allowing it to stale; and, to add eggs, which will also make it easier to wrap, which will be more even. It's not too long when it's salty. It's in the middle of half an hour. Slurry: There are several ways to wrap it, and I think it's easier and more evenly wrapped. Powdering into large bowls, and the ridges in turn squished on the powder. Slurry can be used for starch alone or on a scale of flour and starch, which is thicker and thinner, and personal hobby. 3. Cyclops: The fire burns the oil up to 50-60% heat, turns the fire into a small fire, drops the meat in one by one, blows the meat to the surface of the oil, and in about a minute, must be put in one by one, otherwise it is easy to stick together. After the blast, the oil in the pot continues to heat up, and when the temperature is 70%, the meat bar is rebuffed to gold, so that the ridge will be unheated. How to distinguish the temperature of oil: 50-60% hot, the oil-fame foam is almost gone, the noise is ringing, and there's a small amount of green smoke going from around to the middle of the pot. At that time, the fried meat was cosmopolitan, making the raw materials non-fragile. The water evaporates significantly and protein condensation accelerates. It's 70% hot, it's calm, it's loud and smoked. At that time, the fried meat had brilliance and condensed material surfaces, so that the raw materials were not fragile. Water explodes when it comes down, the water evaporates quickly and the raw materials are easily clenched. 4. Jealousy: The order in which the vinegar is cooked is: first, the garlic is blown, then the tomato sauce and the sugar is poured into the tomato sauce, then the sugar juice becomes red, and then into the curing sesame and the white vinegar, and then the sugar juice becomes red and thick and red, and the fish eyes are blue. The ratio of ketchup, sugar and white vinegar must be based on personal tastes: 2:1, which I personally think is the right proportion. If you like sweetness, you can put less vinegar in it, and vice versa; the difference between ketchup and ketchup is raw and tomato sauce is ripe, and if you use ketchup, more sugar is added。