Shredded tangerine

Shredded tangerine

Introduction:

"It depends on the texture of the raw materials. Apples, bananas, strawberries and other fruits with high moisture content must be dipped in dry powder and pasted into the oil before frying in the oil pan. Otherwise, they are easy to crack and scald when fried with too much moisture. For example, potatoes, sweet potatoes and yams contain more starch and less water, so they don't need to be pasted. "

Production steps:

Step 1: prepare the ingredients.

Step 2: remove the skin and collaterals, and evenly wrap a layer of starch.

Step 3: mix flour and starch to make a thick paste, ratio 7; 3.

Step 4: drag the batter to fry in the oil pan.

Step 5: deep fry until golden and crisp, remove and drain.

Step 6: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

Step 7: stir fry the sugar over medium low heat.

Step 8: turn the heat down and stir fry until it dissolves.

Step 9: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.

Step 10: pour in the fried oranges.

Step 11: stir fry quickly, let sugar juice evenly wrapped, leave the fire out of the pot.

Step 12: pull the silk!

Materials required:

Orange: one

Flour: right amount

Corn starch: right amount

Edible oil: right amount

Sugar: right amount

Note: its characteristics: bright yellow color, sweet with acid.

Production difficulty: ordinary

Process: wire drawing

Production time: 20 minutes

Taste: sweet