How to cook potatoes at home? Any suggestions?

Drawing, also called hanging pulp, first appeared in Shandong cuisine. The key to its production is fried syrup. Diners use chopsticks to hold the table with silver thread, which is the crowning touch of the banquet. This kind of food is very popular with women and children. The dish of drawing silk is actually very simple, and you can cook the same dishes as the hotel at home.

I have the knack of cooking shredded potatoes at home. First, choose the appropriate potato varieties.

Potatoes are divided into white stubble potatoes and yellow stubble potatoes. White stubble potatoes contain more water and have a crisp taste. Suitable for shredded potato, potato chips or potato chips. Yellow stubble contains less water and tastes waxy. Suitable for cooking and wire drawing.

Production of shredded potatoes.

Ingredients: 500g peeled potato with yellow stubble.

Seasoning: 50 grams of broken rock sugar.

(1) Cut the potatoes into orange petals of equal size, rinse them with clear water and take them out. Put it in a pot and pour in a little dry starch. Let the potato pieces hang a thin coat. This will make the fried potatoes crispy and the shape will not collapse. It is the finished product to achieve the effect of crispy outside and waxy inside.

(2) Pour wide oil into the pot, and the oil temperature is 50% hot. Add potato pieces, fry until the skin is golden and cooked, and pour into a colander for later use.

③ Add 50g of water and10g of oil into the pot. After heating, add crushed rock sugar.

4 stir fry on medium and small fire. After the crystal sugar melts, when the syrup is light yellow and frothy, pour in the fried potatoes. Stir well and sprinkle with some cooked sesame seeds. You can put it on a plate.

Vegetables should be smeared with vegetable oil, or sprinkled with sugar, or put with fried shrimp slices. This will prevent the syrup from sticking to the plate.

To make a good drawing dish, you should do the following five things.

1, choose sugar. There are three kinds of drawing: sugar, cotton sugar and rock sugar.

Cotton candy has a high viscosity, takes a long time and is easy to regain moisture.

The silk of sugar is not as long as cotton candy, but it is more delicious than cotton candy.

The sugar water fried with rock sugar is bright in color, crisp in taste, non-sticky and long in drawing. I suggest that it is best to use rock sugar to cook shredded food.

2. Raw materials with relatively high moisture (strawberries, grapes, bananas, apples, popsicles) need to be hung. Paste is made of egg white and starch. Otherwise, it is not easy to form after frying, and the main ingredients wrapped in syrup are fragile.

For raw materials with less water (sweet potato, potato, yam, etc. ), there is no need to hang the paste. You can shake some dry starch. It is to bleach the raw materials with clear water, take them out and shake the dried starch evenly. This can make the main ingredients not collapse after frying, and the skin is more brittle. Reach the taste of crispy outside and waxy inside.

3 stir-fry sugar. There are three ways to fry sugar: oil frying, water frying and mixed frying. But no matter which method is used, it must be fried with a small fire, not with a big fire. Stir-fry until the sugar melts completely and bubbles in light yellow. When the syrup is poured down with a spoon and becomes a continuous line, you can wrap the fried raw materials in the syrup.

(4) When the fried raw materials are wrapped in syrup, they must be kept warm. If it is cold, the fried syrup will return to sand when it is cold, and it will not pull out silk.

⑤ When frying sugar, use medium or small fire, not too big or too small. If the heat is too small, the sugar will fry and the silk will not be pulled out. If the fire is too big, the sugar will be fried and bitter.

Knowledge expansion.

Decocting by water. Add a proper amount of water and sugar to the pot, stir-fry the sugar until it melts, and when the big white bubbles turn into small sesame oil bubbles, pour in the fried main ingredients and wrap them with syrup. The heat transfer of water is slower than that of oil, so it is easy to master the change process of syrup and operate it easily. But the brightness of the finished dish is worse than that of the fried dish.

Fried method. Oil transfers heat quickly, and the change process of sugar is fleeting, which is not easy to observe. It's easy to taste bitter when fried too much. Don't put too much oil when frying. Oil has a lubricating effect, so if you put too much main ingredients, you won't be able to apply syrup. Beginners should not fry in this way.

Water-oil mixing method. When the amount of water and oil is half, the change speed of sugar during frying is moderate, which is convenient for observing and grasping the best time of drawing. Save time and serve quickly.

No matter which method you use to fry sugar, you should use medium and small fire. Patiently observe the change process of sugar after melting. When frying sugar, the edge of the pot is easy to paste, which is mostly caused by too much fire. Wipe it off with a towel in time, otherwise it will affect the color and taste of the dishes.

When buying cotton candy, don't buy fake candy mixed with glucose. This fake sugar can't be pulled out at all.

How to distinguish fake marshmallows mixed with glucose?

A: The fake marshmallow mixed with glucose has a dry feel and poor gloss. Real cotton candy feels sticky and has a bright luster.