Shredded grape(ba si pu tao )

Shredded grape

Introduction:

"The most difficult part of the dish is the grape. Shredded grape; crisp and round, with plenty of water inside, sweet and sour. But the grape contains more water, after high-temperature frying, the internal water will overflow, resulting in desalting and frying when the water leakage, explosion injury. The key to the success of this dish is to dip the peeled grapes in the dry powder, hang the pulp, and then deep fry them in a 60-70 minute hot oil spoon until they are light yellow. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash the grapes and blanch them with boiling water to remove the skin.

Step 3: evenly wrap a layer of starch. (be sure to wrap all the grapes so that the water will stick to the surface)

Step 4: mix flour and starch to make a thick paste, ratio 7; 3.

Step 5: make the grapes evenly covered with paste.

Step 6: heat the oil for 67 minutes and fry it.

Step 7: deep fry until crisp, remove and drain.

Step 8: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

Step 9: stir fry the sugar over medium low heat.

Step 10: turn the heat down and stir fry until it dissolves.

Step 11: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.

Step 12: pour in the fried grapes. Stir fry quickly until the sugar juice is evenly wrapped. Remove from the heat.

Step 13: pull the silk!

Materials required:

Seedless grapes: moderate

Flour: a little

Starch: a little

Edible oil: right amount

Sugar: a little

Note: grapes with boiling water slightly hot, good peeling. If there are seeds, pick out the grape seeds with toothpicks and try to keep the grape shape intact.

Production difficulty: Advanced

Process: wire drawing

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ba Si Pu Tao