MySheen

Withered hollow jujube

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, [cuisine] Shandong cuisine [characteristics] soft and dense pulp, sweet jujube inside soft and fragrant, internal and external wire drawing, continuous, do not have elegant interest. [raw material] 200 grams of golden jujube. 50g fat oil, 25g sugar, 50g starch, 100g peanut oil. [production process] chop the fat into fine mud and mix it with sugar to make a crystal filling. Soak the jujube in boiling water, remove the core of the jujube, put the crystal stuffing into the hollow place, roll in the dry starch, so that the jujube is evenly stained with a layer of starch. Put flowers in the wok

[cuisine] Shandong cuisine

[characteristics] soft and dense pulp, sweet jujube inside soft and fragrant, internal and external wire drawing, continuous, do not have elegant interest.

[raw material]

200 grams of golden jujube. 50g fat oil, 25g sugar, 50g starch, 100g peanut oil.

[production process]

Chop the fat into fine mud and mix it with sugar to make a crystal filling. Soak the jujube in boiling water, remove the core of the jujube, put the crystal stuffing into the hollow place, roll in the dry starch, so that the jujube is evenly stained with a layer of starch. Put peanut oil in the frying pan. Heat to 50% heat (about 125 ℃). Add dates and deep-fry over low heat until golden brown. Remove. Leave oil in the pan, add sugar and stir-fry until dark yellow can pull out the silk, pour in the fried jujube, stir-fry the pan, dip it out of the pan and serve.

 
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