How to make banana candied silk

Candied caramel is also a cooking method, and there are many foods that can be made into candied caramel dishes, such as candied bananas and candied apples, which are some very popular delicacies. Although candied banana is a delicacy that looks very simple, many people find that when making it, they find that it is easy to fail if they don’t master the correct method. So next I will explain to you the correct way to make candied bananas.

practice

Method 1

Preparation ingredients

300 grams of banana, 1 egg, 10 grams of flour, 50 grams of starch, 500 grams of cooking oil (actual consumption 100 grams), 3 tablespoons of white sugar.

Production Process

1. Peel and cut bananas into pieces, coat with a little dry starch, beat eggs into a bowl, add flour, starch, water and a little oil to make a paste;

2. Pour oil into the pan, heat it up, coat the bananas one by one with batter and deep fry until golden brown, remove and drain the bananas after they float up;

3. Wash the pot and add a little water and sugar. When the juice turns yellow and bubbles appear, add the fried bananas and stir a few times. Serve on a plate coated with oil and serve with a bowl of cold water.

Production Tips

To make the banana skin crispier, you can fry it again. A sprinkle of black sesame seeds can enhance the flavor.

Method 2

Preparation ingredients

Bananas…3 large ones

Eggs...2

Flour... 1 bowl

Salad oil...6 bowls

Black sesame seeds...2 tsp

Sugar...6 tablespoons

Water... 2 small bowls

1 tablespoon pure malt

Production Process

1. Peel the bananas first, cut into small pieces or roll them into small pieces, roll them in flour, put them into the thick paste made of egg white and starch, coat the banana pieces with flour and mix well, set aside. Heat the oil in a pan, but the oil temperature should not be too high. When it is 40% to 50% hot, put the banana pieces and segments mixed with the paste into the pan one by one and fry them when they turn golden brown. Remove from the pan when they are golden brown.

2. Pour sugar into the wok (the ratio of sugar to oil is 15g oil for 50g sugar). The oil temperature should not be too high. Stir the melted sugar slowly with a spoon. When the syrup turns light yellow and sugar threads can be pulled out, put the fried banana pieces and segments into the syrup, remove from the heat, and stir quickly to evenly coat the fried bananas with the syrup. Then you can serve it on a plate and add red and green melon shreds. This kind of candied banana is golden in color, crispy, soft and sweet.

3. The candied banana should be served with a bowl of cold boiled water. Dip the candied banana in the cold boiled water to lower the temperature of the syrup. This will prevent it from sticking to your teeth and make it more crispy.

Production Tips

1. The bananas just mixed will not be shredded. When the temperature is slightly lower and the sugar juice is about to solidify, the bananas will be pulled into shreds when you pick them up.

2. This dessert must be eaten while hot, otherwise the sugar juice will solidify after it cools down and become difficult to eat.

3. Grease the plate to prevent the banana pieces from sticking to the plate.