ã€Cooked cuisine】 Shandong cuisine ã€Features】 Soft and dense flesh, soft and fragrant in jujube, brushed inside and outside, continuous, don't have elegance. [Materials] 200 grams of gold silk jujube. Fat 50 grams, sugar 25 grams, starch 50 grams, peanut oil 100 grams. [Production process] The fat is crushed into fine mud, and sugar is added to mix the crystal filling. Jujube soaked in boiling water, remove the date core, the crystal stuffing into the hollow place, rolling in the dry starch, so that the date stained with a layer of starch. Wok put peanut oil. Heat over medium heat (about 125°C), place in jujube, and fry until it is golden brown. Keep the oil in the pan and add sugar to fry until dark yellow. When you can pull out the silk, pour the fried jujube, turn over the wok, and dip the pan.
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