Su Zifang directly took a packet of unopened sugar and put it aside for later use.

He knew very well that with his strength, the can that Zhao Xi used to season couldn't withstand Huo Huo at all, so it was more reliable to directly serve the whole package.

Fortunately, the most important thing in the kitchen of Lu cuisine chefs is sugar.

After thinking about it for a few seconds, Su Zifang put on the achievement of [Mother of Success].

The most important thing when boiling sugar is concentration, every minute and second of heat difference will affect the success rate of wire drawing, at this time, the effect of concentration is the best, which can help him find the most suitable syrup state.

The process of frying potatoes is very simple, the oil temperature is 70% (rè) into the hob block, the cut potatoes are fried until they are 9 mature, and the oil temperature is raised to 90%, and then the oil temperature is re-fried to make the inner layer soft and the outer layer crispy.

Remove the fried potatoes and set them aside to strain off any excess oil, then re-fry the sugar in a new pan.

When the whirring sound of the fierce stove sounded, Su Zifang only had the pot in front of him.

He watched the cyan tongue of fire burn at the bottom of the pot, spewing out a circle of red and gold flames along the perimeter of the pot, and the bottom of the pot slowly turned red, and suddenly an idea was born.

"It's time for the fire. ”

Su Zi poured a spoonful of oil, held the handle of the pot and shook it slightly, the yellow oil rippled in the pot, and wisps of green smoke came out.

Then pour in half a bag of sugar and start frying the sugar.

As the saying goes, "a good chef has a handful of salt", which means that the chef's seasoning skills, often the saltiness of the salt can determine the quality of a dish.

However, for Lu cuisine chefs, this sentence should be changed to "a good chef with a pot of sugar", because the representative dishes of Lu cuisine are inseparable from fried sugar.

Anti-sand, silk drawing, glaze, and sugar color are the four steps of frying sugar, and they are all representative dishes in Lu cuisine: sweet potatoes with sand, sweet potatoes with silk, glazed (ròu), and braised elbows.

Moreover, there are many varieties of cuisine that extend from this, such as frosted peanuts, frosted taro, ice and snow hawthorn, shredded apples, rock sugar gourds, glazed grapes, and various braised dishes.

Put rock sugar or white sugar into the pot, turn on low heat and boil until the sugar is boiled, and continue to add (rè) to see the pot begin to bubble, at this time it can be used to make hanging frost dishes.

Su Zifang continued to keep the frying spoon turning, fainted the sugar juice little by little, and watched the big bubbles turn into small bubbles to form sesame oil color, which was a good time to pull the silk.

Remove the wok from the heat, quickly pour all the potatoes into the pan, and stir-fry evenly with the technique of turning the pan.

The plate has just been placed on the stove and has changed (rè), and Su Zifang has brushed it with a layer of oil to prevent the embarrassment of waiting for the potatoes to stick and not be able to pull out the silk.

"Let's try it. Su Zifang greeted the girl just now.

"So fast!hey, how are the potatoes?" the girl asked, looking at the shredded potatoes on the plate.

"Let's try the sugar content and glutinous content first, there is only one yam, and I am worried that it will not be suitable and I will not be able to adjust it. Su Zifang explained.

"(tǐng) delicious, the potatoes are not so hard and sweet, but they still feel a little less perfect. It's like the texture of a rock sugar gourd. The girl commented seriously.

"The silk drawn yam made by Master Zhao that day is easier to draw than this, and the silk is very long, and the yam taste is also very soft and glutinous. ”

Su Zifang also tasted a piece of potato.

[A plate of shredded potatoes that probably look okay, grade B.] 】

[The first frying time of potatoes was not grasped well, resulting in the middle part not being fully cooked, and the oil temperature of the re-frying was too high to make the outer layer too brittle, which affected the sizing effect of the syrup. The syrup is boiled beyond the optimal range, and beyond the most suitable level for wire drawing, resulting in the glazed syrup. 】

The prompts given by the system are relevant and accurate.

But for Su Zifang, these problems are difficult to solve once or twice, and he can only use the remaining materials to improve them as much as possible.

"By the way, when Master Zhao was doing it that day, I saw him wrapping a layer of white powder on the outside of the yam. The girl said suddenly.

"White powder?" Su Zi was stunned for a second.

"Is it cornstarch?"

"How much time do you have left to catch the car?"

When the girl heard this, she looked at her phone and said, "Two hours." ”

"There's enough time, you wait for me, I may know, do it again for you to taste. Suzi put it back in the (cāo) room and began to prepare again.

The girl's prompt just now made him think of how to fry the soft and glutinous yam.

Because the yam itself (shēn) has a lot of water, if it is not coated with cornstarch, it will lead to uneven internal and external temperatures and poor taste, Zhao Xi's method should be to absorb the water and re-wrap the cornstarch to increase the frying resistance of the yam (xìng), so that it can be fried at a low temperature for a long time, making the yam softer and waxier.

As for the silk drawing, Su Zifang felt that he could use his original intention to control the uniformity in the turning stage to make the syrup more evenly wrapped, and the rating should not be bad.

Thinking of this, Su Zifang immediately took action.

Rinse the chopped yam with water several times to rinse the mucus off it.

It's too late to drain, so you can only use kitchen paper to absorb all the moisture on it, and then pour it into a cornstarch basin.

Remove the oil from the pot, and when the smoke comes out of the pot, Su Zifang pours all the yams wrapped in cornstarch into the pot, carefully takes out the scattered cornstarch dough to avoid frying, and scoops up the oil from top to bottom to speed up the frying process of the yams.

The yam is smaller than the potato pieces, and it has been golden in less than four minutes, so Su Zifang decisively scooped it up and quickly heated it up and fried it again.

Seeing that the cornstarch layer became transparent, Su Zifang took out a piece to try the taste.

At first, it felt crispy in the mouth, but after biting into it, I found that the inside was extremely soft and glutinous, and it tasted much better than the potato just now.

With such a fried yam, Su Zifang felt that he could eat three catties by just sprinkling white sugar.

But now, the important thing (qíng) is to fry the sugar.

In order to avoid over-frying with oil, Su Zifang changed to water frying this time.

Half a basin of sugar water was poured into the pot, and after the fire was boiling, it was changed to medium heat and kept turning it with a frying spoon, watching the sugar water gradually evaporate, turn the sand, change color, and finally all turn into sesame oil colored syrup with small bubbles, Su Zifang decisively left the fire and poured the freshly fried yam into the pot.

This time, in order to avoid stir-frying, he even completed the stir-frying work in a state of leaving the heat.

When the spoon is flipped, the syrup is coated in a layer of icing.

In order to look good, Suzi deliberately scooped the last spoonful of syrup before putting it out of the pot, and evenly pulled out a circle of silk along the bottom of the plate to wrap all the yams in it.

Serving!

The girls outside were already waiting a little anxiously, but they were obviously taken aback when they saw the plate that Su Zifang served.

"Is Master Zhao back?"

Su Zifang: ???

"This is what I did. ”

"Oh, I'm sorry, I thought Master Zhao came back to do it when I looked at this appearance, and he did it like this before, and there was a circle of wire pulling outside. ”

Su Zifang: ......

I'm really embarrassed that I accidentally stumbled into the appearance of a big guy.

"Try it, there shouldn't be any problems this time. Su Zifang confidently handed over the chopsticks.

"Really! It's so much better than just now!" the girl exclaimed.

A system prompt pops up in front of Su Zifang.

[Mission (Helping others) completed.] 】

[Mission Reward: Improvement of the ratio of marinated spices has been distributed.] 】