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之前本人做过几回都不可功,不是焦就是没味儿。
没想到婆婆做的那末胜利,看下来还很简略,真不知道本人为啥那末容易失败。
1. Cook the pecans in boiled water for 3-5 minutes. drain and cool down
在滚水里煮山核桃3-5分钟。沥干,晾凉。
2. Melt the sugar in the boiled water and put pecans in. Take the pecans out to cool when the sugar water nearly dry. Stir frequently during, until the water dried.
裹糖。在滚水里把糖化开,把核桃放入。当水快干时把核桃掏出。过程当中适量地搅动核桃,让糖汁能平均地裹上。
3. Deep fry the pecans for the first time for 5 minutes. drain and cool down.
第一遍炸核桃5分钟。沥干晾凉。
4. Deep fry the pecans for the second time until you see the boiled oil bubbles from big to small.
第二遍炸,等油泡从大变小的时分便可。
5. Cool down and enjoy your crispy candied pecans!
捞出核桃晾凉就好啦。 |
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