Candied Grapes

Name: Candied Grapes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Seedless grapes; a little Flour; a little starch; Some Cooking oil; a little Sugar

by @That floweropen@

4.8 (1)

Favorite

Difficulty

Hard

Time

20m

Serving

The most difficult dish of candied cabbage is candied grapes.
Candied grapes; crisp and round, with plenty of water inside, sweet and sour.
But grapes have a lot of water, and the internal water will overflow after high-temperature frying, which will cause the water to leak out during de-paste and frying, and hurt people. The key to the success of this dish is to dip the peeled grapes into the dry powder and pour them into a saucepan that is six to seven minutes hot, and fry them until light yellow. "

Ingredients

Candied Grapes

1. Prepared ingredients.

2. Wash the grapes and blanch them with boiling water to peel them off.

3. Coat evenly with a layer of starch. (It must be covered so that the moisture of the grapes is attached to the surface)

4. Use flour and starch to make a thick paste, the ratio is 7; 3.

5. Make the grapes evenly batter.

6. Boil the oil for six to seven minutes hot, and fry it in the pot.

7. Fry until crisp and yellow, remove the oil.

8. Pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

9. Stir fry over medium and low heat to evenly heat the sugar.

10. Turn the heat to low and stir fry until it melts.

11. The fried syrup is light yellow (amber), and the raw materials are the best at this time.

12. Pour in the fried grapes. Stir fry quickly so that the syrup is evenly coated, and remove from the heat.

13. Come to draw the wire!

Tips:
The grapes are slightly blanched with boiling water to peel them off. If there are seeds, use a toothpick to pick out the grape seeds and try to keep the grape shape intact.