Pulling SugarBananaThis is a traditional Chinese dish made with bananas, sugar,Eggsas the mainingredientand is a traditional Han Chinese dish, belonging toLu cuisinestyle.The dish has a crispy exterior and a tender, sweet, and chewy interior.It has a pale yellow color with a slight sheen, a soft and tender texture, and is delicious when dipped in water and pulled, sweet and delicious, and satisfying.Shandong is the birthplace of pulling sugar, other famous dishes include pulling sugarapple, pulling sugarsweet potatoand pulling sugarred sweet potatoand pulling sugargoldendatesand pulling sugarpeachand pulling sugar

banana.

How to make pulling sugar bananaHonestly, pulling sugar banana is not good for weight loss.It requires frying and coating with a thick layer ofsugar syrup.The resulting heat should be considerable.However, it's really delicious, so consider it as a small reward for sticking to a diet for so long. Also, it's only eaten occasionally, so it doesn't matter much.Remember to clean your stomach and drink plenty of water after eating.

Let's take a look at how to make pulling sugar banana together.

Ingredients300g bananas, 1 egg,10g flour, 50g cornstarch;

500g cooking oil (100g used),3 tablespoons of sugar;Production process

1. Peel and slice the bananas, sprinkle with a little dry cornstarch, beat the eggs in a bowl, add flour, cornstarch, water, and a little oil to make a batter;

2. Pour oil into the pot, heat up, and fry the bananas one by one after coating with batter, then put them in the pot to fry until they turn golden, and after the bananas float, take them out and drain the oil;

3. Wash the pot, add a little water and sugar, and stir-fry until the juice turns yellow and small bubbles appear, then add the fried bananas and stir-fry a few times, and place them on a plate with a layer of oil.

Production tips

To make the banana peel even crispier, you can fry it again.

Add a littleblacksesameto increase the aroma.How to make sugar syrup for pulling sugar banana

Many mothers say that when they make pulling sugar banana at home, the bananas always become soft and soggy, and the outside sugar syrup also doesn't stick well, and they don't know why!

In fact, besides the heat used for frying bananas, the sugar syrup used for making pulling sugar banana is also very important!The requirements for sugar syrup:

First, the color should be attractive, with a golden yellow color, and it should be able to be pulled into a thread of about 2 meters, this level is a treasure, but generally mothers at home can pull the sugar syrup into tens of centimeters, which is also very good.When making sugar syrup, avoid using too high heat, otherwise it won't be able to pull out the thread, but if it's cooked for too long, the sugar will become burnt, and the taste will be very bad!Two methods for making perfect pulling sugar banana syrup:

First: water and sugar

1. Mix water with white sugar and stir evenly;

2. Wash the frying pan with white, add fire, heat the pot until it is 6 mature, pour in white sugar, control the heat and temperature, avoid burning or the color is not right;

3. Stir-fry until the sugar is almost red, then add a little water according to the ratio of white sugar;

4. Continue to stir-fry until the sugar and water are integrated and viscous, then you can turn off the heat.

Second:

Oil stir-fry sugar1. Wash the frying pan, pour in oil with about the same ratio as sugar, a little more oil;

2. Open

fire, heatuntil the oil is 6 mature, add white sugar and stir-fry;3. When the white sugar changes color and almost becomes burnt, immediately take the frying pan off the fire, at this time, the white sugar becomes red and slightly viscous, which is OK.

P.S. If you stir the pot with a spoon while frying, the effect will be better!

Nutritional value of pulling sugar banana

Bananas can help the brain produce a chemical substance in the body, which is

bloodcleansing, this substance can stimulate the nervous system, giving signals for happiness, calmness and sleep, and even has a pain relieving effect.Therefore, bananas are also called "happy food".American medical experts have found that eating bananas regularly can prevent high blood pressure, because bananas can provide a lot of potassium ions, which can lower blood pressure, and can also damage blood vessels.

They also believe that if people lack potassium, they will have dizziness, general weakness, and irregular heartbeat.Also, bananas contain various nutrients, but have low sodium content and no cholesterol, which can provide the body with various nutrients without causing weight gain.Therefore, eating bananas regularly is not only good for the brain, but also can prevent nervous fatigue. It can also have the effects of clearing the intestines, treating constipation, and clearing the heat and moisturizing the lungs, stopping thirst, filling the marrow, and detoxifying.Since bananas are cold, people with cold spleen and stomach, stomach pain, and diarrhea should eat less, and those with excessive stomach acid should not eat it.

The flesh contains a lot of de-acetylated norepinephrine, 5-hydroxytyramine and dihydroxyethylamine, which are produced in Japan, with 5-hydroxytyramine content of 10-15 micrograms/gram, and the de-acetylated norepinephrine content in Ugandan bananas is 2 micrograms/gram, and 5-hydroxytyramine is 16.2 micrograms/gram.If you eat 10 milligrams of 5-hydroxytyramine per day, it will not affect the function of the gastrointestinal tract, but if you eat too much, it may cause gastrointestinal dysfunction.When measuring indole or catecholamines in urine, do not eat bananas.

Unripe bananas can trigger peptic ulcer in pigs, with a protective effect (while taking), or after taking Bayer (15 days after)

Also has a protective effect on the gastric ulcer caused by forced inactivity.

This protective effect may be due to the reduction of gastric acid caused by 5-hydroxytyramine and the buffering effect of bananas, without cholinesterase and central inhibition.

The sap of banana leaves and stems (containing 5-hydroxytyramine but no Dopa or de-acetylated norepinephrine) can contract the ileum and duodenum of the pig and the blood pressure of the dog and rat, which can be antagonized by atropine and tolazoline.The extract of dry leaves and stems has antibacterial and antifungal effects.

The methanol extract of ripe banana pulp has inhibitory effects on fungi and bacteria.

Precautions when making pulling sugar banana

When making pulling sugar banana, beginners always hesitate between using flour or cornstarch, and they don't really understand the difference between the two, so let's take a look at what flour or cornstarch to use when making pulling sugar banana!Should I use flour or cornstarch?

In fact, both materials need to be prepared together, and mix a little water, a little salad oil, eggs, and cornstarch and flour.

When should I use flour or cornstarch?Flour is mainly used for

baking bread

and deep-frying, but when making pulling sugar banana, you also need cornstarch, because it has a strong gelling effect, which can protect the nutrients and flavor of the food when cooking.

Do I need to prepare dry powder or slurry?

Slurry is necessary, and dry powder is also necessary, because to make the banana peel crisp, while keeping the banana inside soft, in addition to flour slurry, wrapping a layer of dry powder on the outside is also very good.If you want a crispier banana, you can also fry it again.

How to prevent bananas from sticking together?

Just apply a layer of oil to the dish with the bananas, which can prevent them from sticking together.

Powder or batter for candied bananas?

When beginners are learning to make candied bananas, they often hesitate between choosing flour or starch, and they also don't fully understand the differences between the two. Today, let's see which to use when making candied bananas: powder or batter, flour or starch!

Choose flour or starch?

In fact, both materials need to be prepared together, adding the appropriate amount of water, a little salad oil, eggs, and mixing starch, flour, and water evenly.

Flour is mainly used forSteamed bunsand deep frying, but when making candied bananas, starch is also needed because it has strong binding properties, which can protect the inside of the food during cooking.

Do you need to prepare powder or batter?

Batter is essential, and powder is also needed because to make the surface of the bananas crispy while keeping the inside of the bananas soft. In addition to batter, coating the outside with powder is also very good.