Peel and sliceBananaThis is a traditional Han Chinese dish made with bananas, sugar,Eggsas the mainingredientThis is a traditional Han Chinese dish, belonging to theLu cuisinesystem.The dish has a crispy exterior and a tender, sweet, and sticky interior.It has a pale yellow color with a slight luster, a soft and tender texture, and is best eaten with water, making it sweet and delicious.Shandong is the birthplace of banana dishes, other famous dishes include bananaapple, banana, andyam, and bananasweet potato, and bananadatesand bananapeachand banana.

How to make banana

Honestly, making banana is not good for weight loss.It needs to be deep-fried and covered with a thick layer ofsugar, which is very high in calories.However, it is very delicious, so you can enjoy it as a reward for your long-term weight loss efforts, and you can also eat it occasionally without any major consequences.Remember to cleanse your digestive system and drink plenty of water after eating.Let's take a look at how to make banana together.

Ingredients

300g bananas, 1 egg,flour10g, 50g of starch;

500g of cooking oil (100g for actual use),3 tablespoons of sugar;Making process

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

2. Heat the oil in a pan, then fry the bananas one by one in the batter and then put them in the pan to fry until golden brown, when the bananas float to the surface, remove them and drain the oil;

3. Wash the pan with a little water and sugar, then stir-fry until the juice turns yellow and forms small bubbles, then add the fried bananas and stir a few times, then place them in a dish coated with oil, and serve with a bowl of cold water.

Making tips

To make the banana peel more crispy, you can also fry it again.

Sprinkle a littleblacksesameto increase the aroma.How to make banana syrup

Many mothers say that when they make banana at home, the bananas always become soft and sticky, and the outside syrup is also not sticky, which is very puzzling!

In fact, besides the fact that the frying temperature needs to be accurate, making banana syrup is also very important!The requirements for the syrup are:

First, the color should be attractive, with a golden yellow color, and it should be able to stretch and form a 2-meter-long strand, which is the best, but even if ordinary mothers can make the syrup stretch several tens of centimeters, it is also very good.When making syrup, avoid overheating, otherwise it will not be able to stretch, but if it is cooked for too long, the sugar will burn and the taste will be very bad!Two ways to make banana syrup that can stretch:

First: Water and sugar

1. Mix water and sugar evenly;

2. Heat the pan with fire and pour in the sugar when it is half cooked, control the heat and temperature to avoid burning and discoloration;

3. When the sugar is almost red, add a little water and adjust the ratio of sugar to water;

4. Continue to stir until the sugar and water are fused and become viscous, then turn off the heat.

Second:

Oil frying sugar1. Wash the frying pan and heat it, pour in oil with a slightly higher sugar ratio;

2. Open

fire, when the oil is half cooked, add sugar and stir-fry;3. When the sugar turns color and starts to burn, immediately remove the frying pan from the heat, at this time the sugar is almost red and slightly viscous, which is OK.P.S. If you stir the frying pan with a spoon while frying, the effect will be better!

Nutritional value of banana

Bananas help the brain to create a chemical substance called

blood

sugar, this substance can stimulate the nervous system, giving you signals of joy, peace and sleepiness, and even has a pain-relieving effect.Therefore, bananas are also known as "happy food".American medical experts have found that eating bananas regularly can prevent high blood pressure because bananas can provide a lot of potassium, which can lower blood pressure, and also protect blood vessels.They also believe that if the body lacks potassium, it will cause dizziness, fatigue, and irregular heartbeat.

Because bananas contain many nutrients and have a low sodium content, and do not contain cholesterol, eating bananas can supply the body with various nutrients without causing obesity.Therefore, eating bananas is beneficial for the brain and can prevent nerve fatigue. It also has the benefits of moisturizing and soothing the lungs, stopping thirst, filling the marrow, and relieving alcohol intoxication.Bananas are sweet and cold, which have high medicinal value.The main function is to cleanse the digestive system, treat constipation, and also has the benefits of moisturizing and soothing the lungs, stopping thirst, filling the marrow, and relieving alcohol intoxication.

Because bananas are cold, people with cold spleen and stomach, abdominal pain, and diarrhea should eat less, and people with excessive stomach acid should not eat bananas.The flesh contains a lot of de-acetylated adrenaline, 5-hydroxyamine and dihydroxyethyl amine, which are more than 10-15 micrograms per gram in Japanese bananas, and 2 micrograms per gram in Ugandan bananas. 5-hydroxyamine is 16.2 micrograms per gram.If you eat 10 milligrams of 5-hydroxyamine per day, it will not affect the function of the stomach, but if you eat too much, it may cause stomach problems.

When testing urine for indole or catecholamine, do not eat bananas.

Unripe bananas can cause gastric ulcers in pigs, with a protective effect (while taking antacids), or after taking antacids 15 days later eat bananas.

It can also protect the stomach ulcers caused by forced immobility.

This protective effect is because the 5-hydroxyamine in bananas can lower stomach acid, and the banana flesh can soothe the irritation. It does not have anticholinergic or central inhibitory effects.The sap of banana leaves and stems (containing 5-hydroxyamine but not Dopa or de-acetylated adrenaline) can contract the ileum and duodenum of pigs and dogs, and increase the blood pressure of dogs and pigs. These effects can be counteracted by atropine and tolazoline.

The methanol extract of dried leaves and stems has antibacterial and antifungal effects.

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

Precautions when making bananaIt is a very delicious banana, but it is very easy to ruin it if you don't know how to make it.

When making banana, you need to choose between flour and starch, and you also need to know the difference between them.

Flour is mainly used for makingdumplings

and deep-fried foods. However, when making banana, you also need starch, because it has a strong gelling effect, which can protect the nutrients and flavor of the food when cooked.

Do you need to prepare dry powder or powder paste?

Powder paste is essential, and dry powder is also needed, because to make the banana peel crispy and the inside soft, in addition to flour paste, it is also very good to coat the outside with dry powder.

The first time I fried bananas, I added them when the oil reached 60°C, frying until they turned golden yellow before removing them.If you want even crispier bananas, you can fry them again.

How do I prevent the bananas from sticking together?

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

Should I use dry powder or a powder paste for fried bananas?

When beginners learn to make fried bananas, they often hesitate between using flour or starch, and they don't really understand the differences between the two. Today, let's see whether to use dry powder or a powder paste when making fried bananas, and whether to use flour or starch!

Should I choose flour or starch?

In fact, both of these ingredients should be prepared together, adding the appropriate amount of water, a little salad oil, eggs, and a mixture of starch and flour, and then mixing well.

Flour is mainly used for makingBunsAnd for deep-frying, but when making fried bananas, starch is also needed because it has strong adhesive properties, which helps to protect the inside of the food, and its flavor.

Should I prepare dry powder or a powder paste?

A powder paste is necessary, and dry powder is also needed because you want the surface of the banana to be crispy while maintaining the softness of the banana inside. In addition to the powder paste, coating it with a layer of dry powder is also very good.