How to make candied hollow jujubes with pullable sugar strands, sweet and stretchy and even more tempting

[Cuisine]Shandong cuisine

[Characteristics]The flesh is soft and dense, the jujubes are sweet with a soft and fragrant interior, and the sugar pulls into strands both inside and out, stretching continuously with a distinctive elegance.

[Ingredients]

200 g golden silk jujubes. 50 g rendered fat, 25 g white sugar, 50 g starch, 100 g peanut oil.

[Preparation]

Chop the rendered fat into a fine paste, add white sugar and mix into a crystal filling. Soak the jujubes in boiling water, remove the stones, spread the crystal filling into the hollow centers, roll them in dry starch so the jujubes are evenly coated with a layer of starch. Heat peanut oil in a wok. Over medium heat, heat until 50% hot (about 125°C), add the jujubes, deep-fry over low heat until golden brown, then remove. Leave oil in the wok, add white sugar and stir-fry until deep yellow and able to pull into strands, then pour in the fried jujubes, toss the wok, coat evenly and serve.